<p>&nbsp;</p> <p>This couldn't be simpler - if you'd like to make it a little more elaborate, add half a glass of white wine and a couple of spoons of single cream after step 2.&nbsp; Being cholesterol conscious, I use soy cream and omit the parmesan, and it's delicious.</p> <p>&nbsp;</p> <p><strong>Serves 2</strong></p> <p>&nbsp;</p> <p><strong>Ingredients</strong></p> <p>&nbsp;</p> <p>&bull; 200 g spaghetti<br />&bull; 3tbsp Italian olive oil<br />&bull; 2 courgettes, finely sliced (2mm slices)<br />&bull; 50 g freshly grated parmesan cheese</p> <p>&nbsp;</p> <p><strong>Method:</strong></p> <p>&nbsp;</p> <p>1. Cook spaghetti in the normal way.<br />2. Meanwhile, fry courgettes in oil, in batches, until golden.<br />3. Drain spaghetti well, add &frac12; tbsp olive oil and season generously. Toss courgettes with pasta, and sprinkle with parmesan before serving.</p> <p>&nbsp;</p>

<p>&nbsp;</p> <p>This is an Aynsley Harriet 'low fat' recipe, and is one of my favourites.</p> <p>&nbsp;</p> <p><strong>Serves 4</strong></p> <p>&nbsp;</p> <p><br />Preparation 25 minutes<br />Cooking time 25-30 minutes</p> <p><br /><strong>Ingredients</strong></p> <p>&nbsp;</p> <p>2 teaspoons vegetable oil1 large onion, roughly chopped3 garlic cloves, crushed500g butternut squash</p> <p>2 small sweet potatoes, cut into chunks</p> <p>450g potatoes, cut into chunks<br />1 cooking apple, cored &amp; cut into chunks<br />2 teaspoons mild curry paste<br />1 teaspoon turmeric<br />2.5cm piece of fresh root ginger, peeled and finely chopped<br />2 bay leaves<br />500ml vegetable stock<br />50g salt and freshly ground black pepper<br />4 tablespoons natural yoghurt (optional)</p> <p><br /><strong>Method</strong></p> <p><br />1 Heat the oil in a large pan and fry the onion for 4 to 5 minutes, until golden.</p> <p>2 Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.</p> <p>3 Bring to the boil, stir well, then cover and simmer for 15 to 20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yoghurt, if liked, or serve over basmati rice.</p> <p>&nbsp;</p>

<p><strong><br />Serves 4-6</strong></p> <p>&nbsp;</p> <p>Courtesy Delia Smith: I love making this with the fresh basil from my garden. I put the cooked rice in a ring mould, cool it, turn it out, and fill the hole in the middle with cherry tomatoes.</p> <p>&nbsp;</p> <p><strong>Ingredients:</strong></p> <p><br />&bull; 225 ml arborio rice<br />&bull; 1 quantity pesto sauce (see below)<br />&bull; 450 ml boiling vegetable stock<br />&bull; 4 finely chopped spring onions<br />&bull; juice of 1 lemon<br />&bull; 2 tbsp olive oil<br />&bull; a few fresh basil leaves<br />&bull; 25 g Parmesan cut into shavings with a potato peeler<br />&bull; salt and pepper</p> <p><br /><strong>Method:</strong></p> <p><br />1. Measure rice into a measuring jug; add a quarter of the pesto sauce and stir it around to coat all the grains.<br />2. Tip the mixture into a shallow saucepan or frying pan with a lid, pour stock into the jug, then pour over the rice.<br />3. turn on the heat and stir with a wooden spoon, adding1 tsp salt. When it comes to the boil, turn heat down, cover and simmer for 20 minutes.<br />4. When it's ready, turn it into a serving bowl, pour in the lemon juice, olive oil and remaining pesto sauce. Mix thoroughly. Adjust seasoning.<br />5. Scatter torn basil leaves, chopped spring onions and Parmesan shavings over the top to garnish.<br />6. serve warm or cold.</p> <p><br />Pesto Sauce</p> <p>&nbsp;</p> <p>Ingredients:</p> <p><br />&bull; 50 g fresh basil leaves<br />&bull; 1 large clove garlic, crushed<br />&bull; 1 tbsp pine nuts<br />&bull; 6 tbsp olive oil<br />&bull; 25 g Pecorino or Parmesan cheese<br />&bull; salt</p> <p><br />Method:</p> <p><br />1. Blend basil, garlic, pine nuts, olive oil and salt.<br />2. Stir in grated cheese.</p> <p>&nbsp;</p>

