My sister Eve made this impressive and delicious meal, adapted from a Jamie Oliver recipe . First cook a 500g (17½ oz) packet of spaghetti for a little less time than stated on the packet. Drain and cool under running water. In a bowl beat together 5 large eggs and 750ml (25 fl oz) of light cream…… Continue reading spaghetti cake
Category: cheese
pea, feta and mint fritters
Sweet peas and salty feta cheese are a great match and mint is the perfect addition. Thaw 2 cups of frozen peas then mash them roughly in a bowl. Add 1 cup of self-raising flour, 2 large eggs, ½ a cup of milk and salt and pepper to taste. Mix well then stir through 4 finely…… Continue reading pea, feta and mint fritters
goat cheese on toast with balsamic baby beets and salad
Simple and satisfying this meal is perfect for an alfresco lunch or, in smaller portions, as a first course. Wash, peel and halve a bunch of baby beets. Place them in a shallow saucepan, season with salt and pepper and toss with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Cover and cook…… Continue reading goat cheese on toast with balsamic baby beets and salad
mushrooms and goat cheese on toast
A classy and delicious breakfast or brunch. To serve this you will need a good sour-dough or rye bread to toast and some soft goat’s cheese (mine had an ash rind). Halve or slice more mushrooms than you think you need (they shrink). Heat some olive oil and butter in a large fry pan. Add…… Continue reading mushrooms and goat cheese on toast
roasted vegetable and couscous platter
Serve this as a stand-alone vegetarian meal, an accompaniment to meat or a colourful addition to a buffet. The vegetables in this dish are chopped and roasted together. The choice of vegetables can be a little flexible depending on what you have to hand but must include fennel, tomatoes and black olives. I would normally…… Continue reading roasted vegetable and couscous platter
herb frittata
This simple frittata makes a perfect lunch. Gently fry a diced onion in some olive oil until soft and translucent. Sprinkle ½ a cup of dry breadcrumbs evenly over the onions then follow with ¼ of a cup of finely grated pecorino cheese. Lightly whisk 6-8 eggs with ¼ of a cup of full cream milk. Add 1 cup…… Continue reading herb frittata
ricotta spinach and basil lasagna
A lazy but delicious alternative to cannelloni. First, wash a large bunch of English spinach and steam it until just wilted. Chop the spinach and a bunch of fresh basil and combine these with 500g (18 oz) of fresh ricotta. You can also add some feta cheese for extra flavour. Season with salt and pepper.…… Continue reading ricotta spinach and basil lasagna
blue cheese soufflé + exotic mushrooms
I can’t remember when I last made a soufflé, but it wasn’t too difficult and definitely worth the effort. Preheat your oven to 180C (350F). Generously butter some ramekins then dust with grated parmesan. In a saucepan over low heat melt 3 tablespoons of butter. When the foam subsides add 3 tablespoons of plain flour and…… Continue reading blue cheese soufflé + exotic mushrooms
ricotta gnocchi with home-made basil pesto
These gnocchi are quick and easy to make and are a satisfying meal. Place 2 cups of fresh ricotta cheese in a bowl and add 1 large egg and ¾ of a cup of plain flour. Mix thoroughly with a fork then, with wet hands, roll the mixture into walnut-sized balls and place them on a…… Continue reading ricotta gnocchi with home-made basil pesto
McNulty’s vegetable pie
This amazing pie was made for us by our good friend Chris McNulty. The incredibly light and almost puffy pastry was a shortcrust made with organic flour and plenty of butter. The pie’s filling included onion, garlic, ginger, potato, carrot, parsnip, turnip, pepper (3 colours), zucchini, celery, tomato and parsley. Some of these were blanched and…… Continue reading McNulty’s vegetable pie
michelle picker cooks 