Pasta with Vegetables

Ingredients:

• 1 Medium aubergine
• 1 Can chopped tomatoes
• 1 small green pepper
• 1 small onion
• Olive oil
• Fresh basil (optional)
• 250gr Pasta of your choice
• Salt & Pepper
• Grated Cheese

Method:

1. Heat a non stick pan with a little olive oil and a pot of water for the pasta.
2. In the meantime cut the aubergine in small cubes and fry for about 10 to 15 minutes until tender.
3. Dice the green pepper and onions and add with the aubergines. 
4. Add the can of chopped tomatoes and season with salt and pepper.  
5. Cook the pasta according to the packet instructions until the tomatoes are heated through.
6. Pour the cooked pasta in the vegetable sauce and mix in some grated cheese.
7. Serve with some fresh basil.

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Fish Fillets

Want to spice up your ordinary frozen fish fillets?  Then try out this receipe!

Ingredients:

• 4 Frozen Fish Fillets
• 1 large tomato
• Handful fresh basil
• 2 Garlic cloves
• Olive Oil
• 2 tablespoons breadcrumbs
• Salt & Pepper

Method:

1. Thaw the frozen fish fillets.  In the meantime, roughly chop the tomato then add  together to the garlic, basil and olive oil and blend all using a blender.
2. The paste will be quite runny at this point, add the breadcrumbs and mix with a spoon until you get a smooth spreadable paste.
3. Season with salt and pepper accordingly.
4. Spoon over the fillets and coat one side.
5. Let stand in the fridge until ready to use.
6. Grill on a preheated BBQ for about 10 minutes on low heat with the lid closed.  Make sure to coat the griddle with oil before putting on the BBQ so to avoid the fish sticking to it.

On the side you can make a cold salad.  The one shown in the above picture is made from a mix of kidney beans, cucumber, green peppers and some feta cheese, then drizzled all over with some olive oil.  Chill before serving.

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Chicken Wrap

Ingredients:

• Chicken breast, breaded (store bought or homemade)
• 3 thin slices Speck (can be substituted with bacon)
• Rucola
• Basil
• Ceaser dressing
• Flour tortilla

Method:

1. Cook the chicken breast.  Slice the speck and fry in same pan until crispy.
2. Slightly heat the tortilla.  Spoon the ceaser dressing on top of it.
3. Cut the chicken breast in slices and place on tortilla.  Top with the crispy speck, rucola and basil.
4. Wrap up and toast it to your liking.

There goes a quick and tasty lunch.  Wraps can be freezed so you can be sure you always have them handy and you can make any kind of filling especially with left over meat, chicken etc.

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