Hearty Eats

Ｓｐｉｃｙ Ｓａｕｓａｇｅ Ｐａｓｔａ

Ingredients:

300 gr Paccheri (or any large pasta)
x3 Maltese or Italian Sausage
1 Large onion, finely diced
4 cloves garlic, minced
Small bunch of cherry tomatoes, chopped
Half a large leek, finely chopped
5 medium sized mushrooms, roughly chopped
2 tsps Crispy Chilli in oil
2 tsps Tomato paste/ puree
500 ml Besciamelle
180 ml Milk (I used Lactose free semi-skimmed)
¾ Cup Parmesan cheese or Pecorino
1 tsp Chilli flakes
1 tsp dried mint
2 tsp Italian herbs
2 tsps onion powder
2 tsps garlic granules or powder
2 tsps paprika
Pinch of salt & pepper
½ Cup starch water (saved from the pasta)

Method:

1. Boil the pasta al dente in salted water and save ½ a cup of the starch water before you drain the pasta.
2. Heat some olive oil & fry the onions & garlic until slightly brown. Add the leeks and fry for 2 more minutes.
3. Open the casing of the sausages and add the sausauges to the pan. Break the sausages into small pieces with your spoon and cook for a further 4 to 5 mins on medium heat.
4. Add the mushrooms & cherry tomatoes & continue cooking on low heat for about 2 mins.
5. Add the tomato paste, crispy Chilli in oil, mint, garlic granules, onion powder, paprika, Italian herbs, salt and pepper. Stir well and cook for 1 minute.
6. Add the milk & reduce it on low heat, approx 4-5 mins
7. Add the Besciamelle & the chilli flakes and continue cooking on medium heat until it has thickened.
8. In a small bowl add the parsmesan cheese and starch water. Mix well until a paste has formed.
9. Finally add the parmesan mixture and the pasta to the pan and mix well. Cook for 2 minutes and your pasta is finally ready. Enjoy 🤗

Ｒｏａｓｔｅｄ Ｃａｕｌｉｆｌｏｗｅｒ Ｓｏｕｐ

Ingredients

1 cauliflower, chopped into florets
1 Large potato, diced
1 leek, thinly chopped
1 Large onion halved
1 garlic bulb
2 sprigs rosemary
1 Litre vegetable stock (add more water if needed)
1 cup heavy cream
1 cup milk
2 TBSP flour
1/2 lemon, juice
Shredded mozzarella or Cheddar

Method:

Preheat oven to 180C/350F.
Chop off the top of your garlic bulb to expose the cloves. Place your cauliflower, shallots, garlic, rosemary onto a large baking sheet, in a single layer so the veggies roast evenly. Drizzle generously with olive oil and season with salt and pepper. Bake for 45min-1hr or until the veggies are soft and golden. Reserve some roasted cauliflower for garnish.

Meanwhile in a bowl mix the flour with the cheese and set aside.

In a pot on medium-high heat, melt a k**b of butter. Add in the leeks and sweat it until translucent.
Add in the diced potatoes, roasted veggies and stock. Bring to a simmer and cook until the potatoes are cooked.

Squeeze in the roasted garlic and blend the soup until smooth.
Return soup back on medium heat, add in the milk and the flour and cheese mixture & stir well. Add in the lemon juice and the heavy cream and cook until the soup has thickened. Serve with croutons.

Cauliflower, Mascarpone & Gorgonzola Soup
(Serves 5 to 6 people)

200gr Gorgonzola Mascarpone
1 head Cauliflower, chopped in small florets
2 sticks Celery, diced
2 carrots , diced
2 large potatoes, diced
1 large Onion, diced
2 cloves garlic, minced
1 litre vegetable stock ( add more water if needed)
3 cups milk
2 Tbsp flour
Shredded cheese
2 Tbsp butter
Salt & Pepper

Instructions:

1. Melt the butter in a large pot. Add the onions, celery and garlic. Cook until soft
2. Add the potatoes, carrots, vegetable broth, salt & pepper. Bring to a boil.
3. Add the cauliflower and cook until soft.
4. Add the Gorgonzola Mascarpone and cook for another 5 mins, stirring occasionally.
5. Blend the soup with a hand blender.
6. Mix the flour with the shredded cheese and add to the soup together with the milk. Cook for a further 5 mins until creamy.

Curried Vegetable Soup

Ingredients:

Half a Butternut Squash, diced
1 Sweet Potato, diced
2 Medium onions, cut in big chunks
2 Carrots, cut in big chunks
1 Leek , diced
4 Cloves Garlic, whole
300 ml Milk
1 Litre Vegetable Stock
Approx 100gr Parmesan Cheese
2 Tbsp Flour
1 Tbsp Mild Curry
1 Tbsp Ground Cumin
Half a tsp Ground Cinnamon
Salt & Pepper

Method:

Spread the Butternut Squash, sweet potato, carrots, garlic and onions in a large oven tray. Drizzle some olive oil on top of the vegetables and some salt and pepper. Roast the vegetables until charred and soft.

In a large pot , melt some butter over medium heat and add the leeks, cook until soft. Add the roasted vegetables to the pot and stir to combine.

Add the veg stock to the pan, the spices & a pinch of salt and pepper. Bring to a boil & cook over medium high heat until all the vegetables are soft.

