• 5 small onions, sliced 5mm thick
• 5 tablespoons chickpea flour
• 1 pinch salt
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• extra-virgin olive oil, as needed
• 1 tablespoon tomato puree
• water, as needed
• these are the spices needed to put in the pan with the onion when its cooking.
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/4 teaspoon chilli powder

Method:

500 g pasta I uses cavatappi (nokkli)

1 can cherry tomatoes or fresh cherry tomatoes

1 can tomato pulp

4 cloves garlic chopped

400g sauted spinach

250 g ricotta

2 cups milk

2 eggs (the eggs I used were large if they are small use 3 eggs)

about 2 cups grated cheese ,I used a mixture of pecorino and asiago

1 teaspoon mixed Italian herbs or oregano ,or your fave herbs such as basil or thyme.

Method:

Cook the pasta until just al dente.

While the water for the pasta is boiling ,heat some oil in a sauce pan and fry the garlic ,be careful do not burn or it will be bitter.

Add the tomatoes and cook until bubbling.

Season with salt and pepper and add the Italian herbs.

then to it add the sauteed spinach .

Mix the ricotta with the milk and eggs ,season to taste and add some of the cheese ,mixing well.

When the pasta is ready ,strain then mix with the tomato & spinach.

Put the pasta mix in a greased oven dish.

Pour  the ricotta  ,eggs & milk and let it seep through the pasta.

Add the grated cheese on top and bake in a preheated 190 C oven until its golden and the ricotta mixture has set .

I made these in my moulinex mixer, but you can use a mincer or buy pre-minced chicken breast; most butchers will be happy to oblige. Just make sure everything is finely chopped to mix in with the meat. Flavour with spices and herbs that you like, just make sure you include garlic and some citrus. Use the best chicken breast you can buy, you really will taste the difference.

To make the patties, put everything on the list below in a bladed mixer or a mixing bowl and whizz or mix well chopped ingredients making sure the patties are not too sticky (don’t over mix!)

400g chicken breast
5 cups bread crumbs
Juice and zest of a lemon or a lime
2 cloves garlic
Handful fresh coriander
Teaspoon chopped lemon grass
2 spring onions very finely sliced
Sea salt and fresh ground pepper to season

Whizz / mix well and form little balls about the size of a large golf ball – this amount should make 6-8 depending on the size you like them.

Put in the fridge to chill until ready to cook.

When you want to eat, heat a little olive oil in a pan. Put the patties into the hot oil and flatten them to about 1cm thick. They will take only 5 minutes or so on either side, nice crispy brown.

Served with fresh crispy salad! In a brioche bun would be luscious!

Easy Chocolate cake:
Sift 2 cups flour,3/4 cup unsweetened cocoa,11/2 tsps baking powder,2 tsps baking soda and a pinch of salt.
Mix in 2 cups sugar.
Add 2 beaten eggs,1 cup milk,1 tsp vanilla and 1/2 cup oil.
Then beat in 1cup boiling water with 2 teaspoonfuls coffee mixed in.
Divide mixture between 2 cake pans greased and lined with baking parchment ,lightly greasing the baking parchment as well.
Bake in preheated 180C oven for 30-40 minutes . Checking with toothpick or skewer .

When cold sandwich with chocolate frosting ,then cover with chocolate butter cream and decorate with your fave chocolates or sweets.

6 pkts noodles onion chicken or curry chicken

2 spring onions sliced

200 g sliced fresh mushrooms if using tinned no need to fry just add.

chili pepper sliced omit if you do not like it very spicy

half 450g pkt frozen Asian style mixed vegetables

1 teaspoon cumin seeds

1 teaspoon mustard seeds

2 tablespoons garam masala or curry (quantity according to taste)

2 tablespoons oil

1 tablespoon sesame seed oil

2 tablespoons soy sauce

Method:

Put a pot of  water to boil and add half the soup sachets found with the noodles.

Heat a wok or saucepan and add the oil,when its very hot put the cumin and mustard seeds in . Take care they will splutter releasing their flavor. Add the garam masala and stir so it does not burn.

Add the sliced spring onions & chili pepper and stir fry until they are soft.

Add the sliced mushrooms and stir fry until they soften a bit.

Add the Asian veg and fry a bit.

Add the remaining sachet soup mix and if you want the small oil packets or the sesame oil and the soy sauce .

When water boils throw in the noodles and leave just until they get soft about a minute or so.

Strain in a colander and add to the wok and mix in with the stir fry veg well .

If you want you can sprinkle crushed roasted peanuts or cashew nuts or fry thinly sliced onion until golden brown and garnish with it on top.

