PENNE WITH CHEESE AND SPICY SAUSAGES

Ingredients-

100 gms penne, boiled

5-8 spicy sausages

100 ml cream

2 tbsp olive oil

2 tbsp onion, chopped

2 tbsp tomato, chopped

1/2 tsp oregano

3 tbsp parmesan cheese, grated

Salt to taste

Crushed black pepper to taste

Chilli flakes to taste

Method-

* Heat oil in a pan.

* Saute onion, tomato and sausages.

* Add the cream and mix well.

* Add the penne and toss well.

* Add the oregano and chilli flakes.

* Mix well.

* Check for seasoning.

* Add the cheese and toss.

* Serve in a pasta plate.

CREAMY PENNE WITH HAM AND PEAS

Ingredients-

1 tbsp butter

100 gms penne, boiled

1 slice ham, diced

1/2 cup peas

100 ml cream

3 tbsp grated parmesan

1/2 tsp oregano

Salt to taste

Crushed black pepper to taste

Method-

* In a pan melt the butter and saute ham and peas.

* Add the cream and toss well.

* Add the penne and toss well.

* Season well and add oregano.

* Add the cheese and toss.

* Serve hot in a pasta plate.

BLUE CHEESE AND AVOCADO DIP

Ingredients-

Blue cheese(gorgonzola or any other of your choice)
Cream cheese
Avocado
Spring onion, chopped
Jalapeno or gherkin, chopped
Paprika pwd

Method-

* Smooth out the blue cheese.
* Mix in the cream cheese and mashed avocado.
* Mix well and add the onion and jalapeno or gherkin.
* Pour out in a bowl.
* Dust with papriks pwd. Serve. Enjoy with crusty bread.

NOTE- option of using jalapeno or gherkin is up to you. If you want to make it tarty then add gherkins or jalapenos for spicy.

HARISSA ROASTED POTATOES

Ingredients-

250 gms potatoes, peeled
2 tbsp harissa (more or less, on preference)
2 tbsp olive oil
1 1/2 tsp coarse sea salt
1 tbsp toasted sesame seeds
Juice of 1/2 lemon

Method-

* Preheat oven to 200 degrees C.
* Dice potatoes and place into large bowl.
* Add harissa, olive oil, salt, and sesame seeds, and toss well to combine.
* Spread out in single layer in a greased baking dish or on a foil lined baking tray.
* Place into oven, and bake 25-30 minutes, stirring occasionally, until potatoes are tender and golden brown.
* Remove from oven, and stir in lemon juice.
* Serve and enjoy!

ASIAN / CORIANDER PESTO

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Ingredients-
1 1/2 cup coriander leaves and stem, roughly chopped
4 garlic cloves
1/3 cup parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup pinenuts or cashewnuts
1 tsp salt

Method-

* Pulse the garlic cloves in a hand blender.
* Add the rest of the ingredients and pulse till desired coarseness.

ASPARAGUS PESTO

Ingredients-

3 cloves garlic
1 1/4 cup fresh asparagus, diced
1/2 cup extra virgin olive oil
1/3 cup Parmesan cheese, grated
1 tbsp lemon juice
1/2 tsp salt

Method-

* In a food processor, pulse garlic until well crushed.
* Add remaining ingredients and process until smooth

TANGY SWEET CASHEWNUTS

Ingredients-

1 cup raw cashewnut
1/4 cup sugar
pinch of salt
zest of 1 lemon
1 tsp freshly crushed pepper

Method-

* In a large pan, combine cashewnut and sugar over medium high heat.
* Stir frequently until sugar starts to melt.
* Lower heat, and stir continuously for 10 minutes, or until sugar starts to fully melt and cover nuts.
* Add pepper and continue to cook for an additional minute or two, until nuts are well glazed and pepper is well mixed in.
* Add lemon zest and stir until well mixed.
* Pour onto waxpaper on a cooling rack, and spread out.
* Allow to cool. Store in tightly-sealed container.

OLIVE CHEESE BITES

Ingredients-

1 cup flour
2 tsp baking powder
pinch of salt
1/2 tsp cumin
1/2 tsp chili pwd
1/2 tsp garlic, chopped
2 cups grated cheese
1 egg, beaten
1/2 cup milk
2/3 cup chopped black olives

Method-

* Combine flour, baking powder, salt, cumin, chili powder, garlic, cheese, and olives in a bowl.
* In a small bowl, beat egg and milk together.
* Add to bowl with dry ingredients, and combine well.
* Drop by teaspoonful onto greased baking tray.
* Place in preheated oven, and bake 10-15 minutes, until done.
* Allow to cool on a cooling rack for a few minutes before serving.

SPAGHETTI NAPOLITAN FRITTATA

Ingredients-

Boiled spaghetti, one handful (can use any other pasta instead)
3 tbsp tomato concasse
1 tomato, chopped
1 onion, chopped
1/2 tsp garlic, chopped
1 tbsp olive oil
1 tsp basil, shredded
3 eggs, beaten
Salt to taste
Black pepper, crushed, to taste
2 tbsp mozzarella, grated

Method-

* In a non-stick pan, saute onion and garlic with olive oil.
* Add the concasse and the spaghetti and toss well.
* Add the chopped tomato and basil and toss.
* Mix in the beaten eggs.
* Season with salt and pepper.
* Let it cook on a slow flame.
* When the bottom is golden brown top with cheese.
* Flip over the frittata and cook the other side till golden brown.
* Cut into wedges and serve along with a salad of your choice or a crusty bread.

SWEET CHILI PEANUTS

1 cup dry roasted unsalted peanuts
1/4 cup sugar
1 tsp chilli flakes
zest of 2 lemon

Method-

* In a large pan, combine peanuts and sugar over medium high heat.
* Stir frequently until sugar starts to melt.
* Lower heat, and stir continuously for 10 minutes, or until sugar starts to fully melt and cover nuts.
* Add chilli and continue to cook for an additional 30 seconds, until nuts are well glazed and chilli is well mixed in.
* Add lime zest and stir until well mixed.
* Pour onto wax paper on a cooling rack or a greased tray and spread out.
* Allow to cool.
* Break into pieces and ENJOY !!!!!!