Baked Provolone

This is a recipe I learned when I was in Argentina.
I add my own little twist to it and serve it as a light supper dish , with crusty bread and a nice crisp, fruity white wine.
I also serve this as an apetiser at summer barbecues.

Ingredients for a starter for 3-4:

• 200 gr slice of Provolone cheese
• 1 spring onion, chopped
• 1 tomato, peeled and chopped
• chili flakes and oregano, to taste
• crusty french bread, to serve

Preheat the oven to 180ºC.
Place the cheese in a small ovenproof dish. Sprinkle with a little chili flakes and oregano.

Fry the spring onion for 3 minutes. Add a pinch of salt and the chopped tomato; cook for 3 minutes and remove from the heat. Pour the tomato sauce over the cheese.
Bake the cheese for 6-10 minutes, until bubbling.

Serve hot, with salad and crusty bread.
Each person gets a spoonful of lovely melting cheese, with a slice of french bread.

Chocolate Mousse

This is a rich chocolate dessert, only a small portion the size of an espresso cup is needed per person.

Ingredients for 5-6 portions:

• 150gr black chocolate
• 3 whole eggs
• 3tbsp Orange Liqueur or juice
• 25 gr butter

Gently melt the chocolate with the liqueur and butter in a heavy based pan. Turn off the heat as soon as the chocolate is melted and smooth.

Crack one egg, separate the white and place it in a bowl; fold the yolk into the chocolate. Repeat this with the other two yolks.
Whisk the egg whites until stiff.
Take one spoonful of the whisked egg white and mix it into the chocolate to loosen it. Now fold the rest of the egg white into the chocolate.
Pour the chocolate mousse into 6 individual coffee cups or one large bowl.
Refrigerate for at least 4 hours until set.
Serve with a little whipped cream.

Yorkshire Puddings

Yorkshire Puddings

• 2 eggs
• 150 ml milk
• 100 ml water
• 120 gr plain flour
• pinch of salt
• tbsp melted butter
• Extra butter, to cook

Whisk all of the ingredients in a measuring jug, to make it easier to pour into the tin.

Take one large tin or 8 individual molds. put a little butter in the bottom of the tin. Heat the tins with the butter in a hot oven at 180ºC.
When the butter is smoking, take the tins out and pour a little batter into each tin, up to 3/4 of the height as they will rise.
Bake for 30 minutes, until risen and golden.

Serve with roast meat, or with sausages and onion gravy.

King Prawns with Chili Mayonaise

This is a lovely dish to have any time of the year, I like to serve it for a light supper and my children fight over who has the most prawns.
Whole cooked prawns can be bought frozen, they are delicious, and I always use up the heads and shells to make a spicy prawn soup for the next day.

Ingredients for 4:

• 500 gr whole king prawns
• 1.5 litre fish or chicken stock cube
• 2tbsp mayonnaise
• 1 small garlic clove, crushed
• 1 tsp tomato ketchup
• dash of chili or Tabasco

Put a large pan of water to boil, add the stock cube and a pinch of salt.
When the water comes up to the boil, pour in the prawns. As soon as the water comes up to the boil again, turn off the heat and drain the prawns, saving the stock to make a great fish soup for the next day. Place the drained prawns in a serving dish.

Mix the mayonnaise with the garlic, ketchup and chili or Tabasco, taste to check that the flavour is good and strong.

Serve the prawns cold, with the mayonnaise, as a starter or snack.
Because the prawns can be eaten with your fingers, give each person a small bowl of water with lemon juice, so they can clean their finger when finished.

Bread Sticks, Grisini

These are the bread stick served in Italian restaurants, they are fun and easy to make.
Ingredients:

• 100 ml warm water
• 40 ml oil or vegetable oil
• 1 tsp fast acting bakers yeast
• 1/2 tsp salt
  
• 200-300 gr plain flour
• Optional favouring: grated cheese, chopped herbs etc

Mix all of the wet ingredients and the salt in a bowl; add enough flour to make a dough. Knead briefly.
Roll out the dough with a rolling pin. Cut into even sized strips.
Place the grisini on a non stick baking tray, giving them room to rise.

Pour a little extra oil over the biscuits and let them rise for 30 minutes in a warm place.
Bake them at 170ºC for 25 minutes, until golden brown and crunchy.

Serve them before a meal, with a creamy dip such as hummus or sour cream and chives.

Braised Artichokes

Globe artichokes are delicious and easy to find.
They also have an array of properties which are described below.

• 4 medium sized globe artichokes
• 1 clove of garlic
• 3 tbsp olive oil
• 3 tbsp white wine
• salt and pepper

Peel the outer leaves of artichokes, cut the stem to 1cm remove the outer leaves until you get to the pale and tenders inner leaves. Cut each artichoke in 8 pieces.

Heat the oil in a large pan, add the whole garlic clove. Tip all of the artichokes into the pan, stir them to mix with the oil and juices. Cover and gently cook for about 10 minutes, until the y are tender.
Serve them hot or just warm, as a side dish.

As a Vegetarian main: Serve simply with cooked rice and a little butter


Nutritional facts of Globe or French artichokes:
This food is very low in Saturated Fat and Cholesterol. It is also a good source of Niacin, Vitamin B6, Iron and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Magnesium, Potassium, Copper and Manganese.

Other names:
Alcachofa, Alcaucil, ALE, Artichaut, Artichaut Commun, Artichoke Extract, Artichoke Fruit, Artichoke Leaf, Artichoke Leaf Extract, Artischocke, Cardo, Cardo de Comer, Cardon d'Espagne

Medical uses
Artichoke is used to stimulate the flow of bile from the liver. This is thought to help reduce symptoms of heartburn and alcohol "hangover." Artichoke is also used for high cholesterol, irritable bowel syndrome (IBS), kidney problems, anemia, fluid retention (edema), arthritis, bladder infections, and liver problems, including hepatitis C.

Some people use artichoke for treating snakebites, preventing gallstones, lowering blood pressure, lowering blood sugar, to increase urine flow, and as a tonic or stimulant.

Pasta Omelet

This is a classic Italian dish that uses up any leftover pasta, with or without sauce.

• leftover pasta, 1-2 servings
• 3-4 eggs
• 50ml full milk
• salt and pepper
• 50 gr grated cheese

Mix the pasta with the eggs and the milk.
Heat 2 tbsp oil in a large pan and pour the pasta mix over it. Cook this gently on one side for 5 minutes.
Turn the omelet and cook the other side for 5 or 6 minutes.
Alternatively, put the pan under the grill to cook the top side, for 6 minutes.

Let the omelet rest for 2or 3 minutes, until the egg sets
Serve warm or cold, with braised vegetables or salad.