So I have been away for a while. The reason being we have lapsed into some old habits. Eating habits. Long story short I am now on a health kick. I need to lose a good couple of stone, at least. So, now I am eating good, healthy, fresh food for breakfast, lunch and dinner. This lunch surprised me it was super tasty and actually filled me up till dinner. Which is surprising considering it is basically a tin of tomatoes and a couple of eggs.
The main reason this works and tastes amazing is it has chorizo in it. Not a lot (I am being healthy after all) but enough to flavour the tomatoes and give that rich flavour that comes from cooking it down and getting all those lovely juices. I cooked the eggs in the tomatoes and they were amazing I broke open the yolk in the bowl and it was still runny which added a whole new flavour. I think next time I will add some fresh herbs. Probably basil or parsley. Maybe a bit of Worcester sauce. The chilli powder gave enough heat to warm everything but I think I will add some more next time.
This, I worked out was around 500 – 550 calories. I know that sounds a lot but I am over 17 stone now so I have given myself 1800 calories a day. All of which will hopefully be good wholesome food. I had a home made fruit smoothie for breakfast that was only around 350 calories so that still left me 900 calories for dinner and milk for my coffee.
Ingredients (serves 1)
1 Tin chopped tomatoes
50g Chorizo chopped (I used the cured sausage not the sliced sandwich chorizo)
1 Shallot finely chopped
1 handful of spinach
30g Parmesan Cheese grated
Half a tsp of Chilli powder
How to Cook
Cook your shallot and chorizo in a small pan with a small amount of olive oil for a few minutes. Long enough for the chorizo to release all the fat and oil. Add your chilli powder and mix it in for a minute.
Then add the tin of chopped tomatoes, careful it may splash up at you as it hits the hot oils in the pan. Season with salt and pepper. Heat it all through. then add your spinach until it has all wilted. You may need to do this in a couple of batches.
Now try and make a small indent in the tomatoes with a spoon and then crack an egg into it. Now do the same with the other egg. Sprinkle the Parmesan on top and then put a lid on the pan. Cook until all the egg whites have cooked but the yolks still runny.
Carfully transfer it all to a bowl.
Sprinkle with some Basil or Parsley if you have any.
Just looking at these ingredients you know what this is going to taste like, and this really does live up to the expectations. Great flavour combinations literally stuck together with soft stringy mozzarella.
For a while now I’ve been banging on about big pasta, you know the Rigatoni’, tortellini they carry more flavour and feel more substantial well I am going to add to it. I like big pasta and really small pasta. I’m still not a fan of spirals and tubes. Orzo pasta is amazing and in a dish like this when everything is combined with a melted cheesy goodness, it feels just as satisfying. The combination of chorizo, tomato and mozzarella is practically unrivalled in the food world. The only thing that could make this better is basil. I’m not sure why it wasn’t in the recipe. That lovely fragrant taste of Basil would have been a welcome voice in this harmony of flavours. I’m nit picking, this meal is fantastic.
So to make this, half your cherry tomatoes and roast them in the oven with a sprinkling of salt and pepper and a little sugar for about 10 minutes at 200 degrees. Fry your chopped onion and garlic in a pan with a little oil until soft, then addyour thyme leaves, tomato purée and chorizo for another couple of minutes. Once the chorizo starts releasing it’s amazing oil add the orzo. Mix it all up so it gets coated in all those incredible flavours. Pour in the water, add the stock and let it simmer until the orzo has soaked up all the liquid. Add more water if you need to but make sure the pasta is just cooked and still retains a little bite in the middle. Once the orzo is cooked mix in your mozzarella some parmasan and the cherry tomatoes. Add the spinach on top and put a lid on for a few minutes until it has all wilted. Serve it with a sprinkle of parmasan
This tastes so good you wont even care that by the time you’re finished your chin will be covered in soft stringy mozzarella. I sat there for an hour after picking it out of my beard, before you ask yes I did eat it and i’m not even sorry. And neither will you be.
Succulent chicken, flavour packed bulgher salad, tangy carrot and apple slaw and fantastic feta cheese crumbled all over.
It’s hard to know where to begin with this dish. There were so many flavours, yet they all managed to fit cohesively together. I’ll start with the chicken. Chicken thighs are our new favourite piece. There is so much more flavour and it is so much more juicy than the breast. For this we coated them in paprika and a little oil and pan fried them. Once they were rested we Sliced them into 1 cm thick slices.
The Bulgher wheat was cooked in stock. While it was cooking I chopped the spinach, spring onion, chilli and parsley, some olive oil and half a lime’s worth of juice. Once the Bulgher wheat was cooked, drained and cooled slightly, it got mixed in with the herby mixture.To make the slaw we just grated the carrot and apple together added some chopped parsley some of the lime juice and a little olive oil.
With all these flavours going on its hard to imagine that you could improve it but then along comes the feta cheese. Every now and then you get that salty tang that comes with real quality feta. Apparently in 2002 feta became a protected designation of origin product. This means only cheeses produced in a traditional way in particular area of Greece, that are made of sheep’s milk, or a mixture of sheep’s and up to 30% goats milk (from the same area) can be called feta.
This meal is from our HelloFresh box www.hellofresh.co.uk