Paula Scopelliti

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Paula Scopelliti

When you undervalue what you do, the world will undervalue who you are.

03/10/2024

Blueberry & banana power smoothie

Method
STEP 1
Whizz all of the ingredients together in a blender with 300ml water. Drink straight away or transfer to a bottle for later, shaking well before drinking.

26/09/2024

Cauliflower cheese steak & cannellini bean gratin with sage crumbs

Method
STEP 1
Remove the leaves from the cauliflower, discarding any that are very thick-stemmed or damaged, and reserving any smaller ones. Cut the cauliflower into four to six steaks or wedges through the stem to help keep the florets attached. Cut any florets that fall off into even-sized pieces.

STEP 2
Bring a large pan of salted water to the boil, and cook the cauliflower steaks for 5-6 mins until just tender. Add the reserved leaves and loose florets for the final 2 mins of cooking time. Drain, then leave to steam-dry while you make the cheese sauce.

STEP 3
To make the cheese sauce, melt the butter in the same pan over a medium heat, then sprinkle in the flour. Whisk until you have a thick paste, then gradually add the milk, a splash at a time, whisking until it’s all incorporated. Add the bay leaves and cook for another 5-6 mins until thickened. Stir in the cheddar and mustard powder and season well.

STEP 4
Heat the oven to 200C/180C fan/gas 6. Tip half the sage and all the beans into the sauce. Stir briefly. Fold in the loose cauliflower florets and leaves. Arrange the cauliflower steaks in a baking dish, then pour over the cheese sauce, making sure it coats the steaks well. Scatter with the mozzarella and bake for 20 mins.

STEP 5
Meanwhile, stir the oil, garlic, breadcrumbs, lemon zest and the remaining sage together in a bowl.

STEP 6
Remove the dish from the oven, and scatter over the breadcrumb mixture. Bake for 15 mins more until a cutlery knife goes through the cauliflower steaks easily, and the top is golden and bubbling. Leave to rest for 5 mins before serving.

19/09/2024

Turmeric, ginger & coconut fish curry

Method
STEP 1
Heat the oil in a large saucepan over a medium heat, then fry the onion for 8 mins until translucent. Stir in the ginger and spices, and cook for another minute. Pour in the coconut milk and 100ml water, stir, then simmer for 10 mins.

STEP 2
Add the cod, frozen peas and sugar snap peas, and simmer for 5 mins until the fish is flaky. Serve with the rice, sliced chilli, a good grinding of black pepper and some lime wedges on the side for squeezing over.

12/09/2024

Thyme & oregano chips

Method
STEP 1
Heat the oven to 240C/220C fan/ gas 7 with a sturdy baking tray in it. Toss the frozen fries in a bowl with all the other ingredients and a large pinch of salt until evenly coated.

STEP 2
Spread the fries over the baking tray and cook for 15 mins until starting to turn golden, then use a spatula to turn them and bake for 15-20 mins more until golden and crisp – watch them for the last few minutes to ensure they don’t burn.

21/08/2024

Toddler recipe: Salmon curry

Method
STEP 1
Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.

STEP 2
Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.

STEP 3
Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.

STEP 4
Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.

15/08/2024

Halloumi pigs in blankets

Method
STEP 1
Tip the courgette strips into a bowl with a little salt, the paprika and half the oil, and toss to coat. Heat a griddle or large frying pan over a high heat and sear the courgette slices until lightly charred and wilted, then lift onto a plate and leave to cool. You may need to do this in batches.

STEP 2
Cut each block of halloumi into eight slices, then in half along the seam. Tip the halloumi into the bowl you used for the courgettes, along with the other half of the oil, the lemon zest and juice, some black pepper and the thyme, and toss to coat. Wrap the courgette slices around the halloumi pieces, then arrange on an oiled, shallow baking tray. This can be done up to a day ahead, then covered and chilled until ready to cook.

STEP 3
Heat the oven to 200C/180C fan/gas 6. Brush the ‘pigs in blankets’ with a little oil, then bake for 12-15 mins until sizzling and the exposed halloumi is starting to brown. Serve immediately.

09/08/2024

Spelt pancakes with rhubarb

Method
STEP 1
Tip the pancake ingredients into a blender and blitz until smooth. Set aside to rest. Put the rhubarb, honey, orange juice and zest in a medium saucepan over a medium heat and cook, stirring occasionally for 8-12 mins until the rhubarb collapses. Add more honey, to taste, if you prefer, then set aside.

STEP 2
Melt 1 tbsp butter in a large frying pan over a medium heat, swirling to coat the entire pan. Pour in enough of the pancake mix to coat the base, swirling the pan to spread the batter. (The batter should make 9 pancakes, in case the first one sticks.) Cook for about 1 min until the underside is golden, then flip over and cook for 30 secs-1 min until cooked through. Remove to a plate and keep warm. Repeat the process, adding more butter to the pan between pancakes.

STEP 3
Set aside a couple of spoonfuls of the rhubarb compote. Divide the rest between the pancakes, spooning a little into the centre of each. Fold over the left and right sides of each pancake so they overlap and enclose the filling, then fold over the side nearest to you, all the way to where the compote starts. Tuck the section holding the compote in and over itself to form neat parcels.

STEP 4
Melt the remaining butter in the frying pan and gently add the pancake parcels. Cook for 1-2 mins until golden, then flip and repeat on the other side. (You may need to do this in batches.) Remove to plates or a serving platter. Toast the almonds in the butter in the pan over a low heat for 2-3 mins, then scatter over the pancakes. Serve with the crème fraîche, a drizzle of honey and the reserved rhubarb.

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Bucharest

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