Zanita Vayo

I saw that you were perfect, and so I loved you

11/06/2025

Shakshuka traybake

Ingredients
2 red peppers, thinly sliced
2 yellow peppers, thinly sliced
1 red onion, thickly sliced
1 aubergine, sliced into 15mm/⅝in strips
800g/1lb12oz vine tomatoes, quartered
1 red chilli, roughly chopped
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp olive oil
4 free-range eggs
sea salt and freshly ground black pepper
handful fresh coriander, roughly chopped, to serve
flatbreads or pitta breads, warmed, to serve

11/06/2025

Cacio e pepe

Ingredients
200g/7oz spaghetti
80g/2¾oz pecorino, finely grated
1 tsp freshly ground black pepper
salt

Method
Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions. About halfway through cooking, scoop out a mugful of the cooking water from the pan.
Meanwhile, in a large bowl combine the cheese and pepper. Gradually incorporate 2–3 tablespoons of the pasta water to create a thick paste. Using the back of a dessertspoon, spread the mixture evenly up the sides of the bowl.
Drain the pasta and leave it to rest for 1 minute, then transfer it to the bowl, quickly swirling the pasta around so that the cheese melts and coats the strands, adding little drizzles of the starchy cooking water as you go to create a glossy sauce. Serve immediately.

07/06/2025

Fruit tarts

Ingredients
For the pastry
500g/1lb 2oz plain flour, plus extra for dusting
100g/3½oz icing sugar
250g/9oz butter, cubed
1 free-range egg yolk
splash ice-cold water, if needed
For the crème pâtissière
500ml/18fl oz milk
6 free-range egg yolks
40g/1½oz plain flour
125g/4½oz caster sugar
a little icing sugar, to dust
To finish
½ jar apricot jam
400g/14oz fresh fruit, such as raspberries, pineapple, strawberries and grapes

07/06/2025

Lucy’s strawberry slices

Ingredients
For the cake
225g/8oz butter, softened, or baking spread, plus extra for greasing
4 free-range eggs
225g/8oz caster sugar
300g/10½oz self-raising flour
2 level tsp baking powder
4 tbsp milk
1 tsp vanilla extract
For the filling
2 tbsp strawberry jam
1 tsp lemon juice
300g/10½oz small fresh strawberries, hulled and cut in half
300ml/10½oz double cream, whipped
200ml/7fl oz full-fat crème fraîche
icing sugar, for dusting

29/05/2025

Pumpkin pasta

Ingredients
340g/12oz pasta such as conchiglie (large shells)
1 small pumpkin
2 sprigs rosemary
1 clove garlic
1 shallot
140ml/5fl oz carton double cream
1 tsp Dijon mustard
2 tsp chopped flatleaf parsley
30-55g/1-2oz butter
150ml/¼ pint white wine
½ lemon, juice only
salt and freshly ground black pepper
grated Parmesan (or similar vegetarian hard cheese), to serve

Method
Preheat the oven 190C/170C Fan/Gas 5.
Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet. Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil. Roast in the oven and cook for 45 minutes.
As the pasta approaches the end of cooking, boil the pasta in plenty of salted boiling water according to the packet instructions.
Chop the garlic and shallot, gently pan-fry in the butter for about 3 minutes. Add the mustard and wine, bring to the boil. Simmer for 2-3 minutes. Add the lemon juice, seasoning, cream and finally the parsley.
Drain the pasta and return it to the pan. Remove the pumpkin from the oven and add it to the pasta. Pour over the sauce and mix together. Add salt and pepper, to taste. Serve in a bowl with the Parmesan over the top.

29/05/2025

Speedy miso noodles with soft boiled egg

Ingredients
1 free-range egg
1 tbsp groundnut oil
50g/1¾oz chestnut mushrooms, sliced
2.5cm/1in piece ginger, grated
½ small garlic clove, grated
pinch chilli flakes
2 spring onions, sliced
1 handful beansprouts
1 tsp brown miso paste
1 tbsp light soy sauce
100g egg noodles, cooked to packet instructions
sea salt and freshly ground black pepper

Method
Bring a small pan of water to the boil and gently lower the egg in. Set a timer for 6 minutes.
Meanwhile, heat the groundnut oil in a wok over a medium to high heat, add the mushrooms and stir-fry for 2 minutes. Add the ginger, garlic, chilli flakes, spring onions and beansprouts and stir-fry for another minute. Add the miso, soy and the cooked noodles. Mix well to combine then cook for a further minute.
When the 6 minutes is up on the egg, pour the hot water away, add cold water to the pan and peel the egg gently when cool enough to touch.
Season the noodles to taste and serve in a shallow bowl. Top with the egg halved and a sprinkling of chilli flakes.

22/05/2025

King prawn and broccoli stir fry

Using raw prawns makes all the difference to the flavour and texture in this speedy dish. Great served with rice or noodles.

Each serving provides 204 kcal, 18g protein, 14g carbohydrate (of which 9g sugars), 7.8g fat (of which 1g saturates), 4.9g fibre and 3.3g salt.