Meanwhile , in a bowl mix well together the parmesan cheese & the flour. Set aside.

Blend the soup with a hand blender until smooth. Put the pot back on medium heat, add the milk and the cheese/flour mixture and stir well until you're sure there are no lumps. Cook for a further 5 to 10 minutes until smooth and creamy.

Enjoy! ☺️

Ｓｕｎｄｒｉｅｄ Ｔｏｍａｔｏ ＆ Ｒｉｃｏｔｔａ Ｐａｓｔａ

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

1 jar (225g) sun-dried tomatoes
2 small onions or 1 large, sliced
4 cloves garlic, minced
1 1/2 teaspoons smoked paprika
red pepper flakes
salt and black pepper
450g shortcut pasta ( I use Ziti or Rigatoni)
1 cup ricotta cheese
2 tablespoons lemon juice
1 cup grated parmesan cheese
2 tablespoons salted butter
1/3 cup chopped fresh basil
1/3 cup chopped fresh parsley

𝐌𝐞𝐭𝐡𝐨𝐝:

1. Drain the oil from the sun-dried tomato jar into a large pan. Chop the sun-dried tomatoes & set the pan over medium-high heat
2. Add the onions and garlic & cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes turn deep red and are crisping, 3-5 minutes. Add 3 1/2 cups water to the same pan and bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes.
3. Add the ricotta, lemon juice, parmesan & butter, and stir until very creamy. Add more salt of needed. Remove from the heat and stir in the basil & parsley. Enjoy ♥

This was my first take on Blueberry muffins & I must say I'm quite happy with the result! 😍. So moist & flavourful ♥ ♥

Ｂｌｕｅｂｅｒｒｙ Ｍｕｆｆｉｎｓ

Makes 12 Muffins

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

125 grams unsalted butter, softened
2 cups all-purpose flour
1/2 cup milk
1 1/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
zest of one lemon
1/2 teaspoon salt
2 teaspoons baking powder
2 cups blueberries, washed

𝐌𝐄𝐓𝐇𝐎𝐃

1. Preheat oven to 190°C (375°F) and prepare a 12 standard muffin tin with 12 muffin paper cups.
2. Soften the butter. ( I slice the butter into small pieces & put it on a small plate. Then I place a glass measuring jug half-filled with water & heat it in the microwave for 3 mins. I then remove the jug from the microwave quickly, put the butter in the microwave & close the microwave door quickly. The steam that is trapped inside will soften the butter. Leave in the microwave for around 3-5 mins.)
3. Cream the butter and sugar on medium-high in the mixer until light and fluffy. Scrape the bowl then add the eggs, lemon zest, and vanilla extract. Cream on medium-high again until very light and fluffy, scraping the bowl once or twice in between to make sure everything is fully and evenly incorporated.
4. Add the flour, baking powder, and salt, alternating with the milk. Mix just until incorporated.
5. Take 1 cup of the blueberries, burst each blueberry with your fingers, one by one and add them to the batter. Mix on medium-high for around 10-15 seconds. Then get the other cup of blueberries and again burst each one with your fingers, add to the batter & mix by hand, until well incorporated.
6. Divide the batter evenly among the lined muffin tin cups. Bake for 30 to 35 minutes, until muffins are golden brown and a cake tester or a toothpick comes out clean. Enjoy! 😍😍

This pasta is divine !! Super yum! 😍😍

Ｐｉｚｚａ Ｍａｃ ＆ Ｃｈｅｅｓｅ Ｐａｓｔａ

Serves 3-4

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
500gr cellentani or cavatappi pasta
1 small yellow onion, diced
4 cloves garlic, minced
3 tbsp unsalted butter
3 tbsp tomato paste/puree
3 tbsp all-purpose flour
1 1/2 tsp dried oregano
1/2 tsp red pepper flakes
3 cups milk
6 cups shredded mozzarella cheese, divided
1 cup prepared pizza sauce or marinara
1/2 cup chorizo or pepperoni, sliced
4 large fresh basil leaves. chopped
1/2 tsp salt & 1/2 tsp pepper

𝐌𝐄𝐓𝐇𝐎𝐃
1. Heat the oven to 180°C. Bring a large pot of salted water to a boil. Add the pasta and cook al dente. When the pasta is ready, drain and set aside.
2. Meanwhile, finely chop the onion and the garlic cloves. Melt 3 tbsp of the butter in a large saucepan over medium-high heat. Add the onion and cook until softened, about 4 mins. Add the garlic and cook for a further 1 min. Add 3 tbsp of tomato paste and 3 tbsp all-purpose flour and cook, stirring constantly, until lightly toasted, about 1 minute.
3. Add the oregano, red pepper flakes, salt & pepper and stir to combine. While whisking constantly, slowly pour in 3 cups of milk. Bring to a boil, stirring frequently, until the mixture is thick enough to coat the back of a spoon, about 4 to 6 minutes.
4. Reduce the heat to low. Add 4 1/2 cups of the mozzarella, one handful at a time, stirring until melted before adding the next handful. Add the pasta and stir to combine. Taste and season with salt as needed.
5. Transfer the mixture into a baking dish. Add the chorizo or pepperoni, basil & 1 cup pizza sauce. Mix to combine. Sprinkle with the remaining mozzarella. Bake until bubbling and the cheese on top is melted, 20 to 25 minutes. Enjoy! 😍