Ingredients:

2 large onions sliced

8 large potatoes sliced

1 large egg plant sliced

4 large marrows sliced

2 green peppers sliced

sliced tomatoes or 1 can peeled whole tomatoes or cherry tomatoes or even polpa (chopped tomatoes)

olives

capers

chopped fresh mint

fresh or dried thyme (or your favorite herbs)

8 cloves garlic sliced.

seasoning

I gave amounts but one can use more or else according to taste.

Method:

In a large pot heat some oil and fry the sliced onions until soft . Remove half and put on a plate or in a bowl.

Turn the flame off and start layering your vegetables.

Over the onions sprinkle some garlic then place 2 potato layers seasoning and sprinkle garlic between each layer.

Over them place the eggplants ,then the marrows,green peppers and tomatoes.

Some olives and capers ,garlic and herbs. Always season with salt and pepper each layer.

Start again with the remaining fried onions and repeat the former process . pour a cup of water and put on a high flame until you hear it bubbling then simmer on low heat .

When you check the potatoes and they are tender and done its ready.

Can be eaten hot or warm and even cold.

Ingredients:

2 lemons,washed and boiled for 2 hours.

250g ground almonds

6 eggs

250g sugar

1 teaspoon vanilla

1 teaspoon baking powder.

3 tablespoons strawberry jam

1 small carton whipping cream

fresh strawberries to decorate.

Method:

Preheat oven 175 C and line the base of a spring form tin and grease the sides.

Cut the cooled lemons and remove the pips.

Put the lemon s in a food processor and blend until smooth.

With a hand mixer beat eggs and sugar until frothy and add the vanilla essence and lemon puree’.

Then mix in the ground almonds and baking powder and mix well.

Put the mixture in the prepared tin and bake until its lightly golden ,check center with a skewer or  toothpick .

Let it stand for about ten minutes then remove the spring form.

While still warm spread with melted jam.

Let it cool completely before decorating.

Whip the cream and cover the cake and then decorate with the strawberries.

I served with extra cream and strawberries .

Ingredients:

2 cans chickpeas

2 tablespoons olive oil

1/2 teaspoon garam masala or more according to taste  (you can use your favorite mix of curry )

1 teaspoon turmeric

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper ,if you do not want it spicy omit this but remember this helps to boost your metabolism

sea salt to taste.

Method:

Preheat oven to 200C

Line a baking sheet with baking paper .

In a big bowl mix all the ingredients well.

Spread on the lined baking sheet.

Bake for 15 minutes then take out the baking sheet and stir them so they roast evenly .

Bake for another 15 minutes or so until golden.

Then turn off the oven and leave them in the oven so they become crisp and crunchy.

Ingredients:

750 g cava tappi pasta (nokkli)

4 boneless chicken thighs chopped into bite size pieces

2 cups  sliced mushrooms

1 cup peas

1 cup sweet corn

1 large onion chopped

1 tablespoon turmeric

1 teaspoon paprika hot or sweet according to taste

2 cups grated cheddar

1 500ml pkt vegetable based cream

2 cups crushed potato crisps

Method:

Put water to boil in a large pot for the pasta and to it add salt and the 1 tablespoon turmeric.

In the meantime in a saucepan fry the onion and add the paprika ,then fry the chopped chicken thighs.

When the meat is done add the mushrooms and fry until done then add the peas and sweet corn.

Simmer for a few minutes then add the cream  and stir. Cook until it starts to bubble then turn off.

Cook the pasta until al dente ,strain then return to the pot.

Mix the chicken mixture with the pasta and add half the cheese.

Put in a deep greased oven dish.

Sprinkle the grated cheese on top then the crushed potato crisps on top.

Bake in 190C oven until the top is golden and crunchy.

3 cups shelled broad beans

3 cups chopped mushrooms

1/2 cup fresh shelled peas

1 large onion chopped

2 garlic cloves chopped

500g ricotta

4 eggs

1 cup milk

200g chopped mozzarella cheese

seasoning

500g short crust pastry

Method:

In a saucepan sautee the onion,mushrooms,garlic,broad beans and peas and season.

Let it cook for about 10 minutes a bit longer if the broad beans are not so tender.

Turn off heat and let it cool a bit.

Then add to it the ricotta,beaten eggs,milk and 3/4 of the mozzarella.

Mix well.

Roll pastry and line 2 pie dishes

Put the mixture in the pie dishes . Turn the pastry over the sides .

Sprinkle the remaining mozzarella on top.

Bake in 180C preheated oven until pastry is done and filling is firm.

I had some filling left and I lined a small pie dish with baking paper and poured the mixture in so nothing is wasted. This is a good idea for those who need to follow a gluten free diet. The same taste of a quiche but without pastry.