Banana and Papaya Smoothie 1 Large Banana 1 Medium Papaya (peeled, deseeded and chopped) 150ml Fresh Orange Juice 150ml Greek – Style Yoghurt 1 Passion Fruit
Method
Put all the ingredients into a blender and whiz until smooth. Divide between 2 glasses and serve with an extra dollop of yoghurt and the juice of a passion fruit squeezed onto the top.
Breakfast Omelette 2 Eggs per person ½ oz Butter Salt and Pepper)
Method
Break the eggs into a bowl and season lightly. Beat with a fork until the yolk and whites are thoroughly combined. Over a medium heat, melt the butter in the omelette pan and gently fry the mushrooms. Add the egg mixture and increase the heat, cook the eggs quickly, moving the mixture continuously until the mixture has set. Fold the set omelette in half and tap the bottom of the pan to bring it to the edge of the pan and turn out onto a warm plate and serve.
2 Queen Edith’s Way - Cambridge - CB1 7PN - Tel: 01223 245266
Tagliatelle with a Fresh Tomato and Basil sauce 2 ½ lbs Vine Tomatoes, Seeded and Diced ¼ Cup Finely Chopped Fresh Basil 1 Large Onion, Minced 2 Large Cloves Garlic, Minced ¼ Cup Olive Oil (reserve a little to toss the Tagliatelle in) Salt and Pepper to taste 1 Medium pack of Tagliatelle Verdi Fresh Parmesan Cheese to taste Serves 4
Method
In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft. Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent. Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 45 minutes or until thick. While the sauce is cooking bring a large pan of fresh water to the boil and drop in the Tagliatelle reduce heat and simmer for 8 -10 minutes drain and toss in a little olive oil. Serve hot sauce on a bed of Tagliatelle and top with the fresh parmesan cheese.
2 Queen Edith’s Way - Cambridge - CB1 7PN - Tel: 01223 245266