February 6, 2009 – 5:15 pm
Serves 4
INGREDIENTS
2 tablespoons olive oil
50 g/2 oz butter
1 onion, diced
1 garlic clove, chopped
2 potatoes, chopped
250 g/8 oz broccoli, chopped
300 g/10 oz spinach, washed and chopped
900 ml/1/1/2 pints Chicken orVegetable Stock
125 g/4 oz Gorgonzola cheese, crumbled into small pieces
juice of 1/2 lemon
1/2 teaspoon grated nutmeg
salt and pepper
75 g/3 oz toasted pine nuts, to garnish
warm crusty bread, to serve
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Spinach and Broccoli Soup
heat the oil and butter in a saucepan, add the onion and garlic and saute for 3 minutes.
add the chopped potatoes, broccoli, spinach and stock, bring to the boil and simmer for 15 minutes.
add the Gorgonzola to the soup with the lemon juice, nutmeg and salt and pepper to taste. This soup can be liquidized or left with chunky
pieces according to taste. Garnish with the toasted pine nuts and serve with warm crusty bread.
February 6, 2009 – 5:04 pm
Serves 2-4
INGREDIENTS
4 large slices country bread
2 large garlic cloves, halved
8 tablespoons extra virgin olive oil
coarse sea or rock salt
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Country Bread
toast the bread on both sides under a preheated grill until light golden. While the bread is warm, rub one side with the cut sides of the garlic.
place the bread on a plate and drizzle 2 tablespoons of the olive oil over each slice. Sprinkle with salt to taste and serve immediately.
February 6, 2009 – 4:42 pm
Serves 4
INGREDIENTS
250 g/8 oz asparagus, cooked and cooled
125 g/4 oz or 4 slices smoked salmon
200 g/7 oz can tuna, drained
250 g/8 oz can artichoke hearts, drained
125 g/4 oz can sardines
125 g/4 oz mozzarella cheese, sliced
2 hard-boiled eggs, shelled and quartered
125-175 g/4-6 oz cooked peeled prawns
125 g/4 oz black olives
olive oil
salt and pepper
lemon wedges, to serve
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Mixed Antipasti
wrap each slice of smoked salmon loosely around the middle of 3-4 spears of asparagus.
arrange all the other ingredients decoratively on a large platter. Season with salt and pepper and drizzle a little oil over the fish. Cover closely and refrigerate until required.
serve with lemon wedges.
February 6, 2009 – 4:34 pm
Serves 4
INGREDIENTS
4 ripe pears
juice and finely grated rind of 2 oranges
4 tablespoons clear honey
4 small heads radicchio, cut into quarters
1 tablespoon walnut oil
125 g/4 oz Gorgonzola cheese, crumbled
pepper
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Grilled Radicchio
Cut each pear into quarters lengthways and remove the cores. Place the pears in a single layer on a large double-thickness sheet of
kitchen foil, turning up the edges slightly. Mix the orange juice, rind and honey in a bowl. Pour over the pears. Bring up the edges of the kitchen
foil and press together to seal. Place the parcel in a heavy-based frying pan and cook over a moderate heat for about 15-20 minutes, or until the pears are tender.
Start to cook the radicchio about 6 minutes before the pears are ready. Brush the radicchio quarters with the walnut oil and cook under a
preheated grill for 2-3 minutes on each side.
divide the pears and their cooking juices between 4 plates. Add 4 radicchio quarters to each portion, then sprinkle with the crumbled
Gorgonzola and a little pepper. Serve immediately.
February 6, 2009 – 4:19 pm
Serves 4
INGREDIENTS
12 baby globe artichokes
1 lemon, halved
vegetable oil, for deep-frying
salt and pepper
lemon wedges, to garnish
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Deep-fried Globe Artichokes
trim the artichokes and cut each one lengthways in half or quarters depending on their size. Rub all over the cut surfaces with the halved lemon.
heat 5 cm/2 inches vegetable oil in a deep frying pan until it reaches 180-190°C (350-375°F), or until a cube of bread browns in 30 seconds.
season the flour with salt and pepper, and use to coat the artichokes, then deep-fry them in batches for 1-2 minutes until crisp and golden.
Drain on kitchen paper. Serve sprinkled with salt and garnished with lemon wedges.
