Guacamole (serves 4)
| Tomato | 1 |
| Limes | 2 |
| Ripe Avocado | 3 |
| Onion | ½ |
| Ground Cumin | Pinch |
| Chilli | To Taste |
| Coriander | 4 Sprigs |
Skin, de-seed and chop tomato. Chop coriander. Chop onion. Juice limes. Dice avocado flesh. Mix with lime juice then mash. Add onion, cumin, chilli and coriander. Serve with tortilla chips and batons of raw vegetables. If using as a sauce and not a dip, then add salt.
Soft Italian Bread Sticks
| strong flour | 350g / 12 oz |
| salt | 1/2 teaspoon |
| easy blend yeast | 1 packet |
| olive oil | 4 tablespoons |
| tepid water | 250ml |
| garlic | 1 clove |
| oregano | 1 teaspoon |
| maldon salt | 1 tablespoon |
Chop the clove. First, make the dough. Sieve the flour and salt into a large bowl. Stir in the yeast. Pour in 2 tablespoons of the olive oil and all the tepid water. Mix to form a dough and knead for 5 minutes. Now put in a greased (or oiled ) bowl and prove in a warm place for 1 hour. Once this is done, knock back the dough and knead for another 2 minutes. Shape the dough into bread sticks and roll until thin. plaited. Leave to rise for 30 minutes. Cook in a pre-heated over for 20 minutes at 200 deg C.
Mushroom & Hazelnut Pate ( serves 2)
| mushrooms | 112g / 4oz |
| shallot | 1 |
| butter | 60g / 2oz |
| hazelnuts | 60g / 2oz |
| Soft cream cheese | 112g / 4oz |
| parsley | 1 sprig |
Slice the mushrooms. Dice the shallot. Chop the parsley. Toast the nuts. In a pan melt the butter. Add the shallots till softened. Add the mushrooms and hazelnuts. Blend. Beat the cheese. Fold the mushroom mixture into the cheese. Add the parsley and mix. Season and chill for 30 minutes.
Baba Ganoush ( serves 4)
| aubergine | 1 |
| onion | ¼ |
| garlic | 1 clove |
| basil | sprig |
| lemon | 1 squeeze |
| Red chilli | 1 |
| Extra virgin olive oil | spoonful |
| coriander | sprig |
Chop the onion, chilli and garlic. Chop the basil. Chop coriander. Scoop out and chop the aubergine. Fry the onion until soft. Add chilli and aubergine. Cook for 15 minutes. Blend with lemon juice, basil, coriander and oil to a paste. Serve with crostini.
Spinach, cheese and walnut pie (serves 6)
| Fresh spinach | 280g / 10oz |
| nutmeg | Pinch |
| Grated cheddar cheese | 112g / 4oz |
| Ricotta cheese | 425g / 15oz |
| Grated mozzarella | 225g / 8oz |
| Grated parmesan | 50g / 2oz |
| Chopped walnuts | 150g / 6oz |
| garlic | 1 clove |
Use a 9 inch pie tray. Crush the garlic and wash the spinach. Boil the spinach in a pan with a little oil. Season. Leave to cool. Roll the pastry and line the pie tray. Mix all the ingredients together in a bowl and place in the tray. Top with pastry. Bake at 175 deg C / Gas Mark 4 for 40 minutes. Let stand for 15 minutes. Serve.
Red Pepper with Bulghar Wheat (serves 2)
| Red peppers | 2 |
| courgette | 1 |
| aubergine | ½ |
| Olive oil | 2 tablespoons |
| Bulghar wheat | 150g / 6oz |
| Vegetable stock | 375ml / ¾ pt |
| parsley | 1 sprig |
| coriander | 1 bunch |
| Ground cumin | ½ teaspoon |
| Fresh ginger | 30g / 1oz |
| paprika | ½ teaspoon |
| orange | 1 |
| lemon | ½ |
| Flaked almonds | 60g / 2oz |
Skin the peppers. Cut off the top off the peppers and remove the middle. Chop the courgette and aubergine. Fillet the orange. Chop the herbs. Zest and juice the lemon. Bring the stock to the boil. Add the wheat and cook for 15 minutes. Add the herbs and other ingredients except the pepper. Put the mixture inside the pepper and cook in the oven.
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