Starters

Garlic and lime prawns

There are really so many ways to do garlic prawns but this is a good guide.

20 large prawns, peeled, cleaned, tails intact
60 ml olive oil
80g butter
½ red chilli
10 garlic cloves, crushed
60ml white wine
3 tbsp parsley

Add the olive oil and butter to a large frying pan and add the chilli and half the garlic. Cook, stirring for a few minutes. Add the prawns and remaining garlic. Cook for a few minutes until the prawns are pink, add the wine and cook again for another 4 minutes. Top with parsley.

For variations of this dish, you can swap white wine for lemon/lime juice instead.

I’ve also marinated the prawns in garlic, olive oil, chilli prior to frying as well.

Inspiration: The Food of Italy

Bruschetta

Bruschetta couldn’t be easier and there are so many variations.

4 slices of thick country style bread such as ciabatta. I also use sourdoughs. (Italians wouldn’t agree)

1 garlic clove
olive oil

Toast the bread and then rub the garlic directly on to the toast.

For tomato bruschetta, chop the tomatoes, mix with basil and pile onto the bruschetta. Drizzle with olive oil.

For mushroom bruschetta, fry the mushrooms first, then pile onto the bruschetta, drizzle with olive oil

Inspiration: Italian Food Safari / The Food of Italy

Minestrone

There are so many variations of minestrone depending on how much you want to make. The recipe below is a rough guide and you should add more stock/water and tomatoes if you are making a big batch.

Olive oil
100g pancetta, diced
1 Onion, diced
1 garlic clove, sliced

1-2 of any of the following:

carrots, turnips, potatoes, celery, zuchini,
½ cabbage
400g tin chopped tomatoes
2L vegetable/chicken stock
1 tin cannellini beans
Parmesan cheese rind (if you have it)
Small type of pasta (optional)

In a large pot add the olive oil and fry the pancetta, onion, garlic on low heat, stirring occasionally. Once cooked, add all the vegetables and cook for about 5 minutes. Lower the heat and add the tomatoes, stock and beans. Season with salt & pepper. You can add the cheese rind now if you have it. Simmer with the lid almost on for as long as you can. 1-2 hours is preferred. Towards the end, add the cabbage and some pasta is you are using it. Be careful not too add too much pasta as it expands and can overpower the minestrone. Serve with lots of parmesan cheese and fresh parsley.

Inspiration: Family recipes

Frittata

There are so many combinations you can do for a healthy frittata. Depending on the size of your pan and the number of eggs will depend on the ingredients below. If you feel you have too many ingredients, add more eggs, or reduce the amount amount of vegetables.

1 beetroot (boiled until soft and cut into small pieces)
1 small zucchini (finely chopped)
2 garlic cloves (finely chopped)
1 small onion (diced)
handful mushrooms (sliced)
bunch of spinach (roughly chopped)
10 eggs

Fry the onion and garlic in olive oil until soften. Add the ingredients except the eggs and simmer until brown. Add salt and pepper. Whisk the eggs and add this to the mixture, simmering slowly for about 15 minutes. When the eggs are cooked through, place under a hot grill to brown.

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