Austin’s Squid Ink Pasta

Today is Friday YAY!   The weekend brings family and friends together, fresh food, drink and conversation.  What ever the weekend brings your way I hope that it is your nirvana of joyful and happy moments.  A few weekend’s ago my son Austin decided to prepare a dish which he has been wanting to cook… Continue reading Austin’s Squid Ink Pasta

Pickled Artichoke Hearts (Carciofo)

For my 100th recipe post I would like to share with you a simple pickled Artichoke recipe.  If you have never eaten or cooked this vegetable do not be alarmed by it’s exotic appearance.  It can be prepared in a number of different ways, on this occasion I will simply pickle and preserve them.  Artichokes were… Continue reading Pickled Artichoke Hearts (Carciofo)

Spicy Lentil Soup

1 Cup Brown Lentils 1 Cup Red Lentils 2 Litres of Chicken stock 4 Rashers of rindless Bacon (bacon sliced into small pieces) 2 Tablespoons of Tomato Paste (heaped) 1 Teaspoon of Smoked Paprika 1 Spanish Onion 1 Clove of Garlic 1 Cup of Celery (top bits roughly chopped) 1 Zucchini (diced) 1 Parsnip (diced)… Continue reading Spicy Lentil Soup

Simple Tomato Salad With Basil

2 punnets of Cherry Tomatoes (Red & Yellow) 1/2 cup of Basil leaves thinly sliced 2-3 teaspoons of Apple Cider Vinegar 3-4 tablespoons of Extra Virgin Olive Oil Salt & Pepper to taste Preparation Time:  10-15 minutes Serves:  4  (As an accompaniment with meat) Wash and drain the Cherry Tomatoes.  Cut them in half and… Continue reading Simple Tomato Salad With Basil

Eggplant Parmigiana

This is one of my familie’s favourite Italian dishes.  It can be served hot or at room temperature.  Goes wonderfully well with crusty Italian bread. 3 Eggplants (thinly sliced lengthways) 1 cup of Olive Oil (for frying) 300 grams of Tomato Paste 1/2 cup of  Marjoram 1 Spanish Onion (finely chopped) 1 clove Garlic (finely… Continue reading Eggplant Parmigiana

Zucchini, Haloumi, Bacon & Vegetarian Frittata (Gluten Free)

8 Free Range Eggs 8 Rashers of Short Cut Bacon (Rindless) (sliced) 4 Zucchinis (grated) 1/2 Cup Carrot (grated) 250 grams Haloumi cheese (grated) 1/2 cup Gluten Free Flour 2 Spanish Onions (chopped) 1 Tablespoon of Thyme 1 Tablespoon of Majoram Olive oil for frying (2 tablespoons) Pepper to taste Preparation time 20-30 minutes Cooking… Continue reading Zucchini, Haloumi, Bacon & Vegetarian Frittata (Gluten Free)