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BREAKFAST
PIZZAS
These quick pizzas are great served with a sparkling Australian
Chardonnay
Serves 4
4 ciabatta rolls
4 tbsp extra virgin olive oil
2 cloves garlic, peeled and halved
4 medium field mushrooms, wiped, with stalks removed
2 tbsp sunflower oil
100g/4oz chorizo, thickly sliced
Salt and freshly ground black pepper
2 ripe beef tomatoes, thickly sliced
4 rashers thinly sliced streaky bacon
2 tbsp chopped stoned black olives
100g/4oz mozzarella, sliced
Fresh watercress sprigs for garnish
Halve rolls and brush with olive oil. Rub with halved garlic cloves and
reserve.
Slice mushrooms across on the diagonal to give flat thin slices.
Heat sunflower oil in a pan and add chorizo slices. Cook to brown. Remove and
reserve. Add mushroom slices to pan and cook until softened. Season and
reserve, keeping hot.
Add the tomato slices to pan and cook briefly each side. Reserve with
mushrooms. Grill bacon to a crisp finish and blot on kitchen paper.
Divide tomato slices between each halved roll. Scatter over chopped olives,
then make a layer of chorizo and mushrooms on each.
Top with mozzarella slices and cook in a preheated oven, Gas 6, 400°F,
200°C, for 10 minutes, or until cheese is melted. Top each pizza with
bacon before serving, garnished with watercress sprigs.
Preparation time: approx 20 minutes
Cooking time: approx 10 minutes
Approximate nutritional values per person:
511 calories, 19g protein, 38g fat, 28g carbohydrate
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HONEY AND APRICOT
BREAD AND BUTTER PUD
This variation of an old favourite is superb served with a dollop of
crème fraîche. The luscious fruit of an Orange Muscat and Flora
from Australia is the best partner to this pudding
Serves 6
12 slices crusty baguette
50g/2oz unsalted butter, softened slightly
2 tbsp Orange Blossom honey, or use any clear honey
75g/3oz no-soak dried apricots, snipped
3 fresh free-range eggs
600ml/1pt milk
Grated zest of 1 orange and 1 lemon
3 tbsp golden caster sugar
Crème fraîche for serving
Butter bread one side only then spread thinly with honey. Arrange in a buttered
ovenproof dish, scattering some of the snipped apricots in between bread
slices. Reserve some apricots for the top.
Beat eggs with milk and orange and lemon zest and 2 tbsp sugar. Pour over bread
and leave to stand for 10 minutes.
Sprinkle with remaining 1 tbsp caster sugar and bake in a preheated oven, Gas
4, 350°F, 180°C, for 45 minutes, or until set and golden. Serve
immediately topped with crème fraîche.
Preparation time: approx 20minutes, plus chilling
Cooking time: approx 45minutes
Approximate nutritional values per person:
380 calories, 11g protein, 15g fat, 50g carbohydrate
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CAESAR
SALAD
An Italian Frascati is ideal with this salad in a creamy Parmesan
dressing
Serves 4
1 Cos lettuce
6 anchovy fillets in oil, drained, in slivers
2 thick slices crusty bread, in large cubes
2 tbsp sunflower oil
For the dressing
1 clove garlic, peeled and crushed
Pinch of salt
Juice of half a lemon
1 tsp Worcestershire sauce
2 anchovy fillets in oil, drained
1 small fresh free-range egg
150ml/ 1 /4 pt sunflower oil
1 tbsp finely grated Parmesan cheese
Separate the lettuce into individual leaves, wash and pat dry, then tear
roughly into pieces.
Place in a salad bowl. Add anchovy fillets.
Fry bread cubes in hot oil until crisp and golden. Blot on kitchen paper. Add
to salad.
For the dressing, whizz garlic in a blender with a pinch of salt until it forms
a soft paste. Add lemon juice and Worcestershire sauce. Rinse and pat dry
anchovy fillets. Chop and add to garlic mix. Continue whizzing until smooth.
Add egg, then gradually add oil, still with the processor running, to form a
smooth dressing. Transfer dressing to a jug, whisk in freshly grated Parmesan
and season. Pour some of the dressing over the salad, toss gently to coat and
serve immediately, drizzled with a little extra dressing.
Preparation time: approx 15 minutes
Cooking time: approx 3 minutes
Approximate nutritional values per person :
337calories, 10g protein, 33g fat, 15g carbohydrate
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GAZPACHO ANDALUZ
Enjoy a glass of dry fino sherry with this traditional cold soup from southern
Spain
Serves 4
4 slices stale white bread, crusts removed
2 fat cloves garlic, peeled and crushed
4 tbsp extra virgin olive oil
700g/1 1 /2 lb tomatoes, skinned and chopped
1 red pepper, deseeded and chopped
1 /2 Spanish onion, peeled and finely chopped
1 /2 cucumber, peeled and finely chopped
1 tbsp red wine vinegar
Salt and freshly ground black pepper
425ml/ 3 /4 pt chilled water
For the garnish
2 tbsp sunflower oil
2 thin slices white bread, crusts removed, and finely diced
2 tbsp diced cucumber
1 small red pepper, deseeded and diced
2 hard-boiled eggs, peeled and finely chopped
2 tbsp finely chopped onion
Crumble bread into a bowl. Add garlic and pour over olive oil so it soaks into
bread. Place in a processor with tomatoes, pepper, onion and cucumber. Add
vinegar and season. Whizz almost smooth but still with a little texture.
Correct thickness with water until it has the consistency of single cream.
Transfer to a large bowl, cover and chill for at least an hour..
Heat oil and fry diced bread until golden and crisp. Blot on kitchen paper.
Reserve.
When soup is cold, serve in chilled bowls with diced cucumber, red pepper,
croutons, chopped hard-boiled egg and finely chopped onion on the side.
Preparation time: approx 15 minutes
Cooking time: nil
Approximate nutritional values per person:
415 calories, 10g protein, 28g fat, 37g carbohydrate
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