Seared beef & papaya salad with tamarind soy dressing

Couple of days ago was the first day I really felt like the winter had arrived - it was cold, grey, rainy and windy. And that got me thinking back to last year. I was in the UK getting ready to visit my friend in Norway and then heading to my parents'. Usually when I get the wintery feeling I want to stuff myself with warming soup or a lovely stew, but for some reason I just felt like fooling myself into thinking that it's not winter at all. I wanted to have something fresh, light and that would take me back to South-East Asia.

As I was flicking through the last copy of my BBC Good Food magazine I came across this salad and I knew immediately that it was just what I needed. So the next day I headed headed out to buy all the ingredients. I made two portions of this lovely salad and had one straight away with beef still hot and had the second portion for lunch the day after and it was equally good.

I love the fact that it was a nice change from the usual salads - tomato, cucumber, salad leaves and then either chicken or salmon. Further, sometimes when it's dark and grey something colourful, fruity and zingy is all one needs to feel better and more full of energy. So if you want a lovely pick-me-up salad or just crave a light but filling dinner or want something different for your packed lunch then this is the perfect choice.

Ingredients

(Serves 2)
- 2 x 150g sirloin steaks
- Olive oil
- 100g baby spinach
- 2 papayas, deseeded and sliced
- 1 small pack of coriander
- 1 small pack of mint
- 1 tsp lazy chillies

For the dressing:
- 1 tbsp tamaring puree
- 1/2 tsp grated garlic
- juice of 1 lime
- 1 1/2 tbsp soft brown sugar
- 1 tbsp fish sauce
- pinch of chilli flakes

Directions
Season the steak with salt and pepper. Heat a pan with the oil and fry the steaks for 2 mins each side and then put aside and leave to rest for 5 minutes.

Mix the dressing ingredients together with 1 tablespoon of water until the sugar is dissolved. I used a very small jar with a screw on lid for mixing the dressing. Arrange the spinach, beed, papaya, herbs, cucumber and chilli on a plate. Pour the dressing on the salad and enjoy!

Recipe from BBC Good Food January 2014 magazine

Penne Bolognese

Firstly, I'd like to apologise for neglecting my blog for such a long time, but I've been so incredibly busy over my Christmas holidays that I even haven't had time to catch up with sleep. And secondly, before turning to the first post of the year, I'd like to wish all of you my dear readers a happy new year!

As bolognese is one of my favourite pasta sauces I decided to kickstart the new year with that. It is one of those recipes that at first might seem like a bit too much work, but actually it is so easy to make. The only thing with bolognese (and with most other stews) is that the longer you cook them the tastier they are. This sauce can be easily made ready in 50 minutes, but I usually try to cook mine for around 3 hours. What I tend to do is that I put it on around lunchtime and then leave it to simmer while I either tidy the flat or study or do something at home and then eat it for dinner. And whenever I make it at home I make a huge batch and then divide it up and freeze it so I could have it whenever I get my pasta cravings. Another thing to note is that the sauce will be as good as the ingredients are that you put in it - make sure it is quality beef as it makes a huge difference in taste.

I really love that the sauce itself is so incredibly simple, but at the same time it tastes so delicious. Serve it with al dente pasta and freshly shaven parmesan for a delicious meal.


Ingredients
(Serves 4)
- 400g Penne (or other pasta)
- 2 tsp oil
- 100g bacon
- 1 onion
- 2 garlic cloves
- 400g good quality minced beef
- 500g tomato puree (passata)
- 500ml beef stock
- 1 tsp oregano
- Salt
- Pepper
- 1 tsp sugar

- Parmesan, to serve

Directions
Heat the oil in a saucepan. Add chopped bacon, onion and garlic and fry for few minutes. Then add minced beef and fry for another 5 minutes. Lastly add the passata, oregano and beef stock. Bring to boil and then turn down the heat and simmer covered for 50 minutes (I usually cook mine for 3 hours) and stir it every once in a while. Before serving, season with salt, sugar and pepper.

To serve, boil the penne, place on deep plates, pour over the sauce and add a generous sprinkle of parmesan. Serve immediately

Recipe from book "Pasta"