Barbecued Corn on the Cob with Mint Feta Butter

This probably seems like a very odd combination... but it is surprisingly tasty!

Photo by Alex Tchouchev 

Corn

Fresh mint leaves 

Feta 

Butter (room temperature)

Salt and pepper to taste

1. Use a food processor or finely chop mint and crumble feta in butter. This really comes down to your personal taste and how much of each you want. Add some salt and pepper and mix until you are happy with the taste of your mint feta butter. 
2. Lightly brush the corn with the butter you have made and wrap the corn in foil. Barbecue it! 
3. Add some more of you mint feta butter for garnish and serve while its hot!

Haricot Vert & Beet Salad

Welcome to yet another recipe with no exact measurements! I hope you enjoy it :)

• Beets
• Haricot vert (green beans)
• Feta
• Olive oil
• Lemon 
• Sea salt

1. Cook and peel the beets
2. Chop of the ends of the haricot vert and cook them 
3. Leave the veggies to cool before garnishing them with freshly squeezed lemon, olive oil and sea salt

Haricot Vert with Fresh Parmesan & Lemon

• Green beans (haricot vert)
• Fresh parmesan
• Lemon
• Olive Oil
• Salt & Pepper to taste

1. Wash and chop off the stems on the haricot vert
2. In a saucepan simmer the beans in in water until they are about 70% cooked and then run them under cold water
3. Mix them with olive oil, freshly squeezed lemon, salt and pepper and sliced parmesan

Spanish Rice

• 2 cups of rice (rinse first)
• 1 red and 1 yellow bell pepper
• 1/4 of a cup of sundried tomatoes
• 2 tablespoons of tomato paste
• 2 teaspoons of dried rosemary
• 2 tablespoons of sundried tomato oil (from the jar of sundried tomatoes)
• 1 onion
• Salt & pepper

1. While you cook your rice, wash your peppers, take half of each and dice finely along with the onions
2. Cook the peppers & onions in a saucepan with sundried tomato oil

3. Mix with tomato paste, rosemary, finely chopped sundried tomatoes and salt and pepper
4. When the rice is cooked, mix it all together, ohm nom nom

Potato Gratin

This is a great recipe passed on by a wonderful family friend. 

• Half a kilo of potatoes (medium sized peeled)
• 250 ml Creme fraiche 
• 1 stick of butter
• 150 gams of emmental cheese
• Salt, pepper and nutmeg to taste 

1. Boil potatoes until they are 80 % cooked in salt water
2. Melt butter, spread a spoon on the bottom of the gratin platter
3. Cut boiled potatoes in rounds, and layer them
4. Mix the remaining butter with the grated cheese and creme fraiche, and spread on top of the potatoes evenly
5. sprinkle with nutmeg, pepper and salt
6. Place in pre-heated oven at 220 and cook until top is crusty and golden

Melanzane alla Parmigian

• You will need:
• 1 eggplant
• 2 eggs
• 1/4 of a cup of flour
• 1/4 of a cup of bread crumbs
• 2 cloves of garlic
• salt and pepper
• Freshly grated parmesan
• Sunflower/canola oil
• 2 stalks of fresh parsley  

1. Wash the eggplant, cut into slices
2. Using three separate bowls, create your batter: in the first, pour flour, the second: combine finely chopped garlic, finely chopped parsley, salt & pepper, grated parmesan and bread crumbs and in the third: scramble the egg

3. Heat the oil in a saucepan

4. Take the slices of eggplant, dip them in the flour, then the egg and then in the bowl with the breadcrumbs, parmesan, etc then drop them into the oil

5. Cook them in the pan until the eggplant is soft and the breadcrumb coating is golden

6. Lay them on a paper towel before placing them on a baking tray

7. Cover them with tomato sauce and sprinkle parmesan on them

8. Bake in the oven until the cheese is melted

Baby Asparagus with Roasted Pine Nuts

• 1 big bunch of asparagus
• 2 tablespoons of olive oil
• 2 teaspoons of dijon mustard
• 1 teaspoon of balsamic vinegar
• Freshly squeezed lemon
• 1 tablespoon of roasted pine nuts
• Salt and Pepper

1. Cook the asparagus in a saucepan on medium-high heat with olive oil and a shot of water
2. In another saucepan, roast your pine nuts
3. In a bowl, mix together olive oil, mustard and vinegar, salt and pepper
4. Once the asparagus is soft, remove the liquid from the pan (if there is any) and turn the burner to a high heat to give the asparagus a slightly charred taste
5. When serving, garnish with the dressing you have made, the pine nuts and squeeze lemon over them

Mint and Basil Pesto Potatoes

This seems to be a favourite of my friend Taz's so whenever I make them, I think of her :)

• 1/2 a kilo/1lb of small potatoes
• 1 generous handful of fresh mint
• 1 generous handful of fresh basil
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 2 cloves of garlic

