One Fine Day

Goat Cheese and Lemon Pasta.

Ingredients:

250 g pasta
200 g snow peas
100 g cherry tomatoes
200 g goat cheese, soft
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp lemon zest
1 tsp tarragon, dried
Sea salt
Black pepper

Directions:

1. Wash the snow peas and tomatoes. Depending on their size cut them in half or quarters.
2. Cook your pasta in a large pot of well-salted water until it is almost tender. Add the snow peas and cook another two minutes. Drain both pasta and snow peas together.
3. In the meantime, mix olive oil, lemon juice, lemo zest, tarragon and goat cheese in a large bowl. Crumble the goat cheese as you put it in.
4. Add the hot pasta to the bowl and toss until smoothly combined. Add some water if necessary.
Season with salt and pepper.

Roasted Ricotta Tomatoes.

Ingredients:

6 medium tomatoes
12 tsp ricotta (one tsp for each tomato half)
1 bunch of basil, fresh
1 bunch of parsley, fresh
1 clove of garlic
Salt
Black pepper
2 tbsp breadcrumbs

Directions:

1. Preheat the oven to 120°C.
2. Cut the tomatoes in half lenghtways and scoop out the insides.
3. Sprinkle the tomatoes with some salt and place them face down and a clean towel. That will help pulling some of the moisture out of the tomatoes.
4. Chop basil, parsley and garlic finely.
5. In a medium bowl, mix ricotta, basil and parsley thoroughly and season with salt and pepper.
6. With a teaspoon fill the tomato halves with the ricotta mix.
7. Put the breadcrumbs on a plate and dip the ricotta filled tomatoes face down into the crumbs.
8. Place them on a baking sheet and bake for 20 minutes until golden brown. Serve with paprika potatoes and green lettuce.

Paprika Potatoes.

Ingredients:

8 medium potatoes
1 tsp olive oil
1 tsp ground paprika
1 tsp parsley, dried
Salt
Black Pepper

Directions:

1. Preheat oven to 180°C.
2. Peel and quarter the potatoes.
3. In a bowl mix olive oil, paprika poweder and dried parsley.
4. Add potatoes and mix well so they are evenly coated. Season with salt and pepper.
5. Place them on a baking sheet and bake for 20 minutes. Serve with roasted ricotta tomatoes and green lettuce.

Cinnamon Buns.

Ingredients:

50 g caster sugar
1 pinch of salt
2 tbsp canola oil
100 ml milk, lukewarm
1 tsp dry yeast
25 g butter, soft
1 tsp cinnamon
1 egg yolk

Directions:

1. Dissolve yeast in lukewarm milk.
2. Sift flour, 25 g of sugar and salt into a large bowl.
3. Add egg, oil and yeast milk to flour and knead for about 4 minutes until dough is very smooth. It will still be a bit sticky.
4. Cover the bowl with cloth and let the dough rise for 30 minutes.
5. On a floured surface, roll dough to the dimensions of 40 x 60 cm.
6. Mix remaining sugar and cinnamon.
7. Brush the dough with soft butter and sprinkle with sugar and cinnamon mix.
8. Roll up the dough lenghtways and cut into small trapezium-shaped pieces. The narrow site is about 1.5 cm, the wide site about 3 cm.
9. Place the pieces wide site down on a baking sheet and press the stick of a wooden spoon in the middle of the narrow site.
10. Brush them with egg yolk and sprinkle with cinnamon to taste.
11. Preheat the oven to 175°C and bake for 15 minutes or until golden.

Clafoutis with Blueberries.

Ingredients:

4 eggs
1 pinch of salt
50 g caster sugar
100 g marizpan
150 ml milk
25 g standard flour
25 g cornflour
150 g blueberries

Directions:

1. Preheat oven to 160°C.
2. Wash and carefully dry the blueberries.
3. Separate the eggs and whisk egg whites with one pinch of salt and 20 g sugar stiff.
4. Mix egg yolks with 30 g sugar.
5. Puree marizpan and milk with a blender.
6. Sift flour and cornflour to egg yolks and sugar, add marzipan milk and mix well.
7. Carefully fold in the beaten egg whites.
8. Lightly grease an ovenproof dish and dust with flour.
9. Pour batter in dish and put blueberries on top.
10. Bake for 25 to 30 minutes.

Cajun Spiced Red Cot Filet.

