CAPONATA
4 Courgettes
2 onions
4 sticks
celery
Can of
chopped tomatoes
Tablespoon
sugar
Tablespoon
capers
12 olives
(without stone)
Tablespoon
pine nuts
Fresh
parsley
Olive oil
Chop onions
and celery into size (about) a third of your finger. Cook in a pan with olive
oil for about 3 minutes. Chop courgettes into small squares and add, along with
the chopped tomatoes. Add capers, sugar, pine nuts and olives, cook on low heat
for 2 minutes. Turn of heat and transfer to large serving bowl. Allow to cool
at room temperature then cling film and in fridge. Parsley scattered before
serving.
Serves 6, so
just multiply your quantity as you need.
Garlic Tomatoes
12 Large Red
Tomatoes
6 Thyme
Sprigs
12 Garlic
Cloves
Quarter cup
of olive oil
Cut tomatoes
in half and in baking dish (casserole dish is best) place cut side up
Arrange
unpeeled garlic cloves and 3 Thyme Sprigs among tomatoes
Drizzle oil
over
Put in oven
at Gas Mark 8 or 220 C uncovered for about 40 minutes (tomatoes should just be
darkening)
Take out
oven and throw away cooked thyme
Use the
cooked garlic to squeeze on to tomatoes
Put the
three fresh thyme sprigs on top and serve
HOT NEW POTATO
1lb Small
New Potatoes
6 teaspoons
of lime pickle
2 teaspoons
tomato puree
2
tablespoons of natural yogurt
Quarter of a
cup of olive oil
Wooden
skewers
Pitta Bread
or Mini Naan
Wash
potatoes but leave skin on.
Boil for 5
minutes, then drain and leave to cool.
When cool,
place 4 on a skewer.
Mix all
other ingredients in a bowl and using a spoon coat potatoes
On a plate,
tin foil loose over and in fridge
Can be
served cold or put on BBQ for two minutes. Serve on pitta bread.
KIWI AND GINGER
6 firm
Kiwi’s
6 pieces of
crystalised stem ginger in syrup (all supermarkets sell)
3 tea spoons
icing sugar
Cut Kiwi’s
length ways in their skin
Chop ginger
and spread on top of each Kiwi
Sprinkle
with icing sugar
Wrap in tin
foil
Place on
cooling BBQ for 5 minutes
Serve with
vanilla ice cream
Mediterranean Mushrooms
(My favourite)
Large flat
mushrooms
Swiss cheese
(Emmental or Gruyere)
Dried
Oregano
Dry
wholemeal breadcrumbs
Chorizo
Sausage
Olive Oil
Take stalks
out of mushrooms and leave to one side.
Use paper
towel to wipe mushrooms (never wash)
Grate cheese
and mushroom stalks and add to breadcrumbs and oregano
Add olive
oil to breadcrumb mix and stir with fork
Slice
chorizo (one that costs £2 in supermarkets cut into 20 slices)
Place
chorizo in mushroom, then top with breadcrumb mix
Wrap in
tinfoil and either 20 minutes in medium oven or 5 on BBQ
Just be
careful when opening as water from mushroom very hot)
MOROCCAN SUGARED LETTUCE
1 Crisp
Curly Lettuce
125g (about
6) of fresh dates, halved and stoned
3 Satsumas
2
Tablespoons Caster Sugar
3 Table
Spoons of White Wine Vinegar or light olive oil
Pepper
On the day,
it takes two minutes.
Wash, drain
and shred lettuce by hand into salad bowl
Grate the
peel and zest of one Satsuma
Peel the
remaining satsuma’s and break into segments and put in with lettuce
Add the
dates
Pour over
white wine vinegar or olive oil
Sprinkle
with cater sugar
Sprinkle
with pepper
ONION BITES
2 Red or
White Onions
Garlic Salt
4
tablespoons double cream
Tablespoon
coarse black pepper
6 teaspoons
butter
Peel onions
and cut about ½ inch thick slices (Do not separate into rings)
Season with
garlic salt
Brush one
side with the cream and sprinkle with the pepper
Butter
underside of onions
Put on plate
and cover loosely with foil and into fridge
Cook on BBQ
for 4/5 minutes butter side down
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