Category Archives: Food Blog

Spaghetti alle Vongole

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This is a really fast dish that you can have on the table in no time. It looks impressive and it taste pretty impressive too. You need to get very fresh Clams. Although this dish is very easy to make you do need to take care of your clams making sure they are properly cleaned, nobody wants to bite on sand.

Just soak them in cold water as soon as you get home and leave them in the fridge until you are ready to cook.

This dish can be easily multiplied or divided to suit the amount of eaters you’re feeding.

Some people use butter in their Spaghetti alle Vongole because it forms an emulsion, but I think it makes the dish too heavy and it takes the freshness away.

Serves 4.

Ingredients:IMG_7455
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 lbs. littleneck clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup Noilly Prat or dry white wine
Himalayan salt and freshly ground black pepper
1 lemon cut into four to serve alongside the Pasta.

Soak the clams in water.

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Method:

Soak the clams in water as soon as you come home from buying them. Leave them in the fridge until you are ready to cook. This is to remove any sand.

In a large pot bring water to the boil and add salt. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook al dente, for about 8 minutes.

Meanwhile, heat the olive oil in a large saute pan, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic.

Add the clams and wine. Cover and simmer for 6 to 8 minutes or until  all clams have opened. Discard any clams that haven’t opened.Add 2 tablespoons chopped parsley.

Drain pasta in a colander. Do not rinse pasta with water!

Add the pasta into the clam saute pan and mix thoroughly. Check seasoning.
Pour pasta into large serving bowl.Garnish with remaining parsley and serve with lemon wedges. Eat straight away.

Enjoy

Myra Xo

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Raspberry Almond Breakfast Loaf

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This loaf is great as an afternoon snack or even for breakfast. It’s easier than you can imagine, one bowl of dry ingredients and one bowl of wet ingredients, mix together and bake.

Makes about 10-12 slices.

INGREDIENTS:

Dry ingredients;

  • 1 1/4 C. Oats, ground to flourIMG_7936
  • 1 C. whole Oats
  • 1/4 C. of Soy or Pea Protein powder
  • 2 tsp. baking powder
  • 1 /2 tsp. baking soda
  • 1/2 tsp. Himalayan salt
  • 1/2 C. Coconut flakes
  • 1/3 C. chopped Almonds
  • a handful of dark chocolate chips (optional)
  • 1 C Raspberries and Cherries (pitted) you can use frozen ones

Wet Ingredients;

  • 2 whole organic eggs
  • 1 1/4 C. unsweetened Apple sauce
  • 1 very ripe Banana, mashed
  • 2 tbsp. Coconut oil
  • 1/4 C. Coconut sugar
  • 1/4 C. Plain Soy Yogurt (or regular)
  • 1 tsp. Vanilla extract

INSTRUCTIONS:

Pre heat the oven to 350° F.

Grease a 10″ loaf tin and line with parchment paper.

Mix the dry ingredients in one bowl. Mix the wet ingredients in another. Add the wet to the dry ingredients until just mixed. Do not over beat.

Put into the prepared baking tin and bake for about an hour. Turn half way.

Let cool completely before removing from tin.

Enjoy

Myra Xo

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Looking for more great recipes to try?  Be sure to check out these Summer Cupcakes

Cherry Chia Breakfast Parfaits

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Super delicious Cherry Chia Pudding, topped with overnight Oats.

These Cherry Chia puddings are a true treat, easy to make and very nutritious. Protein packed chia seeds mixed with Cherries form the jam like base for these overnight oats. The oats are full of fibre and will keep you going until lunch.

Ingredients for 2:

  • 2 tbsp. Chia seeds
  • 1 C. pitted Cherries + 1/4 C. water
  • 2 tbsp. Agave
  • 1/2 C. Oats
  • 1 1/2 C. milk of choice
  • 1 vanilla bean, cut in half lengthwise and seeds scraped out

INSTRUCTIONS:

Chia Cherry mix;

The night before puree the Cherries with the water and 1 tablespoon of the Agave syrup in a blender until smooth. Add the Chia seeds. Mix well. Put in a container and store in fridge until morning.

Vanilla Oats;

Mix the oats with the milk, the remaining tablespoon of Agave and the vanilla bean scrapings. Put in a container and store in fridge until morning.

The next morning put out two pretty glasses and divide the Cherry Chia pudding amongst them. If the Chia pudding has become too stiff add a little more water and mix.

Top with the overnight Oats.

To finish off the parfait add more Cherries on top. Serve straight away.

Enjoy!

Myra XO

Beet Root Risotto

3 Replies

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Serves 4

If you’re in the mood for some sensational color on your plate, I think Beet root Risotto is the way to go. For me, it just doesn’t get prettier than this.

This one is not as heavy as some Risottos since there is no cheese or butter in the rice but just on top.

The Beet gives the Risotto a certain earthy sweetness that I have balanced with Gorgonzola.

When the Gorgonzola melts it emulsifies with the rice creating a sweet and salty creaminess. I haven’t added any extra butter, because the fat in the cheese is enough for me, but you can add some at the end if you like.

*Vegan option below.

Ingredients:

1 Large Beet, peeled and grated (use gloves)

1 1/2 C. Arborio rice

1 tbsp. olive oil

1 small red onion, peeled and diced fine

1 garlic clove, peeled and grated

1 tsp. Himalayan salt

1/2 C. dry white wine

4 C. organic Chicken or Vegetable stock

1 tsp. Fresh Thyme leafs, removed from stalks

2 Sage leafs, crumbled up (if dried) or very thinly sliced, Chiffonade.

7 oz. Gorgonzola to put on top.

*For Vegan version substitute for some Soy Yoghurt and chopped Pistachios.

Method:

Heat 1 tbsp. of olive oil in a large pot. Glaze the onion for five minutes before adding the garlic. Now add the rice and salt, stir for a minute or so. Add the herbs and the white wine. Stir constantly throughout the entire procedure. It will take approximately 20 – 25 minutes. But the stirring is was creates the creaminess of the Risotto.

Now add one cup of the beetroot. Reserve the remainder for decoration.

Keep on stirring. Adding half a cup of stock as you go. Let all the liquid evaporate each time before adding more stock.

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When the rice is al dente. Turn off the heat, add a bit more stock to keep it moist. Serve straight away, with a heaped spoonful of raw beet and Gorgonzola. Or Pistachios and some Soy Yoghurt for Vegans.

NOTE: If you don’t like Blue cheese you can substitute it with a good Parmigiano.