Spaghetti and meatballs

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Serves: 2 Time: 30 minutes

  • 500g beef mince
  • 3 pork sausages (or 150g pork mince)
  • 1 onion, diced (½ for meatballs, ½ for sauce)
  • 50g breadcrumbs
  • 1 beaten egg
  • 25g grated parmesan
  • 4 cloves garlic crushed (2 for meatballs, 2 for sauce)
  • 400g chopped tomatoes
  • 200g spaghetti
  • 2 tsp dried oregano (1 for the meatballs, one for the sauce)
  • 2 tsp dried basil (1 for the meatballs, one for the sauce)

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For the meatballs:

Place the beef mince into a large bowl, slice open the sausages and add the insides to the beef mince.

Add the onion, garlic, breadcrumbs, beaten egg, parmesan, salt, pepper, oregano and basil to the meat and mix well with your hands.

Roll into balls and place on a baking tray.

Coat with oil and place into a pre heated oven (200c) for 20-30 mins.

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For the sauce:

Heat some oil in a frying pan over a medium heat before adding the onions and garlic until soft.

Add the chopped tomatoes (using the empty can, add half a cans worth of water), salt, pepper, oregano and basil and mix well.

Simmer for 5 minutes to reduce and thicken the sauce.

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Serve the meatballs on top of spaghetti and sauce on top of the meatballs.

Garnish with more parmesan and fresh basil leaves.

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Tabbouleh

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Serves: 2 Time: 20 minutes

  • 100g bulgur wheat
  • 2 lemons, juiced
  • 70ml olive oil
  • 10g fresh parsley, roughly chopped
  • 10g fresh mint, roughly chopped
  • 3 spring onions, sliced
  • 2 tomatoes, deseeded and diced
  • 1 head baby lettuce
  • Salt and pepper to taste

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Place the bulgur in a large bowl and add enough cold water to cover.

Leave to rest for 15 minutes until the water is absorbed and the grains are softened.

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Stir in the lemon juice, olive oil and salt and pepper to taste.

Add the tomatoes, spring onions, herbs and mix well.

Fill the leaves of the lettuce with the mix.

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Serve on its own for a light snack or serve alongside some moroccan lamb or salmon.

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Moroccan quinoa salad

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Serves: 2 Time: 30 minutes

  • 130g rinsed quinoa
  • 2 spring onions, sliced
  • 30g olives, thinly sliced
  • 2 blood oranges, peeled and separated into segments
  • 1 blood orange, juiced
  • 1 tsp honey
  • 30ml olive oil
  • 10g fresh mint leaves, roughly torn
  • Salt and pepper to taste

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http://stutab.plantbc.hop.clickbank.net

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Cook the quinoa according to the packaging.

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In a large bowl, combine the spring onions, olives and orange segments.

Drain the quinoa once cooked and add to the bowl along with honey, orange juice, salt and pepper to taste.

Mix everything together and serve with the torn mint leaves as garnish.

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Serve warm, room temp or chilled either on its own or with Moroccan salmon.

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Pizza

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Serves: 2 Time: 5 hours 30 minutes

Pizza base

  • 320ml water, room temp
  • 1 tbs olive oil
  • 2 tsp salt
  • 1 ½ tsp dry yeast
  • 2 tsp sugar
  • 540g plain flour
  • 200g grated mozzarella and chedder mix (or vegan alternative)

Tomato sauce

  • 400g chopped tomatoes
  • 1 onion, sliced
  • 3 cloves garlic, thinly sliced
  • 2 tsp each dried basil, oregano and parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • 100ml water

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In a measuring jug, mix the water, salt, sugar, oil and yeast

Add to the flour in a large bowl and mix until the ingredients have all combined equally

Loosely cover the bowl leaving a small gap for gasses to escape and leave to rise at room temperature for 2 hours then refrigerate for at least 3 more hours

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Meanwhile make the tomato sauce:

Fry the onion and garlic in a little oil until soft then add the chopped tomatoes, water, salt, pepper and herbs

Simmer and reduce for about 5 minutes then blend in a food processor

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Once rested split the dough into 4 equal pieces

On a floured surface, roll or stretch the pizza dough into circles about 4cm thick

Place in a preheated oven (180c) for 5 minutes

Remove and top with tomato sauce, cheese and any other toppings

Return to the oven for another 7 minutes until the cheese is melted and the dough is cooked all the way through

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