Chilli, tamarind and parmesan courgetti

Posted in: LF, S, SF, Uncategorized, V, WF

OK, so I’ve done something controversial. I’ve sat on the fence. While this recipe makes a feature of courgetti, it’s not paleo, or anti-carb. It’s here for it’s pure deliciousness, alongside faithful old spaghetti. Over the decades I’ve toyed with various iterations of my Go To telly comfort food, recently finding the 50/50 mix not only fills me more than the vegan version, it adds texture and a clean crunchiness to the sometimes heavy pasta only version. In fact, it got the thumbs up from several of my ‘it’s not a meal without 1kg of carbs’ male friends. For the record, a 70-80g pasta portion (as Italians take it, I’m told) appears to have none of the usual bloat infamy I’m prone to. If still unconvinced, though, there’s zero taste compromise with 100% courgetti; I do both. And left-overs as a salad the next day are incredible.

Chilli, tamarind and feta courgetti

Feeds 2

INGREDIENTS

1 courgette, grated or spiralled
140g spaghetti
3 tbsp olive oil
2 tbsp sun dried tomatoes, chopped
2 cloves garlic, chopped
1 dsp tamarind paste – I like the big tubs from Indian supermarkets
1 tsp dried crushed chillies
Feta, cheddar cheese or parmesan to taste.

Optional:

1 dsp sun dried tomato paste (or bought) – I do without if I don’t have in the fridge.
1/2 tsp turmeric – I add where I can due to its incredible health benefits.

METHOD

Prep the ingredients. Grate the courgette and cheese; chop the garlic and sun dried tomatoes.

Set the frying pan over a medium to low heat and add the oil. Put the spaghetti to boil – not the courgette!

Add the remaining ingredients (apart from the cheese) to the frying pan in the order listed above, cooking gently until they warm through and the garlic turns translucent. Be very careful not to burn the garlic or pesto (if using) here.

Remove from the heat and fold in the pasta, courgetti and half of the cheese. Transfer to heated bowls or plates and top with the rest of the cheese.

For me, this is comfort food absolute, hot or cold.

Seasonal Seducer: Courgette

Posted in: Uncategorized

MOST ATTRACTIVE FEATURES

Packed with fibre and low in carbs and calories, this green squash is a dieter’s best friend.

WHY WE FELL IN LOVE

1 whole courgette = just 18 calories and is made up of 94% water. Bring on the skinny comfort courgetti!

Bacalao ceviche (Punheta de bacalhau)

Posted in: DF, LF, S, SF, WF

In honour of this weekend’s Lisbon trip, I thought it fitting to share a Portuguese salt cod ceviche classic. I claim no credit, this one comes direct from a local, my Lisboa love. Or more specifically, his mother; it’s the real deal. Super easy, tasty and healthy, it’s a busy food lover’s dream. And yes, it also ticks the paleo, clean eating, fit-fooder boxes. Thank you Portugal.

Easy Portuguese bacalao ceviche

Feeds: 4

INGREDIENTS

6 tbsp bacalao (salt cod), tuna or normal cod.
2 tomatoes
1 white medium – large onion, depending on your preference
1 green pepper or half red, half green (red adds a sweeter flavour)
1/2 cucumber
2 cloves of garlic
4 tbsp olive oil
3 tbsp cider vinegar
Good grind black pepper

METHOD

Rinse bacalao in cold water, squeezing out with your hands (really) at the end. If using normal cod, simply chop and add salt at the end.

Chop all veg finely into 1-2 cm pieces and mix with bacalhau, oil, vinegar and pepper. Add in salt at this point if using cod as opposed to bacalhau.

You can eat right away but the flavours are best when left to develop for 15 – 20 mins or even overnight; perfect tupperware or advance prep supper fodder!

Delicious with a crusty white sourdough to dip into the juice.

The cooks, Wholesome Seduction

FYI: The literal (and more polite) translation for Punheta de bacalhau is ‘Tossed’ (ahem) salt cod. I kid you not.