Tag Archives: Tomato sauce

Shrimpin business

18 Jan

AvocadosaladOr should I say “shrinking. No REAL new year’s resolution. I’m mentioning this because I’ve been reading and hearing a lot about the “I joined the gym, I’m going to lose weight”, ” I’m on a diet, I’m going to lose weight” style of conversations every year. This is just not going to work. In everything, consistency and being serious about your health is key. No crash exercises or diets.

My new year resolutions – 2 things. One is to try my utter best NOT to eat gluten. Unlike most people, I get physically ill when eating wheat, gluten or too much fibre. Its not that I don’t want to eat it, believe me, I’d just stuff my face with it all if I could, but the after effects are so bad that I have vowed to focus and just not give in. The second resolution is not to moan about how bad I feel AFTER I’ve given in. Yes. They’re naughtily tied together.

This means less carbs.. and I REFUSE to buy gluten free products, because I believe these are actually worse for you than eating gluten. Have you seen the expiry dates on those? Most of them are almost a year. You know what they say, the longer it keeps, the worse it is for you. Only fresh and healthy, that is the route.

Luckily I love seafood, and the carnivore lion man does too!! Unfortunately I always have to give him a little piece of toasted bread with some olive oil etc. to make sure that tummy of his is all filled up!!

I love having frozen seafood in the freezer. It never stays in there for too long though. In this case, I just had a pack of cooked shrimp. Many ways to make a yummy salad with those buggers, but in this case I went for a bit of retro shrimp cocktail style salad. Why did we stop making these, they’re awesome, a real classic! This is my take on shrimp cocktail.

Zesty Shrimp Cocktail

salad

Ingredients

500g frozen shrimp

handful of baby radishes

2-3 gherkins / pickles

1 curly leaf lettuce ( or your favourite lettuce)

1 pack of asparagus

1 tablespoon of butter

juice of half a lemon + 1 tablespoon of lemon juice ( for asparagus)

1 ripe avocado

1 tablespoon of tomato sauce

3 tablespoons of mayonnaise to your preference

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Melt the butter in a frying pan. Add the asparagus to the pan and toss it around in the butter. Flavour with salt and black pepper. Now add the tablespoon of lemon juice. Keep on tossing the asparagus in the pan until cooked but firm ( al dente).

salad

In the meantime, boil your kettle. Place the shrimp in a colander in your basin and pour over the shrimp.

Finely chop the gherkins/pickles. Mix it in with the mayonnaise, tomato sauce and lemon juice. Flavour with salt and freshly ground pepper.

salad

Roughly chop the lettuce and slice the radishes. Cut your avocado into squares.

salad

Arrange the lettuce in your favourite salad bowl.

Now place the asparagus on top of this and sprinkle the radishes over and around. Finally top it with your shrimp mixture and avocado and voila!!

salad

If you’re like my man, you can enjoy it with a fresh crusty bread or some toast soldiers.

 

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Anger… with a chance of meatballs …

5 Oct

Almost like the movie, but in this case, I wish I could throw some people in the face with unlimited meatballs covered in tomato sauce! However, it would be a totalwaste, especially if you take into account how tasty they are!

After a very frustrating day, I started feeling sorry for myself because I have been eating salads and soups, excercising like a maniac and dealing with total, egotistical morons at work.

Usually, I would treat myself to a very tasty warm meal, especially since our London sun has done a disappearing act on us again. Emotional eating much?! I have a countdown for my visit to SA at the end of the year, but now it seems I have a countdown on the scale as well. Pity the weight doesn’t go as fast as the days ;-p  So, after much contemplation, I decided that since we currently have our freezer  overflowing with mince, I have to make meatballs. Not just any meatballs, I have to think of a new recipe. They are from lean protein after all, so how can I go wrong .

