Main dishes Indian Butter Chicken- Murgh Makani – (No cream)
January 4, 2017 MariaCantillonMurphy 2Comment

GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD)  I’ve been developing this recipe : Indian Butter Chicken (Murgh Makani) – No cream for quite some time. My husband’s favourite takeaway meal hands down is Indian butter chicken so I was determined to make one that all the family could eat and enjoy. Indian food is so full of flavour and while I don’t claim to be any expert here, after some research and testing, I discovered that the secret is usually in the marinade. If you only have four hours to marinate the chicken, this will work but it’s best if…

Print Recipe
 Indian Butter Chicken- Murgh Makani - (No cream)
A delicious, fragrant and aromatic Indian butter chicken recipe without cream but not without flavour.
Prep Time Marinating time overnight (12 hours)
Cook Time 45 minutes - 1 hour
Servings
Ingredients
For the marinade:
  • 6 Free range chicken breasts, chopped up
  • 1 cup (245g) SCD Yoghurt or natural yoghurt if you are not following SCD
  • 1/2 teaspoon (plus extra for ginger paste) Sea salt
  • 2 tablespoons Garam Masala* *Make sure there is nothing illegal added
  • 1/2 teaspoon Red chilli powder/Cayenne pepper
  • 1 tablespoon Ground tumeric
  • 2 Garlic cloves, minced
  • 1 inch Fresh ginger, sliced thinly
  • 2 tablespoons Freshly squeezed lemon juice
For the curry sauce:
  • 1 cup (125g) Raw cashews, soaked overnight
  • 4 tablespoons Butter
  • 3 tablespoon Extra virgin olive oil
  • 2 Onions, finely chopped
  • 3 Garlic cloves, minced
  • 1 x 400g can Chopped, tinned tomatoes* *Make sure the brand you use is completely sugar-free.
  • Juice of 2 limes
  • 6 tablespoons Raw honey
  • 1/2 teaspoon Sea salt
  • 1 inch Fresh ginger, sliced thinly
  • 2 tablespoons Garam Masala* *Make sure there is nothing illegal added
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Paprika
  • To garnish Fresh coriander
Prep Time Marinating time overnight (12 hours)
Cook Time 45 minutes - 1 hour
Servings
Ingredients
For the marinade:
  • 6 Free range chicken breasts, chopped up
  • 1 cup (245g) SCD Yoghurt or natural yoghurt if you are not following SCD
  • 1/2 teaspoon (plus extra for ginger paste) Sea salt
  • 2 tablespoons Garam Masala* *Make sure there is nothing illegal added
  • 1/2 teaspoon Red chilli powder/Cayenne pepper
  • 1 tablespoon Ground tumeric
  • 2 Garlic cloves, minced
  • 1 inch Fresh ginger, sliced thinly
  • 2 tablespoons Freshly squeezed lemon juice
For the curry sauce:
  • 1 cup (125g) Raw cashews, soaked overnight
  • 4 tablespoons Butter
  • 3 tablespoon Extra virgin olive oil
  • 2 Onions, finely chopped
  • 3 Garlic cloves, minced
  • 1 x 400g can Chopped, tinned tomatoes* *Make sure the brand you use is completely sugar-free.
  • Juice of 2 limes
  • 6 tablespoons Raw honey
  • 1/2 teaspoon Sea salt
  • 1 inch Fresh ginger, sliced thinly
  • 2 tablespoons Garam Masala* *Make sure there is nothing illegal added
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Paprika
  • To garnish Fresh coriander
Instructions
The day before:
  1. Make a paste with the ginger by grinding in a pestle and mortar with a pinch of salt.
  2. Add all the ingredients for the marinade except the chicken together in a bowl and mix well.
  3. Add the chicken pieces and coat well. Pour the chicken and the marinade into a large ziploc bag and place into a large bowl in the fridge overnight.
  4. Place the cashews in a bowl covered in water and leave to soak overnight.
The next day:
  1. Melt the butter and oil in a deep frying pan on a medium-low heat. Add the onions and cook for a few minutes until they become soft and translucent.
  2. As for the marinade, make a ginger paste with the ginger in a pestle and mortar by grinding with a little salt. Add the ginger paste and garlic to the onions.
  3. Next, add the chicken with its marinade along with the tinned tomatoes.
  4. Sauté until the sauce reduces significantly-at least 15 minutes. Season with sea salt.
  5. Meanwhile, drain the cashews and add them to a blender with the cinnamon, paprika and garam masala. Blend until you reach a cream consistency.
  6. Stir the cashew paste through the chicken and sauce. Add the honey and lime juice and mix well. Continue to simmer for a further 20-30 minutes stirring often so that it does not burn. I highly recommended checking the chicken with a meat thermometer to make sure it is fully cooked.
  7. Taste the sauce for balance and season again if desired. Serve with cauliflower rice and garnish with fresh coriander.
Share this Recipe
Read More
Main dishes Healthy Spinach Quiche
October 25, 2016 MariaCantillonMurphy

