Veggie carbonara

Ingredients

  • 400 g dried linguine
  • 4 large free-range eggs
  • 2 tablespoons soft ricotta cheese
  • 1 lemon
  • 100 g fresh or frozen peas
  • 100 g baby spinach

Method

  1. Cook the linguine according to the packet instructions.
  2. Meanwhile, carefully crack the eggs into a small bowl and beat them with
    a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
  3. When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
  4. Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
  5. Share between bowls and serve with a green salad.

(Source: http://www.jamieoliver.com/recipes/pasta-recipes/veggie-carbonara/?family-food-category=104910)

Food Allergy Mums’ chicken drumsticks

Ingredients

  • 6-8 chicken drumsticks , (depending on the age and appetite of your children)
  • 1/2 a red pepper , deseeded and sliced
  • 1/2 a yellow pepper , deseeded and sliced
  • 1/2 an orange pepper , deseeded and sliced
  • 1 lemon , cut into quarters
  • 200 ml fresh chicken stock*
  • 1 small bay leaf
  • freshly ground black pepper , to taste
  • 1 small handful of fresh parsley , chopped

Method

  1. Preheat the oven to 200℃/fan assisted 180℃/gas 6
  2. In a frying pan heat a little oil over a medium to high heat and add the chicken drumsticks. Cook for a few minutes, just to allow the skin to take on a bit of colour.
  3. If your frying pan is ovenproof add the rest of the ingredients to the pan. If not, just transfer the chicken drumsticks to a roasting tin and then add the rest of the ingredients.
  4. Pop in the oven for 30 to 35 minutes to cook. The chicken skin should be golden and the flesh cooked through (check by cutting into a thick piece of the drumstick to see that the juices are clear), the stock will have reduced to a make a nice sauce, with a subtle lemon taste. If you prefer a thicker sauce, you can reduce it a little further on the hob.
    Remove the lemon quarters and bay leaf before serving and garnish with a sprinkle of parsley.
  5. *If you choose to use shop-bought stock, please check the label carefully for allergens (celery and egg are commonly found allergen).
  6. If nobody in your family is allergic to dairy, you can stir in a dollop of soured cream to the sauce when serving.

(Source: http://www.jamieoliver.com/recipes/chicken-recipes/food-allergy-mums-chicken-drumsticks/?family-food-category=104910)

Baked sweet potatoes, avocado & queso fresco

Ingredients

  • 4 sweet potatoes
  • olive oil
  • 2 ripe avocados
  • 1-2 limes
  • 1 handful of pumpkin seeds
  • 150 g Mexican queso fresco or Spanish manchego

Method

  1. Preheat the oven to 180ºC/gas 4.
  2. Drizzle the potatoes with oil, sprinkle with sea salt and black pepper, wrap in foil and bake in the oven for 1 hour to 1 hour 15 minutes, or until tender.
  3. When the potatoes are nearly done, destone and roughly chop the avocados and toss with the juice from half a lime.
  4. Toast the pumpkin seeds in a dry pan for a few minutes until slightly golden.
  5. Top the potatoes with the avocado, crumble over the cheese and sprinkle with the toasted seeds.
  6. Delicious with a hibiscus, chipotle & tamarind salsa. Serve with lime wedges for squeezing.

(Source: http://www.jamieoliver.com/recipes/vegetables-recipes/baked-sweet-potatoes-avocado-queso-fresco/)