However; I want a creamy tomato sauce with it, not the strong, acidic sauce. I have the normal soya cream that I always use, and hey, soya is extra protein is it not?
You know, as long as your mind thinks one thing, your stomach and body will the think the same ;-p Well, that is what I keep telling myself! So I will create a
lovely little meatball surprise for me and the hubby tonight 🙂

Creamy, dreamy meatballs

1 pack of 250g extra lean beef mince

1 egg, beaten

1 handful of breadcrumbs,/ cream cracker crumbs

2 tablespoons of sesame seeds

1 tablespoon of ground cumin

1 tin of tomato puree

250ml of cream/ soya cream

4 cups of baby spinach

1 teaspoon of olive oil

1 teaspoon of crushed garlic

Salt & Pepper to taste

 

Flavour your mince with salt and pepper. Now, sprinkle in your sesame seeds and cumin. Mix it through.

Add your egg and mix well. Now add your breadcrumbs, mix well
and start rolling some meatballs, about the size of a golf ball, or actually whatever size you like! 🙂

Add your olive oil to a hot pan. Start cooking your meatballs. As they are halfway, add your garlic and your tomato puree and shake your meatballs about in the pan
so that it can roll around in the puree. Cook for another 5 minutes. Add your spinach and cover the lid for 5 minutes. Now, add your cream and allow to simmer until cooked, which should be another 10 minutes.

I plan on serving this with a quinoa and barley type of rice mixture. Very healthy. Probably tastes like nothing, but hey, with a lovely, creamy tomato sauce like the one with the meatballs, you won’t even notice. So to everyone that felt like throwing hot meatballs at someone today, while you are enjoying your dinner, just imagine throwing them with it, and your food will be even yummier!

lazy lemon meatballs

5 Apr

The word “lazy” enters the vocabulary when I whip out my little Kenwood chopper!! This little beauty was another wonderful gift from the hubby!! Yes, I am spoilt rotten!! Add to this little gadget saving me time = quick happy hubby! Which might I add, allows me to finish my blog post quicker, as he feels this comes 1st instead of him ;-p So, in my haste I also accidentally deleted a few photos that I took.

Maybe this is a underlying problem from me wanting to clear all the clutter and extras away, as yet again, my day was filled with walking down the street with boxes again!! Also, I only had mince. Now there comes a time when meatballs with homemade tomato becomes more boring than all the women with their prams here in London ;-p So I had to think of something different and lighter.

A while ago, before I started my blog, I made mini meatballs with cumin, and found that this was a different alternative, however, still served it with tomato sauce and basil. This is a different take on meatballs, tasty, light and warm for the tummy and soul 🙂 No summer here yet!! So here we go:

Meatball mixture

250g mince

half onion, finely chopped in your processor

1 teaspoon of paprika

1 teaspoon of dried coriander

1 teaspoon of turmeric

1 teaspoon of cumin

pinch of salt

4 cream crackers, made fine in your processor so they are fine crumbs

1 egg, beaten

Sauce

half a onion, finely chopped in your chopper

1 teaspoon of garlic

1 tablespoon of butter

3 tablespoons of lemon juice

1 teaspoon of paprika

1 teaspoon of turmeric

250ml of Chicken stock

1 teaspoon of cumin

Ok, so lets start with the meatballs. Place your mince in a bowl, add your spices, cream crackers and egg and lemon juice. Mix thorougly and make mini meatballs. Simples!! Now add your butter and garlic to the pan and the onion and all the spices for the sauce. Fry the onion for 5 minutes. Now add your meatballs. Let them fry and squiggle them around in the pan. Do not allow them to burn, but only brown them. Now add your chicken stock. Cook for about 15 – 20 minutes or untill cooked through.

I have served this with cous cous and finely chopped red pepper, courgette and harissa paste. I took 1 courgette and 1/2 a red pepper and chopped it in my chopper. Fine, but not too fine so that it turns into a paste. I drizzled the pan with a little bit of olive oil. Then take 1 teaspoon of  harissa paste and mix through in the pan. Now add your finely chopped courgette and red pepper. Fry for about 5 – 10 minutes. Now add a cup of cous cous. Mix it through so that it absorbs all the flavours. Flavour lightly with salt and vegetable spice. Now add a little bit of water, just enough for the cous cous to absorb it. Mix through so that the cous cous seperates. Now cover with a lid and allow to stand. The cous cous with now be done. Serve up with your meatballs and enjoy!