Pasta with tomato Herb and Onion Sala



3 ounces mixed salad greens
1 large red onion, minced
6 tablespoons finely chopped flat-leafed parsley
6 tablespoons finely chopped cilantro leaves
2 large ripe tomatoes, chopped
1 cup cooked pasta (pennne)

2/3 cup extra-virgin olive oil
Juice of 1 large lime, or 2 tablespoons fresh lemon juice
2 garlic cloves, finely chopped
1 teaspoon mustard
salt and pepper
Pinch red pepper flakes

For the garnish:
Ripe Olives
Sprigs Mint

1. First make the vinaigrette, In a small bowl, whisk together the oil, citrus juice, chopped garlic, and mustardl Season with plenty of salt, pepper, and red pepper flakes; set aside.

2. Tear the salad leaves into small pieces and put in a bowl. Stir in the onion, tomatoes, pasta, parsley, and cilantro. Spoon the vinaigrette over, toss, cover with plastic wrap, and chill until required.

3. Add the vinaigrette and garnish with mint and olives.

Mozzarella Pasta with Olives and Chile


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4 cups penne or rigatoni
salt and pepper
1 small red onion, finely chopped
1 red chile, seeded and minced
1 pound ripe tomatoes, chopped
6 tablespoons olive oil
8 ounces fresh buffalo mozzarella, chopped (I used cows'-milk substitute mozzarella)
handful fresh basil or mint leaves
1/2 cup black olives

1. Cook the pasta in a large pan of boiling salted water for 10 to 12 minutes until just al dente, stirring from time to time.

2. Meanwhile, in a large bowl, mix together the onion, chile and tomatoes. Season with plenty of salt and pepper, then stir in the oil.

3. Drain the pasta and add it to the tomato mixture, together with the mozzarella, basil and olives. Stir well and serve immediately.

Oven Egg and Fries


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1 pound baking potatoes, such as Idahos
2 garlic cloves, peeled and sliced (I used just one)
4 rosemary sprigs, or 1 teaspoon dried (I used garam masala instead)
2 tablespoons olive oil
salt and pepper (used chilli powder)
2 eggs

1. Preheat the oven to 425 degrees F. Cut the potatoes into thich French fries.

2. Add the French fries to a roasting pan (a nonstick pan is best). Sprinkle the sliced garlic over. Strip the reosemary needles from the sprigs and sprinkle the needles over. Drizzle with the olive oil and season. Toss to coat the French fries in the oil and all the flavorings.

3. Bake for 35 to 40 minutes until the French fries are just cooked and golden in color, shaking the pan about halfway through.

4. Make 2 gaps in the fries and break an egg into each gap. Return to the oven for 3 to 5 minutes until the eggs are cooked to your liking.

Warm Poached Eggs On Potato Salad


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2/3 cup white wine vinegar (I used white vinegar)
4 eggs
Handful each arugula and baby spinach leaves
1 tablespoon olive oil

1 pound new potatoes
1 tablespoon olive oil
Juice of 1 lime
1 tablespoon minced shallot
2-3 tablespoons creme fraiche or sour cream - I bought this and forgot to add :(

1/2 cup finely shredded sorrel leaves or 1 tablespoon chopped tarragon
4 tablespoons butter, softened
Squeeze fresh lemoon juice (a little more if you are using terragon)
Coarse sea salt and pepper

1. Bring a large pan of water to a simmer and add the vinegar. One at a time, break the eggs into a cup and slowly slip them into the pan; cook for 3 minutes. Using a slotted spoon, transfer immediately to a bowl of ice water.

2. To make the potato salad, first boil the potatoes for about 15 minutes until tender. Then drain, peel, and mash roughly with a fork. Stir in remaining ingredients and season; mix well.

3. To make the green butter, mash the herbs with the butter, lemon juice, and salt and pepper; set aside (do not chill)

4. Sit a 3-inch ring mold on each plate and spoon in the potato, pressing down well (or spoon a neat mound on the plate). Toss the arugula and spinach in the olive oil and season. Lay across the potato or scatter around the edge.

5. Bring a pan of water to a simmer. Remove the eggs from the ice water and carefully neaten with scissors. Plunge into the simmering water for 1 minute to reheat. Sit them on the potato salad and spoon the butter over. Serve sprinkled with salt.

Three Bean Salad with Citrus Dressing


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1/2 pound green or runner beans
1/2 pound French-style green beans, halved (I used Corn)
3 cups shelled fava beans or fresh peas (I used butter beans)
8 radishes halved
1 tablespoon snipped fresh chives
Juice of 1 small orange
3 tbsp olive oil
1 tbsp sesame oil
salt and pepper
2/3 cup plain yogurt
Fresh mint

1. Trim the green or runner beans and remove the strings, cut into 1 inch slices. Cook in boiling, salted water for 4 minutes. Add the french-style beans and fava beans or peas and cook for 4 minutes, or until just tender; drain and refresh in cold water. (I used the combination of butter beans, green beans and corn)

2. Put the beans in a large bowl. Add the radishes and chives. Mix together the orange juice, oils, salt and pepper. Pour this over the vegetables and toss.

3. Mix together the yogurt and mint. Divide the bean salad among plates and spoon the citrus dressing on top.




• 7 large eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• Salt and pepper, for taste
• Paprika, for garnishing
• Sweet gherkin pickles sliced, for garnishing
• Pimentos, for garnishing
1.Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

2.Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

3.Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.