Since my last quiche worked so well, I decided to make another this week! This one with spinach and garlic sautéed in butter is an absolute must. It is so delicious. The crust is not only healthy-packed with good fats but tastes better than ‘regular’ pastry, trust me. Quiche freezes really well too so this is the perfect dish for making and freezing in portions for weekly lunches. I take it out the night before and defrost in the refrigerator, then heat up in a microwave when I want it. At this time of year, I usually pair quiche with…

Print Recipe
 Healthy Spinach Quiche
A delicious quiche packed with nutrients
Prep Time 10 minutes
Cook Time 55 minutes
Servings
Ingredients
For the crust:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons Melted butter
  • 1/2 teaspoon Sea salt
  • 1 Free range egg, beaten
For the topping:
  • 4 cups (900g) Fresh spinach, washed and dried
  • 4 tablespoons Butter, melted
  • 3 Garlic cloves, minced
  • 3 Free range eggs, beaten
  • 1/2 cup (80g) Dry curd cottage cheese (Twarog)
  • 1/2 cup (50g) Cheddar cheese, grated
  • Sea salt
  • Black pepper
Prep Time 10 minutes
Cook Time 55 minutes
Servings
Ingredients
For the crust:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons Melted butter
  • 1/2 teaspoon Sea salt
  • 1 Free range egg, beaten
For the topping:
  • 4 cups (900g) Fresh spinach, washed and dried
  • 4 tablespoons Butter, melted
  • 3 Garlic cloves, minced
  • 3 Free range eggs, beaten
  • 1/2 cup (80g) Dry curd cottage cheese (Twarog)
  • 1/2 cup (50g) Cheddar cheese, grated
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. Grease the pastry tin with butter.Mix together the almond flour, melted butter and salt in a bowl until combined. Make a well and add the beaten egg.
  3. Mix well with your hands or a fork, until a dough ball forms.
  4. Next, press the crust into the tin using a spoon and fork.
  5. Bake the crust for 15 minutes until just beginning to colour.
  6. Next heat a frying pan on a low heat and melt the butter in it. Next add the spinach and minced garlic. Season with sea salt and pepper.
  7. Sauté until the spinach has wilted completely.
  8. Remove the spinach mixture from the heat and mix together with the dry curd cottage cheese in a bowl. Press the spinach and cheese mixture through a sieve to drain out the excess moisture. No one likes a soggy quiche!
  9. Next, mix the beaten eggs with the spinach and cheese mixture to combine. Pour on top of the quiche crust.
  10. Top with the cheddar cheese.
  11. Bake for 30-40 minutes until the topping is set and golden brown around the edges.
Share this Recipe
Read More
Main dishes Chicken stuffed with spinach, cheese and wrapped in bacon
October 20, 2016 MariaCantillonMurphy

This recipe is an homage to a dish my mother often made when I was growing up. It was my favourite dinner but was stuffed with breadcrumbs. I have made a gluten and grain-free version which I think is just as good – hope you agree Mom! In fairness why would it not be delicious: chicken, bacon, cheese and spinach? This recipe is definitely a crowd-pleaser and has that wow factor for a dinner party. To be honest, the smell alone of the spinach being sautéed with garlic and butter is enough to make anyone salivate.  My husband had one complaint:…

