Pate a la sauce

Ingredients

spaghetti noodles (serving 4)
2 packet of tomato puree
a handful frozen green peas
1 canned pitted black olive
3-4 fresh tomatoes - chopped
1 packet of shredded cheese
5-6 tbsp soya minced
some dried herbs (of your choice)
salt

Method

1. Cook the spaghetti according to the instruction. Drain and set aside.

2. Empty the excess water in the canned, grab a small handful of olives and keep aside. Chopped the rest of the black olive.

3. Prepare a pot, add some oil. Toss in the fresh tomato and chopped olives. Stir for 2-3 minutes. Add in the frozen green peas and mixed for another 1-2 minutes.

4. Pour in the tomato puree, sprinkle with some salt, dried herbs. Topped in the soya minced and 2 tbsp shredded cheese. Lower heat and keep stirring until the sauce starts to bubble.

5. Off fire. For serving, put some cooked spaghetti on plate, sprinkle some shredded cheese over and ladle the tomato sauce on it. Garnish with some olives at the side of the plate. Serve immediately.

Mini Palmiers

Ingredients
(make 20)

1 ready-made puff pastry
80 g sugar
1/2 tsp cinnamon

Method

1. Add the cinnamon to the sugar and mix them together.

2. Take the pastry and sprinkle the cinnamon sugar over the top. Then gently spread it out with your hands.

3. Roll the rolling pin over the surface to press the sugar in completely.

4. Turn the pastry over and do exactly the same thing on the other side.

5. Fold up the sides of the pastry inwards by about 2 cm, and flatten with the rolling pin. Fold both sides over once more, sprinkle again with cinnamon sugar and roll.

6. Lastly, fold the pastry up completely and roll the rolling pin over for the last time.

7. Cut the folded pastry into strips, making at 20 individual palmiers. You can discard the untidy ends.

8. Transfer them on a try and put into the fridge and chill for 15 minutes.

9. Remove the palmiers from the fridge and arrange them on a baking tray lined with greaseproof paper. Leave about 2-3 cm between each one as they will expand and open up to form their 'palm like shape'.

10. Then place the tray in the centre of the oven and bake for 15 minutes.

11. Take the palmiers out of the oven and transfer them to a plate to cool down.