I tried this soup last week and yesssssss , I'd say comfort food in a plate of soup it is! Delicious! ♥ 😍

Ｃｈｅｅｓｅｂｕｒｇｅｒ Ｓｏｕｐ

Serves 4-5

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

500gr ground beef
4 tbsp unsalted butter ( Divided)
1 large white onion, diced
2 carrots, shredded
2 stalks celery, finely diced
1 tbsp italian seasoning
4 sprigs of fresh thyme
1/2 tsp oregano
1 tsp salt
1/2 tsp black pepper
3 large potatoes, cut into bite-size pieces
3 cup chicken broth
1/4 cup all-purpose flour
4 cups cheddar cheese, shredded
1 1/2 cup milk
1/4 cup full fat cream, fresh cream or plant-based cream

𝐌𝐄𝐓𝐇𝐎𝐃

In a frying pan, cook the ground beef. Drain fat and set aside.
In a large soup pot, melt 1 tbsp of the butter over medium-high heat, sauté onion, carrots, and celery with Italian seasoning, oregano, salt and pepper until onions are soft, 2 to 3 minutes.
Add beef, potatoes, chicken broth & fresh thyme to the pot. Reduce heat to low, cover with lid, and simmer for 10 to 12 minutes, until potatoes are tender.
In a separate small frying pan, melt the remaining 3 tablespoons of butter over medium-high heat and stir in flour until it starts to bubble, 2 minutes. Then add this mixture to the soup stirring well to combine.
Stir in cheese until fully melted.
Add in milk and bring back to a simmer. Then stir in the cream until well combined & have a slightly thick consistency.
Serve & enjoy :)

Ｐｏｔａｔｏ，Ｆｅｔａ Ｃｈｅｅｓｅ & Ｒｉｃｏｔｔａ Ｃａｋｅｓ
(Makes approx 12 cakes)

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

500gr potatoes
100gr Ricotta, cut in small pieces
150gr Feta Cheese, cut in small pieces
4 small onions or 2 large ones, finely chopped
1 egg, beaten
1 tbsp fresh lemon juice
1 tsp mixed herbs
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
Fresh parsley ( approx 3 tbsp), chopped
Flour
Sunflower oil or frying oil
1/2 cup shredded mozzarella OR any grated cheese of your liking

𝐌𝐄𝐓𝐇𝐎𝐃

1. Peel & cut the potatoes into small chunks. Boil in salted water until soft.
2. In a big bowl, mash the potatoes & add the feta cheese, ricotta, onions, mixed herbs, dried basil, lemon juice, parsley, salt, pepper, shredded cheese & egg. Mix well to combine.
3. Add some flour into a shallow plate, form the mixture into small balls and coat each one in flour. Use your hands to gently flatten them into patties.
4. In a large frying pan heat a good amount of sunflower oil & once the oil is hot fry the patties until they are crispy & golden brown from both sides. When done, transfer onto a paper towel & serve immediately. Enjoy! :)

One of my favorite recipes! Yum Yum! 😍♥

ᑕᕼIᑕKEᑎ & ᗰᗩᑎGETOᑌT GᖇEEᑎ ᑕᑌᖇᖇY
(𝓖𝓵𝓾𝓽𝓮𝓷 & 𝓓𝓪𝓲𝓻𝔂 𝓯𝓻𝓮𝓮)

Serves 4-5

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
Olive oil
500gr chicken breast, cut into small chunks
1/4 cup green curry paste
2 tsp garlic, minced
2 tsp ginger, grated
3 cups Mangetout
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 tsp lime zest, grated
1 tbsp fresh lime juice
1 tsp dried lemongrass
200gr (1cup) chicken stock
1 can coconut milk
1/4 cup fresh basil, sliced
Cooked rice, for serving

𝐌𝐄𝐓𝐇𝐎𝐃
1. In a large skillet heat 1 tbsp olive oil over medium-high heat. Add the chicken and cook for about 5 minutes until the outside is no longer pink. Remove from the skillet, put on a plate and set aside.
2. In the same skillet add 1 more tbsp olive oil, green curry paste, minced garlic, grated ginger, lime zest and dried lemongrass. Mix together to combine.
3. Add the onion and red pepper, cook for 5 minutes . Pour in the chicken stock, bring to a boil, lower the heat and simmer for about 3 minutes.
4. Add in the coconut milk, mangetout & cooked chicken. Simmer until all the ingredients are warmed through and the mangetout has softened- around 5 - 10 minutes. You don't want the coconut milk to boil so just keep it at a gentle simmer.
5. Once the curry is done, remove it from the heat and stir in the basil and lime juice. Serve over hot rice. Enjoy :)

My kitchen was smelling soooo good whilst making these creamy ravioli! Mouthwatering!! I'll definitely repeat this recipe! Hope you'll like them just as much as I did! 😍😍🥰🥰

Ｃｒｅａｍｙ Ｓｐｉｎａｃｈ ＆ Ｔｏｍａｔｏ Ｒａｖｉｏｌｉ
(𝓓𝓪𝓲𝓻𝔂 𝓕𝓻𝓮𝓮 𝓸𝓹𝓽𝓲𝓸𝓷)

