Posted in Recipes

Meatball & tomato lover’s spaghetti!

Yesterday, I invented this lovely easy pasta dinner. I had 3 types of tomatoes in the house. I had some very small tomatoes from a friend & some smaller long cherry tomatoes. I also had some semi-dried tomatoes in oil. I added a few other key ingredients & this was the final tasty result!

Recipe: For 4 persons

Ingredients:

For the meatballs:

260 gr egg-free pork & veal mince

black pepper

sea salt

For the rest:

375 gr white spelt spaghetti

125 gr semi-dried tomatoes in herbs & oil, padded dry, cut up

20 mini tomatoes

15 longer cherry tomatoes, each cut up into 2

a good aged balsamic vinegar: 3 or 4 glugs

3 medium white onions, peeled & thinly sliced

black pepper

sea salt

Just before serving: some shredded parmesan shavings

Method:

  1. Place mince into a bowl & add seasoning to your liking. Roll smaller meat balls with your hands. Place them on a plate.
  2. Cook pasta until tender. Drain well & keep warm. This took me 8 minutes.
  3. At the same time, fry your mini meat balls in hot oil until browned on all sides & cooked through. Remove them from the pan & keep warm. In the same hot pan, fry onion slices & season with some black pepper & sea salt. When ready, remove from the pan & add to the meatballs. Now, add some extra oil. Add all tomato pieces & fry for about 1 minute or so. Pour about 4 to 5 slugs of that aged balsamic vinegar to the hot pan & stay around the pan. Fry for another 2 minutes. Add meatballs & onion slices back to the pan & stir everything carefully around the pan trying not to break up the tomatoes! Check seasoning one last time. Serve at once & just before eating, shred some fresh parmesan shavings on the top od each plate! Enjoy, best with a loved one! 😉 MMM!
Super yummy!

SUBSCRIBE BY EMAIL TO MY BLOG SOPHIE’S FOODIE FILES!
It is free! Join 2,000 email subscribers! You also get my Free E-Book to download called Healthy Vegan Christmas! 11 new unpublished healthy vegan recipes & 8/10 are also gluten-free! Join me!

I have 2 versions of my E-Book: one for IMac, IPad, Iphone & 1 in PDF! Just click onto the photo below to subscribe! 🙂

Posted in Recipes

Asparagus Spelt Pasta!

The last few weeks, I have made this pasta dinner for a few times! Why? Because it is asparagus season! That means that the white gold is back in town! Lovely succulent fresh white asparagus pasta with a few simple ingredients. It is a super healthy pasta dinner & it uses only 4 basic lovely tasty ingredients! Let’s guess!

MMMM!

I used wholemeal spelt penne, fresh butter, fresh flat-leaf parsley & white asparagus! Ooh yes, so simple, very easy yet delicious to make!

Let’s begin with the tasty recipe!

Fresh cooked white asparagus!

Recipe: For 4-5 persons

Ingredients:

350-400 gr wholemeal spelt penne

2 packets of fresh white asparagus, peeled & each one cut up into smaller bit-sized pieces

a handful of fresh flat-leaf parsley, washed, cleaned, spun dry & cut up finely

fresh lactose-free butter or fresh butter

keep the cooked water where from your asparagus

To serve: freshly grated Parmesan cheese

black pepper

Maldon sea salt

Method:

  1. Take a large cooking pot & fill with cold water. Place your cut up asparagus in it. Place fitted lid on & bring the water to the boil. When it is well boiling, set the timer to 8 minutes. Boil your asparagus for 8 minutes or until just al dente when pierced with a fork. Taste with other pieces too. Drain well but keep about 150-250 ml of the cooked asparagus water. In the same pot, heat of a few knobs of butter. When hot, add drained asparagus & the cut up parsley too. Carefully with 2 hands, shake your pot up & round so that the melted butter & parsley have coated the asparagus. See that the asparagus are hot too. Season with some finely milled black pepper & some salt too but not too much! Keep warm.
  2. At the same time, cook your pasta until al dente. This was 8 minutes. Drain well. Add the butted aspargus-parsley to the warm pasta & stir round carefully in the pot trying not to break the cooked asparagus! Add some of the cooked asparagus water just enough until you get a bit of a sauce. Season again if you need to.
  3. Heat up 2 white pasta plates & place the mix onto your plate. Just before serving, add some freshly grated Parmesan cheese over the top! Now, you can taste the sweet asparagus, the parsley, the salted cheese & the yummy spelt penne! Perfect! Enjoy with loved one’s!!!! MMM,… 😉

    Subscribe By Email + Get Free E-Book: Healthy Vegan Christmas! Join 1,800 email subscribers! It is free! ♥ Stay Tuned & subscribe by email! Click the photo link here below to subscribe!!! Treat yourself to my Free E-Book: Healthy Vegan Christmas! 10 new unpublished recipes of me & 8/10 are also gluten-free!   

