Conchiglioni Rigati with homemade Pesto

Ingredients

Pesto

55g of Basil

20g of Pine nuts

20g of Parmesan Cheese

A clove of garlic

2 teaspoon full of Olive oil

Half a teaspoon of Lemon juice

Salt

Pepper

Punnet of sliced Mushrooms

2 sprigs of Thyme (remove from the stalks)

1 diced Shallots

1 diced garlic

14 individual Conchiglioni Rigarti

2 teaspoonful of olive oil

A litre of water

Method

Using a saucepan bring the salted water to boiling point

Add the Conchiglioni Rigarti and follow the cooking instructions on the packet

Whilst the pasta is boiling, 

Using a pestle and mortar 

Add the basil, pine nuts, garlic, olive oil and salt

Mix the ingredients together to a coarse texture

Scrape the mixture into a bowl

Grate the parmesan and add to the mixture

Using a fork mix everything together and taste.

Add the lemon juice for that extra kick 

Salt and pepper to taste.

Using a blender

Just place the basil, pine nuts, garlic, olive oil, 

parmesan, lemon juice, salt and pepper into the blender

Using the low setting of your blender blitz the ingredient together into a coarse texture.

The course texture creates a crunch to the dish.

DON'T FORGET YOUR PASTA 

Quickly check your pasta is al dente 

Meaning it should have a bite (firm but not hard) and not over cooked.

In a frying pan, use a teaspoon of olive oil,

Add the diced shallots and cook on a low heat for 1 minute. 

Add the diced garlic and cook for a further 15 seconds

Then add the mushrooms

Using a spatula add a table spoon of juice from the pasta

Cook the mushrooms for 1 minute whilst tossing it. Then add the the thyme and cook for a further minute.

Drain your pasta and reserve some of your pasta juice in a small bowl

Just in case you need it.

Mix the pasta, mushroom and pesto in your saucepan

If the mixture is too thick, just add a teaspoon of the reserved juice

Add salt and pepper to taste and serve in a shallow bowl

Drizzle with olive oil and lemon juice

Enjoy!

Recipe for Walnut bread with homemade Guacamole.

After a gruelling session with my personal trainer this morning, I am back in my kitchen laboratory to create a quick and easy brunch. I decided to make a Green pesto and Green Chili Pistou Guacamole. I just enjoyed the flavours and decided to share the recipe.  I have tweaked the recipe, as my Green Chili Pistou recipe is a secret. Enjoy!

                                                                   

        Ingredients

Half ripened Avocado

A teaspoon of Pesto

De seed and dice 1 red or green medium heat chilli

1 teaspoon of diced red onions

Half a teaspoon of lime/lemon juice

Half a teaspoon of olive oil

Salt and pepper to taste

Walnut bread (Optional) You can substitute the Walnut bread with either whole meal bread,  farm house bread or a rice cake

Best served with cucumber

Guacamole served on a warm crusty Walnut bread

A trio of Guacamole, Mushroom & thyme and Tomato & Parsley Salsa served on a crusty warn Ciabatta

Method

Using a bowl and a spoon, scoop the avocado from its shell

Add the diced onions

Using a fork, crash the avocado and onions together. I like to crush mine, as I like to bite on some chunks of avocado rather than have it too mushy.

Then add the pesto and diced chillies and mix together

Add the lime or lemon juice and at this stage taste your guacamole

If it needs a bit of salt then use it, if not just enjoy it without the salt.

To serve

Slice some cucumber into a bowl and lightly salt it.

Slice your preferred bread

On a plate arrange the cucumber slices together in the middle and rest your sliced bread or rice cake on it.

Then scoop your Guacamole onto the bread, drizzle with a bit of olive oil and lime juice.

Enjoy!

Creating Recipes

I spent my weekend creating new recipes . I am compiling all my recipes to a book. My passion is creating different flavours to any meal. I am excited about my easy to follow recipes so far. A peek of my creation so far

Pan fried cod on a bed of pickled courgette ribbons

Pureed pea in garlic and juniper berries served with ginger scallops

Mussels cooked in leeks and a spicy pistou

Pan fried Cod with potatoes, leeks, cockles and mussels.

Who said Ghanaian dishes are not healthy

In most African countries, people have easy access to organic ingredients to create mouth watering, tasty and healthy meals. However with the lack of creativity in most dishes, people tend to cook the same dishes all the time. 

I am on a journey to make African dishes cool and yummy. Through my blog I will update you with various African ingredients, mixed with other international ingredients, cooked in a healthy way and to create new recipes. 

The pictures below are dishes synonymous to Ghanaians. Yum! Yum!

I am compiling all my recipes into a book

         

Yam

 

Sliced yam ready to boil

        

Boiled Yam served with Spinach, Melon seeds and Mackerel sauce

                                   

Okra

                                      

                                          Okra soup with , Spinach, smoked Cod, Mussels and Prawns

Pan fried okra in cumin and mustard seeds served with grilled chicken

The famous juicy Ghanaian Mango

Ghanaian Mango

Split maize cooked in a spicy coconut juice with kale

Spinach soup

Grilled Chicken with spinach and avocado salad

   



                              


                                      

                 


                                   

Healthy Smoothies

Leading a healthy lifestyle is quite exciting and informative. I weighed heavier during a stressful time of my life. I felt lethargic and exhausted all the time. I tried countless dieting to mention but a few including the Atkins, Dukan and a 500 calorie a day diet.

