Tag Archives: tomato

Spaghetti with Roasted Pumpkin, Tomato, Avocado and Basil.

22 Friday Jan 2016

Posted by in Main Meals, Wellbeing

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Spaghetti, pumpkin, avocado and basil pasta.

Pumpkins are not made equal when it comes to cooking.  Just because one type makes a great Halloween lantern doesn’t mean it tastes the best.  The smaller varieties are favoured for cooking.  They have a denser flesh with a smooth texture and a higher sugar content

Pumpkin fruit is one of the widely grown vegetables incredibly rich in vital antioxidants, and vitamins.  Low in calories and high in vitamin A, C, B and E it is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs.

If you are struggling with the January Blues but still need to whip up a healthy meal to fuel a crowd, then why not try this simple spaghetti full of mood boosting nutrients.

Avocado and tomatoes are also rich in nutrients necessary for serotonin to develop and reach optimum levels in the brain.

Serves 4

Time 20-30 minutes

Ingredients

Olive oil

1 pumpkin (mini tiger, kikuza or other small variety pumpkin)

1 avocado, pip and skin removed, cut into cubes

20 cherry tomatoes

500g spaghetti

Parmesan for serving

1/2 cup of basil leaves

1 red chilli finely chopped

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roast pumpkin and cherry tomatoes for 10-15 minutes.

Preparation Method

Preheat the oven to 180C.  Cut pumpkin in half, remove the seeds and place in a baking dish.  Scatter cherry tomatoes around the pumpkin, drizzle with olive oil and roast for 10-15 minutes.

Bring a saucepan full of water to the boil and throw spaghetti in to cook for 10-12  minutes until al dente.

Remove roasted pumpkin and tomatoes from the oven and set aside to cool for 2-3 minutes.

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Serve with fresh basil.

Once the spaghetti is cooked drain and place in a large mixing bowl.  Mix through the pumpkin, tomato, avocado, basil and chilli.

Serve with parmesan.

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Grate parmesan cheese to serve.

 

 

 

Spanish tortilla with a twist.

19 Sunday May 2013

Posted by in Main Meals, Snacks

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IMGP7819 IMGP7813 IMGP7814 IMGP7816 IMGP7818 IMGP7817With another wet weekend ahead and summer yet to appear here is a dish that is guaranteed to bring a little sunshine to your plate. This recipe takes a traditional spanish tortilla and mixes it with African flavours by using sweet potatoes instead of regular ones.  It is also healthier as sweet potatoes contain significant levels of beta carotene and twice as much vitamin C as ordinary potatoes.  A simple yet satisfying dish that can be served both hot and cold virtually any time of the day.  Delicious between chunks of crusty bread as picnic food on a summer’s day.  Impressive served as tapas, cut into small cubes and speared with cocktail sticks as they do in Spain.

Ingredients

2 small sweet potatoes sliced thinly

6 large free range eggs

1 red onion cut into chunks

2 cloves garlic finely chopped

Salt and fresh ground pepper

1 red pepper cut into chunks

A handful of frozen peas

Olive oil

1 tsp paprika

Preparation Method

1) Preheat the oven 200C/gas mark 6 and the grill.

2) Place sweet potato, peppers and onions in an oven tray, drizzle with oil, season with salt and pepper and roast in the oven for 25 minutes.

3) Heat a large frying pan with a glug of oil over a medium heat.  Fry garlic until soft.  Mix 6 eggs in a bowl with paprika, salt and pepper and then pour into the pan.

4) Remove roast vegetables from the oven and lay in frying pan with a handful of frozen peas.  Stir and cook for 2 minutes.

5) Place the frying pan under the grill making sure it is 4 inches away from the heat for 10-15 minutes, or until golden brown on top.

6) Serve hot or cold with a side salad.  Delicious with a glass of white wine!