Print Recipe
 Chicken stuffed with spinach, cheese and wrapped in bacon
Chicken, bacon, cheese, spinach, garlic and butter. Need I say more?
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 4 Free range chicken breasts
  • 2 cups (450g) Fresh spinach
  • 2 Garlic cloves, minced
  • 1/2 cup (80g) Dry curd cottage cheese (Twarog)
  • 4 Bacon slices (rashers)
  • 2 tablespoons Butter
  • 1 tablespoon Extra virgin olive oil (for greasing)
  • Sea salt
  • Black pepper
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 4 Free range chicken breasts
  • 2 cups (450g) Fresh spinach
  • 2 Garlic cloves, minced
  • 1/2 cup (80g) Dry curd cottage cheese (Twarog)
  • 4 Bacon slices (rashers)
  • 2 tablespoons Butter
  • 1 tablespoon Extra virgin olive oil (for greasing)
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 200°C Fan, 220°C electric, gas mark 7 or 420°F.
  2. Wash and dry the spinach.
  3. Melt the butter in a frying pan on a low heat and add the spinach and garlic. Sauté for a few minutes until the spinach is wilted.
  4. Add the spinach to the dry curd cottage cheese and mix well. Season with salt and pepper.
  5. Place the chicken breasts between two sheets of cling film. Cover completely and wrap up the ends of the cling film. Using a meat tenderiser, flatten the chicken breasts as much as possible.
  6. Next, place one quarter of the spinach and cheese mixture on each chicken breast and roll the breast with one hand while wrapping a bacon slice around it with the other hand. Secure with a long skewer or with twine.
  7. Bake in the oven for roughly 40 minutes until the chicken is completely cooked through. I recommend checking the chicken's internal temperature with meat thermometer for safety.
Share this Recipe
Read More
Main dishes Roasted Pepper Quiche
October 19, 2016 MariaCantillonMurphy

  Quiche and salad was a regular dinner in our house before I went gluten and grain-free. I used to buy the ready-made pastry and it was a quick go-to meal for busy weeknights. This gluten and grain-free takes just a few minutes more but is worth the extra effort. I still make this on busy weeknights. You could even make the pastry the night before and keep it in the fridge. You can also use whatever roasted vegetables you have leftover from dinner the night before. I buy my dry curd cottage cheese in Polish shops here in Ireland….

Print Recipe
 Roaster Pepper Quiche
A delicious dish perfect for lunch or dinner and freezes great for later.
Servings
Ingredients
For the crust:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoon Melted butter
  • 1/2 teaspoon Sea salt
  • 1 Free range egg, beaten
For the topping:
  • 2 Red peppers, chopped
  • 2 Yellow peppers, chopped
  • 1 Small onion, chopped
  • 3 tablespoons (plus extra for greasing) Extra virgin olive oil
  • 1/2 cup (80g) Dry curd cottage cheese (Twarog)
  • 1/2 cup (50g) Cheddar cheese, grated
  • 3 Free range eggs, beaten
  • Sea salt
  • Back pepper
Servings
Ingredients
For the crust:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoon Melted butter
  • 1/2 teaspoon Sea salt
  • 1 Free range egg, beaten
For the topping:
  • 2 Red peppers, chopped
  • 2 Yellow peppers, chopped
  • 1 Small onion, chopped
  • 3 tablespoons (plus extra for greasing) Extra virgin olive oil
  • 1/2 cup (80g) Dry curd cottage cheese (Twarog)
  • 1/2 cup (50g) Cheddar cheese, grated
  • 3 Free range eggs, beaten
  • Sea salt
  • Back pepper
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 390°F or gas mark 6.
  2. Grease an overproof dish with a little olive oil. Place the peppers and onions in the dish and toss with 2 tablespoons of olive oil and season with sea salt and black pepper.
  3. Roast for 40 minutes until tender.
  4. Meanwhile, make the pastry.
  5. Grease the pastry tin with butter.Mix together the almond flour, melted butter and salt in a bowl until combined. Make a well and add the beaten egg. Mix well with your hands or a fork, then press the crust into the tin using a spoon and fork.
  6. Reduce the oven temperature to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  7. Bake the crust for 15 minutes until just beginning to colour.
  8. Mix together the beaten eggs, roasted peppers & onions and dry curd cottage cheese in a bowl.
  9. Pour the egg mixture on top of the crust.
  10. Next, top with the cheddar cheese.
  11. Bake for 30 minutes until the topping is set and golden brown around the edges.
Share this Recipe
Read More
Main dishes Cauliflower egg-fried “rice” with bacon, spring onions and peas
October 7, 2016 MariaCantillonMurphy

I’m always looking for new quick meals that are Specific Carbohydrate Diet (SCD) legal. Lets be honest, sometimes having to cook everything from scratch can be so difficult especially when there are jobs to be done, children and husbands to be cared for and a house to be cleaned! I tend to save my labour-intensive cooking marathons for the weekend so I can spend more time with my daughter during the week after work. Having leftovers, freezer dinners or quick meals means more time to play outside or go for a walk with Ciara which is priceless. I’ve been a…

