rachelallencooks Verified Pan-fried mackerel, straight from the sea, a quick filleting and then into the hot pan with butter & sea salt. It’s the simple things 💙 🐠
Avocado seed oil #Low: a touch of overseas originality. Perfect for raw salads or fresh vegetables, perfect to enhance your summer dishes. #OlioBasso#FedeleNelGusto
flahavans If you (or someone in your house!) is sitting exams this month, think smart about snack time and try to choose healthier options in between meals to maintain energy and concentration levels. Oats are the perfect ingredient when preparing healthy snacks ahead of time. Try our recipe for Peanut Butter Protein Balls – easy to prepare, tasty and ready-to-hand whenever you need a healthy energy boost! ✨ #FlahavansOats
INGREDIENTS:
150g quick oats 100g mixed nuts & dried fruit 3 tbsp. chia seeds 2 tbsp. Honey 2 tbsp. peanut butter, melted 2 scoops of whey, vanilla or chocolate Few drops of milk, about 50ml 100g dark chocolate, chopped 1 teaspoon of coconut oil
METHOD:
1. Add all the dry ingredients (except the chocolate) to medium sized bowl and mix well, then add honey, melted peanut butter and mix well. 2. Vital step, add the milk bit by bit slowly and mix well until the mixture becomes clumpy. Don’t allow it to get too wet. 3. Then using a table spoon and your hands form the mixture into medium size balls. 4. Place on a plate then when you have formed all the balls. 5. Melt the dark chocolate with a tsp of coconut oil then roll each protein ball in the chocolate and place on a lined plate. 6. The last step is to put into the fridge to allow the balls the to set 👍 Tip – if the mixture gets too wet then add some more oats, it will make it less sticky!
This is my favourite – along with all my other favourites. I love the buttery, eggy creaminess of the sauce, saltily-spiked with hot-cubed bacon: it’s comforting, but not in a sofa-bound kind of way. It feels like proper dinner, only it takes hardly any time to cook. This is my most regular dinner for two: I keep, at all times, the wherewithal to make it in the house.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 1-2 Metric Cups
200 grams spaghetti
2 teaspoons olive oil
100 grams guanciale or pancetta in one piece
4 x 15ml tablespoons dry white vermouth or wine
1 egg yolk
1 whole egg
4 tablespoons freshly grated parmesan cheese
a grind of black pepper
a grating of fresh nutmeg
approx. 20 grams unsalted butter
Method
Put water on for the pasta and when it’s boiling add a decent amount of salt and then, when it’s boiling again, the spaghetti. Italians say the water pasta cooks in should be as salty as the Mediterranean.
Cut the rind off the pancetta (or guanciale if you’ve been able to get it) and put the rind in the pan with the oil on medium to high while you dice the rest of the pancetta. Then add it and fry for about 5 minutes, maybe more, until it is beginning to crisp. Remove the rind (I like to eat it, but you may not feel the same way.) Throw in the vermouth and let it bubble away for about 3 minutes until you have about 2 teaspoons or so of syrupy wine-infused bacon fat. Remove from the heat.
For the egg mixture, simply beat the yolk, the whole egg, the cheese, the pepper and the nutmeg (the pancetta and the cheese should provide enough salt) together with a fork. When the pasta’s ready, quickly put the bacon pan back on the heat, adding the butter as you do so. Remove a cupful of pasta-cooking water and then drain the spaghetti and tip it into the pancetta pan. Mix it well together, then turn off the heat (take the pan away from the hob if your stove’s electric).
Pour the egg mixture over the bacony pasta and quickly and thoroughly turn the pasta so that it’s all covered in the sauce. Whatever you do, don’t turn the heat back on or you’ll have scrambled eggs; in time, the hot pasta along with the residual heat of the pan will set the eggs to form a thickly creamy sauce that binds and clings lightly to each strand of pasta. Add a tablespoon or so, going gently, of the pasta cooking water as you toss it all together. This will help make the sauce creamier.
This makes two platefuls: it’s up to you whether you conclude this is enough for one or two of you.
https://goo.gl/JTVe1v 