Serves 2-3

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

1 tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
x 24 ravioli (use your favourite flavour)
1 red bell pepper, sliced
½ tsp Italian herbs
½ tsp chilli flakes (red pepper flakes)
½ tsp black pepper
a pinch salt
1 tbsp tomato puree (tomato paste)
90 ml (⅓ cup) white wine
100 g cherry tomatoes, cut in halves
120 ml (½ cup) chicken stock
90 ml (⅓ cup) Fresh cream OR heavy cream OR Plant-based cream for Dairy-free
90 g baby spinach
50 g (½ cup) parmesan, grated
1 tbsp fresh parsley, finely chopped

𝐌𝐄𝐓𝐇𝐎𝐃

1. Boil the ravioli 'Al Dente', as per package instructions & set aside.
2. Add 1 tbsp of olive oil to a large frying pan (or skillet) and heat over medium heat, then add in the onion and cook for 4-5 minutes until the onion starts to soften.
3. Add in the minced garlic and cook for another 30 seconds stirring continuously.
4. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
5. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
6. Add in the cherry tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes.
7. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
8. Sprinkle with fresh parsley, serve & enjoy! ♥

So today I came up with this soup as I had no idea what to cook. I used my favorite top 4 ingredients and it turned out so yummy that I really wanted to share it with you guys! It's a must-try! You'll love it! ♥
(If you don't have a slow cooker no worries, as alternatively, you can still cook on very low heat on the stove)

Ｓｌｏｗ Ｃｏｏｋｅｄ Ｐｏｔａｔｏ ＆ Ｏｎｉｏｎ Ｓｏｕｐ
(𝓖𝓵𝓾𝓽𝓮𝓷 & 𝓓𝓪𝓲𝓻𝔂 𝓕𝓻𝓮𝓮 𝓸𝓹𝓽𝓲𝓸𝓷)

Serves 4-6

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
2 tbsp butter
4 cloves garlic, minced
1 large onion, chopped
120 gr bacon (I used back bacon but any bacon will do)
5 medium potatoes
2 cups of milk/lactose-free or any milk substitute
2 vegetable stock cubes (or chicken) mixed with 1,200 liters of water ( I use GF cubes)
1/4 cup flour ( I used Gluten-free All purpose flour)
1 cup shredded mozzarella OR vegan or lactose-free mozzarella
1 tsp dried basil
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp black pepper
pinch of salt

𝗠𝗘𝗧𝗛𝗢𝗗
1. Turn on the slow cooker on high. Add 2 tbsp of butter & let it melt slowly in the slow cooker.
2. In the meantime, grill the bacon until crispy and browned. Slice in small pieces & set aside.
3. Add the chopped onion, garlic & potatoes to the slow cooker & stir until well combined.
4. Add the stock, herbs, garlic powder, salt & pepper & only 1 cup of milk for now. Stir one more time, cover with a lid & cook on HIGH for 4 hours or 8 hours on low.
5. Once the potatoes are soft, gently & slightly mash the potatoes but not fully. It's just to break the bigger pieces apart & make it thicker, but the idea is to leave small chunks of potatoes visible.
6. Scoop out some of the broth in a cup & whisk in the flour & pour it back into the slow cooker.
7. Add the remaining cup of milk, shredded mozzarella & crispy bacon & cook for a further 45 mins to 1 hour, stirring occasionally.
Serve with toasted bread or croutons. Soooo Delish! :) ♥

This soup is by far my favorite! 😍😍SUPER yummy & filling especially if you crave carbs badly just like me! 😁

Ｂｅｅｆ ＆ Ｔｏｍａｔｏ Ｓｏｕｐ
(𝓖𝓵𝓾𝓽𝓮𝓷 & 𝓓𝓪𝓲𝓻𝔂 𝓕𝓻𝓮𝓮 𝓸𝓹𝓽𝓲𝓸𝓷)

Serves 4-6

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

500gr ground beef
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1-liter chicken stock ( I use GF chicken stock cubes)
1/4 cup fresh basil, chopped
2 tsp salt
1 tsp black pepper
1 tbsp oregano
1 tin (410gr) tomato sauce. ( I use Mayor Zalza Maltese with garlic)
300 gr Pipe pasta (shown in the photo) or any other short-tubed pasta. (I use GF Pipe pasta)
60gr shredded mozzarella ( I use Violife Vegan Mozzarella - a great option for lactose or dairy-free)
100gr cream cheese ( can use lactose-free or vegan) IF you don't have it replace it with extra shredded mozzarella. It can do without!