Ingredients:

Spice Mix:

1/2 tsp garlic salt
1/2 tsp ground paprika
1/2 tsp parsley, dried
1/2 tsp thyme, dried
1/4 tsp sage, dried
1/2 tsp black pepper

Recipe:

10 green asparagus spears
1 tsp olive oil
1 tsp garlic salt
6 small tomatoes
1 tsp olive oil
1/2 tsp lemon pepper
2 x 200 g red cot filets
1 tsp olive oil
Spice mix as above

Directions:

1. Preheat oven to 180°C.
2. Mix ingredients for spice mix in a small bowl. Set aside.
3. Peel asparagus stems, brush with olive oil and sprinkle with garlic salt.
4. Preheat griddle pan and grill aspargagus for about 5 minutes. Put on a plate and place in oven to keep warm.
5. Place tomatoes on a backing tray, rub with olive oil and sprinkle with lemon pepper. Bake in oven for 5 minutes.
6. Dust red cot fillets in spice mix.
7. Lay some aluminium foil in the griddle pan and brush with olive oil. Place fish presentation-side down on the foil and cook for 4 minutes. Turn fish over and cook for approximately another 3 minutes.

Pizza dough.

Ingredients:

300 g standard flour
180 ml water, lukewarm
1 tsp dry yeast
1 tsp salt
2 tsp olive oil

Directions:

1. Mix flour and salt in a large bowl.
2. Mix yeast and some of the water and allow to rest for 10 minutes.
3. Add yeast and water to flour and knead for about 8 minutes (KitchenAid, Dough hook, Level 2).
4. After 3 minutes add olive oil.
5. Take dough out of the bowl, place on floured surface and knead for 2 minutes by hand. Divide dough in two parts, cover with dry cotton cloth and let rest for about 30 minutes.
6. Bake at 250°C for 10 minutes.

Tomato sauce.

Ingredients:

300 g crushed tomatoes
1 tsp ground paprika
1 tsp oregano, dried
1 tsp basil, dried
1/2 tsp salt

1/4 tsp red chilli, dried

Directions:

1. Mix all ingredients and spread on pizza.

Topping: Rocket and Prosciutto.

Ingredients:

10 cherry tomatoes, cut in halves
50 g mozzarella, sliced
100 g prosciutto
50 g rocket
30 g parmesan, shaved
Black pepper

Topping: Prawn.

Ingredients:

10 cherry tomatoes, cut in halves
50 g mozzarella, sliced
100 g prawns, marinated in fresh chilli, garlic, ginger and olive oil
1/2 red onion, sliced
Black pepper

Topping: Spinach and Feta.

Ingredients:

10 cherry tomatoes, cut in halves
50 g baby spinach
50 g feta, diced
20 g sunflower seeds
Black pepper

Salmon Tikka With Cucumber Yoghurt.

Ingredients:

2 x 150 g salmon filets
1 tbsp tandoori curry paste
2 Naan breads, prepacked
100 g plain yoghurt
1/2 cucumber
1 lemon
Salt
Black pepper
1/2 red chilli, fresh
1 bunch of coriander, fresh

Directions:

1. Preheat your oven to 120°C and put your Naan breads into the oven to warm them up.
2. Finely chop the chilli, deseed it first if you can’t handle the heat.
3. Roughly chop the cucumber and put it into a bowl. Squeeze the juice of the lemon into the bowl, add yoghurt and season it with salt and pepper. Mix thoroughly.
4. Slice each salmon fillet across lenghtways into three slices and use yor fingers to smear the tandoori paste all over each piece.
5. Heat a frying pan over medium heat, put salmon into the pan and cook for about 2 minutes in each side until cooked through.
6. Place a warm Naan bread on a plate, top each with three pieces of salmon and cucumber yoghurt. Scatter over with chilli and coriander leaves.

Pancakes 101.

Ingredients:

250 g high-grade flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp caster sugar
1 egg
350 ml milk
1 tsp butter
1 tsp icing sugar

Directions:

1. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs and milk and whisk to combine.
2. Preheat pan to medium heat. Using a pastry brush, brush some butter into pan. Wipe off excess with a folded paper towel.
3. Using a tablespoon pour batter in pan. When pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter. You can keep finished pancakes on a heat-proof plate in the oven at 80°C. Dust with icing sugar and serve warm with some yoghurt and fruit. Dust with icing sugar and serve warm with some yoghurt and fruit.