Spicy mussels in tomato sauce

Spicy mussels in tomato sauce

OK, I have to confess that cleaning mussels is not one of my favourite activities, but if you think about how quickly they cook, and how tasty they are, that extra time that it takes to clean them is definitely worth it. It is important that you discard any broken mussels, and once cooked, the ones that do not open. I sometimes make them without tomato sauce (basically I follow the same recipe, without adding the chopped tomatoes), and serve them with plenty of chopped parsley and squeezed lemon juice. Delicious.

Ingredients

• fresh mussels, scrubbed and beards removed, 1 kg
• chopped tomatoes,1 can
• extra virgin olive oil, 5 tbsp
• garlic cloves, 3
• crushed dried chillies, 1 tsp
• dry white whine, half a glass
• fresh parsley, chopped
• salt and pepper to taste

Instructions

Heat the olive oil in a large pan. Add the garlic and the crushed chillies and fry until the garlic becomes lightly golden. Add the mussels, and toss for a couple of minutes.
Pour in the wine and simmer for 3-4 minutes.
Pour in the tomato sauce, and let cook for about 8-10 minutes. Add salt and pepper to your taste. Serve in warm bowls or plates and garnish with the fresh parsley.

Deep fried meatballs in breadcrumbs

Deep fried meatballs in breadcrumbs

I love meatballs, as they remind me of my childhood, my mum, my family and my country Italy. Meatballs are an ideal comfort food for the family, especially for children. They also make a very tasty and economical meal. I never buy the already made ones from the supermarket, as it is so easy to make them.

Ingredients

• Minced beef, 500g
• Sunflower oil, 200 ml
• Natural breadcrumbs for coating, 150g
• Breadcrumbs, just the soft inner side of the bread loaf, 100g
• Milk, 150 ml
• Free-range egg, 4
• Grated parmesan cheese, 3 tbsp
• Plain white flour, 5 tbsp
• Chopped parsley, 1 tbsp
• Salt
• Pepper
• Ground nutmeg, a pinch

Instructions

Soak the soft breadcrumbs in 150 ml of milk for about 5 minutes. Using your hands, squeeze the breadcrumbs to remove the milk in excess, and transfer into a large bowl. Now add all the other ingredients: the minced meat, 1 whole egg, the grated parmesan cheese, the chopped parsley, salt, pepper and a pinch of ground nutmeg. Using your hands, mix all the ingredients until well blended. Form the meatballs, rolling them into tiny balls (the size of large walnut) and set aside. In a small bowl, whisk the remaining three eggs with a fork, for a minute or two. Season with a little salt and pepper and set aside. Coating the meatballs: lightly coat each meatball in flour, then dip in beaten egg, and finally in breadcrumbs. Heat the sunflower oil in a deep pan and fry the meatballs until golden brown, for about 5 minutes. Remove from the oil, drain on kitchen paper. Serve with some lemon wedges and sprinkle with chopped parsley if desired.

Goat Cheese & Walnut Truffles

Goat Cheese & Walnut Truffles

A great, elegant appetiser.. Quick to make and perfect for a pre-dinner drink , it will impress your guests. You can coat the truffles with all sort of spices or nuts (hazelnuts, walnuts, pistachio, paprika... to name just a few). 

In this recipe I have used sesame and poppy seeds, as I like the contrast of the colors.

Ingredients

• Goat Cheese, 150g
• Chopped walnuts, 80g
• Salt and pepper

For the coating

• Sesame and poppy seeds, or,
• Chopped Walnuts
• Chopped hazelnuts
• Chopped pistachios
• or anything you like!

Prepare the coating and set aside.

In a bowl whisk together the goat cheese, the walnuts, salt and pepper. Chill the mixture for about an hour. Take a small spoonful of the goat cheese mixture and shape it into truffles.

Roll the cheese balls in sesame and poppy seeds (or in the coating of your choice) and place on a serving plate.

Easy!

If you think the goat cheese is too strong, you can mix it with some plain soft cheese.