Green Garlic Fettuccine Ingredients 250 g fettuccine, cooked till al dente 60 ml olive oil 100 g leeks, peeled 100

g asparagus, peeled salt and pepper, to taste 4 tomatoes, chopped 1 small bunch green garlic 2 cloves garlic, chopped 1 tsp coriander seeds 100 ml fresh cream Method To prepare the leeks and asparagus: Blanch the asparagus and leeks very lightly. Toss in a little olive oil, salt and pepper. Grill and chop into bite-sized pieces. Add to the pasta. To prepare charred tomato sauce: Heat a saucepan, add a teaspoon of olive oil and a clove of chopped garlic. Toss the tomatoes and garlic in the oil till both are charred. Add the whole coriander seeds and toss for a minute more. Set aside and allow to cool. Puree in a food processor and strain. Check seasoning. To assemble: Saut a clove of chopped garlic in olive oil. Add the leeks, asparagus, pasta, charred tomato puree and cream. Check the seasoning. Allow the pasta to cook in the sauce for a minute. Serve garnished with chives and green garlic. Bruschetta With Tomatoes And Olives Ingredients For the olive tapenade: 50 g black olives 50 g capers 10 g garlic 15 g Parmesan cheese, grated 15 ml lemon juice 20 ml brandy 1/4 bunch parsley, chopped Salt and pepper, to taste For the bruschetta topping: 5 tomatoes, blanched deseeded and diced 40 g black olives, chopped 40 g capers 10 g fresh basil, chopped 15 ml basil oil 20 g garlic flakes, roasted salt and pepper, to taste 1 French baguette, sliced and toasted

Method To prepare the olive tapenade: Blend all the ingredients to a smooth paste. To prepare the bruschetta: Mix the diced tomatoes, chopped olives and capers. Season with salt and pepper, chopped basil, basil oil and roasted garlic. To assemble the bruschetta, spread the olive tapenade on the slices of toasted bread and place the tomato mixture on it. Serve immediately. Chicken Italiana Ingredients 1 packet tomato soup powder 3 tbsp oil 150 g boneless chicken breasts, cut into 2.5 cm pieces 2/3 cup thinly-sliced carrots 2/3 cup thinly-sliced potatoes 1 tbsp sugar 2 large tomatoes, blanched and finely chopped A pinch of mixed herbs A few drops of Tabasco or hot pepper sauce Ground black pepper to taste 1/3 cup seashell pasta Method In a large pot, heat the oil over medium heat; add the chicken and brown lightly. Remove and set aside. Stir in the carrots, potatoes, and tomato soup mix along with the water as specified on the packet, sugar, tomatoes, mixed herbs, hot pepper sauce, and pepper. Stir frequently and bring to a boil; add the pasta and cook till the pasta is almost done. Add the chicken pieces and cook till done. Seafood Pasta Vegetable soup goes well with the seafood in this pasta dish. Ingredients 1 package vegetable soup 3 tbsp butter 400 g medium prawns, shelled and deveined 2 flakes garlic, finely chopped 1/2 cup dry white wine 1 tsp dried oregano 1/4 tsp crushed red pepper flakes or 1 dried red chilli, crushed 200 g flat noodles (fettuccine), cooked and drained

Method In a pan, heat the butter over medium heat and cook the prawns and garlic for about two to three minutes, stirring frequently, till the prawns turn almost pink.Remove the prawns and set aside. Into the same pan, add wine, soup powder and required water, oregano and crushed red chillies. Bring to a boil, stirring constantly. Lower heat and simmer for five minutes. Return the prawns to the pan and cook for a minute or two or until the prawns turn pink and are done. Spoon over the fettuccine and serve. Baked Chicken Chicken with mustard and herbs. Ingredients 2 (400 g) large boneless chicken breasts 1 tbsp chopped fresh ginger 2 flakes garlic, minced 1 tbsp Dijon mustard 2 large tomatoes, sliced 1/2 tsp freshly ground pepper A pinch of salt 1/2 cup fresh breadcrumbs 1 tsp each minced parsley and rosemary leaves Method Preheat the oven to 200oC. In a small bowl, combine the ginger, garlic and mustard. Mix together to form a paste. Cut light grooves across the chicken using a sharp knife, and place in a baking dish. Coat well with the paste. Top with the tomato slices and sprinkle with salt, pepper, breadcrumbs, parsley and rosemary. Baked in the oven until the chicken is tender - about 20 minutes. Serve hot. Grilled Chicken, Asparagus and Goat Cheese Lasagne Ingredients 3 readymade lasagne sheets 2 medium-sized, boneless chicken breasts 50 g fresh green asparagus, cut into 2 cm lengths 4 tsp (20 ml) olive oil Salt and pepper to taste 100 ml white sauce 1 1/4 tbsp (20 g) Parmesan cheese 50 g goat cheese 1 (50 g) tomato, julienned a few sprigs of parsley For the white sauce: 15 g flour 15 g butter 275 ml milk Salt and pepper to taste

Method Blanch the lasagne sheets in lightly salted water till al dente and set aside. Marinate the chicken breast and asparagus with olive oil, salt and pepper. Place in the oven for six to seven minutes at 180o C, and grill till just tender. Remove and shred the chicken. To prepare the white sauce: Melt the butter in a pan. Add the flour and cook over low heat, for about two minutes, stirring constantly. Do not allow this roux to brown. Gradually blend in the milk, ensuring the mixture is smooth and without lumps. Bring to a boil and allow the sauce to thicken. Then lower heat and simmer for three minutes. Season to taste with salt and pepper. Mix in half the Parmesan and goat cheese to make a cheese sauce. Layer the pasta with half the chicken and asparagus and top it with half the cheese sauce in a baking dish. Repeat the layers, and finally top with the tomato juliennes and the remaining Parmesan and goat cheese. Bake in the oven for 10-15 minutes at 1800C. Garnish it with fresh parsley and sprinkle some olive oil on top.