Salad Niçoise

I love to make this salad because you can get your hands dirty. I generally don’t make a habit of being intimate with food but I’m quite captivated by this recipe. Serves 2 Ingredients Extra virgin olive oil 125g can of a good quality sliced tuna 2 tomatoes 1 half red onion 2 cloves of…

Classic Pesto

Ingredients 2 bunches basil leaves-picked from stalks 2 cloves garlic 2 tbs pine nuts 1/2 cup olive oil 1 cup (100g) freshly grated vintage (or other non animal rennet) cheese Salt and pepper Method Place basil leaves, garlic, pine nuts, salt and pepper to taste in a food processor. Blend until the ingredients are thoroughly…

Broccoli and Leek Soup

It’s easy to fall in love with this soup. Its warmth is so inviting that it envelops you like a toasty blanket. The silky texture almost convinces you it’s laden with potatoes. By the time you’re scraping the bottom of the bowl, you’re left wondering if you were too hasty in finishing it. Well, you…

Atlantic Salmon with Brie in Filo

Serves 2 Ingredients 2 Atlantic salmon fillets, skin off 125 grams of brie 1/2 cup shallot (spring onion) finely sliced on an angle 1 tsp finely chopped fresh basil 1 tsp finely chopped fresh marjoram 1 tsp finely chopped fresh oregano (alternatively use 1 tbs mixed Italian                                     herbs) 1 bunch…

Pizza

The best thing about making your own pizza is that you can put together whatever flavour combination you like. I have two go-to-pizzas that I make regularly. Remember to take your dough out of the fridge half an hour before using. Serves 2 Tomato, Olive and Basil 1 pizza dough 3 tomatoes 1 clove of…