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A Forgiving Dinner!

This is one of my favourite dishes, I guarantee your kids will love it. It’s easy and quick to prepare.

POTATO GATEAU – Main Course (Serves 4)

Ingredients
500g potatoes
50g milano salami
50g roast Ham
1 mozzarella cheese
50g mature cheddar cheese
2 eggs
30g grated Parmesan cheese
Olive oil
Salt and black pepper to taste
30g breadcrumbs

Preparation
1. Start by placing the potatoes in a large sauce pan and cover it with cold water. Place it on a medium heat and from the moment the water starts to boil, leave it to cook for 30 to 40 minutes depending on the size of the potatoes. To check use a fork to pinch them to see if they need more time.
2. Once the potatoes are cooked drain them and let them cool off for 3 minutes. With the help of a sharp knife remove the skin. NB: Potatoes are much easy to peel when they are still warm. Now place them in a large mixing bowl and with the help of a fork, mash them until we achieve a thick creamy texture.
3. Prep the rest of the ingredients by cutting the salami and roasted ham into medium pieces. Cut the mozzarella cheese and the cheddar into small cubes.
4. When all the ingredients are ready we start to add them to the mash. First we will start with the salami and roasted ham, then the mozzarella cheese, the cheddar, half of the grated parmesan and finally the 2 eggs, plus salt and pepper to taste.
5. With a wooden spoon mix your ingredients with the mash potato until they are well combined. Prepare a baking tray and preheat the oven at 180c or mark 7.
6. Place 2 tbsp of olive oil in the baking tray and spread it well, add the breadcrumbs on top and spread evenly. With your hands shape the mash and place on the baking tray, sprinkle the rest of the parmesan cheese on top, and place it in the oven to cook for 30 minutes.
7. Remove the Potato Gateau from the oven and let it cool down for 5 minutes, ready to serve and enjoy. I bet you will love it!

PS. I like to add a bit of gravy on the side.

Recommended Wine: Pinot Noir (New Zealand)

MINESTRONE SOUP WITH BREAD – Starter (Serves 4)

This delicious soup is a perfect dish for the rainy days and a good way to use old bread.

Ingredients
300g of bread
1 broccoli
200g of courgette
1 red onion
200g of potatoes
100g of carrots

2 celery stick
100g chopped tomatoes
Parsley
Olive oil
Salt and Black Pepper to taste

Preparation
1. Begin by cutting all your vegetables. Cut the red onion quite fine and the rest of the vegetables in cubes 1 inch thick, for the broccoli just cut it in medium size pieces. Remove the crust from the bread slices and cut them in cubes.
2. Place a large stock pan on a medium heat and add 2 tablespoons of olive oil and the red onion. Leave it to cook for 2 minutes, then add the potato, carrots and celery and leave it to cook for 8 minutes.
3. Now add some salt and the broccoli and courgettes. Let it cook 6 more minutes and then add the chopped tomato. Always stir your vegetables regularly with a wooden spoon as this will allow them to cook evenly. Add 700ml of water and when it starts to boil leave it to cook for 20 minutes.
4. Finally let’s add our bread cubes and cook it 5 more minutes. Turn the heat off and add the parsley, the black pepper and if needed more salt. Let it rest for 5 minutes and you’re ready to serve your delicious minestrone: enjoy!

Recommended Wine: Cabernet Sauvignon (South Africa)

VEGAN DARK CHOCOLATE & SOUR BLACK CHERRY CAKE – Dessert (Serves 8)

This recipe was give to me from a friend that is specialized in vegan food. I found it delicious and really easy to prepare. If you like dark chocolate this is pure heaven!

Ingredients
100g dark chocolate in powder
150g Glucose Syrup or Gomme Syrup
100g Coconut oil
80g sour black cherry (easy to find in syrup)
80g Almonds
1 tsp of salt

Preparation
1. Get a large mixing bowl, add the cocoa powder, salt, glucose syrup and the coconut oil. With a whisk mix it until you achieve a smooth creamy texture. Add the almonds and the sour black cherry and whisk it for a few more minutes.
2. Place the mix in an 8×4 inch baking tray suitable for freezing, (yes this cake doesn’t require an oven!) NB: It’s very important to cover the inside of the tray with grease paper. Then place your cake in the freezer for 30 minutes.
3. Get your cake out of the freezer and cut it in to slice or square, enjoy the indulgence of the dark chocolate!

Quote of the month
“After a good dinner one can forgive anybody, even one’s own relatives.” ― Oscar Wilde

SIMONE CONTI  

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