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.
This can be served warm or cold, as a fragrant pasta salad.
250g dried pasta (I used Cavatappi) 30ml olive oil 1 onion, chopped 2 cloves of garlic, minced 2 handfuls of baby spinach 250ml hummus the juice and grated rind of 1 lemon a handful of small basil leaves
Cook the pasta according to packet instructions. Reserve about a cup of the cooking water. Add the olive oil to a large saucepan and cook the onion over medium-high heat until soft and translucent. Add the garlic and stir-fry for one minute. Now add the spinach and stir-fry for another minute. Turn the heat down slightly and add the hummus. Slowly add the cooking water of the pasta while stirring constantly. Stop adding water once it is of a consistency that will cover the pasta and still stick to it. Add the cooked pasta and stir to coat with the sauce. Squeeze over the lemon juice and grate the lemon over the pasta. Taste and season with salt.
Serve the hummus pasta with grated parmesan cheese and a scattering of basil leaves.
45ml vegetable oil 250g smoked bacon, chopped 2 onions, chopped 2 carrots, chopped 2 cloves of garlic, minced 30ml rosemary leaves, chopped 1kg minced beef 2 x 400g tins of chopped tomato 10ml dried origanum 2 bay leaves 15ml sugar 60ml Worcestershire sauce 50g tomato puree 5ml salt 250ml beef stock 400g spaghetti, cooked parmesan cheese
Place a large saucepan on medium heat and add the oil. Add the chopped bacon and cook for 10 minutes. Turn the heat down and add the onion, carrot, garlic and rosemary. Cook for another 10 minutes while stirring often. Add the minced beef and stir-fry for 5 minutes, ensuring it is broken up. Now add the tinned tomato, origanum, bay leaves, sugar, Worcestershire sauce, tomato puree and stock. Bring the bolognese to the boil, turn the heat down to a low simmer and cook for one hour until you have a rich, thick sauce. Stir the sauce every now and then while it cooks. Cook the spaghetti, drain and spoon onto plates. Serve the bolognese sauce on top of the spaghetti with grated parmesan cheese.
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.
Preheat your oven to 150℃. Draw a 22cm diameter circle on a piece of baking paper and place on a baking sheet. Add the egg whites to a large mixing bowl and beat with an electric whisk until soft peak stage. Add the sugar a spoonful at a time while whisking continuously. Add the vinegar, cornflour and vanilla and fold through. Spoon the mixture onto the circle (on the prepared tray) and shape it into a round dome. Place the pavlova in the oven and turn the temperature down to 120℃. Bake the pavlova for 1 hour 15 minutes. Turn off the oven but do not open the oven door. Allow the pavlova to cool in the oven for 2 hours. Whip the fresh cream and spoon onto the fully cooled pavlova. Top with the cherries and strawberries and drizzle over some passionfruit.
This recipe feeds 6 adults as a main or 8-10 as a starter.
2l chicken/vegetable stock
45ml butter 45ml olive oil 1 onion, finely diced 2 cloves of garlic, minced 400g arborio rice 150ml white wine 200g goat cheese 250g parmesan cheese, grated plus extra for serving
Pour the chicken stock into a saucepan, bring to a boil and then turn the heat down to a low simmer. Add the butter and olive oil to a large, wide saucepan set over medium-high heat and wait for the pan to heat up. Add the onion and cook until translucent. Add the garlic and stir-fry for one minute. Add the rice and stir to coat with the butter and oil. Fry the rice for at least 2 minutes. Pour in the wine and keep stirring until the liquid has evaporated. Add about half a cup/two soup ladles of chicken stock and simmer until the stock is absorbed. Continue cooking the rice, adding half a cup of stock at a time, stirring constantly and allowing each addition of the stock to absorb before adding the next, until the rice is tender but still firm to the bite. Remove from the heat and stir in the parmesan cheese. Crumb half of the goat cheese into the mixture and stir through. Slice the other half of the goat cheese into wheels and brûlée with a blow torch until charred. Place the goat cheese on the risotto, add some extra butter and serve immediately.
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.