Ingredients
2 tablespoons chopped chives
2 large free range eggs
1/2 (red) romano pepper (UK) / bell pepper / banana chilli (in australia)) chopped length-ways
2 proscuito ham slices torn lengthways (along the grain)
50gm Swiss Gouda cheese
6 snow white mushrooms sliced into 1/2 cm slices
1 shitake mushroom sliced into 1/2 cm slices
6 tablespoons canola oil
3 tablespoons of water
Salt and pepper to taste
To serve 2 slices of Toasted bread (seeded/brown)

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Beat eggs in a bowl, add water, chives and a hint of salt and pepper to taste. Keep this mixture aside.

Add 3 tablespoons of oil to a heavy base pan heated on a medium heat. Add the mushrooms and let them cook for about one to two minutes. Add the peppers and cook for further two minutes. Now that the mushrooms start looking golden brown and peppers start to look a bit softer, add these into the bowl with eggs. Mix well.

Now add the remaining oil (3 tablespoons) to pan, and add all the mixture from the bowl into the pan. Let it cook for a few minutes. Lay the torn prosciutto ham, cheese on top while the egg mixture is cooking.

Once the egg starts looking fairly cooked, scoop the omelet and turn it over.

Let it cook for a further minute, and then serve it on two plates with a slice of toast each.

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It serves as a great brunch on those mornings that you wake up late and aren’t sure if you should be serving breakfast or making lunch!

100gm Butternut squash – diced
110gm Parmesan cheese – grate it
Glug of olive oil
Glug of extra virgin olive oil
150gm risotto
Baby Spinach leaves
1 large onion – chopped
8 cloves of garlic – grated
1 stock cube – (mushroom stock makes the risotto creamier) – trade secret!
Prepare 500ml of stock
pinch of salt
quarter teaspoon freshly ground pepper – (to your taste)

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Keep the pan on low heat – Add a glug of olive oil in a pan
Add your crushed/grated garlic and chopped onion
Put the lid on and let it cook until slightly translucent. This will take about 5 to 7 minutes.

Add the risotto rice. Add the diced butternut squash.
Keep stirring the risotto until it starts looking slightly translucent.
Add your pinch of salt.
Add half glass of stock and keep stirring until it gets absorbed in the rice – Carry on adding stock until the rice is soft but with a slight bite. This will take around 15 minutes. If you run out of stock, add boiling water. Stir in ground pepper.

Remove from the heat.
Add the spinach leaves, and stir them in the risotto.
Add 3/4th of the Parmesan. Stir well.
Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto . Don’t be a curious cat and keep lifting the lid to see if the rice has turned creamy enough.

Serve it in two plates – add the remaining Parmesan on top – hmm, enjoy!

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Serves 4

4 large globe artichokes
3 egg yolks
2 tablespoons lemon juice
75gm unsalted butter
4 large slices of smoked salmon
4 medium eggs

Put artichokes in a large pan, cover with water and simmer for about 30 minutes.

While artichokes are cooking, make Hollandaise sauce. Put the egg yolks into a large bowl over a saucepan of simmering water. Add 4 tablespoons water and the lemon juice and bring to a very gentle simmer, whisking constantly. Add the butter, one small piece at a time, still whisking constantly, until thickened. This will take about 10 minutes.

Drain the artichokes upside down. When cool enough to handle, open the outside leaves, pull out the central leaves and furry bits (but do not discard them, and serve on the side). Tip in the smoked salmon

Poach the eggs. Add an egg to each artichoke and pour on the hollaindaise sauce.

Ingredients

1 bulb garlic
200g Italian risotto
1 Onion small chopped
100g mushrooms (chestnut & wild mushroom)
Few leaves of thyme
Small bunch of Parsley
2 cloves of garlic

These roasted vegetables go great with meat or fish, or you can just enjoy eating it on its own.

1 1kg organic onion squash
1 large onion
6 cloves of garlic
6 boiled new potatoes
1 tablespoon salt
1 teaspoon black pepper
15 tablespoons olive oil

1. Preheat the oven to 180degC.
2. Peel the boiled potatoes, onions, and onion squash.
3. Chop squash and onion in two inch pieces and chop the potatoes in half.
4. Crush the garlic inside the skin.
5. Add all of the ingredients to the large baking tray and mix them so that they all are covered in oil.
6. Put the baking tray in the oven for 30 to 45 minutes.
Keep an eye on the squash, the squash shouldn’t go brown, it should be golden.
7. Now get a fork and taste it.
Genius isn’t it?!?

Easy Sponge layers

Ingredients
100g/4oz softened organic butter
100g/4oz Organic self raising flour
2 organic free range eggs
100g/4oz caster sugar
1 tsp vanilla essence
1 tbsp water

1. Beat all ingredients together in a mixing bowl.
2. Divide between 2 oiled/buttered and greeseproof lined 18cm/7″round tins.
3. Bake in an oven preheated to 180deg/350F for 25-30 mins.
4. Turn out cakes onto a wire rack to cool.
5. Sandwich cakes together with chosen filling from below.

1. Victorian Sponge cake:Add home made rasberry jam with 3 tbsp sugar and spread it in between the sponge layers.
2. Berry fruits: 75g/3oz butter, 125g/5oz Icing sugar, 100gm/4oz fresh berries, Cream together butter and sugar then mix in fresh berries.
3. Chocolate Frosting: 1 egg white(beat it till you can), 100g/4oz sugar, 1tbsp water, 75g/3oz melted chocolate. Carefully bring sugar and water to a rolling boil then stir into stiff egg white followed by melted chocolate.
4. Cappuccino: 150ml whipped cream, 25g/2oz Instant coffee, 50g/2oz grated chocolate. – Stir coffee powder and grated chocolate into whipped cream.
5. Lemon Drizzle: 75g/3oz butter 150g/6oz icing sugar, 1 lemon rind and juice. – Cream together the butter, sugar and grated lemon rind. Add lemon juice to make spreading consistency.

Trust me this is the best cake recipe ever. Just follow the instructions and get a ride to the Foogasm land! hehe.

Ingredients

Juice of half a lemon (about 2 table spoons)
Extra virgin olive oil 6 table spoons
1 garlic clove grated
A couple of chopped large basil leaves

Mix all the ingredients in a bowl and drizzle over freshly cooked fish. Serve with rice.