Ingredients
2 tbsp sunflower oil
2 large shallots, very thinly sliced
1 red chilli, seeds removed, thinly sliced
2cm/¾in piece ginger, peeled and thinly sliced
350g/12oz raw peeled king prawns
250g/9oz broccoli, cut into tiny florets
150g/5½oz oyster mushrooms, thickly sliced
6 tbsp black bean sauce
2 tbsp dark soy sauce
½ lemon, juice only
salt and freshly ground black pepper

Method
Heat a large frying pan until very hot. Add the oil, shallots, chilli and ginger and fry for 30 seconds.
Season the prawns with salt and pepper. Push the vegetables to one side of the pan. Add the prawns and fry until starting to turn pink.
Add the broccoli and mushrooms, toss together using two spatulas and fry for about 2–3 minutes.
Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss. Stir fry for another 2 minutes until the prawns are cooked and the broccoli is just cooked but still crunchy.
Serve piping hot, on its own or with rice or noodles.

22/05/2025

Honey-baked sriracha drumsticks

The perfect chicken drumstick recipe for easy dinners and barbecues. Coated in garlic, sriracha sauce and plenty of honey to give them that sticky, caramelised finish.

Ingredients
10 chicken drumsticks (about 700g/1lb 9oz), skin on
3 tbsp oil, plus extra for greasing the tray
3 garlic cloves, minced
4 tbsp soy sauce
4 tbsp sriracha sauce
3 tbsp runny honey
½ tsp ground star anise
2 tbsp cornflour
roughly chopped fresh coriander, to serve

Method
Put the drumsticks in a large pan and pour water over the top until they are submerged. Pop onto the heat and bring to the boil, leave to simmer for 5 minutes and then drain. Set aside.
Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray lightly with oil.
Put the oil, garlic, soy, sriracha, honey, star anise and cornflour in a large bowl and mix well. Pat the chicken pieces dry and mix into the sauce. Lay onto the tray in an even layer and bake for 30 minutes, making sure to turn halfway through.
Once cooked, sprinkle the chicken with the chopped coriander and it is ready to serve alongside the aubergine salad.

07/05/2025

Healthy omelette

Ingredients
1 tsp olive oil
¼ red, orange or yellow pepper, chopped
2 free-range eggs
fresh (large pinch) or dried parsley (small pinch)
4 cherry tomatoes, halved
large handful of spinach, torn
fresh chives, roughly chopped
freshly ground black pepper

Method
Brush or spray a non-stick frying pan with the oil, add the pepper and cook for 3–4 minutes, until softened.
Meanwhile, beat the eggs and add a good grind of pepper and the parsley.
Pour the eggs into the pan, add the cherry tomatoes and cook for a few minutes, until the mixture starts to firm up but is still soft on top.
Add the spinach and chives, use a spatula to ease the edges away from the pan, then fold the omelette in half and cook for another 1–2 minutes, or until golden brown underneath. Slide it out of the pan onto a plate and serve immediately.

07/05/2025

Healthy chicken stir-fry

Ingredients
200g/7oz brown rice
1 tbsp rapeseed oil
4 chicken thigh fillets, sliced
1 onion, sliced
2 garlic cloves, crushed
5mm/¼in fresh root ginger, peeled and grated
1 head of broccoli, cut into small florets, the stalk peeled and sliced
1 tbsp soy sauce
1 tbsp Chinese five-spice powder

Method
Cook the rice according to the packet instructions.
Heat the oil in a wok over a high heat. Add the chicken and stir-fry for a couple of minutes.
Add the onion, garlic, ginger and broccoli stalk and a splash of water and stir-fry for 2 minutes. Add the broccoli florets, soy sauce and five-spice and stir-fry for a further 2–3 minutes.
Serve on top of the rice.

02/05/2025

Air fryer gnocchi with pesto dip

Ingredients
2 x 400g packs fresh gnocchi
2 tbsp olive oil
160g/5⅔oz mayonnaise
3 tsp pesto
salt and freshly ground black pepper

Method
Preheat the air fryer to 180C. Toss the gnocchi with the oil in a bowl and season well with salt and pepper. Cook in the air fryer for 20 minutes, turning halfway, until crispy and lightly golden.
Meanwhile, mix the mayonnaise and pesto together in a small bowl. Serve alongside the gnocchi with some cocktail sticks to skewer the gnocchi for dipping.

02/05/2025

Mincemeat and apple tart

Ingredients
320g/11½oz ready-rolled puff pastry
300g/10½oz mincemeat
2 apples, cored and thinly sliced
1 free-range egg, lightly whisked
1 tbsp demerara sugar
To serve (optional)
icing sugar
clotted cream or ice cream

Method
Preheat the oven to 200C/180C Fan/Gas 6. Roll the puff pastry out onto a baking tray on its paper (or use a fresh sheet of baking paper).
Score a 2cm/¾in rectangular border into the pastry using a sharp knife. Spoon the mincemeat on top and spread evenly, taking care not to go over the border.
Place the apple slices fanned out on top of the mincemeat in a decorative pattern. Brush the border pastry with the egg using a pastry brush, then sprinkle the the demerara sugar over the border.
Place the tart in the oven for 15 minutes, until the pastry is golden-brown and risen at the edges.
Remove from the oven and allow to cool for 5 minutes. Sprinkle with a little icing sugar if you like, then slice into portions and serve as it is or with clotted cream or ice cream.

Dirección

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Bollullos De La Mitación
41110

Teléfono

+34686438925

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