Cook off #2

Cook off recipe number two. My husband should be thanking Gourmet Fresh for getting me back in the kitchen. I have been a wee bit slack lately and this has re-inspired me. I am vegetarian and my husband is gluten free. What a fun couple we are! I often make us different dishes but this week I am combining our two dietary requirements.

Spaghetti Bolognese

Vegetarian and Gluten free

I used Quorn Mince as a substitute for beef mince. Obviously, you can make this with real meat too. I have also substituted gluten filled spaghetti for gluten free spirals. You can use whatever pasta you like. See how generous I am!

Ingredients

Quorn Mince. I bought this is the freezer section of Woolies

San Remo Gluten free spirals

Olive Oil

Can of diced tomatoes

2 or 3 fresh tomatoes peeled and diced

1 onion finely chopped

tomato paste

Red wine

1 tablespoon pine nuts

Gourmet Fresh Chunky Garlic paste

Gourmet Fresh Basil paste

Gourmet Fresh Hot Chilli paste

Water

Salt

Pepper

Parmesan

Rocket leaves to garnish

Pre-heat a pan. Warm up a little Olive Oil and fry up some finely chopped onions.  Also bring a large pot of water to boiling and add the pasta with a little salt. Also, pour yourself a glass of wine. You want to make sure it's not corked and the flavour will be right for cooking.

 After 1 minute, add a spoon of Gourmet Fresh Chunky Garlic paste, a tablespoon of pine nuts and continue frying.

When the onion have turned clear (before they go brown or black) add the mince. 

 When the mince is cooked through add the can of tomatoes, chopped tomatoes, 1/2 glass of red wine and tablespoon of tomato paste. Stir through then add a table spoon of Gourmet Fresh Basil paste. Season with salt and pepper to your taste.

 Drain the pasta, plate up and garnish with parmesan and rocket leaves.

Bellissimo!!

Cook Off

I am participating in the Gourmet Garden 'Blog Off'.  They have sent me six of their Gourmet Garden herbs and spices to cook some yummy dishes.

 I have used the the Gourmet Garden 'Thai Seasoning' and 'Coriander Paste' to create a dish.

Warm Thai Tofu Salad
Vegetarian and gluten free

This is my favourite lunch and I make it a few times a week. I love it because it takes 10 minutes to prepare and is so delicious, healthy and tasty. 

Salad
100gm Soyco Thai Tofu cubed
65gm (one portion) Chang's Vermicelli Rice Noodles
Chinese Wombok cabbage
Granny Smith apple
Snow peas
Lime
1/8 cup of Slivered almonds
Water for boiling

Dressing
Olive Oil
White Vinegar
Gourmet Fresh Thai Seasoning
Gourmet Fresh Coriander
Honey - I like one that has a slight ginger taste.

First, fry the tofu. I like to dry fry it and use a reasonably high temperature to crunch it on the outside and keep it soft on the inside. In another pan toast some almond slivers.

Boil some water. Then soak noodles in the boiling water for 2 minutes, then drain and put aside. I usually cut the noodles a little to make them more manageable.

Create a dressing with Olive Oil, White vinegar, a tiny squeeze of honey, Gourmet Garden Thai Seasoning and Coriander Paste.

Finely chop up some Chinese Wombok Cabbage, granny smith apple and snow peas

Then toss the chopped vegetables, noodles, tofu, almonds, and dressing. Finish off with a squeeze of lime and also garnish with lime. 

and eat immediately.