    I have a version for a Mac, iPad, iPhone.
    I also have a version in PDF-format.

    Just click onto the photo to subscribe!
Posted in Recipes

Quick Seasonal Pasta!

A few days ago, I harvested our 2 first yellow courgettes from our garden!

I also harvested spring onions & fresh rosemary! That is why, I made this delicious easy seasonal pasta dish! You can make it gluten-free by using GF pasta in here! You can make it vegan by using tofu mince or seitan mince. It is up to you! Enjoy!

Delicious!

Recipe: For at least 4 persons

Ingredients:

1 green courgette, cleaned, cut up into rounds, each one cut up into 4

2 yellow courgettes, cleaned, cut up into rounds, each one cut up into 4

1 medium stalk of fresh rosemary, only the green needles, finely chopped

2 spring onions, cleaned,white & green parts used, cut up into rings

2 fat cloves of garlic, peeled & chopped

egg-free spelt penne, about 350 gr

350 gr of organic pork mince

a fruity extra virgin olive oil

black pepper

Maldon sea salt flakes, crushed

1/3 peeled red onion, cut into strips

Method:

  1. Cook your spelt penne according to your packet instructions & drain. Keep warm.
  2. Take a large frying pan & heat up on medium-high. When hot, add a few drizzles of that fruity oil. Add chopped garlic, red onion slices, spearing onions & 1/2 of the chopped rosemary fry for a few minutes, stirring often. Season with some black pepper & some salt. Now, add chopped green & yellow courgettes & the other 1/2 of the chopped fresh rosemary & fry further for about 5-10 minutes or until al dente. Season extra with some black pepper & some sea salt according to your taste. Keep warm.
  3. At the same time, take another frying pan & heat up onto high heat. when hot, add a few drizzles of that same fruity oil & heat up. Now, add pork mince & fry until cooked through. this took me about 8 minutes. Season with dried mixed Provençal herbs, black pepper & some salt. Mix everything together. When all done, mix the mince & veggie mix through the hot pasta & check seasoning on last time. Plate up & enjoy with a loved one! 😉 MMM!

So, if you like to stay updated & receive my new latest posts through cool email newsletters, Subscribe now by email. It is free! Join 1,850 email subscribers! Get my free E-Book: Healthy Vegan Christmas too!

Subscribe through the link below:

http://eepurl.com/bSJtUr

 

 

 

BewarenBewaren

BewarenBewaren

BewarenBewaren

BewarenBewaren

BewarenBewaren

Posted in Gardening, Recipes

Vegan Rocket Pesto Pasta!

I harvested a lot of wild rocket in our garden & hey, what to do with it? I knew that I made a previous non-vegan rocket pesto & that was so delicious. Now, I didn’t add any raw garlic & Parmesan cheese anymore & added a bit of raw lemon juice! We already ate this delicious rocket pesto pasta 3 times in the past weeks so now, I knew that I had to write it down for all of you too! It is superb in real fresh flavors & I mixed it through cooked spelt spaghetti! I topped it with this:

MMM!

So a delicious win-win combo: rocketcashew pesto pasta! Yummm!  Make it Gluten-free by using Gf spaghetti! 🙂

Recipe: For 3-4 big portions

Ingredients:

about 100 gr washed, cleaned, spun dry rocket leaves ( I used wild rocket leaves)

1 cup (150 gr) raw unsalted cashews

1/4 cup (60 ml) mild fruity extra virgin olive oil

black pepper: about 20-25 grins

Himalayan pink salt in a grinder: about 10 times

juice of 1/2 organic lemon

375 gr spelt spaghetti

fresh long smaller cherry tomatoes, cleaned, each cut into 2

black pepper

some sea salt

1/2 peeled, white onion, cut into loner strips

a fruity evoo ( the same one as above)

Method:

  1. First, cook your spelt spaghetti according to your packet instructions. it took me 8 minutes. Drain & keep warm.
  2. While your pasta is cooking, make your pesto. take food processor & place rocket leaves & cashews in. Place fitted lid on & pulse it for a couple of times. Pour lemon juice & 60 ml of that fruity oil in the machine & keep the motor running. Add black pepper, salt & grind to your liking. It must look something like this:

    yum!
  3. Now, heat up a fitted non-stick pan on medium heat. Pour a bit of that same fruity oil in it & heat up. Add onion slices & tomato halves. Fry until done & cooked through. Season with some black pepper & some pink salt, but not too much! Stir thicker pesto through the cooked pasta & mingle everything together well. Check seasoning on last time. Now, plate up, like photo above! The sweetness of the tomatoes go so well with the rocket cashew combo! To die for really! Healthy too! 🙂 A must make! yum yum yum!Like what you see & want to stay updated through email? Join 1,850 email subscribers now!!! It is free!!!!