𝗠𝗘𝗧𝗛𝗢𝗗
1. In a large pot heat the olive oil over medium heat.
2. Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
3. Add the ground beef to the pot, breaking up with a spoon, and cook until no longer pink.
4. Add the salt, pepper, and oregano to the beef and stir to combine.
5. Pour in the chicken stock and the tomato sauce, stir and simmer for 10 minutes.
6. Add the mozzarella, cream cheese, and fresh basil & stir until the cheeses melt.
7. Pour in the pasta, stir & cook for another 10 minutes or until pasta is cooked through. Enjoy! 🤩 ♥

Ｃａｕｌｉｆｌｏｗｅｒ Ｐｉｅ

𝐌𝐚𝐤𝐞𝐬 𝐚𝐩𝐩𝐫𝐨𝐱. 𝟐 𝐦𝐞𝐝𝐢𝐮𝐦 𝐬𝐢𝐳𝐞𝐝 𝐩𝐢𝐞 𝐝𝐢𝐬𝐡𝐞𝐬

The last time I made this pie was over 15 years ago! Had forgotten how tasty this is. A must try! 😍🥧🥧

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
1kg pie dough
1 large head of cauliflower, cut into florets
2 large onions, chopped
2 cups fresh basil, chopped
2 cups fresh mint, chopped
2 large cans of tuna
1 tbsp tomato paste
30gr anchovy fillets, finely chopped
2tbsp olive oil
salt & pepper
1 egg, beaten
Fresh black kalamata olives, sliced. (𝐌𝐚𝐤𝐞 𝐬𝐮𝐫𝐞 𝐭𝐡𝐞𝐲 𝐚𝐫𝐞 𝐟𝐫𝐞𝐬𝐡 & 𝐧𝐨𝐭 𝐜𝐚𝐧𝐧𝐞𝐝 𝐨𝐫 𝐛𝐨𝐭𝐭𝐥𝐞𝐝 𝐚𝐬 𝐭𝐡𝐞 𝐭𝐚𝐬𝐭𝐞 𝐰𝐨𝐧'𝐭 𝐛𝐞 𝐭𝐡𝐞 𝐬𝐚𝐦𝐞. 𝐀𝐝𝐝 𝐞𝐧𝐨𝐮𝐠𝐡 𝐨𝐥𝐢𝐯𝐞𝐬 𝐚𝐜𝐜𝐨𝐫𝐝𝐢𝐧𝐠 𝐭𝐨 𝐲𝐨𝐮𝐫 𝐭𝐚𝐬𝐭𝐞𝐬 & 𝐝𝐞𝐬𝐢𝐫𝐞𝐝 𝐬𝐚𝐥𝐭𝐢𝐧𝐞𝐬𝐬)

𝗠𝗘𝗧𝗛𝗢𝗗

1. Start by cutting the cauliflower into small florets & chopping the rest of the ingredients.
2. In a large pot heat the olive oil & cook the onion on high heat until golden brown.
3. Add 1 tbsp of tomato paste & stir until combined. Add the cauliflower florets, salt, pepper, olives, basil & mint to the pan.
4. Stir well. Cover with water & make sure that there is enough water in the pan so that the water line sits about 1 inch above the cauliflower. Simmer & boil over medium heat until cauliflower is soft & tender.
5. Once ready, remove the pan from the heat, add the canned tuna & anchovies & stir the mixture until all the ingredients are combined.
6. In a large colander, drain the mixture well and let it cool before you proceed.
7. Divide the pastry into 2 equal balls & roll out one piece of dough according to the size of your dish. Place in the dish carefully. Tip the filling into the pie dish and spread out evenly. Roll out the remaining pastry and use it to cover the pie. Trim the edges.
8. Heat the oven to 200C/180C fan/gas 6. Brush the top of the pie with the egg wash and bake for 45 mins or until golden and crisp on top. Enjoy ♥

Ｓｔｕｆｆｅｄ Ｃｏｎｃｈｉｇｌｉｏｎｉ

This is a 3 in 1 recipe which includes homemade Marinara sauce, Homemade Bechamel sauce & the recipe for the stuffed Conciglioni. Such a hearty dish & so tasty & filling. This dish is perfect for a family dinner! 😍♥

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐬𝐭𝐮𝐟𝐟𝐞𝐝 𝐂𝐨𝐧𝐜𝐡𝐢𝐠𝐥𝐢𝐨𝐧𝐢
400gr (Approx) Conchiglioni or Small Pasta Shells
500gr Ricotta
2 small eggs
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp oregano
1/3 cup grated parmesan cheese
1 cup shredded mozzarella cheese
Extra Parmesan & Mozzarella cheese
Large bunch of fresh parsley, chopped
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𝐅𝐨𝐫 𝐭𝐡𝐞 𝐁𝐞𝐬𝐜𝐡𝐚𝐦𝐞𝐥 𝐒𝐚𝐮𝐜𝐞
2 tbsp butter
2 tbsp All-Purpose flour
1/4 tsp salt
Dash of black pepper
1 cup of milk ( I use Lactose-free milk)
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𝐅𝐨𝐫 𝐭𝐡𝐞 𝐌𝐚𝐫𝐢𝐧𝐚𝐫𝐚 𝐒𝐚𝐮𝐜𝐞
1 large onion, chopped
3 garlic cloves, minced
700gr tomato sauce ( I use passata)
1 cup fresh basil, chopped
2 tbsp olive oil
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp onion powder, 1/4 tsp garlic powder ( optional)

𝗠𝗘𝗧𝗛𝗢𝗗

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐬𝐭𝐮𝐟𝐟𝐞𝐝 𝐂𝐨𝐧𝐜𝐡𝐢𝐠𝐥𝐢𝐨𝐧𝐢
1. Boil shells in salted water (Al Dente), stirring occasionally to keep the pasta from sticking to the pot, drain and fill the pot with cold water to stop the shells from cooking any further & avoid sticking to each other.

