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Eggplant Jam

1Kg  eggplants 1/2 cup olive oil water (just enough to cover) 6 cups sugar 2 lemons, Juiced 1 teaspoon cinnamon 5 whole cloves* 1 teaspoon salt Cut the eggplants into cubes, drizzle with olive oil and bake for 20 minutes on 180C. Take them out of the oven to stir...

Potato Ricotta Cake

I make this very tasty by roasting the potatoes with salt, pepper and oregano in extra virgin olive oil.  Makes very cute little potato cakes in muffin tin or a few ramekins or of course just one big one tin. 4 medium potatoes, peeled and quartered 1 medium chorizo...

Eggplant Cake

To make this cake look even more impressive I fried slices of eggplant and then put the mixture in.  A couple of minutes on each side to fry the slices then add parmesan cheese already prepared with chopped basil/parsley or dried oregano. 2 large eggplant, cut into...

Olive Tapenade

This is so moreish and I know such a variety of ways to use it. All the times we made this in a cooking class, everyone enjoyed it. Try some spread on fresh bread with a soft cheese, or toasted bread, brushed with olive oil. It can be spread on a pizza base and topped...

Pumpkin Risotto

2 cups pumpkin, peeled diced into cubes 2 tablespoons olive oil salt and pepper ¼ cup extra virgin olive oil 1 tablespoon chopped fresh sage or basil save a few extra leaves (to garnish) 2 cups rice 1 can of crushed tomatoes or bottle of passata fresh herbs (basil...