     + Get my free E-Book: Healthy Vegan Christmas!!!

    Click the link here below to subscribe!!!

    http://eepurl.com/bSJtUr

BewarenBewaren

Posted in Gardening, Recipes

Winter veggies pasta!

A few days ago, I biked to our beloved allotment. I harvested a few of my winter veggies & used them in this lovely pasta dinner. It is creamy, yet very lovely with our winter veggies & we added smoked bacon pieces to the meal, to give extra yummyness! 😉 You see what I mean?

Adding the smoked bacon!

We had 2 Brussels sprout plants but they didn’t give us many sprouts in October. We left them under the net & placed 2 winter fleeces over it during the Winter months. Now, it was time, to clean up the garden & remove the net. I ended up with about 250 gr Brussels sprouts. They had all sizes but so fresh & green looking!

The last of the Brussels Sprouts!

I added a few other veggies from the garden to the pasta dish. Doesn’t it look quite yummy?

Recipe: For 5 persons, each a big portion

Ingredients:

350 gr egg-free spelt tagliatelle

1 packet of smoked bacon pieces ( Herta)

1 packet of 250 ml soy cream

black pepper

Maldon sea salt

a fruity extra virgin olive oil ( evoo)

about 250 gr cleaned Brussel sprouts, bigger one’s cut into 2

1 leek, washed, cleaned & cut up into rings

2 spring onions, cleaned & cut up

1 fat clove of garlic, peeled & finely chopped

Method:

  1. Cook your pasta according to the packet instructions. My tagliatelle needed 7 minutes of cooking.
  2. At the same time, fry your smoked bacon pieces until browned on all sides into a large frying pan with that same fruity evoo. Drain fat. Keep warm.
  3. Finally, cook sprouts until al dente. This took me 4 minutes. Drain well. Using the same cooking pot, heat up a fruity evoo on medium-heat. Add chopped leek, spring onion & garlic, stirring often. let it fry for about 5 minutes or until tender. Season with black pepper & some sea salt. Now, pour your soy cream all over the veggies & stir through. Turn the heat a bit higher & let the sauce thicken for a few minutes, stirring often. When it is thick enough, add drained pasta to the pot. Add also the bacon pieces. Carefully, mix it all together trying not to break up the cooked sprouts. Check the seasoning one last time. I added 8 grins of pepper & some pinches of sea salt. Mix in. Plate up into 2 lovely pasta bowls & eat & enjoy! 🙂 MMM! So, if you like to stay updated & receive my new latest posts through cool email newsletters, Subscribe now by email. It is free! Join 1,850 email subscribers! Get my free E-Book: Healthy Vegan Christmas too!Subscribe through the link below:http://eepurl.com/bSJtUr

 

Posted in Recipes

Lentil Lasagna for you!

Just coming out of the oven!
Just coming out of the oven!

Yesterday evening, I invented & made this lovely vegetarian lentil lasagna! It is a very filling lasagna with a home-made pasta veggies sauce. I also added 4 tablespoons store-bought red pesto to the sauce for extra flavor, of course! This sauce would be ideal to make completely vegan by serving it with vegan chorizo sausages or making the lasagna completely vegan by using vegan shredded cheese on top! It is that adaptable & simple! Yes!

Recipe: For 1 medium oven dish full of lasagna = 4-6 big portions!

Ingredients:

For the tomato-lentil sauce:

2 medium white onions, peeled & chopped

2 fat cloves of garlic, peeled & chopped

3 carrots, peeled & cut up into rounds

1 sweet red bell pepper, deseeded & cut up into strips

225 gr (1 1/2 cup) green courgette, cut up into chunks (no pits & mushy interior!)

175 gr (1 1/2 cup) green lentils that need 30 minutes of cooking

4 tablespoons vegetarian store-bought red pesto

black pepper

Maldon sea salt

a fruity extra virgin olive oil

400 gr tomato passata

1 tablespoon tomato paste

6 big basil leaves, torn up

250 ml hot vegetarian stock

150 ml hot water

For the rest:

5-6 spelt lasagna sheets, uncooked!

