Albondigas

There is nothing better than my Spanish Meatball recipe when you want something filling, satisfying and good for you, without too many carbs.

Ingredients

• 500g lean minced beef
  
• 1 large organic or free range egg
• 2 400g tins of chopped tomatoes
• 2 organic beef stock cubes
• 1/2 small glass of red wine
  
• Dried Herbs de Provence (or a good selection of dried mixed herbs)
• 1 white onion, finely sliced
• 1 garlic clove, finely sliced, extra virgin olive oil or coconut oil, salt and ground black pepper

Preparation

Mix the mince with the egg and half the onion chopped. Season with 1 stock cube and black pepper.

Roll the mixture with your hands into ping pong sized balls and fry in oil until almost cooked (the meatballs can still be slightly pink in middle as they are going to simmer in the sauce). Be sure to turn them around now and again so they cook evenly.

Take the meatballs out and put them on a plate to rest.

Drain all but 1 tablespoon of oil in the pan, retaining the bit’s of meat that are left in the bottom of the pan.

Add the rest of the chopped onion and some finaly chopped garlic and sauté for a further 2 minutes until golden.

Add the 2 tins of chopped tomatoes and a good sprinkling of mixed herbs.

Add in the red wine and crumble in the final stock cube. Season with salt and pepper if required.

Simmer for about 10-15 minutes until the sauce thickens a little.

Add the meatballs and mix them well with the tomato sauce. Let them cook for another couple of minutes.

To avoid over eating serve in a small breakfast bowl. Love it!

Anna

anna@delite.ie

Gazpatxo

A traditional Spanish recipe with my own twist. Light, nutritious and cooling!

Ingredients (serves 2)

3 big ripe tomatoes

1 big green pepper

4 spring onions

1/2 garlic cloves

Red wine vinegar

Filtered/bottled water    250-300 ml

2 free range/organic boiled eggs

Sea salt, ground black pepper, extra virgin olive oil

Preparation

Peel the tomatoes and cut into small cubes. Chop the green pepper, onions and garlic very finely too.

Put all the ingredients in a big bowl.

Grind it all with an electric mixer until you achieve preferred consistency.

Add water, olive oil and salt and pepper to taste. Whisk the mix.

Shred the boiled eggs on top.

Eat straight away or leave in the fridge to cool for an hour or so.

You can drink Gazpacho, or have it with a spoon as a soup, depending on the consistency.

Anna

anna@delite.ie

No potatoes allowed!

One of my favourite salads ever, my version of  Salade Nicoise has everything I want in a salad. No potatoes allowed though!

Ingredients (serves 2)
2 grilled medium sized tuna steaks, or 2 medium sized cans of tuna steak
2 hard boiled eggs (boil for about 5 minutes), peeled and quartered
1 medium head of  lettuce (not iceberg!), washed and torn into bite sized pieces
2 medium ripe tomatoes, cut into eighths
1 small red onion, sliced very thin
150 grms green beans, ends trimmed and halved
1/4 cup pitted black olives
2 tablespoons capers, rinsed and/or several anchovies

lemon juice
extra-virgin olive oil
1 teaspoon Dijon mustard
Hymalayan Salt, ground black pepper, dried oregano

Preparation

Whisk lemon juice, olive oil and mustard in a small bowl; season to taste with salt and pepper and set aside.

Toss lettuce with 1/4 cup vinaigrette in large bowl until coated.

Cut grilled tuna into 1/2-inch thick slices, if it’s canned tuna, simply get rid of excess oil and place in the centre of the bowl.

Add the sliced tomatoes and red onion.

Boil green beans until tender but crisp, 3 to 5 minutes. Drain, transfer to a cold water bowl, and let stand until just cool, about 30 seconds; dry beans well.

Add beans to the rest of the salad.

Also add hard boiled eggs, olives, and anchovies (or capers). Drizzle the whole salad with remaining 2-3 tablespoons of dressing. Sprinkle the salad with dried oregano, and serve!

Hope you enjoy my carb free Nicoise!

Anna

anna@delite.ie