<p>&nbsp;</p> <p><strong><br />Serves 4<br /></strong></p> <p>&nbsp;</p> <p>This is a deliciously healthy winter dish: I often add fresh sweetcorn to it.</p> <p>&nbsp;</p> <p><strong>Ingredients</strong></p> <p>&nbsp;</p> <p>1 tbsp olive oil<br />1 peeled chopped<br />1 chopped red pepper<br />1 crushed clove garlic<br />400 gr (1 tin) peeled chopped tomatoes<br />225 gr cooked red kidney beans<br />100 gr cooked green lentils<br />1/2 tsp chilli powder<br />Salt and pepper<br />Pinch of sugar<br />Fresh coriander to garnish</p> <p>&nbsp;</p> <p><strong>Method</strong></p> <p>&nbsp;</p> <p>1. Heat the oil in a big pot and fry the pepper and onion for 10 minutes.<br />2. Add the garlic and tomatoes<br />3. Add the beans, lentils, and chilli.<br />4. Add a little water.<br />5. Simmer for 15 minutes.<br />6. Add salt, pepper and sugar.<br />7. Serve garnished with chopped fresh coriander.</p> <p>&nbsp;</p>

<p><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning /> <w:ValidateAgainstSchemas /> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables /> <w:SnapToGridInCell /> <w:WrapTextWithPunct /> <w:UseAsianBreakRules /> <w:DontGrowAutofit /> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:IT;} @page Section1 {size:612.0pt 792.0pt; margin:72.0pt 90.0pt 72.0pt 90.0pt; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} /* List Definitions */ @list l0 {mso-list-id:790900832; mso-list-type:hybrid; mso-list-template-ids:238597738 134807567 134807577 134807579 134807567 134807577 134807579 134807567 134807577 134807579;} @list l0:level1 {mso-level-tab-stop:36.0pt; mso-level-number-position:left; text-indent:-18.0pt;} ol {margin-bottom:0cm;} ul {margin-bottom:0cm;} --> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--></p> <p class="MsoNormal">Many of you will have read my raves about the Casa Giumentina, my favourite B&amp;B, which is in Abbruzzo.&nbsp; When we were there last month, Mariangela, the owner, produced some exquisite tarts and cakes for breakfast.&nbsp; Below is one of them.</p> <p class="MsoNormal">&nbsp;</p> <p class="MsoNormal"><strong><span style="text-decoration: underline;"><span>Ingredients</span></span></strong></p> <p class="MsoNormal">&nbsp;</p> <p class="MsoNormal"><strong><span style="text-decoration: underline;"><span><span style="text-decoration: none;"></span></span></span></strong></p> <p class="MsoNormal"><span>4 large apples</span></p> <p class="MsoNormal"><span>200 g wholemeal flour</span></p> <p class="MsoNormal"><span>100 g cane sugar</span></p> <p class="MsoNormal"><span>3 tbsp sultanas</span></p> <p class="MsoNormal"><span>1 tbsp pine nuts or crushed walnuts</span></p> <p class="MsoNormal"><span>&frac12; cup oil</span></p> <p class="MsoNormal"><span>1 small (125 g) tub plain yoghurt</span></p> <p class="MsoNormal"><span>1 egg</span></p> <p class="MsoNormal"><span>Pinch cinnamon</span></p> <p class="MsoNormal"><span>1 lemon + its grated rind</span></p> <p class="MsoNormal"><span>1 sachet (15 g) baking powder</span></p> <p class="MsoNormal"><span>&nbsp;</span></p> <p class="MsoNormal"><strong><span style="text-decoration: underline;"><span>Method</span></span></strong></p> <p class="MsoNormal">&nbsp;</p> <p class="MsoNormal"><strong><span style="text-decoration: underline;"><span><span style="text-decoration: none;"></span></span></span></strong></p> <ol style="margin-top: 0cm;" type="1"> <li class="MsoNormal"><span>Slice the apple finely, and sprinkle lemon juice on it</span></li> <li class="MsoNormal"><span>Mix all the other ingredients, adding the baking powder last.</span></li> <li class="MsoNormal"><span>When the texture is creamy, add the apples.</span></li> <li class="MsoNormal"><span>Bake in a loaf tin for about 35 minutes at 180ËšC.</span></li> </ol> <p>&nbsp;</p>

