250g rigatoni pasta 250g cocktail tomatoes 60g butter 1 onion, chopped 2 cloves of garlic, minced 2 x 385g tins of chopped tomato, blitzed to a smooth sauce 10ml sugar 10ml salt 125ml cream
Cook the pasta as per the packet instructions. Keep warm on the side. Slice the cocktail tomatoes in half. Place a heavy-bottom saucepan on medium-high heat, add the butter and wait for the pan to heat up. Add the tomato and cook cut-side down for about 4 minutes. Remove from the pan and set aside. Add a splash of olive oil if the pan is dry and then add the onion. Cook on medium heat until soft. Add the garlic and stir-fry for one minute Pour in the tomato, sugar and salt and cook for 10-15 minutes. Pour in the cream and stir through. Add the pasta to the sauce and cook until the pasta is completely covered with the sauce. Spoon the pasta into bowls and top with a spoonful of the cocktail tomato and grated parmesan cheese.
Preheat your oven to 180℃. Arrange the sourdough slices on a baking sheet, drizzle with olive oil and toast in the oven. Turn on the grill of your oven. Spoon some marinara sauce on each slice of toast, followed by 60ml of grated mozzarella and a few slices of salami. Sprinkle some dried oregano over and place under the grill until the cheese is melted and bubbly. Remove from the oven, top with fresh basil leaves and serve immediately.
220g dry pasta of your choice – I used wholewheat 60g butter 2 large onions, sliced 2,5ml salt 3 cloves garlic, minced 60ml white wine 45ml thyme leaves 125ml beef stock 15ml Worcestershire sauce 125ml grated Gruyere cheese 60ml cream
Cook the pasta according to packet instructions. Melt the butter in a large saucepan set over medium-high heat. Add the sliced onion and sprinkle over the salt. Cook the onion for about 30 minutes, stirring occasionally. If you stir too often the onions will take a longer time to caramelise. It is also important to regulate the heat – if it browns too quick, it will be burnt and not caramelised. Add the garlic and cook for 1 minute, stirring continuously. Now add the wine and scrape any onion bits from the bottom of the saucepan. Add the cooked pasta, thyme leaves, stock, Worcestershire sauce and stir to incorporate. Finally add the Gruyere and cream and stir through. Serve the pasta with extra grated cheese on top.
This is one of the most rewarding meals and it is put together in LESS THAN 30 MINUTES!!
6-8 chicken breasts, bone- and skinless 125ml olive oil half an onion, chopped 60ml lemon juice 30ml apple cider vinegar 2 cloves of garlic, chopped 125ml cup packed with basil leaves 60ml cup packed with mint leaves 15ml rosemary, chopped 3 anchovy fillets/15ml anchovy spread
Preheat your oven to 220℃. Place the chicken on a baking sheet and drizzle over some olive oil. Rub the oil all over the breast and season with salt and pepper. Roast the chicken for 15-20 minutes, remove from the oven and cover with aluminium foil to rest. Set aside. For the herb dressing: Add the oil, onion, lemon juice, vinegar, garlic, herbs and anchovy to the cup of a blender and blitz at high speed for one minute.
Arrange the chicken on a serving platter and spoon over the herb dressing.
about 16 ripe, fresh figs 1 large burrata cheese 100g prosciutto 45ml honey thyme leaves, chopped
Preheat your oven to 200℃. Cut off the stem at the top of each fig, stand it upright and cut a cross in the top of each one, but don’t cut through to the base. Slice the Burrata into slices with a serrated knife ….. as best you can .. Put about half a slice of cheese into the cross you have cut – you can piece it together as it will melt. Now lay the prosciutto flat and half each slice in its length. Thread the ham through and around the fig and place in an ovenproof dish. Drizzle the honey over once all the figs are done and scatter over the thyme. Roast the figs for 8-10 minutes until the cheese has melted. Serve immediately as a canapé or an indulgent treat.