2. Prepare the Marinara sauce & Bechamel sauce separately. ( Recipes below). In a large dish start by pouring most of the marinara & bechamel sauce. Keep a small amount of both sauces aside. Add some parmesan & mozzarella on top.

3. Meanwhile, in a large bowl, add the ricotta, eggs, parmesan, mozzarella, salt, pepper, oregano & the chopped fresh parsley. Stir until well combined.

4. Start filling the shells & make sure you do not overstuff otherwise you'll end up with no filling halfway through. Place them in the dish over the marinara/bechamel sauce in a single layer. Pour the remaining sauces over the shells & sprinkle some more mozzarella & parmesan cheese over the top.

5. Cover with foil and bake in a preheated oven, at 190 degrees C ( 375 degrees F) for 30 minutes. . Remove foil and cook for a further 2-4 minutes to lightly brown the cheese.
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𝐅𝐨𝐫 𝐭𝐡𝐞 𝐁𝐞𝐬𝐜𝐡𝐚𝐦𝐞𝐥 𝐒𝐚𝐮𝐜𝐞
Gather all the ingredients before you start the Bechamel.
In a small saucepan, melt the butter over low heat. Whisk the flour into the melted butter. Add salt & pepper.

Cook over low heat, stirring, for a full 2 minutes until you have a thick consistency. Turn up the heat slightly, then slowly add the milk, stirring constantly.

Bring to a low simmer and continue cooking slowly until the white sauce is smooth and thickened, approx 10 minutes
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𝐅𝐨𝐫 𝐭𝐡𝐞 𝐌𝐚𝐫𝐢𝐧𝐚𝐫𝐚 𝐒𝐚𝐮𝐜𝐞
In a medium saucepan heat 2 tbsp of olive oil. Add the onions stirring often until soft and golden. Add the garlic, stir for a further 1 min.

Stir in the tomato sauce, oregano, salt, pepper, onion & garlic powder if you have it & the fresh basil.
Bring to a light boil then reduce heat and simmer partially covered for 15 minutes.

Ｓｌｏｗ－Ｃｏｏｋｅｄ Ｃｈｉｃｋｅｎ Ｃｕｒｒｙ

(𝓖𝓵𝓾𝓽𝓮𝓷 & 𝓓𝓪𝓲𝓻𝔂 𝓕𝓻𝓮𝓮)

This slow-cooked recipe is my absolute favorite! So quick & easy to make. You're gonna love it especially if you're an Indian food lover! This is also perfect for people with food intolerances like me & can't really experience some proper Indian restaurant food!. No cream is used in this recipe yet it has the same final result & I can tell you, it's delicious!

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐜𝐮𝐫𝐫𝐲
600g chicken breast, cubed
1 large onion, finely chopped
2 garlic cloves, minced
2cm piece of ginger, finely chopped
400ml tin coconut milk
1 tbsp tomato purée
2 tsp ground cumin
2 tsp ground coriander
1 tsp mild chili powder (skip if you don't have it)
½ tsp smoked paprika
2 tsp ground turmeric
salt & pepper
a handful of fresh coriander leaves, chopped
cooked basmati rice to serve
𝐡𝐨𝐦𝐞𝐦𝐚𝐝𝐞 𝐠𝐥𝐮𝐭𝐞𝐧 𝐟𝐫𝐞𝐞 𝐭𝐨𝐫𝐭𝐢𝐥𝐥𝐚𝐬 ( 𝐫𝐞𝐜𝐢𝐩𝐞 𝐛𝐞𝐥𝐨𝐰)
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𝐅𝐨𝐫 𝐡𝐨𝐦𝐞𝐦𝐚𝐝𝐞 𝐠𝐥𝐮𝐭𝐞𝐧 𝐟𝐫𝐞𝐞 𝐭𝐨𝐫𝐭𝐢𝐥𝐥𝐚𝐬
(𝒎𝒂𝒌𝒆𝒔 3 𝒔𝒎𝒂𝒍𝒍 𝒕𝒐𝒓𝒕𝒊𝒍𝒍𝒂𝒔 𝒂𝒃𝒐𝒖𝒕 15 𝒄𝒎 𝒅𝒊𝒂𝒎𝒆𝒕𝒆𝒓)

130 ml water
100gr gluten-free plain white whisked in a medium bowl so there are no lumps
pinch of salt
Extra flour, to roll out
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𝗠𝗘𝗧𝗛𝗢𝗗

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐜𝐮𝐫𝐫𝐲
Put all the ingredients except the fresh coriander leaves, rice & tortillas in the slow cooker. Stir well, put on the lid & cook for 4 hours on high, 6 hours on medium, or 8 hours on low. When it's almost ready, stir in the fresh coriander leaves and serve with rice and homemade tortillas.