200 gr mixed grated gratin cheese

Method:

  1. First, make your tomato veggie sauce. Take a large cooking pot & add some drizzles of that fruity extra virgin olive oil. Heat up on medium heat. When hot, add chopped garlic, onion, red sweet pepper strips & torn basil leaves. Fry for about 10 minutes, stirring often. Then, add chopped courgette & carrots, stirring often. Season with some black pepper & some sea salt. Fry until nearly tender. Now, add green lentils, tomato paste, tomato passata, red pesto & hot veggie stock. Stir everything round into the pot. See that your lentils are all covered within the sauce. Turn your heat lower so that the sauce will thicken & your lentils will get cooked but not too hot. It all must simmer though! After 10 minutes or so, stir everything well round into the pot & stick besides the pot because you don’t want the lentils & sauce to get burned. Check often & stir often too. It is better that your sauce simmers then that it will burn! After 15 of cooking, my sauce got too thick & I added 150 ml of hot water to the thicker sauce. Stir well through & simmer further for another 15 minutes or until your lentils are just cooked & your carrots are cooked through. You want your lentils to be just perfect! That means just cooked, just tender all the ay through! No mushy lentils, thank you very much! 😉 Taste. I added about 15 grind of black pepper & about 10 pinches of salt to the thicker sauce. Stir well.
  2. Preheat your oven to 180°C (350°F) for 10 minutes. Take your lasagna oven dish. Mine was: 20 cm x 25 cm. Place 1/3 of your sauce in the bottom of your lasagna dish. Top with 2 spelt lasagna sheets & 1/2 of a 3rd one. Top with 1/3 of the sauce. The lasagna sheets must be completely covered by the veggies sauce. Then, top with 2 sheets & 1/2 of a 3rd one. Now, smear the last third of the sauce over the sheets. Finally, scatter your grated gratin cheese all over the surface of your lentil-veggie sauce & place in the lower end of your oven & bake for 30 minutes! You will end up with a lovely gratin of cheese on top of your lentil lasagna! Your house will smell amazing when you open your oven door! ooh yes! Take out of the oven & wait for 10 minutes before serving! Otherwise your lasagna will be too hot to enjoy the yummy flavors!!! My husband thought this as the best home-made lasagna ever!!! 10/10! This is great for entertaining! 🙂 Enjoy, sweeties!

 

 

 

 

Posted in Gardening, Recipes

Delicious Vegetarian pasta dish using veggies from the garden! :)

Yesterday, I harvested multi-coloured swiss chard leaves & stalks & one big chioggia beet, stalks & leaves. I had some ricotta over in the fridge that I needed to use up so I made this delicious vegetarian pasta dinner! Check it all out here:

This was our harvest for the day:

Recipe: For 3-4 persons

Ingredients:

5 big stalks of the multi coloured Swiss chard (124 gr = 1 cup + 1/4 cup, well pushed into the cups) cleaned, each stem chopped

67 gr (2 cups, well pushed into the cups) of chopped multi coloured leaves of chard

3 fat cloves of garlic, peeled & finely chopped

325 gr spelt penne that is egg-free (4 cups)

black pepper

pink salt in a grinder

1/2 cup ricotta cheese

a fruity extra virgin olive oil

one big chioggia beet, peeled & roots removed, cut up into slices & then chopped (151 gr netto= 1 heaped cup chopped)

87 gr (2 cups + 1/8 cup chopped leaves of the chioggia beet) This is half of the leaves.

half of the stems of the chioggia beet, cleaned & chopped

Method:

  1. Cook your penne & chopped stalks until cooked through & al dente. Drain & keep warm.
  2. At the same time, fry your chioggia chunks & chopped garlic in a large non-stick pan until browned a cooked through, stirring often. This took me about 10 minutes, depending on the thickness of your chopped beet. In the last minutes, add chopped chard & beet leaves. After frying for a bit, add a few splashes of the hot cooking water to the pan. Season it al with black pepper & some pink salt but not too much because the ricotta is already a bit salted!
  3. Place the pan veggies to the cooked drained pasta with stems & mix it all together. Turn heat off. Finally, add ricotta to the pasta-veggie mix, of the heat, & stir through the pasta. This way, the ricotta will go into the tubes of the penne & everything will be creamy & tasty. Check seasoning one last time. I added about 10 grins of black pepper & some pink salt too. Mix in & plate up instantly! Enjoy with a big smile on your face! 🙂 MMM,…I guarantee you that you will get seconds! 😉 ♥  ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

    http://eepurl.com/bSJtUr