Some of my favourite healthy and tasty recipes that you will enjoy whether you are an athlete or not. As you can see I love Italian food, a result of my Grandmother being Italian.
1 large Onion
1 large Carrot
2 sticks Celery
500g Beef minced
¼ tsp Nutmeg
¼ tsp Cloves
¼ tsp Cinnamon
Pinch salt to taste
Pinch pepper to taste
1.5 cans chopped tomatoes
200g tomato paste
1 bay leaf
1 Tbsp olive oil
2 cloves or 2 tsp crushed Garlic
This recipe is a slightly modified version of what was produced for the first taste test on the first series of Masterchef Australia.
Cook the diced onion, carrot, celery and garlic with olive oil salt and pepper on medium heat until the vegetables become soft and the onions translucent. Add the meat, then once the meat is browned on all sides, drain off any excess fat. Add the white wine and cook till reduced by 1/2. Add the tomatoes, the tomato paste, the bay leaf and spices and increase the heat to high until it starts to boil. Then reduce the heat to low-medium and simmer for at least an hour. Then season and serve.
1 stick of celery
60g unsalted butter
1 tbsp olive oil
300g risotto rice
1 litre vegetable stock (Marigold with do)
zest & juice of 1/2 unwaxed organic lemon
needles from 2 small sprigs fresh rosemary, finely chopped
1 egg yolk
4 tbsp grated Parmesan & to serve
4 tbsp double cream
Maldon salt & white pepper
Lemon Risotto (risotto al limone)
Another recipe that I discovered when I had some lemons to use. This recipe appears to be credited to Anna Del Conte and reproduced by Nigella Lawson on TV.
Chop the shallots and celery very fine, then soften in half the butter & oil for about 5min. Mix in the rice and stir to coat all the grains until slightly translucent. Prepare the stock, and when rice becomes shiny and partially translucent, add some stock and stir thoroughly until it has absorbed. Continue adding stock. Meanwhile, mix the lemon zest and the finely chopped rosemary needles and stir them through the rice halfway through the cooking. In a small bowl, beat together the egg yolk, lemon juice, the Parmesan, double cream and a generous grinding of black pepper. Remove risotto off heat and stir in the eggy, lemony mixture and the remaining butter. Cover the pan and leave to rest for 2 minutes, finish by giving the risotto an stir and transfer to the serving bowl. Serve with more Parmesan.
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