𝐅𝐨𝐫 𝐡𝐨𝐦𝐞𝐦𝐚𝐝𝐞 𝐭𝐨𝐫𝐭𝐢𝐥𝐥𝐚𝐬
In a medium-sized pot add the water & salt and bring to a boil. Once the water is boiling, add the flour to the pot and remove it off the stove immediately.
Whisk the mixture well until it looks like boiled cauliflower. Don't panic if you still see some flour lumps, it's ok!. Transfer the dough as is to a medium-size bowl. Pull it apart with a fork so that it cools quickly. Let it rest until it is lukewarm (approx 10 minutes).
Knead the dough well on a floured surface, adding more flour until it no longer sticks to the counter. You should end up with a smooth, gummy dough. Then roll the dough into three balls and re-flour the counter.
Roll out your tortillas with a rolling pin. Sprinkle more flour as needed. Roll them out as thinly as possible.
Cook both sides in a small non-stick pan over medium-high heat, approx 2-3 minutes per side, and serve immediately. Enjoy! :)

Ｔｏａｓｔｅｄ Ｃｈｅｅｓｅ ＆ Ｈｅｒｂ Ｒａｖｉｏｌｉ

Holy guacamole! These toasted Ravioli are so divine and such a perfect appetizer! They look awesome, taste awesome and they are so satisfying! A MUST-TRY!

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

450gr cheese ravioli (frozen) ( approx 1 pound)
2 large eggs, beaten
1/2 cup plain breadcrumbs
1/2 cup panko breadcrumbs
1/2 cup grated parmesan or pecorino cheese
2 tsp garlic powder
2 tsp onion powder
1/2 tsp garlic pepper
1 tbsp dried basil
1 tbsp mixed herbs
1 tsp dried oregano
1 pinch crushed red pepper flakes
salt and black pepper
olive oil, for drizzling
marinara sauce ( or your preferred sauce) warmed, for serving

𝗠𝗘𝗧𝗛𝗢𝗗

1. Preheat the oven to 190 degrees (375 degrees F) and prepare a baking sheet with parchment paper.
2. Beat eggs in one bowl and in another medium-sized bowl mix the breadcrumbs, cheese, garlic & onion powder, basil, oregano, mixed herbs, garlic pepper, red pepper flakes, salt, and pepper, tossing to combine.
3. Dip the frozen ravioli through the beaten egg, then dredge through the crumb mix, tossing to coat. Arrange in an even layer on the prepared baking sheet. Drizzle each ravioli with a little olive oil. Bake for 12-15 minutes, until golden and toasted.
4. Serve the ravioli warm, along with warmed marinara sauce or your preferred sauce for dipping. Enjoy!

Ｃｒｕｎｃｈｙ Ｔａｃｏ Ｃｕｐｓ

𝗠𝗮𝗸𝗲𝘀 𝟭𝟴 𝗧𝗮𝗰𝗼 𝗖𝘂𝗽𝘀

These yummy crunchy taco cups are absolutely delicious & perfect for parties. I tried them yesterday for my guests & they all loved them. So easy to make, taste so heavenly & also very filling. This recipe is definitely a keeper! ;)

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
500gr minced beef
1 large onion, diced
1 large pepper, diced
2 small tomatoes, diced
2 cloves garlic, minced
Shredded cheddar
Taco seasoning ( I used Old El Paso seasoning mix)
36 wonton wrappers ( I used spring roll wrappers & cut them into squares)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried basil
Soy sauce
Worcestershire sauce
Salt & Pepper

𝗠𝗘𝗧𝗛𝗢𝗗
1. Preheat oven to 190 degrees, on Fan.
2. Heat 1 tbsp olive oil over medium-high heat, add onions, garlic & a dash of Worcestershire sauce & cook until slightly brown. Add pepper & tomatoes & cook for a further 4 mins.
3. Add the beef, garlic & onion powder, basil, taco seasoning, another dash of Worcestershire & a dash of soy sauce & cook until no longer pink, stirring occasionally. Season with salt & pepper.
4. Prepare a nonstick muffin tin & line each cup with two wonton or spring roll wrappers. Add a spoonful of taco mixture in each & top with a handful of shredded cheddar. Cook for 13 to 15 minutes until golden brown.

Ｇｌｕｔｅｎ Ｆｒｅｅ Ｃａｌｚｏｎｅ
( 𝓥𝓮𝓰𝓪𝓷 & 𝓓𝓪𝓲𝓻𝔂-𝓯𝓻𝓮𝓮 𝓸𝓹𝓽𝓲𝓸𝓷 )

(MAKES 2 CALZONE)

This calzone was tried & tasted multiple times & I can tell you it's absolutely delicious! The recipe may seem long but it really isn't as it's so easy & quick to make. And even better, you don't have to wait for the dough to rise.
𝐈𝐌𝐏 -Do not prepare calzone well ahead to cook them at a later stage as they will go hard. It's important that you cook them straight away after rolling & filling calzones.

This is one of my recipes from my page Hearty Eats. Hope you like it :)

