Monthly Archives: August 2013

Tuscan Style Salad

  • 1/2 ciabatta loaf
  • 1 tsp fennel seeds
  • a few sprigs of rosemary or oregano
  • 1 Tablespoon of nonpareil capers
  • 1/2 x 2oz anchovies in oil, drained
  • a small bunch of fresh basil
  • 6 roasted red peppers
  • 1 clove of garlic
  • 4 vines of cherry tomatoes
  • 3 large tomatoes
  • red wine vinegar
  • Parmesan cheese
  1. make croutons with ciabatta bread with olive oil in a hot pan, add in fennel seeds, oregano, and a pinch of salt. about 10 minutes.
  2. roughly chop capers,  with the anchovies, most of the basil, and the roasted bell peppers. crush the garlic and add all of the tomatoes and cut it all up and put it in a serving bowl. add a splash of red wine vinegar and some olive oil. Add crouton and tear in the remaining red peppers and scrunch it all together with your hands. Season to taste. SERVE. EAT.

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Stewed Fruit and Ice cream

  • 18 plums or any stone fruit, such as nectarines
  • 1 teaspoon of vanilla extract
  • 2 heaping tablespoons of sugar
  • 1 orange
  • 1 cinnamon stick
  • splash of brandy
  1. half fruit, place in large roasting pan with vanilla, sugar. Zest of half an orange, squeeze in all the juice. Add cinnamon and brandy
  2. Bake at 425 degrees for 15 minutes until soft and juicy. Top with Ice cream in a bowl. SERVE. EAT.

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Summer Veggie Lasagne

  • a bunch of scallions
  • 1/2 of a 2oz can of anchovies in oil
  • 6 cloves of garlic
  • 2 oz of asparagus
  • 4 1/2 cup frozen peas
  • 2 1/2 cups frozen shelled fava or edamame beans
  • a large bunch of fresh mint
  • 1 lemon
  • 1 1/4 cups heavy cream
  • 1 1/4 cups vegetable broth
  • 2 cups cottage cheese
  • 12 large sheets of lasagne sheets (approx. 1 1/4 lbs)
  1. Trim and thinly slice scallions. add scallions and anchovies to frying pan. Crush garlic and add them too. trim off ends of asparagus and thinly slice the stems, leaving tips whole. set tips aside and add stems to pan with pinch of salt and pepper. add slash of boiling water. keep stirring
  2. add peas and lava beans. pick and roughly chop the mint leaves and add to the pan with cream. finely grate in the zest of 1/2 a lemon
  3. roughly mash and squash everything in the frying pan. cover with broth and bring to a boil. add 1 cup cottage cheese to mixture. the consistency should be creamy and loose.
  4. take 9×13 roasting pan. add a quarter of the mixture to coat bottom. layer with lasagna and parmesan, repeat until finished with a layer of pasta. mix a splash of water with remaining cup of cottage cheese. and spread it over top layer. cook the asparagus tips in pan, and sprinkle on top with a lot of parmesan cheese.
  5. put under broiler until bubbling for about 8 minutes. (more if you didnt use a metal pan to put on stove while executing step 4). Serve. Eat.

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Simple Tomato Pasta Dish

  • 4 scallions
  • 1 carrot
  • 1 celery stalk
  • 1 red chile
  • 6 good quality sausage (approx. 14 oz)
  • 1 heaping teaspoon of fennel seed
  • 1 teaspoon dried oregano
  • 1 lb dried penne
  • 4 cloves garlic
  • 1/4 cup balsamic vinegar
  • 1 x14oz can diced tomatoes
  • a few sprigs of basil
  1. trim the scallions, carrot and celery. Roughly shop all the vegetables then blitz in a food processor with the chillies (stalks removed). add the sausages, 1 heaping teaspoon of fennel seeds and 1 teaspoon of oregano. keep pulsing until mixed well, then put mixture into hot frying pan with some olive oil. Break it up as it cooks.
  2. cook pasta as directed.
  3. crush 4 unpeeled cloves of garlic into sausage mixture and stir 1/4 cup balsamic vinegar and canned tomatoes.
  4. Drain pasta, reserving about a cup of water for the sauce. SERVE. EAT.

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