Pink and Green Salad

Ingredients:

Peas
Fresh Mint (lots)
Fetta
Beetroot

Cook the peas and allow to cool (soak them in iced water if you need to speed this process up). Roughly chop the mint and fetta, and peel and grate the raw beetroot. Throw all the ingredients in a large bowl, and toss. The beetroot will stain the fetta a hot pink colour almost immediately.

Dress with raspberry vinaigrette and olive oil.


NB Peas can be substituted for other lovely green vegies such as green beans, or broad beans. All other ingredients remain absolutely essential.

Spanakopita (spinach pastries)

• Wash bunch of spinach thoroughly (soaking it in water to eliminate the sand)
  
• Chop the spinach very finely & sprinkle it with salt
  
• Once the salt has extracted some of the moisture, squeeze the spinach dry with fists
  
• Chop up fresh spring onions finely & add them to the spinach
  
• Crush in mild Greek fetta (or ricotta) cheese - several handfuls
  
• Mix in 2-3 eggs
  
• Add salt & pepper

• Layer filo pastry in a greased pan, brushing every 3^rd sheet with olive oil
  
• After ~ 8 sheets (or until sufficient), place the filling on the pastry without placing olive oil on that top layer
  
• Finally repeat a mirrored layers of pastry on top of the filling
  
• Cook in 180 degree oven for about 20 minutes or until golden brown
  

Mammoth Prawn Pasta

    Prawns (larger and fresher the better)

-            Chopped/torn Basil (fresh)

G     Garlic

-           Tomatoes

-           Olive oil

-           Fresh spaghetti

-           Cracked pepper

Marinate the prawnies overnight in some beautiful olive oil, cracked pepper, little lemon juice (optional, if you haven't got time – it’s delish without marinating them too).

In boiling water, blanche the tomatoes + peel.
Fry garlic in olive oil.
Dice into bite size pieces.
Put prawnies in with garlic and oil for a short while until cooked. Gently stir in diced tomato and leave in until tomato is heated (not long or tomatoes go soggy).
When heated, take off heat + stir in basil (keep some to garnish).
Garnish with basil

A bit of murray salt is an essential accompaniment. Fresh fetta is an optional extra you can sprinkle on at the end.