rocket fettuccine

2 lemons
olive oil
parmesan block
anchovies. handful.
chillies. 3

boil water for pasta. once it starts to bubble put all pasta in. depending on how many people you want to feed. 1 bag pasta usually feeds 2 hungry people.
+salt & olive oil to water.

in a frying pan + chopped garlic. ( 5 cloves)
chopped chilli
lemon zest (from the two lemons)
chopped or whole anchovies. (as many as you want. i put 1 handful.)
then juice the two lemons. + to the fry pan.
+ more olive oil if needed.
(all this is to be done when the pot for pasta is first put on the stove)

+ rocket. 2 handfuls to the fry pan

once pasta is cooked. drain
then mix all ingrediants in a large bowl together.
+ more olive oil
+grated parmesan cheese. ( a good helping)
+ fresh rocket
ready to serve straight away.

-try with squid ink fettuccine


onion soup

40 g butter
2 brown onions, thickly sliced
2 red onions, thickly sliced
2 leeks, white part only, thickly sliced
2 garlic cloves, crushed
2 tbsp plain flour
4 1/2 cups beef or vegetable stock
1 baguette, cut into thick slices
1 clove garlic, halved
1/2 cup coarsely grated cheddar

heat butter in a saucepan over med heat. till foaming.
+brown onion & red onion & leek. stir till soft.
+ crushed garlic + flour/ stir to combine.
+ stock bring to simmer
reduce heat. stirring occasionally. have pot partially covered . leave like this for 30 mins. (or until soup thickens)
season to taste.

heat grill. place bread slices on oven tray. toast until golden
remove, while hot rub with garlic & sprinkle with cheddar
place under grill till cheese melts
ladle soup into bowls top with croutons. serve hot..

avocado & mushroom fettuccine

1 large avocado, sliced
juice & zest of i lemon
250 g fettuccine
1 tbsp pesto sauce.
olive oill
1 onion sliced
4 cloves garlic sliced
200g mushrooms sliced.
2 tsp soy sauce

place avocado on plate & drizzle with lemon juice
cook fettuccine
heat oil and fry onion for 1 min.
+ mushrooms & garlic, continue cooking for 2 mins (make sure you keep stirring)
reduce heat to med. place a cover on pan. cook for 5 mins , stirring once or twice.
remove from heat. stir in soy sauce and some pepper.
toss freshly cook pasta with pesto, mushrooms and avocado. + lemon zest.
serve immediately. with sprinkle of basil

roasted chipolatas with polenta

800g beef chipolata sausages
12 pickling onions, peeled
300g trussed cherry tomatoes
8 whole cloves garlic
1 litre chicken stock
1 cup polenta
1/2 cup thin cream
1/2 cup grated parmesan

preheat oven 200 deg.
heat a roasting pan over high heat. + sausages & onions. cook. turning occasionally. until brown all over.
+ tomatoes & garlic, + 1 cup water. bring to simmer.
bake in preheated oven for 20 mins.
remove from heat.

meanwhile bring stock to boil, over med heat. while continually whisking, gradually + polenta. (make sure its added in a steady stream)
reduce heat to low and cook, stirring occasionally (with a wooden spoon). continue until mixture boils and thickens.
remove from heat. + cream & parmesan
stir till well combined.
season to taste (with salt and pepper)
spoon into plates, top with sausage mixture. drizzle over some pan juices.
serve immediately.

apple & rhubarb crumble

2 granny smith apples, peeled, cored, chopped coarsely
1/2 bunch rhubarb, trimmed, chopped coarsely.
1/3 cup caster sugar
cinnamon, ground
cardamon, ground

preheat oven to 200 deg. grease dish.
place all ingredients in a large saucepan, stirring occasionally, cook until apples and rhubarb have released their juices.

oaty crumble.
50 g butter, softened. ( use more if necessary)
1/4 cup brown sugar
1/2 cup plain flour
1/2 cup rolled oats
ground cinnamon
ground cardamon
(any dried fruits, nuts, seeds etc)
(ex. poppy seeds, sesame seeds, walnuts, dried paw paw.)
- if using nuts, make sure they are mashed. into small pieces.
-if using dried fruit, make sure its cut into small pieces.

place all ingredients into a bowl.
using fingertips rub butter into the mixture until combined.
(it must look tan, and crumbly)

+apple mixture to greased dish, on top sprinkle crumble mixture.
place in oven for about 10 minutes. or till the crumble mixture has become golden, and a little hard.

remove from oven, serve hot. or serve at room temperature with a dollop of double cream.


pear chicken salad.

heat olive oil in pan, + 8 sage leaves and cook for 1 min
+ 4 slices of pancetta, cook till crisp.
fry chicken breast fillets (2) for about 6 mins on both sides.
remove. allow to cool before slicing.
+ butter to pan.
core and slice 2 pears.
+ to pan.
sprinkle with sugar. cook till golden/crisp.
+ 8 shelled chestnuts quartered. cook for 1-2 mins. till glossy.

mix everything together with rocket.

blueberry tarts

1 1/2 sheets short-crust pastry
150 g white chocolate
1/3 cup cream
250 g fresh blueberries
icing sugar.

preheat oven 180 deg, spray patty pan tray with oil
cut 12 x 7 cm rounds in pastry, ease into pan, chill for 30 mins.

cut 12x 8 cm circles from non stick baking paper, line tray with these circles, put pastry on top, + dried beans. bake for 10 mins.
remove paper, beans. and bake for another 5 mins.

place chocolate, cream over saucepan, and melt. (ensure the base of bowl doesn't touch simmering water)
pour into pastry cases once smooth. refrigerate for 1 hour.
top with blueberries
dust with icing sugar
ready to serve.