Print Recipe
 Cauliflower egg-fried "rice" with bacon, spring onions and peas
A delicious, healthy and quick meal that will soon become a weekly staple for you!
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 Cauliflower, grated* *You can grate the cauliflower either with a cheese grater on the biggest side or in a food processor on high.
  • 5 Spring onions, chopped finely
  • 5 Bacon slices (rashers)
  • 1/2 cup (75g) Frozen peas
  • 3 tablespoons Extra virgin olive oil
  • 1 Free range egg, beaten
  • Black pepper
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 Cauliflower, grated* *You can grate the cauliflower either with a cheese grater on the biggest side or in a food processor on high.
  • 5 Spring onions, chopped finely
  • 5 Bacon slices (rashers)
  • 1/2 cup (75g) Frozen peas
  • 3 tablespoons Extra virgin olive oil
  • 1 Free range egg, beaten
  • Black pepper
Instructions
  1. Heat a frying pan on medium with no oil first as the fat from the bacon will be enough.
  2. Cook the bacon for a few minutes until cooked through, a little crispy but not burnt.
  3. Remove the bacon and set aside on a plate. Pour the olive oil into the pan next and place back on a low heat.
  4. Add the cauliflower and cook, stirring often for at least 5 minutes.
  5. Next add in the spring onions, frozen peas and add back in the bacon. Season with a little black pepper. I don't find it needs salt because of the bacon.
  6. Continue cooking for a further 8 minutes so that the peas are fully cooked making sure to stir often so that it doesn't stick to the bottom of the pan.
  7. Meanwhile, crack and beat the egg in a bowl. Push the mixture to one side of the frying pan and pour in the egg. Allow it to cook for 1-2 minutes until it cooks underneath. Then break up the egg with a knife and fork and mix through the cauliflower.
  8. Cook for a further minute or two until the egg is fully cooked then enjoy!
Share this Recipe
Read More
Appetizers/Party food Baked Stuffed Tomatoes
September 29, 2016 MariaCantillonMurphy

The sun is shining again in Ireland! It could be raining again in an hour so we have to take advantage of it when it arrives. When it’s sunny and warm, I usually crave Mediterranean food. What could be more Mediterranean that stuffed baked tomatoes with fresh basil? After picking up some organic beef tomatoes at the farmer’s market today, I just knew what I was going to make. I used to make a version of this which I learned when I spent a summer in Rome but that version of course was full of gluten-y breadcrumbs and other illegals! I…

Print Recipe
 Baked Stuffed Tomatoes
A tasty and hearty dish packed with flavours of the Mediterranean
Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
Ingredients
  • 6 Large Beef Tomatoes
  • 1.1 lbs (500g) Beef mince
  • 2 cups (250g) Chestnut/button mushrooms
  • 2 heaped teaspoons Dijon mustard
  • 1 Red onion, chopped
  • 2 Garlic cloves, minced
  • 10 Fresh basil leaves, torn
  • 1/2 teaspoon Dried oregano
  • 1/4 cup (60ml) Red wine
  • 1/2 cup (50g) Parmesan cheese, grated
  • 2 tablespoons Extra virgin olive oil
  • Sea salt
  • Black pepper
Prep Time 15 minutes
Cook Time 35-40 minutes
Servings
Ingredients
  • 6 Large Beef Tomatoes
  • 1.1 lbs (500g) Beef mince
  • 2 cups (250g) Chestnut/button mushrooms
  • 2 heaped teaspoons Dijon mustard
  • 1 Red onion, chopped
  • 2 Garlic cloves, minced
  • 10 Fresh basil leaves, torn
  • 1/2 teaspoon Dried oregano
  • 1/4 cup (60ml) Red wine
  • 1/2 cup (50g) Parmesan cheese, grated
  • 2 tablespoons Extra virgin olive oil
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 160°C Fan/ 180°C electric/ 350°F/ gas mark 4.
  2. Using a sharp knife, cut down into the top of the tomato. Remove the tops and discard. Scoop out all the pulp of the tomatoes. You can use the pulp for a juice or tomato sauce later.
  3. Sprinkle a tiny pinch of sea salt inside each tomato and turn upside on paper towels.
  4. In a large bowl, mix together the beef mince, Dijon mustard, basil and salt and pepper.
  5. Heat the olive oil on a medium-low heat. Add the onions and garlic, stirring often to prevent them from sticking.
  6. After a few minutes and once the onions become translucent and the garlic fragrant, add the wine and continue to cook for a few minutes until most of it burns off.
  7. Next add the beef mixture and cook until the mince is brown and cooked through. I usually increase the heat to medium at this stage. Once cooked add the mushrooms and continue to cook until they are soft and cooked through.
  8. Spoon the beef mixture evenly into all six tomatoes and top each with the grated Parmesan cheese.
  9. Place on a parchment-lined baking tray and bake for 10-15 minutes until the cheese melts and the tomatoes become tender.
Share this Recipe
Read More
Main dishes Homemade curry powder
July 30, 2016 MariaCantillonMurphy

