QUICK AND EASY MEALS

 I'm not talking about your typical bag of maggi noodles you can buy,,,,there are always available in many supermarkets plain chineses style egg noodles 

or even in the uk stores you will find a good selection ....Have a bit of fun and buy some chopsticks aswell .

Ingredients 

egg noodles boiled 

fresh vegetables

carrots,onion, mushrooms ,red pepper ,broccoli  .....all sliced thin or in julienne  strips

soy sauce 

bart chinese five spice 

salt 

pepper.

nut oil or sunflower oil

(if you cant live without meat you can add chicken breast cut into strips which you flash fry first)

Method

I've just made this tonight and it really is one of the quickest meals you can make so long as you have all the ingredients,

first heat a little oil in a large wok or frying pan ,( if you have meat ,flash fry first to make sure it gets cooked through and add the veg all together ,the pan should be really hot and the veg should sizzle when you put it in but be careful of spitting oil).....do a 1 minute flash fry of all the veg then add your boiled noodles,give it another 30 seconds for the noodles to get well mixed in , and stir in a teaspoon of five spice and  a splash of  soy sauce ...mix well and straight of the heat and into bowls to serve  and see how you get on with the chopsticks...

buen provecho

Another quick and easy meal ,thats really tasty and can be server as a light meal or add a good sized jacket potatoe if you need the carbs....

ingredients

1 kilo mushrooms...whole ,  washed and with the mushrooms trunk taken off completely (dont throw the trunks or storks away you can always use them in salads and soups)

150 g Stilton broken up

Olive oil or Butter for frying the mushrooms ,just a small amount.25g butter or a drizzle of oil.

salt and pepper for seasoning

Rocket lettuce(Rucola )

Chicken breast fileted so it cooks quicker 

Balsamic vinegar

whole peppercorns smashed up.

Method

Using a non stick frying pan on medium  heat, for frying the Whole mushrooms ,(I always find it best to turn the heat right up and when its hot,you add the ingredients and turn down the heat)they should sizzle slowly I think is the best explanation ,add salt and pepper and cook both sides and turn your grill on to medium heat while they are cooking(for later).They should be golden brown in colour when they are ready.

Once cooked place in an ovenproof dish bottoms up ,so that you have a little bowl to put a knob of Stilton in each one of the mushrooms.Then under the medium grill.

Then you place the chicken fillets in in the still hot non stick pan and once again heat up the pan and they should sizzle when placed in the pan ,then turn the heat down slightly,Season the chicken and prepare your plates with the rocket lettuce and balsamic vinegar with  the cracked pepper.

If all goes well you should have the melted stilton mushrooms ready at the same time as your Chicken fillets ,and you serve this on the base of rocket lettuce that has been seasoned with balsamic ,cracked pepper and salt(I also like capers sprinkled but they are not to everyones taste,and toasted pine nuts give it a nice texture)

Buen provecho 

Remember if you like or dislike , the meals let me know with a comment and if you are on the Costa Blanca between Alicante and Valencia I am doing......... 'Traditional Tapas Training' you can mail me at ...tapastraining@gmail.com   for info.

 i HOPE YOU ALL LIKE THE RECIPIES AND DONT FORGET TO GIVE ME A COMMENT .....I AM ESPECIALLY INTERESTED IF YOU HAVE TRIED A RECIPE HOW YOU GOT ON ....ESPECIALLY AFTER MY TERRIBLE SPELLING AND PUNCTUATION...SO LET ME KNOW IF YOU LIKE THE RECIPIES ....BUEN PROVECHO.

 AND IF YOU ARE ON THE COSTA BLANCA BETWEEN ALICANTE AND VALENCIA I AM STARTING AGAIN AFTER POPULAR DEMAND MY  TAPAS TRAINING COURSES FOR MORE INFO .....tapastraining@gmail.com   

 Sorry about that ....I'm going to presume I have pushed a button and published before finishing as I dont want to be a bad sport and blame the machinery......

anyway where was I ???

pessel and morter (I think thats how you spell it).....if you've got them ,if not just chop finely the herbs with a clove of garlic, and add to a little olive oil.........you then mix the cooked rice with the cooked tuna ,sweetcorn (olives and pine nuts aswell...if you fancy)and then the grated tomatoe season well and add the herbs, 

you then add the rice mix to the pancakes either in layers or as most do like cannelones in rolls and place in an ovenproof dish...........

This is where you can get creative ...I normally top with a little bechamel and grated gruyere cheese and gratinate ,..butyou can also top with mozzarella de buffala (buffalo mozzarella  )after heating in the oven ,,,,,,the mozzarella must be added cold and with basil chopped and olive oil drizzled and balsamic vinager

however someone told me recently that they had tried with greek yogurt and topped with feta cheese and gratinated .....so take your pick

ONCE AGAIN SORRY FOR THE BREAK (TECHNICAL GLITCH)

AND IF YOU ARE ON THE COSTA B 

 these are really easy and pretty much everyone likes them ......

Ingredients

pancakes :

flour two cups 

1 egg 

three cups of milk

pinch of salt

butter

(and a good non stick  frying pan )...mix with a blender or beat with a whisk all the ingredients except the butter.....once beaten melt a knob of butter in the pan and wait until pan has heated and butter is completely melted (have a plate on standby for the ready pancakes and a spatula if you are not practiced at flipping them ).Pour some liquid into the middle of the pan when the pan is hot and let it run around base of the pan .they cook quickly so when you lift up a corner and see it golden  colour flip it over and cook the other side.....(practice makes perfect)stack the ready pancakes on the plate you will need about 10 for 5 people.

now the filling 

three cups boiled white basmati  rice,

sweetcorn(fresh is better but tinned is easier to find)

tuna (same as above)

two large tomatoes grated 

olive oil 

salt,pepper.

(I like to chop up fresh mixed herbs aswell to give it that extra flavour,rosemary thyme,basil oregano,smashed up in a pessel an