Serve hot with a bed of rice or cold as a salad accompaniment to fish, chicken or lamb. When eaten hot it is better known in Italy as “risl e bisi.”

175g/1 cup chick peas
1 large onion chopped
2 cloves crushed garlic
3 tbsp olive oil
1 tbsp tomato paste
450g canned or fresh tomatoes
2 tbsp chopped parsley
1 tsp oregano or basil
1 tsp brown sugar
good pinch each of powdered saffron & cinnamon
salt and pepper

Soak chick peas overnight. Drain and cook in plenty of water for about two hours or until tender. Drain and set aside. Saute the onion and garlic in oil until soft and translucent. Stir in tomato paste and skinned and chopped tomato, sugar, spices and herbs. Bring to the boil and cook over high heat until sauce reduces and thickens (10 to 15 minutes). Season to taste and mix with cooked chick peas. Sprinkle with parsley.

Posted in: Summer Meals | Comments(0)

Makes heaps!

corn kernels stripped off two cobs
1 small pumpkin, skinned and cubed
1 large carrot, chopped
1 medium onion, chopped
lots of garlic
a few peanuts
2 super hot red chillis
1 courgette, chopped
garden herbs
curry powder to taste

Cook together. Mix in food processor briefly, leaving some lumps. Serve with tinned coconut cream into each bowl.

Posted in: Summer Meals | Comments(0)

A tasty sauce to drizzle over – melt four tablespoons of jam or plum sauce.

6 to 8 sheets filo pastry
4 cups grated carrot
1 cup grated tasty cheese
250g cottage cheese
1 large onion
3-4 cloves of garlic
good handful of pinenuts
1 beaten egg
sesame seeds
melted butter

Finely dice onion and garlic and fry. Mix with the carrot, cheese, cottage cheese, pinenuts and egg. Brush a baking tray with melted butter and layer sheets of filo brushing with butter between sheets. Spoon filling mixture onto pastry lengthwise. Fold sides and ends over and shape like a roll. Brush the top with butter and sprinkle with sesame seeds. Bake in a moderate oven until brown – 20 to 30 mins. Serve with a salad.

Posted in: Summer Meals | Comments(0)

2 cups of beans
2 cups of chopped onions
½ bottle of chilli sauce
½ cup of barbecue sauce
¾ cup of coffee
¼ cup molasses
¼ cup of Dijon mustard
¼ cup of Kahlua
salt, pepper and tabasco sauce (bacon if desired)

Soak beans in water overnight. Drain then cook in fresh water for two hours retaining some of the liquid. Mix in all other ingredients and cook for 1 to 2 hours. Put mixture into a baking dish and bake uncovered for 45 mins at 180°C. Put bacon on top to crisp if desired.

Posted in: Summer Meals | Comments(0)

Perfect for tossed salad with Blackened Cajun Steak.

1 cup oil
1 tsp mustard
¼ cup vinegar
½ tsp sugar
½ tsp salt
½ tsp pepper
¼ cup water

Shake together.

Posted in: Summer Meals | Comments(0)

Serve with barbecued meat or a mixed vegetable dish.

1 to 1 ½ cups peanut butter
1 cup tomato puree
1 large onion chopped
¼ cup sugar
¼ to ½ cup oil
1 cup milk or coconut cream
2 tsp curry
1 tsp of chilli powder (or to taste)
1 tsp cumin seeds, aniseed, or 2 tsp coriander (all optional)

Heat oil, add onions and peanut butter, stir in puree and spices, add milk and sugar until the consistency of thick cream.

Posted in: Summer Meals | Comments(0)

3 cups fresh basil leaves
2 cloves garlic
½ cup pinenuts
¾ cup fresh chopped parsley
¾ cup parmesan cheese
½ cup olive oil
¼ cup melted butter salt to taste

Blend until smooth. Enjoy on spaghetti noodles, gnoshi or potatoes.

Posted in: Summer Meals | Comments(0)

3 cups fresh basil leaves
2 cloves garlic
½ cup pinenuts
¾ cup fresh chopped parsley
¾ cup parmesan cheese
½ cup olive oil
¼ cup melted butter salt to taste

Blend until smooth. Enjoy on spaghetti noodles, gnoshi or potatoes.

Posted in: Summer Meals | Comments(0)

This salad dressing is fundamentally superb and the secret is in the mayonnaise which might also be the secret of your potato salad or watercress sandwiches.

Mayonnaise:
¼ cup cold pressed oil
1 egg
2 tbsp cider vinegar
1 tsp salt
1 tsp mustard
¾ cup cold pressed oil

Put all but the last measure of oil into a blender. Blend for five seconds then, while continuing to blend, gradually add the 3/4 cup of oil. The mayonnaise will thicken.

Salad Dressing:
½ cup of mayonnaise
250g plain yoghurt
100g fetta cheese
2 – 3 cloves crushed garlic
2 tbsp soya sauce/tamari
1 tbsp food yeast
1 tsp mixed herbs
1 tsp kelp powder paprika

Blend in blender until smooth.

Posted in: Summer Meals | Comments(0)

Aromatherapy

4 tbsp basic mayonnaise
2 cloves crushed garlic
4 drops lime essential oil

Crush garlic with drops of lime on board, then mix well with mayonnaise.

Posted in: Summer Meals | Comments(0)