I like to make a big batch of this curry powder as it saves me a lot of time during the week. I keep it in airtight spice jars in my spice cupboard and it’s ready to go. You can also add it to burgers or soups if you want to spice them up a little, pardon the pun! It’s true that you can buy spice mixes in most supermarkets now but I prefer to make my own, that way I know exactly what’s in it. As well as saving me time, making the curry powder in advance gave me…

Print Recipe
 Homemade curry powder
The perfect spice blend to add your curries, soups or meat dishes
Prep Time 10 minutes
Servings
Ingredients
  • 2 tablespoons Ground cumin
  • 1 tablespoon Ground tumeric
  • 3 tablespoons Ground coriander
  • 1 teaspoon Cinnamon
  • 2 teaspoons Ground ginger
  • 2 teaspoons Mustard powder
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Cayenne pepper
  • 1 teaspoon Paprika
Prep Time 10 minutes
Servings
Ingredients
  • 2 tablespoons Ground cumin
  • 1 tablespoon Ground tumeric
  • 3 tablespoons Ground coriander
  • 1 teaspoon Cinnamon
  • 2 teaspoons Ground ginger
  • 2 teaspoons Mustard powder
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Cayenne pepper
  • 1 teaspoon Paprika
Instructions
  1. Mix all the spices together and store in an airtight container.
Share this Recipe
Read More
Main dishes Coconut Chicken Curry
July 30, 2016 MariaCantillonMurphy 5Comment

People in life have all sorts of strange phobias. Well, I was afraid of currys. No really I’m not actually joking. When I started the specific carbohydrate diet I realised that the foods I believed caused me problems weren’t actually the problems at all and once I removed the real allergens from my diet: gluten, sugar, grains, I could eat a lot of more foods than before. My diet is so much more varied now. I aim to eat a rainbow of vegetables every day which is not an effort. I like to add spices to my currys, soups and…

Print Recipe
 Coconut Chicken Curry
A well balanced creamy coconut curry sauce with a tasty blend of spices
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings
Ingredients
  • 4 Free range chicken breasts
  • 3 tablespoons Extra virgin olive oil
  • 1 Onion, finely chopped
  • 2 Garlic cloves, minced
  • 4 tablespoons Homemade curry powder
  • 2 cans Coconut milk* *See photo above of the premium brand I buy. The ingredients are just coconut and water.
  • 1 lime Lime juice
  • 2 tablespoons Raw honey
  • Sea salt
  • Black pepper
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings
Ingredients
  • 4 Free range chicken breasts
  • 3 tablespoons Extra virgin olive oil
  • 1 Onion, finely chopped
  • 2 Garlic cloves, minced
  • 4 tablespoons Homemade curry powder
  • 2 cans Coconut milk* *See photo above of the premium brand I buy. The ingredients are just coconut and water.
  • 1 lime Lime juice
  • 2 tablespoons Raw honey
  • Sea salt
  • Black pepper
Instructions
  1. Heat oil in the pan on a low-medium heat. Sauté the onions and garlic until translucent, about 3 minutes.
  2. Add four tablespoons of homemade curry powder to the garlic and onions and stir through. Leave for between 1 and 3 mins to become fragrant. Add the chicken and stir well.
  3. Add the coconut milk, lime juice, honey and season with sea salt and black pepper.
  4. Leave to simmer for an hour on the lowest heat possible and stir often to make sure the sauce does not stick to the end of the pan. Serve on bed of cauliflower rice or with some roasted vegetables.
Share this Recipe
Read More
Main dishes Courgette/Zucchini Noodles with Walnut Basil Pesto
July 5, 2016 MariaCantillonMurphy

This tastes as good as it looks! I substituted walnuts for pine nuts in this recipes because walnuts are the healthiest nuts. Of all nuts they are the richest in Omega-3 fats, antioxidants and also contain the amino acid l-arginine for a healthy heart.  On top of that they are easier to digest and cheaper than pine nuts. Win, win!!! This is such a quick mid week meal to make especially when you get used to using the spiralizer. I love that this makes me feel like I am eating pasta but without so many carbs and I am getting a healthy…