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙙𝙤𝙪𝙜𝙝
350g yoghurt (𝗜 𝘂𝘀𝗲 𝗴𝗿𝗲𝗲𝗸 𝘆𝗼𝗴𝘂𝗿𝘁 𝗯𝘂𝘁 𝘆𝗼𝘂 𝗰𝗮𝗻 𝘂𝘀𝗲 𝗻𝗮𝘁𝘂𝗿𝗮𝗹, 𝗹𝗮𝗰𝘁𝗼𝘀𝗲 𝗳𝗿𝗲𝗲, 𝗱𝗮𝗶𝗿𝘆 𝗳𝗿𝗲𝗲, 𝗼𝗿 𝗽𝗹𝗮𝗻𝘁 𝗯𝗮𝘀𝗲𝗱 𝘆𝗼𝗴𝘂𝗿𝘁)
340g gluten-free self-raising flour
1/2 tsp salt
1/4 tsp xanthan gum (𝗬𝗼𝘂 𝗰𝗮𝗻 𝘀𝗸𝗶𝗽 𝘁𝗵𝗶𝘀 𝗶𝗳 𝘆𝗼𝘂𝗿 𝗳𝗹𝗼𝘂𝗿 𝗰𝗼𝗻𝘁𝗮𝗶𝗻𝘀 𝗶𝘁, 𝗯𝘂𝘁 𝗶𝗳 𝘆𝗼𝘂 𝗵𝗮𝘃𝗲 𝗶𝘁, 𝗮𝗱𝗱 𝗶𝘁 𝗶𝗻 𝗮𝗻𝘆𝘄𝗮𝘆)
1/2 tsp gluten-free baking powder (𝗧𝗵𝗶𝘀 𝗶𝘀 𝗼𝗽𝘁𝗶𝗼𝗻𝗮𝗹 𝗯𝘂𝘁 𝗜 𝗮𝗱𝗱 𝗶𝘁 𝗮𝗻𝘆𝘄𝗮𝘆)

𝙀𝙭𝙩𝙧𝙖 𝙞𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨
1 egg, beaten, (𝗳𝗼𝗿 𝘁𝗵𝗲 𝗲𝗴𝗴 𝘄𝗮𝘀𝗵)
hard cheese, grated. To sprinkle on top before it goes in the oven (𝗜 𝘂𝘀𝗲 𝗽𝗲𝗰𝗼𝗿𝗶𝗻𝗼 𝗼𝗿 𝗹𝗮𝗰𝘁𝗼𝘀𝗲-𝗳𝗿𝗲𝗲 𝗽𝗮𝗿𝗺𝗲𝗴𝗴𝗶𝗮𝗻𝗼 𝗯𝘂𝘁 𝗮𝗻𝘆 𝗵𝗮𝗿𝗱 𝗴𝗿𝗮𝘁𝗲𝗱 𝗰𝗵𝗲𝗲𝘀𝗲 𝗶𝘀 𝗴𝗼𝗼𝗱. 𝗔𝘀 𝗳𝗼𝗿 𝘃𝗲𝗴𝗮𝗻 𝗼𝗿 𝗱𝗮𝗶𝗿𝘆 𝘆𝗼𝘂 𝗰𝗮𝗻 𝘀𝗸𝗶𝗽 𝘁𝗵𝗶𝘀 𝘀𝘁𝗲𝗽 𝘂𝗻𝗹𝗲𝘀𝘀 𝘆𝗼𝘂 𝗰𝗮𝗻 𝗳𝗶𝗻𝗱 𝗮𝗻 𝗮𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲 𝘁𝗼 𝗵𝗮𝗿𝗱 𝗰𝗵𝗲𝗲𝘀𝗲. You can sprinkle sesame seeds perhaps instead)

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙛𝙞𝙡𝙡𝙞𝙣𝙜 (Please note these are the ingredients I use. Go ahead with the ingredients of your choice :) )
approx 200ml passata or pizza sauce
1 tsp tomato puree
2 tbsp olive oil, oregano, Italian herbs, garlic powder, salt, and pepper (𝗠𝗶𝘅 𝘄𝗲𝗹𝗹 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿 𝗶𝗻 𝗮 𝘀𝗺𝗮𝗹𝗹 𝗯𝗼𝘄𝗹)
mozzarella cheese, shredded (I use vegan mozzarella but you can use regular dairy-free or lactose-free)
2 hard-boiled eggs, sliced
1 large onion or 1 Leek, sliced thinly
parma ham
sausages (party sausages or smoked sausages is what I like the most)

𝗠𝗘𝗧𝗛𝗢𝗗
1. Preheat your oven to 240C, on Fan
2. Add all the dough ingredients to a bowl & mix together. You can do this with a spatula & finally use your hands to make sure there are no lumps left.
3. On a floured surface knead the dough with your hands briefly & form it into a big ball. (you might need extra flour because it tends to get a bit sticky at first) . Cut the dough in half.
4. Add more flour to the surface & use a rolling pin to roll out your dough. Try to do this in an oval shape. If need be, you can cut around the edges to make it more oval-shaped. (Also make sure it isn't sticking to the worktop)
5. Meanwhile, in a bowl, add the tomato puree, passata & the oil mixture you prepared earlier. Mix well until it has a nice, thick consistency.
6. Start by putting the sauce first on your calzone, followed by the cheese then the toppings on half of your calzone. Make sure you leave a good amount of space around the edge (about 1.5cm) as you need to fold the other side over.
7. Brush the edge of your dough lightly with a little water to help it stick together.
8. Fold over your empty side of dough to go over the top of your filled side. Fold over so it's just over the filling and there is still the spare 1.5cm of dough left - then pinch this together to fully seal the calzone so the filling doesn't come out.
9. Transfer your calzone onto a baking sheet with parchment paper Using a sharp knife, cut 3 small slits into the center of the calzone (this will allow any excess moisture to get out).
10. Brush with the egg wash all over the top. Finish by sprinkling with the pecorino/ parmesan or your favorite hard grated cheese. Repeat same for your second calzone. Place your calzones in the oven for around 10-15 minutes or until golden and crisp.