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Hello to all my customers on Living Social.

Please email l.e.wild.04@aberdeen.ac.uk or call 07921 392009 to book delivery or collection. You can also book by sending me a message on facebook. Click here for the link!

(Delivery is weekends only).

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Poor Man’s Puttanesca

OK, so I have been cooking Italian…. AGAIN!

I love Italian food because it is so healthy and wholesome.

Here are the ingredients for my recipe

Puttanesca, usually made with spaghetti, literally means ‘Whore’s style spaghetti‘ and gets its name from its cheap and easily derived ingredients. Depending on the region it can contain any number of the below ingredients in a tomato base:

Tuna

Anchovies

Olives

Capers

Onion

Peppers

Chili

Garlic

Oregano

My recipe has tuna and anchovies which are two of my favorite fish.

They are also ingredients that are likely to be in your store cupboard if you eat them. It also has chili flakes to pep it up, fresh red onion and halved black olives.

To reduce some of the calories I have used tuna in spring water, olives in brine rather than oil, and I have used kitchen paper to drain most of the oil from the anchovies.

If you have any of the last recipe frozen down or left over now is a great time to use it.

Alternatively you can easily whip up a sauce with tinned tomatoes, basil, garlic, salt & pepper and a dash of white vinegar for acidity if you are not using capers.

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The calories and fat content are pending evaluation.

Put all the ingredients once the pasta is cooked into a big pan and stir through.

© Skinny Kitchen Chef by Laura Wild. All rights reserved.

Sugar Flowers

Today I have been creating sugar roses to top cupcakes.

A beautiful sugar rose

By using royal icing instead of sugar gum you get a much softer flower that is a lot more about taste and less about just being decorative.

Sugar gum sets hard and is easier to work with, but the flowers I am making today are great for cupcakes as they match the softness of the frosting and sponge.

Be warned though, you have to work quick!! Royal icing becomes warm in seconds and then becomes incredibly difficult to work with.

All you need to do is to create a little stamen out of icing to use as the anchor. It should be oval with a pointed end.

Before you wrap the petalsThen you can begin the process of wrapping the petals around the anchor. These are made by simply pressing out a ball of icing with your thumb. If the icing becomes too difficult to work with then leave it to cool off again.

Begin wrapping the petals on by one, working your way around the centre of the flower. Slightly pinch out the edges as you go.

When you have wrapped all the petals around the centre make sure you pinch the very outer layer into a fine crimp.

Spray with edible shimmer and there you have it!

Enjoy!

(Please note this is not reduced calorie or low fat as per my other recipes).

Want to order cupcakes or celebration cakes? Find us here!

© Laura Wild @ Skinny Kitchen Chef. All rights reserved.

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Skinny Chef’s famous Pomodoro Pasta Sauce : Cooking for Friends

The finished product

I LOVE cooking for friends.

Tonight I am cooking for one of my best friends, Tash. Tash cooks the best traditional Thai food I have ever tasted. She will cook me a Thai Red Curry and in return I cook her Piri Chicken and Pastas and Tapas etc.

I love Tash’s cooking and I think she loves mine too.

Tonight is Pomodoro Pasta night with Italian Sausage. It is one of my most favorite healthy recipes and it really has so many good things going for it. For a start its low fat, reduced calorie and delicious. It is also full of vitamin C and other great stuff such as essential fatty acids.

Here it is in the early stages:

Fresh basil and olives

My house is currently filled with a beautiful smell of basil and garlic as it simmers on the hob to bring out the flavor.

Here is my not so secret recipe:

  • 2 tins of chopped tomatoes.
  • 2 whole vine tomatoes.
  • 1 tsp tomato puree.
  • 3 whole garlic cloves.
  • a generous pinch of fresh basil.
  • paprika (1 tablespoon).
  • a pinch of hot chili powder to taste.
  • 2 bell peppers (I use yellow and red).
  • 1 whole red onion cut in half.
  • salt and pepper.
  • 2 chicken stock cubes.
  • 6 halved black olives in brine.

First of all prep the veg. Make sure its all washed and peeled. Preheat the oven to a high temperature and turn to medium just before you roast the veg in the oven. Put all your veg, roughly chopped, into a roasting tray and season with salt and pepper to draw out the moisture. I also like to stuff one of the tomatoes with fresh garlic to bring out a sweet pungent flavor. Roast until the peppers have a blackened edge. 

Roasted veg

In a big pot (I use a large enamel stock pot), add all the roasted veg to the tinned tomatoes. At this point you can add all the other ingredients. Put a lid on and allow to simmer on a very low heat for half an hour. This again draws out the flavor.

Allow to cool to room temperature.

Check that your mix is fully cooled and then blend down until fine.

I love to add this sauce to fine ribbon pasta (Mafalda Corta variety) and I usually add a protein such as tuna, Italian lean sausage or chicken. Adjust your calories to whatever you put in.

This recipe is big enough for about 10 portions of sauce so freeze some down (it lasts for 1 month) and use it when you want to rustle up some tasty fast food. Cooking with no oil as I do one portion of my recipe  (1 tenth of the whole recipe) has about 40 kcal and 0.2g fat! It also makes a great pizza sauce.

Use fresh herbs if you can, but dried can work too. I grow my own on a window sill.

My fresh herbs

 

 

 

Here are my cooked little Italian links, but you can use any lean sausage (remember to add your calories for any added protein and also the pasta).

Little links

 

 

 

 

This recipe is © Laura Wild @ Skinny Kitchen Chef. All rights and the Skinny Kitchen Chef logo and brand are reserved.