Print Recipe
 Courgette/Zucchini Noodles with Walnut Basil Pesto
A deliciously nutty and healthy pesto with spiralized veggies
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 4 Courgette/zucchini
  • 1 cup (80g) Parmesan cheese, grated
  • Approx. 12 nuts (30g) Walnuts
  • 3 1/4 cup (80g) Fresh basil leaves, washed & dried
  • 1 Garlic clove
  • 2/3 cup (150ml) plus extra for greasing Extra virgin olive oil
  • 1/2 teaspoon Sea salt
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 4 Courgette/zucchini
  • 1 cup (80g) Parmesan cheese, grated
  • Approx. 12 nuts (30g) Walnuts
  • 3 1/4 cup (80g) Fresh basil leaves, washed & dried
  • 1 Garlic clove
  • 2/3 cup (150ml) plus extra for greasing Extra virgin olive oil
  • 1/2 teaspoon Sea salt
Instructions
  1. Preheat the oven heat to 120°C fan/ 140°C electric/ gas mark 1/ 275°F.
  2. Place the spiralized courgette or noodles in a dish greased with olive oil.
  3. Bake for 25-30 mins.
  4. Meanwhile prepare the pesto by placing the walnuts in a blender and mix at high speed until broken down.
  5. Next add Parmesan, basil leaves, garlic and salt and a little drop of olive oil.
  6. Begin to blend while pouring in the remaining olive oil until you reach desired consistency.
  7. Spoon through courgette once ready. Serve with some extra Parmesan and some black pepper.
  8. Any leftover pesto can be stored in the fridge for up to one week in an airtight container.
Share this Recipe
Read More
Main dishes Courgette/Zucchini Noodles with Tomato & Basil
June 30, 2016 MariaCantillonMurphy

The beauty of Italian cooking is its simplicity. When I lived in Genoa, Italy for a few months as a student I realised that Italian cooking was all about using the best ingredients available and making them absolutely shine. I still remember the first time I tasted the famous Roman pasta dish “Cacio e Pepe” and feeling that I had died and gone to heaven. Then when I had heard that it only had four ingredients: pasta, olive oil, cheese and black pepper I couldn’t believe it. I really didn’t believe you could get so much flavour from such humble…

Print Recipe
 Courgette/Zucchini Noodles with Tomato & Basil
A simple yet delicious dish with distinctly Italian flavours
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 4 Courgette/zucchini
  • 4 tablespoons (1 tablespoon for greasing plus 3 tablespoons for the sauce) Good quality butter (I use Kerrygold)
  • 1/2 cup (50g) Parmesan cheese, grated
  • Approx. 30 tomatoes (250g) Cherry tomatoes
  • 2 tablespoons Extra virgin olive oil
  • 10 Fresh basil leaves, washed, dried & torn
  • Sea salt
  • Black pepper
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 4 Courgette/zucchini
  • 4 tablespoons (1 tablespoon for greasing plus 3 tablespoons for the sauce) Good quality butter (I use Kerrygold)
  • 1/2 cup (50g) Parmesan cheese, grated
  • Approx. 30 tomatoes (250g) Cherry tomatoes
  • 2 tablespoons Extra virgin olive oil
  • 10 Fresh basil leaves, washed, dried & torn
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 180° C fan/200° C electric/gas mark 6/ 392°F.
  2. Chop the cherry tomatoes in half and place in an ovenproof dish with the torn basil leaves. Toss with olive oil and a sprinkle of sea salt and black pepper. Bake for 15 mins.
  3. Meanwhile prepare the courette/zucchini either by spiralizing or by using the vegetable peeler method.
  4. Reduce the oven heat to 120°C fan/ 140°C electric/ gas mark 1/ 275°F. You can leave the tomatoes in the oven provided they are not burning. Keep an eye on them! They should be starting to release their juices which is exactly what you want!
  5. Place the courgette in another ovenproof dish greased with butter and bake for 25 mins.
  6. Remove both courgette and tomatoes. Melt 4 tbsp butter and cheddar cheese on top of courgette and mix. The cheese and butter should form a delicious sauce. Add in tomatoes and basil tossing to combine.
  7. Finally season with some black pepper and enjoy or as they say in Italy, BUON APPETITO 🙂
Share this Recipe
Read More