rocket fettuccine

2 lemons

olive oil

parmesan block

anchovies. handful.

rocket.

chillies. 3

garlic

fettuccine

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

thyme

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

basil

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

vanilla

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.

remove.

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.

finito

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.

cool.

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.