ALOO GOBI

450g potatoes, peeled and chopped into chunks

1 medium cauliflower, cut into florets

1tbsp cumin seeds

2tsp ground coriander

2tsp turmeric

2tsp chilli powder

4tbsp sunflower oil

4 garlic cloves, crushed

½tsp sugar

2 small green chillis, topped and tailed and roughly chopped

juice of 1 lime
1 large tin chopped tomatoes

handful of coriander leaves

salt and black pepper

Place the potatoes in a pan and add water to about 2cm above.

Bring to the boil, then add the cauliflower.

Bring back to the boil. Simmer for 6 minutes then drain.

Heat oven to Gas 4/ 180°C/ 350°F.
Pound all the spices together.

Put 2tbsp oil in a baking tray and add the spices.

Add the drained veg and stir to coat well.

Roast for 45 minutes.

Meanwhile, heat the remaining oil in a pan and cook the garlic and chillies for a couple of minutes.

Add the tomatoes, lime juice and sugar. Season and bring to the boil.

When the veg is cooked, add it to the sauce and stir well. 

Simmer for a further 10 minutes.

Sprinkle coriander leaves over the top.

Can be served with naan breads and yogurt.

EASY PEASY NAAN BREADS

200g self raising flour
125ml fizzy drink (lemonade, tonic water, etc.)
oil for frying

Mix flour and fizz to make a dough.

Divide into four and roll each one out thinly.

Heat a little oil in a pan and fry both sides for about a minute.

Serve with fresh yogurt and some coriander leaves. 

Good to accompany Aloo Gobi.

A Meal For... Another VALENTINE'S DAY

Two year's ago, Dave gave Zelda a lovely Valentine's meal by making a pizza from from scratch. He found it a lot of effort and, to this day, blames Rick Stein for the TV magic that made it appear you could do it from start to finish in a few minutes (being unaware that dough needs time to prove). 
This time, with eyes wide open, and inspired by the latest Jamie Oliver series set in Italy, he promised Zelda a fresh pasta meal (and asked to be known throughout as Nonna David).
Zelda, therefore, provided him with a recipe and all the ingredients and stepped back to watch, camera in hand.

FRESH PASTA HEARTS WITH A CREAMY, CHEESY, LEMONY, GARLICKY SAUCE

4 free range eggs

400g tipo 00 flour (+ extra for dusting)

salt and black pepper

handful fresh basil leaves

1tbsp olive oil

3 cloves garlic

zest and juice of 1 lemon

180g cream cheese

50g parmesan-style cheese  (+ extra to serve)

splash of milk

First, make the pasta

Place the flour in a circle on a clean work surface and crack the eggs into a well in the middle. ("How much is 00 flour?")

Whisk the eggs lightly with a fork and start to draw in the flour to mix with them.

Use your hands to mix it all together.

Make into a ball and knead until silky(ish) 

Divide into four and cover with a clean, damp cloth.

Put a pan of salted water on to boil and, when ready, roll out one at a time into strips which are as thin as possible. ("It's a wonder Nonnas haven't got arms like Billy Two Rivers.")

Use a heart-shaped cutter...

...to make the pasta shapes.

When all are ready, place in the boiling water.

To make the sauce

Prepare all elements in advance.
Crush the garlic, grate the zest from the lemon, finely grate the parmesan-style cheese. ("Like sanding a rough old board.") 

Heat the oil in a large pan.

Turn to a low heat and cook the garlic until just golden.

Add the cream cheese and a splash of milk and stir to make into a sauce.

Add the lemon and a shake of salt.

Then...

Allow the pasta to cook – it usually only takes about 3 minutes. It will rise to the top when done.

Drain it but keep about a mug of the cooking water.

Add the pasta to the sauce with some of the reserved liquid if needed. Mix all together.

Place in a bowl and top with the black pepper, basil and more parmesan-style cheese. ("That's my cooking done for the next year!")

A Meal For... MEMORIES OF WINTER SUN

Zelda has just returned from a very lovely week, enjoying the sunshine in Lanzarote.  


Now, back home, with the snow outside, she is inspired to cook some of the food she enjoyed in the Canary Islands.

SPANISH OMELETTE

500g new potatoes

1 onion, peeled and sliced

150ml olive oil

3tbsp flat leaf parsley, chopped

6 eggs

salt and pepper

Peel potatoes if required or give them a quick scrub and then slice.

Heat oil in a pan and add the potatoes and onion and season.

Cover.

Turn down to a very low heat and allow to stew gently for about 20-30 minutes, turning a few times as needed.

Meanwhile, whisk the eggs gently, season and add the parsley.

When cooked, drain the potatoes and onions through a colander, retaining the leftover oil.

Add the potatoes and onions to the egg and stir until coated.

Return the oil to the pan and heat, then add the egg mixture.

Make sure the pan is on a very low setting. Draw the edge in with a spatula to make sure that all the liquid egg from the surface has been cooked. 

When set, cover with a plate, invert and replace in the pan.

Cook for a couple of minutes on the other side.

Repeat if needed.

Then turn the heat off and allow to settle for about 5 minutes.

CANARIAN POTATOES (PARAS ARRUGADAS)

500g small potatoes (all as similar in size as possible)

2tbsp sea salt

Wash but don’t peel the potatoes.

Place in a pan and just cover with water.

Add the sea salt.

Boil for 15 – 20 minutes (until a soft knife can be inserted easily).

Drain any excess water and then leave in the pan until all the remaining moisture has evaporated. 

Serve with Mojo 'sauces'

MOJO PICON

(This is a really spicy version. For a milder one, use fewer chilli peppers and scrape out the seeds)

5 cloves garlic, peeled

4 red chilli peppers, heads removed

1 red pepper, deseeded and chopped coarsely

1tsp ground cumin

pinch of salt

2 tbsp white wine vinegar

5 tbsp olive oil

Place garlic, peppers, cumin and salt in a blender.

Whizz until you have a paste.

Add the white wine vinegar.

Then, with the motor whirring on the slowest setting, add the olive oil a bit at a time.

To make a thicker sauce, add a handful of fresh breadcrumbs and whizz again until combined and fairly smooth.

MOJO VERDE

2 cloves garlic, peeled
1 green pepper, deseeded and chopped coarsely
1tsp ground cumin
large bunch of coriander, mainly leaves, ripped
pinch of salt
2tbsp white wine vinegar
4tbsp olive oil

Place garlic, pepper, cumin, salt and coriander in a blender.

Whizz until you have a paste.

Add the white wine vinegar.
Then, keep the motor on the lowest setting, and pour in the olive oil slowly.

Serve both sauces in bowls to accompany the potatoes, alongside the omelette.