sweet peas in wine An old family favourite. The only definite is that you have to use freshshelled peas. The frozen peas from the store just don’t taste the same.
3 6 1 1 1 1
1/2 1/2
tbsp olive oil cups fresh-shelled peas bunch Swiss chard, washed and finely chopped tbsp basil leaves, finely chopped tbsp mint leaves, finely chopped tbsp parsley, finely chopped cup dry white wine cup water
1. Heat olive oil in a large pan. Add peas and Swiss chard. Stir
and toss until vegetables are coated in oil. Add basil, mint and parsley; stir to combine. Season to taste with salt and pepper. Add wine and water. 2. Partially cover pan. Let simmer until the liquid has evaporated and peas are soft. If liquid evaporates before peas are cooked, just add a splash of equal parts wine and water.
tomato salad This is a great way to use up the truckload of tomatoes I end up buying.
1 4 1
1/2 4 3
garlic clove, sliced in half tomatoes, quartered and seeds removed green pepper, chopped into bite-sized chunks onion, thinly sliced basil leaves, ripped into pieces tbsp extra-virgin olive oil (best quality)
1. Rub the inside of the serving bowl well with the two halves of
garlic clove. Add tomatoes, green pepper, onion and basil to the bowl. 2. In a separate bowl, stir together olive oil and salt. Pour dressing over tomato mixture and toss gently. Adjust seasoning.
apple spice cake Spicy and sweet, this one works out nicely as muffins, too.
2/3 cup chopped walnuts 1 3/4 cups flour 2 1
tsp baking powder tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp allspice 1/2 cup butter 1 1/4 cup brown sugar 2 eggs 1 cup applesauce
1. Coat walnuts in a little flour and set aside. 2. In another bowl, combine remaining flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
3. In a separate bowl, cream butter, brown sugar and eggs
until light and fluffy. 4. Add dry ingredients alternately with applesauce. Stir in nuts. 5. Spread batter into two greased 8 1/2 x 4 1/2 inch pans. Bake at 325°F for 45 to 55 minutes.
roasted harvest soup Perfect for those cooler nights.
1/4 cup olive oil 2 tsp fresh thyme 2 to 3 sage leaves, finely chopped 1/4 tsp cayenne 1/2 tsp salt 3 lb sweet potatoes, peeled and cut into large pieces 6 to 8 plum tomatoes, cut in half lengthwise 3 leeks, white part only, sliced lengthwise, washed and dried 6 cups chicken stock 1/2 cup cream
for the garnish
180 1/2 2 3 1 4
g hot pancetta, diced small onion, diced garlic cloves, crushed tbsp butter bunch Swiss chard, chopped finely green onions, finely sliced
Soup Base
1. In a small bowl, mix together olive oil, thyme, sage, cayenne and salt.
2. Brush or toss vegetables with the olive oil mixture. Place the vegetables in a roasting pan, and roast at 350°F for 1 1/4
hours, or until they are beginning to brown. 3. Remove from the pan and place in a food processor. Purée completely. 4. Place vegetables into a large stockpot. Add the stock. Simmer for 15 minutes then add the cream. Simmer again for a few minutes. Season to taste with salt and pepper. Cook for a few minutes longer to blend the flavours. Garnish
1. Sauté the pancetta on medium heat until crispy. Set aside. 2. Pour off the fat. 3. Over medium heat, sauté the onion until soft. Add the garlic and cook for another minute.
4. Add butter to pan. Add Swiss chard, stirring and tossing
to cook. Add a little water to pan if necessary. Season with salt and pepper. Set aside.
To Serve
1. Reheat greens, if necessary. 2. Divide greens into soup bowls. Pour very hot soup
onto the greens. Garnish with the sautéed hot pancetta and green onions. •
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