Monthly Archives: March 2013

Gnocchi with roast chicken, pesto and cherry tomatoes

Ingredients Half a chicken 4 tbls of pesto, see previous recipes for pesto 10 cherry tomatoes 1 tbls butter Gnocchi, see previous gnocchi recipes for gnocchi parmesan to serve Preheat the oven to 350⁰. Place the chicken and tomatoes on … Continue reading

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Zucchini fritters with Haloumi

Ingredients 600 g zucchini Sea salt 1 spring onion, thinly sliced 1 small clove garlic, finely chopped 100 g haloumi, cubed 1/4 cup finely chopped dill 2 tablespoons finely chopped flat-leaf parsley leaves 2 eggs, well beaten 1/2 cup plain … Continue reading

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Steak tartare

30 thin baguette slices (about ¼ of a baguette) 2 tbsp olive oil, plus extra for brushing 360 gm beef fillet, finely chopped 1 egg yolk 2 tsp each finely chopped cornichons,6 golden shallots, flat-leaf parsley and rinsed baby capers … Continue reading

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Prawn, beetroot, roast fennel, and goats’ cheese risotto

Ingredients: 3 beetroots, quartered and boiled until soft 1 fennel bulb, roasted with olive oil, salt and pepper 100gms goats’ cheese bunch of lemon thyme, finely chopped bunch of tarragon, finely chopped 40gms roasted pine nuts 250gms of prawns, cleaned and … Continue reading

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