1. Scrub the skin on the potatoes well when you wash them
2. Boil the potatoes until you can pierce them easily
3. While the potatoes boil, blend the mint leaves, peeled garlic, olive oil salt and pepper and basil leaves together until very fine
4. Mix together and eat them with Taz :)

Grilled Eggplant

On my grilled eggplant, I have some tomato sauce, but it's up to you :)

• 1 eggplant (aubergine)
• 2 cloves of garlic
• 3 tablespoons of olive oil
• 2 teaspoons of sea salt

1. Wash your eggplant and then cut it into slices
2. Finely chop the garlic
3. Marinate your slices in olive oil and sea salt
4. Place your eggplant slices in a grill pan or you can barbecue them which is even more delicious
5. Rotate your slices frequently until they are soft and have well charred lines
6. Garnish with a tomato sauce and fresh basil leaves

Peppers Stuffed with Quinoa, Aubergine Red Onion and Feta

 Quinoa is one of the best possible sources for protein and it is utterly delicious.

You will need:

• 1/2 a cup of quinoa
• 1 cup of water
• Half a medium sized aubergine (eggplant)
• 3 ripe tomatoes
• 2 small red onions
• 2 bell peppers (capsicum)
• Some crumbled feta (I used a very small block, about a tablespoon)
• 2 teaspoons of olive oil
• 2 small cloves of garlic
• Salt and pepper to taste

Preparation:

1. Preheat your oven to 190 degrees Celsius
2. Cook the quinoa with a pinch of salt
3. Wash and chop off the heads of the peppers, remove any seeds inside

To make the filling sauce:

4. Finely dice the onions and garlic and let them cook in a frying pan with some olive oil
5. Add finely chopped eggplant (aubergine) to the pan and add about a tablespoon of water.
6. Let this simmer for about 4 - 5 minutes and add finely chopped fresh tomatoes to the pan
7. Squish the tomatoes and eggplant with a spatula, add salt and any other seasoning you would like to
8. Once the eggplant is completely cooked you are ready to fill your peppers

Final Steps:

9. Mix the sauce in with the quinoa well, taste it to be sure it is to your liking and add crumbled feta
10. Fill the peppers with the mixture and place them in the oven for approximately 30 minutes or until the peppers are cooked. 

A song from my dear friend Luca :)

Pimientos de Piquillo (Garlicy Sweet Red Peppers)

This is a common tapas dish in Spain and is extremely easy to make. It can be served warm or cold and is amazing with fresh bread or even just on its own as a side dish.

You will need:

5 red bell peppers (go for organic if you can)
2-3 cloves of garlic
Extra virgin olive oil
A pinch of sugar
A drizzle of balsamic vinegar
Sea salt
A brown paper bag

Roast Your Peppers in the Oven:

Preheat your oven to 190 degrees Celsius
Wash your peppers
With a pastry brush, evenly coat the peppers in a light layer of olive oil
Lay them on a baking tray and place them in the oven.
They will take around 20 minutes to cook, but watch them closely. You want the skin to be slightly blackened and charred
Take your peppers out and put them in your brown paper bag so the steam helps to make the skin easier to peel off.
Once the peppers aren't too hot to work with, take them out and peel off the skin
Remove the tops, seed them and cut them in fours

Adding your garlic and oil:

Mince your garlic and add it to a bowl with the olive oil, sugar, salt and balsamic. Mix together
If you are serving your peppers cold, simply drizzle the mixture over your peppers and serve.
If you'd prefer it hot, in a small baking pan, place your peppers with the oil and garlic mixture and let it simmer until hot.

Johnathan Jacket Potatoes

My family and I have called these twice baked potatoes Johnathan Potatoes since I was young. My brother's friend Johnathan in South Africa taught us how to make them. Apparently, he was a notoriously horrendous kisser, but a not a bad cook. Since then, I've changed the recipe around a lot and I tend to add different things every time, so feel free to do the same.

Here, I'll give you my favourite variations:

1. Avec Chevre

• 2 medium-large potatoes for baking
• 2 tablespoons of mayo
• Salt and Pepper to taste
• 1 spring onion
• Chevre
•  Freshly grated parmesan
• 1 clove of minced cooked garlic

2. Sundried Tomatoes

• 2 medium-large potatoes for baking
• 2 tablespoons of mayo
• Salt and Pepper to taste
• A few pieces of red onion
• Crumbled feta
• Finely chopped sundried tomato

3. To Make My Boyfriend Happy

• 2 medium-large potatoes for baking
• 2 tablespoons of mayo
• Salt and Pepper to taste
• Chives
• Gruyere 
• Finely chopped and cooked bacon 

4. Mozzarella & Spring Onion

• 2 medium-large potatoes for baking
• 2 tablespoons of mayo
• Salt and Pepper to taste
• Spring onions
• Mozzarella

To Make:

