A Pretend Chef

Serves 6 As the name suggests, it's not pretty, but it tastes damn good. Originating from a Jamie Oliver recipe, you can experiment with different ingredients such as adding pitted olives or cooked onions. It's great served hot or at room temperature, so ideal for picnics. Best eaten with your hands! The finished product! Ingredients For the dough 600gms strong flour 2 x 7gm packets dried yeast 400ml warm water 30ml extra virgin olive oil 20ml milk 1 tsp sugar 1/2 tsp sea salt extra flour on hand for kneading and dusting For the stuffing 12 slices prosciutto 12 slices mild salami 4 hard boiled eggs 1 handful washed basil leaves 1/2 punnet cherry tomatoes, halved 8 baby bocconcini 1 cup grated cheddar cheese 1 cup grated provolone cheese 1/2 cup grated parmesan cheese Method Pour 100ml of the warm water into a small bowl and add the yeast and sugar. Stir thoroughly and allow to stand for 30 minutes. Place flour...

Serves 4-5 This is a variation on a recipe published by food writer Katrina Meynink that I found here;  www.dailylife.com.au/dl-food/food-blogs/blogs/the-kitchen-coquette/the-ultimate-comfort-food-20120508-1yaah.html It's a beautifully rich dish that is perfect for cold winter nights, however not too bad on a chilly spring evening either. I have tweaked it to my own taste and that of my family by using lamb in place of chicken as well as changes to some of the ingredients and the cooking times / method. Ingredients 2 tbsp olive oil 1 onion finely chopped 2 cloves garlic finely chopped 2 x 400g tins chopped / crushed tomatoes 1 tsp brown sugar 1/2 punnet of cherry tomatoes, halved 4 eggs 100gm goat's feta a small handful of parsley leaves chopped a small handful of coriander leaves chopped For the Meatballs 1Kg minced lamb 1 red onion finely chopped 2 tsp ground coriander 1 tsp sumac 1 tsp ground cumin 1/2 tsp ground chilli powder (optional) 1...

This is an easy mid-week vegetarian dinner and is also great served at room temperature so ideal to pack for picnics. This recipe happens to include parsley and basil, however I generally throw in whatever herbs I have fresh on hand. The measurements don't need to be exacting and you can mix it up with the cheeses used. For instance, in place of provolone you can use cheddar or another firm cheese. I sometimes add a few pieces of feta just to add some additional flavour if desired. Ingredients 200gm Broccoli florets (cut into halves) 6 Whole eggs 6 Egg whites 70gm Provolone cheese (shredded) 90gm Parmesan cheese (shredded) 25gm Parsley finely chopped 25gm Basil finely chopped 1/2 Red onion finely chopped 1 Clove garlic finely chopped 1 tbs. olive oil Sea salt & pepper for seasoning Method Steam the broccoli florets until just cooked. You don't want them soft, just offering a little resistance when you bite. If you don't have a ste...