February 6, 2009 – 4:06 pm
Serves 4
INGREDIENTS
125-175 g/4-6 oz prepared squid, sliced
125-175 g/4-6 oz whitebait
125-175 g/4-6 oz large prawns
125-175 g/4-6 oz plaice fillets, skinned and cut into
1 cm/1/2 inch strips
125 g/4 oz plain flour
vegetable oil, for deep-frying
salt and pepper
1-2 lemons, sliced or quartered, to garnish
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Mixed Fried Seafood
Wash all the seafood and dry thoroughly on kitchen paper. Season the flour well with salt and pepper.
heat the oil in a deep pan to 180-190°C (350-375°F), or until a cube of bread browns in 30 seconds. Toss the fish, a batch at a time, in the
seasoned flour then fry until golden brown. Drain well on kitchen paper, place on a warmed serving dish and keep hot. Just before serving,
sprinkle the fish lightly with salt and garnish with the lemon.
February 6, 2009 – 3:19 pm
Serves 4
INGREDIENTS
20 large fresh mussels
25 g/l oz basil leaves
1 garlic clove, crushed
1 small red chilli, deseeded and diced
1/2 teaspoon grated lemon rind
1 tablespoon pine nuts
1 tablespoon grated Parmesan cheese
2 tablespoons fresh breadcrumbs
3-4 tablespoons extra virgin olive oil
salt and pepper
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Grilled Mussels
Scrub the mussels well to remove any barnacles, and then remove the beards. Rinse thoroughly. Put the mussels into a large saucepan
and steam them with only the water on their shells for 4 minutes until they have just opened. Discard any that do not open. Immediately plunge
the mussels into cold water, and drain.
lift out the mussels and carefully discard one half of each shell. Arrange the cooked mussels in their half shells in a single layer on a large
dish or 4 individual gratin dishes.
combine the basil, garlic, chilli, lemon rind, pine nuts, Parmesan and half of the breadcrumbs in a food processor or blender. Process
briefly to form a smooth paste and season to taste with salt and pepper. Alternatively, pound to a paste using a pestle and mortar.
transfer the basil paste to a bowl and stir in the oil. Spoon a little of the paste over each mussel and finally top each one with a few more
breadcrumbs. Cook under a preheated grill for 2—3 minutes until bubbling and golden. Serve at once.
February 6, 2009 – 2:54 pm
Serves 4
INGREDIENTS
4 large ripe peaches, halved and pitted
8 macaroons, crushed
4 blanched almonds, chopped
50 g/2 oz sugar
25 g/1 oz cocoa powder
7 tablespoons dry white wine
40g/1/4oz butter
flaked almonds
icing sugar, to decorate
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Baked Stuffed Peaches
Scoop a little flesh from the centre of each peach half, chop and place in a bowl. Add the crumbled macaroons, almonds, half of the sugar,
the cocoa and 1 tablespoon of the wine. Fill the peach halves with the mixture and top each one with a small piece of butter.
arrange the peach halves in an ovenproof dish, pour the remaining wine over them, sprinkle with the remaining sugar and top with a few
flaked almonds. Bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 25—30 minutes, or until the peaches are tender. Serve hot, sprinkled with icing sugar.
February 6, 2009 – 2:30 pm
Serves 4
INGREDIENTS
500 g/1 lb spinach, shredded, or whole baby spinach leaves
1 hard-boiled egg
25 g/1 oz butter
grated nutmeg
1 tablespoon lemon juice
1 tablespoon olive oil
salt and pepper
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Spinach with Egg
cut the egg in half and remove and reserve the yolk. Chop the white.
wash the spinach well and place in a saucepan with just the water that clings to the leaves. Cover the pan and cook for 7-10 minutes,
shaking the pan occasionally, until the spinach is tender. Drain the spinach well and return it to the pan with the butter and a sprinkling or
nutmeg, salt and pepper. Heat through, then remove from the heat and stir in the egg white, lemon juice and olive oil.
transfer the spinach mixture to a warmed serving dish and sieve the egg yolk over the top.Serve hot.
February 6, 2009 – 2:06 pm
Serves 4
INGREDIENTS
625 g/1/1/4 lb fennel bulbs
1 thick lemon slice
1 tablespoon vegetable oil
25 g/1 oz grated Parmesan cheese
25 g/1oz butter
fennel fronds, to garnish (optional)
salt and pepper
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Finocchio alia Toscana
Trim the fennel bulbs and remove any discoloured skin with a potato peeler. Cut vertically into 1.5 cm/3/4 inch thick pieces. Place in a pan
with a pinch of salt, the lemon and oil and add sufficient boiling water to cover. Cook for 20 minutes or until just tender. Drain well.
melt the butter in a gratin dish or shallow flameproof casserole, add the fennel and turn to coat. Season to taste with pepper and sprinkle
with the grated Parmesan.
place under a preheated grill until lightly browned. Serve immediately, garnished with fennel fronds, if using.