1. Preheat your oven to 200 degrees Celsius 
2. Stab holes in your baked potatoes and put them in the oven for about 50 minutes - LISTEN TO ME: you may feel tempted to use your microwave. Don't. If you have an oven and if you have the time AND if you care about your taste buds, just don't. Baking potatoes in the oven leaves you with the most delicious potatoes in the world, and don't wrap them in foil, that way the skin will get yummy and crunchy. 
3. Chop your stuffing ingredients and put them in a bowl
4. Grate the cheese and add it to the bowl with salt, pepper and mayo
5. Once the potatoes are baked, slice a hole off the top of your baked potatoes (this will be the little hat they will wear later, very fashionable)
6. With a small spoon, remove a lot of the soft inside of your potatoes and mix it with your ingredients in the bowl
7. When it's well mixed, fill the potatoes with it and put the tops back on.
8. Put back in the oven (or microwave) until the cheese is melted
9. EAT!

Oh, and don't go kissing any Johnathans.

Healthier Alternatives:
Use lowfat mayonnaise or replace it altogether with yogurt. Some of the least fattening cheeses you can use are cottage cheese and feta and both could add a delicious addition to your potato!

I'm listening to:

Fried Rice

When I eat this, I usually have it as a full meal since it has protein, a carbohydrate and lots of vegetables. It is very filling and very delicious!

• 3/4 of a cup of rice (white or brown)
• 1 cube of vegetable stock
• 2 medium-sized onions
• 3 cloves of garlic
• 1 red and 1 yellow (or green if you like) bell pepper - you will need 3/4 of two peppers
• 1/2 a large zucchini
• 2 medium carrots
• 2 long stalks of celery 
• 1 full spring onion stem (the darkest green part)
• A handfull of bean sprouts
• 4 eggs
• 2 & 1/2 - 3 tablespoons of low sodium soy sauce
• 2 tablespoons of sesame oil
• 1 tablespoon of rice wine vinegar
• 1 tablespoon of hoisin sauce
• 1 tablespoon of oyster sauce (for vegetarians, just cut this out, it tastes delicious with or without the oyster sauce)
• Chili powder to taste

1. Wash your rice and cook it with the vegetable stock
2. Finely chop all of your washed vegetables
3. In a large pan or wok if you have one heat up (on medium-high) the oil and put in your onions and crushed garlic
4. Add the peppers next
5. Then drop in the zucchini, carrots, oyster sauce, hoisin sauce, rice wine vinegar, chili powder and soy sauce
6. Once your peppers are softer, add the bean sprouts, spring onion and celery
7. In a separate pan, scramble and cook the eggs
8. Mix your rice in on a high heat and add the eggs
9. Attempt to eat this with chopsticks and suddenly feel violent about life 

Potato Wedges

Warning, the measurements for this recipe are immensely vague... and by vague, I mean non-existent

Photo by Alvaro Chocano De Rossi

• Large potatoes
• Cooking oil
• Garlic
• Cumin
• Paprika
• Onion powder
• Salt & pepper 

1. Peel (if you want to) and slice your potatoes into thick wedges
2. Heat the oil in a frying pan and drop your potatoes into it
3. Let the potatoes fry on high heat
4. As they are cooking, drop in the garlic (minced finely/crushed)
5. Let the potatoes fry until they are crispy and golden 
6. Drain the oil and in the pan, mix in your seasonings

And listening to an old favourite of mine. I don't think I'll ever outgrow a Tribe Called Quest.

Sweet Curried Carrots

Best with slim organic carrots.

• Half a kilo/1lb of carrots
• 1 tablespoon of curry powder
• 1 tablespoons of honey
• A knob of butter
• Salt and Pepper to taste
• A pinch of cayenne pepper
• 1 teaspoon of ground nutmeg
• 1/2 a tablespoon of powdered coriander
• 1/2 a teaspoon of fresh grated ginger

1. Peel and halve the carrots (long ways)
2. Put them in a saucepan with melted butter and 2 shots of water
3. Add your seasonings and let the carrots simmer on medium heat for about 15 minutes or until the water has evaporated and the carrots are soft

Baked Vegetables (delicious on pasta and rice)

• 2 bell peppers - 1 red and 1 yellow
• 2 zucchini (courgette)
• 1 large eggplant (aubergine)
• 3 onions
• 3 cloves of garlic
• 1 & 1/2 cups of cherry tomatoes
• 2 stems of fresh rosemary
• 2 stems of fresh sage
• 3 tablespoons of olive oil

1. Preheat your oven to 180 degrees Celsius
2. Cut the zucchini, eggplant onions and bell peppers into large chunks and place in a baking pan
3. Pour the olive oil over the vegetables
4. Finely chop the garlic and mix it throughout the dish
5. Add the tomatoes whole
6. Add the sage and rosemary and mix
7. Bake for about 40-50 minutes or until vegetables are soft

Eat as a side dish or mix with pasta or rice!