Baci Della Mamma

Puff Pastry Tarts

Again this is one of those go with the flow type recipes that allow you to make it as easy as you want it to be and use whatever you've got lying around.
The base for these tarts is onions, so caramelise one yellow and one red onion in some butter. Add some Madeira if you want (I always do).
Cut some store bought puff pastry to the desired size and start with a thick layer of the soft, sweet onions. Then add whatever you like. I made one with some beautiful Italian sausage and one with smoked ham. I also added some cherry tomatoes and fresh oregano. Be creative with what you've got, that's the fun part.
Brush the edges with some beaten egg and bake for about twenty minutes in a pre heated, 210C oven.

Nigella's Vanilla Shortbread

It Takes All Kinds

Crunchy Chicory, Apple & Pecan Salad

First caramelise 100 grams of caster sugar with one tablespoon of water. When golden, add 100 grams of pecan nuts, make sure the nuts are coated and place on a piece of baking parchment to cool.

Remove whole leaves of two heads of chicory and place in a bowl. Cut two hard apples, one green one red, into small dice and add those to the bowl. Chop the cooled, caramelised nuts into rough chunks and add those as well.

Now make a quick honey mustard vinaigrette by combining:
1 tablespoon of smooth Dijon mustard
1 teaspoon of grainy Dijon mustard
1 teaspoon of honey
1 teaspoon of mayonnaise
1,5 teaspoon of white wine vinegar
1 tablespoon of freshly squeezed orange juice
1 teaspoon of olive oil
Scoop the vinaigrette into the bowl and toss until the salad is covered with a nice mustardy sheen.
Very simple, very awesome.

Fruity Oaty Bar

If there's one chef known for his breakfast recipes, it's Bill Granger. This recipe was inspired by his breakfast loaf in 'Every Day', but I tweaked it a bit. Where he uses cherries I prefer the tartness of dried cranberries.
This cake is very easy to make and perfect for me, as I loathe cooking in the morning. Just make this during the weekend and slice off your breakfast the following days.

Put 50 grams of rolled oats in a bowl with 300 ml of milk and leave to soak for half an hour.
In another bowl combine:
240 grams of self raising flour
1 teaspoon of baking powder or bicarb
125 grams of dried cranberries
125 grams of dried apple, cut into small chunks
1 teaspoon of ground cinnamon
3 tablespoons of honey
75 grams of dark muscovado sugar
1 lightly beaten egg
3 tablespoons of chopped almonds

Add this mixture to the milk and oats and combine with a spatula. Spoon this into a greased loaf tin and sprinkle some slivered almonds on top. Bake for 45 minutes in a preheated, 180C oven. Cool on a rack.
This cake will make a man out of a mouse.

Easy Strands

Put a few cherry tomatoes in a small dish and toss with a bit of oil and some course salt. Put in a hot oven to roast.
Cook the spaghetti in salted water, drain well and toss with a tablespoon or two of good garlic and lemon flavoured olive oil. Mix through some finely chopped red chilli, some fresh oregano leaves and some chopped flat leaf parsley. Add the blistered tomatoes and serve immediately.

Avocado & Pomelo Salad

Caprese

Monday Night Stir-Fry

I love a good stir-fry. Yes it's usually a super healthy way of cooking and all that, but that's not why I love it. That's just a nice bonus.
I love it because getting the old wok out, to me, means experimenting a bit. During a stir-fry you don't have the time to stop and read a recipe, so it's 'go with the flow' time. It's not as intimidating as you might think though, you just have to make sure to hit the few basic flavours. Salty, Sweet and Sour. If you manage a combination of those (and have some nice textures) it's always going to taste OK. This particular version, which I concocted tonight, turned out especially good. It's not overly complicated, but it just works.
The thing to remember is: prepare everything you need before you even think of heating up the wok. This is frantic cooking, but by having everything you need ready to go, it still manages to be relaxing.

So let's prepare.
Cut into small strips: one fillet of pork, one red pepper, one head of bok choy, three spring onions.
Finely chop: two cloves of garlic and one red chilli (seeds and all! be brave!).
Combine: three tablespoons of soy sauce with one tablespoon each of sweet chilli sauce, honey and oyster sauce and half a tablespoon each of ginger syrup and rice wine (or white wine) vinegar.
Also: put on a pan of boiling water (from a kettle).

Now let's heat up that wok!
Put it on a high heat and add two tablespoons of sesame oil. Let it get nice and hot, but be careful not to burn the oil. The way to test it is to hold your hand a few inches above the wok. You want it to feel about halfway between discomfort and searing pain. When it's hot toss in the sliced pork with the chilli and garlic and stir-fry for one minute. Squeeze over some lemon or lime juice (either from a fresh fruit or one of those green or yellow bottles) and add a dash of the sauce (about two to three tablespoons, I'd say). Fry for another 30 seconds and remove to a plate.
Return the wok to the flame and toss the noodles of your choosing into the boiling water (remember that pan we'd put on before?) and turn off that heat.
To the wok add another tablespoon of sesame oil and add the vegetables. Stir-fry for a minute and add one tablespoon of the sauce. By this time the veg will have reduced in volume by about half, the bok choy wilts a lot. The red pepper will be tender but still crunchy. Quickly drain the noodles and add those to the wok. Also add the pork, with the remaining sauce and stir to combine.
Serve immediately.

And yes, I do realise that I started off by saying that whilst stir-frying you don't have time to stop and read a recipe... So why did I bother writing this down? I think I've just confused myself. But hey, I had fun doing it.