<p><em>Now this is completely idiot-proof, quick to make, attractive and delicious...</em></p> <p>&nbsp;</p> <p><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:PunctuationKerning /> <w:ValidateAgainstSchemas /> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables /> <w:SnapToGridInCell /> <w:WrapTextWithPunct /> <w:UseAsianBreakRules /> <w:DontGrowAutofit /> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:595.3pt 841.9pt; margin:72.0pt 72.0pt 72.0pt 72.0pt; mso-header-margin:35.45pt; mso-footer-margin:35.45pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--></p> <p class="MsoNormal"><span>5 tbsp flour</span></p> <p class="MsoNormal"><span>4 tbsp brown sugar</span></p> <p class="MsoNormal"><span>3 tbsp oil (I use corn or olive oil)</span></p> <p class="MsoNormal"><span>2 tbsp milk</span></p> <p class="MsoNormal"><span>1tsp baking powder</span></p> <p class="MsoNormal"><span>1 egg</span></p> <p class="MsoNormal"><span>1 pinch salt</span></p> <p class="MsoNormal"><span>1 pinch cinnamon</span></p> <p class="MsoNormal"><span>I apple, peeled and sliced</span></p> <p class="MsoNormal"><span>&nbsp;</span></p> <p class="MsoNormal"><span>Beat all the ingredients together, except the apple.<span>&nbsp; </span>Pour the mixture into a greased pie dish, and decorate with the sliced apple.<span>&nbsp; </span>Bake at 180Ëš for 25 minutes.</span></p> <p>&nbsp;</p>

<p><em>I must say that having been spoilt by my Mum's Italian cooking when I was a child, I have never been able to stand shop-bought pizza (or even restaurant pizza outside Italy).&nbsp; Today I decided I had to try my fancy new induction oven, and make home-made pizza.&nbsp; It's amazingly easy - you just need to think ahead - the dough takes an hour to rise.&nbsp; Here's how to do it, for four hungry people:</em></p> <p>&nbsp;</p> <p>For the dough:&nbsp; 500 grammes plain flour (just over a pound), 10 grammes dried yeast (a couple of teaspoons), a tablespoon of olive oil, some salt, some warm water.</p> <p>&nbsp;</p> <p>For the topping:&nbsp; a couple of spoons of olive oil; a clove of garlic, peeled and chopped; about two cups of tomato <em>passata</em>; a thinly sliced courgette; a few wild mushrooms; a ball of mozzarella cheese, sliced, a few basil leaves; a chopped chilli pepper if you like it.</p> <p>&nbsp;</p> <p>The dough is just like ordinary white bread dough Make it by mixing the dry ingredients together then adding the oil and enough warm water to make a soft, springy ball.&nbsp; Use a large bowl - the dough will double in size.&nbsp; You have to knead it very well: I use those twirly things that come with the mixer - dough hooks, are they called?&nbsp; Cover the dough with greased clingfilm and leave it somewhere warm and away from drafts to rise.</p> <p>&nbsp;</p> <p>Meanwhile make a tomato sauce:&nbsp; Gently fry the garlic clove (and chilli) in the olive oil. Add the passata, cover and simmer for half an hour.&nbsp; Gently fry the courgettes and mushrooms.</p> <p>&nbsp;</p> <p>Preheat your oven to very hot (220 C - is that about 450 F?).&nbsp; When the dough has doubled in size (it takes about an hour), roll it out VERY thinly and place it on a lightly greased baking tray.&nbsp; Spread the tomato sauce over it, the the courgettes and mushrooms, and lastly the mozzarella.&nbsp; Bake for ten minutes.&nbsp;</p> <p>&nbsp;</p> <p>SQUISITA!&nbsp; (Exquisite)</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p>