2 aubergines olive oil 250g cherry tomatoes 1 red onion, chopped 3 cloves of garlic, minced 2 x 400g tins of chopped tomato 15ml fresh thyme, chopped 300g orzo 100g parmesan cheese, grated a handful of fresh basil 1 Burrata
Preheat your oven to 200℃ and line a baking sheet with baking paper. Slice the aubergine into discs, spread them out on the prepared baking sheet and generously drizzle with olive oil. Scatter the cherry tomatoes over the aubergine and bake for 30 minutes. Place a saucepan on medium-high heat and add some olive oil. Fry the onion and garlic until soft. Add the chopped tomato and thyme and season with salt and pepper. Simmer for 15 minutes while stirring occasionally. Cook the orzo according to packet instructions. Drain the orzo and add it to the tomato sauce. Add the grated parmesan and stir through. Spoon the orzo into a serving dish and top with the aubergine, roasted tomato and burrata. Serve with fresh basil leaves scattered on top.
You may serve any pasta with this peanut butter sauce but it does coat spaghetti rather well. This is enough sauce for about 250g dry weight, spaghetti.
125ml peanut butter 30ml soy sauce 30ml brown sugar 15ml lemon juice 1 clove of garlic, minced 90ml very warm water 100ml peanuts, chopped
Cook the pasta of your choice while making the sauce/keep your pasta warm. Add the peanut butter, soy sauce, brown sugar, lemon juice and garlic to a LARGE mixing bowl and whisk together to blend. The mixture will be extremely thick but keep stirring and mixing with the whisk until blended. Add about 15ml of the warm water to the mixture and stir/blend/whisk until the water has been incorporated. Keep adding a small amount of water and whisking until all the water is incorporated and you are left with a smooth, thick sauce. Add the hot pasta to the sauce and toss through until the pasta is covered in the sauce. Spoon into serving bowls and sprinkle the chopped peanuts over to serve.
1 sourdough loaf, cut into 1cm slices 60ml olive oil 600g cherry tomatoes, halved half a red onion, finely chopped 200g goat’s cheese/chevin 100g sour cream juice of 1 lemon (about 30ml) a handful of basil leaves, chopped
Preheat your oven to 180℃. Place the bread slices on a baking sheet and brush them with the olive oil. Toast the bread in the oven for 10 min. Set aside. Add the halved tomatoes and red onion to a mixing bowl, drizzle with some olive oil and season with salt and pepper. Set aside. Add the goat cheese, sour cream, lemon juice and basil leaves to a bowl and whisk together with an electric whisk. Spread the cheese mixture on the bruschetta, top with the tomato and serve immediately.
Fill a large saucepan with salted water and bring to a boil. Add the pasta and cook according to packet instructions. Add the chorizo to a saucepan set over medium-high heat and fry for 3 minutes. Add the thyme and garlic and stir-fry for another minutes or so. Add the lemon juice, yoghurt and egg to a small bowl and whisk together with a fork. Take the saucepan from the heat and add the yoghurt mixture while stirring. Add the spinach to the saucepan and place it back onto the heat while stirring until the spinach is wilted. Remove from the heat and sprinkle the parmesan over. Mix through before serving.
500g gnocchi 15ml olive oil 30ml butter 3 cloves of garlic, minced 5ml mixed Italian herbs 1 x 400g tin of diced tomato 125ml tomato sauce (ketchup) 125ml vegetable stock 80ml cream 5ml salt a few grindings of black pepper a few sprigs of thyme parmesan cheese, to serve
Fill a large saucepan with water and bring it to a boil. Add the gnocchi, cook for 2-3 minutes (they should start floating) and drain. Drizzle with some olive oil and mix through so that the gnocchi doesn’t stick – set aside. Place a saucepan or large pan on medium-high heat and add the butter. Add the garlic and stir-fry for 1 minute. Add the gnocchi to the pan and sprinkle the herbs on top. Stir to coat. Cook for about 4 minutes, stirring every now and then. Spoon the gnocchi into a bowl and keep warm on the side. Now add the tin of tomatoes, tomato sauce and vegetable stock and bring the mixture to a simmer. Pour in the cream, add the salt and a few grindings of black pepper. Add the gnocchi back into the pan and heat through. Scatter some fresh thyme over and sprinkle with parmesan cheese. Serve immediately.