2 aubergine olive oil 250g cherry tomatoes 1 red onion, chopped 3 cloves of garlic, minced 2 x 400g tins of chopped tomato 15ml thyme, chopped 300g orzo pasta 100g parmesan cheese, grated 1 burrata cheese or a few small mozzarella balls
Preheat your oven to 200℃ and line a baking sheet with baking paper. Slice the aubergine into discs about 5mm thick, spread them out on the prepared baking sheet and drizzle with a generous amount of olive oil. Scatter the cherry tomatoes over the aubergine slices and bake in the oven for about 25 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 the sauce for 15 minutes while stirring occasionally. Cook the orzo according to packet instructions. Drain 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.
Pomodoro is a simple tomato sauce that is smooth, thick and concentrated. Cook it in a wide sauté pan as it will help the moisture from the tomato to evaporate. Pomodoro can be served with pasta and chicken and may be kept in the refrigerator for one week.
1 onion, chopped 2 cloves of garlic, minced 2 x 400g cans chopped tomato 30ml sugar 2 x 500g packs of gnocchi a handful of basil parmesan cheese
Set a large, wide sauté pan over medium-low heat and add 45ml of vegetable oil to it. Add the onion and garlic to the saucepan and gently cook for about 10 minutes, stirring every now and then. Add the tomato to a liquidiser and blitz until smooth. Pour the tomato into the saucepan and add the sugar. Stir through. Simmer the sauce on a medium-low heat for 10 minutes. You want the liquid from the sauce to evaporate so that you are left with a thick, concentrated tomato sauce. Cook the gnocchi according to the packet instructions. Drain and add it to the sauce. Tear up the basil leaves, stir it through and remove the saucepan from the heat. Serve the gnocchi with freshly grated parmesan cheese.
4 – 5 beets 340ml water and beetroot-water, lukewarm 10g dry yeast 10ml sugar 10ml salt 20ml olive oil 500g cake flour 100g feta cheese, crumbed rosemary sprigs extra olive oil to drizzle
Peel the beetroot and cut it into chunks. Cover with water and cook until a sharp knife easily pierces the beet chunks. Remove the beetroot from the cooking liquid, but reserve the liquid. Mash enough of the soft beetroot so that you have 45ml of pulp. (Keep the rest of the cooked beetroot in the refrigerator and add it to a salad). Measure 340ml of the beetroot water in a jug. If you don’t have enough, fill it to measurement with tap water. Warm the water so that it is lukewarm. Add the yeast, sugar and olive oil to the water and stir to dissolve. Set aside. Add the flour and salt to the bowl of a stand mixer fitted with the dough hook and mix on low speed. Add the yeast mixture and the 45ml beetroot pulp and turn the mixer to medium speed. Knead for about 4 minutes. Transfer the dough to an oiled bowl and cover with a clean tea towel. Set aside to rise for 1 -2 hours.
Preheat your oven to 180℃ and spray a 38cm X 25cm baking tray with non-stick spray. Transfer the dough to the baking tray and gently start spreading it by pushing down on it with the tips of your fingers. Keep pushing and prodding the dough until it fills the entire tray. Break the feta and spread over the dough. Add a few sprigs of rosemary and then drizzle a generous amount of olive oil over the dough. Lightly cover the bread with a plastic bag and allow to rise for about 20 minutes.
Cook the spaghetti and set aside. Make zucchini strips by placing a zucchini on a chopping board and running a vegetable peeler over the length of it. Pull as many strips as you can, flipping the zucchini from time to time. Keep the zucchini strips aside. Pour a small amount of vegetable oil in a saucepan, add the bacon and cook over medium heat for about 6 minutes. Add the garlic and cook for another minute. Remove the bacon and garlic from the pan and set it aside. Pour the cream in the same saucepan and bring it to a simmer. Add the egg yolks one at a time while whisking continuously. Add the parmesan and zucchini strips and simmer for about 2 minutes. Now add the bacon and cooked spaghetti and toss through. Serve the pasta with more grated parmesan and an egg yolk on top.