The diets did work for a couple of weeks and then I put the weight back on quickly. The diets were not sustainable. This was making me depressed and unhappy.
My eating habits included skipped breakfast, lunch with a glass of wine and cooked a big dinner with a another glass of wine and pudding.

I knew I had to change my eating habits, hence I booked into a 'Lose and Shape' course at my local gym (David Llyod).  I informed my instructor that I wanted to have a positive mindset and natural likeness for  a healthy lifestyle . I learnt about the nutrition, making healthy choices and exercise.

My nemesis being exercise and having to eat 6 small portion of meals a day was going to be a challenge.
The challenge was what I could have as my 6 meals a day in the office. I noticed the shops had quite a boring menu hence  you were forced to eat whatever was available.

My journey to healthy eating began.

My husband purchased a 'Vitamix' blender for my birthday and my journey to healthy smoothies and soups began.  In achieving my 6 small meal portions per day I included creative nutritious smoothies and soup. Before long my colleagues at work joined in my smoothie chapter and started ordering.

Having a healthy life style is made easier by the readily available choices. I am coming up with nutritious smoothies and salads for the offices.

For a budget  healthy cooking lessons which includes the making of different smoothies and salads please log unto my website        http://www.ndudu.co.uk 

The Vitamix blender 

Kale, ginger, kiwi and orange juice

A perfect drink for breakfast or anytime of the day

Pomegranate

Mango slices

Pomegranate

Pineapple and ginger smoothie. Perfect accompaniment with smoked salmon

A blueberry and beetroot blend

My inspiration for cooking

'Hmm! Antoinette your mum is an amazing cook', said a family friend with a smile.  Everyone at dinner in unison agreed with a nod or muffled noise of hmm..

Having to wake up early on Saturdays to get fresh ingredients from the market, I watched with intrigue, my mum interacting with stall holders, negotiating deals, touching and smelling each ingredient. Sometimes a visit to the market could take almost 6 hrs, due to mums negotiations and also wanting the very best of ingredients.

I watched mum handpick quality ingredients, mix spices to create amazing seasoning and marinating with mixed herbs to create amazing flavours.
My passion for cooking was heightened and I began creating flavours. Before long I was cooking for a minimum of  8 people each night for dinner. I enjoy watching people love what I have created. My favourite Uncle will visit everyday for his share of dinner. I always made sure I had some reserved for him. Good food does bring people together and it does ignite all their senses.

I love sourcing good quality ingredients, exploring new ingredients, creating flavours, infusions and sharing my passion, thanks to my mum, my inspiration.

Learn to cook with passion, create flavours by mixing spices or herbs, turn everyday ingredients into show stopping meals with lip-smacking flavours. For all enquiries please  email contactus@ndudu.co.uk

Caramel Cashew Nuts

"KUBEY CAKE".. Handmade caramel Coconut and Ginger bites.
Paying homage to a Ghanaian sweet

Spicy black eyed beans and avocado salad.

Yam with spinach, mackerel and melon seed sauce

Pan fried cod  in thyme served with Jasmine rice, ginger and chilli hoisin sauce

My beautiful mum Paula and I.

Healthy Meals

I am enjoying loosing weight by changing my eating habits completely, combined with exercises. I am learning and researching about the nutrients in food I eat. My research allows me to make informed choices in creating healthy recipes.

 I have 2 stones to loose to hit my target weight.

I will update my blog with what i eat and my exercise regime. 

Recipes will be updated on a weekly basis.

Butter bean and chickpea stew with baked chicken

Beans are rich in vitamin B6, folate, fiber, protein, thiamine, manganese, magnesium, iron, copper, zinc and pottasium. They are also a good source for Vitamin K, pathogenic acid, calcium, selenium and antioxidants). 

There are different varieties of beans and many contain toxic compounds such as phytohemagglutinins, with kidney beans having the highest.

To destroy the toxins soak beans for five hours and always bring to the boil of 100*c exceeding the boiling point for at least 10 minutes.

Tuna, red onion and yoghurt mix with baked sweet potato

Sweet Potato is rich in beta-carotene, vitamins A, B6 & C, fiber, niacin,riboflavin, pantothenic acid, manganese, magnesium, potassium, copper, protein, calcium and iron.

Tuna is high in protein,vitamins, minerals and omega 3 fatty acid,low in fat

Onions are high in antioxidant flavonoids and phenols, good source of vitamin B6 &C, potassium and manganese

Pan fried chicken breast on a bed of spiced okra (ladies fingers)

~~Okra is high in Vitamins C, K, A and B6, folate, fiber, niacin, riboflavin, manganese, calcium, copper, potassium and anti oxidants.

Pan fried crispy skin red snapper with brown crab sauce and parsley and chilli pesto

Sesame encrusted tuna with cucumber and spring onion salad

Tuna mixed with red onions on a bed of green salad and plum tomatoes

A perfect meal for brunch, lunch and dinner