1. 4 large slices of coarse, country style Italian bread
  2. 125g mozzarella cheese, finely sliced
  3. 8 canned anchovy fillets salted, to taste
  4. 125ml milk
  5. 2 eggs
  6. freshly ground black pepper (optional)
  7. Virgin olive oil, for frying

Put the slices of bread onto a board. Arrange the sliced mozzarella over 2 of the slices and put the anchovies, if using, on top. Season with pepper (not salt, if using anchovies, which are salty). Put the other slices of bred on top. Put the milk and eggs into a shallow dish and whisk well. Pour about 2 cm depth of the virgin olive oil into a large, heavy-based frying pan. Heat to 190ºC (375ºF) or until a small cube of bread turns golden brown in about 40 seconds.

Have a spatula or slotted spoon ready. Dip the sandwiches into the egg mixture until thoroughly wet. Using the spatula or slotted spoon, slide both sandwiches into the hot oil and fry for about 4-5 minutes, turning them over carefully, once, using tongs. Remove from the oil with the tongs or a slotted spoon, then drain on kitchen paper. Serve whole or sliced into pieces and eat them hot.


  1. 12 (780g) lamb cutlets
  2. Plain flour
  3. 2 eggs, beaten lightly
  4. 1 cup (70g) stale breadcrumbs
  5. 1 tablespoon chopped fresh basil leaves
  6. 1 tablespoon chopped fresh parsley
  7. 2 tablespoons olive oil
  8. 150g mozzarella cheese
  9. 12 slices (180g) pancetta
  10. 1 tablespoon shredded fresh basil leaves

Trim excess fat from cutlets. Using a meat mallet, pound each cutlet to flatten slightly. Coat cutlets in flour, shake off excess. Dip cutlets in egg, then coat in combined crumbs, parmesan and shopped herbs. Place on tray in single layer; cover, refrigerate 10 minutes. Heat oil in large frying pan; cook cutlets, in batches, until browned both sides, drain on absorbent paper. Cut mozzarella into twelve 5mm-thick slices. Place cutlets, pancetta and mozzarella, overlapping, in ovenproof dish. Bake, uncovered, in moderate oven about 20 minutes or until cutlets are cooked as desired. Sprinkle with basil.


Perfect for snacks with drinks and are best served on the day of making. Makes about 16 small scones.

  1. 240g flour
  2. 15ml baking powder
  3. 2ml salt
  4. 65ml oil
  5. 1 egg
  6. 65ml milk
  7. about 65ml water
  8. 100g fresh parmesan cheese, grated
  9. Paprika to dust
  2. 100g mascarpone cheese
  3. 60ml assorted fresh herbs, finely chopped
  4. 45ml chopped chives

Sift together the dry ingredients.  In a measuring jug, place the oil, egg, milk and enough water to make up 250ml.  Whisk together.  Stir two-thirds of the parmesan into the dry ingredients.  Using a fork, mix the moist ingredients, as lightly as possible, into the flour mixture.  Drop spoonfuls of the mixture onto a greased baking sheet.  Sprinkle with the remaining cheese. 

Bake in a preheated 210ºC oven until risen, golden and cooked through, about 10 minutes.  Remove from the oven and allow to cool.  Mix together the mascarpone, herbs and chives until the mascarpone thickens slightly.  Just before serving, cut the scones in half and fill with a little of the herbed mascarpone.


  1. 300g fresh basil leaves
  2. 50ml olive oil
  3. 500g potatoes, peeled
  4. 20g butter
  5. 1 egg
  6. 30g flour
  7. 125g cherry tomatoes
  8. 50ml extra virgin olive oil
  9. 100g Mozzarella, grated
  10. Salt and freshly cracked black pepper

For the basil-infused olive oil, bruise 250g stems and leaves of basil with the back of a knife.  Place the olive oil and basil leaves in a small saucepan and bring to a simmer.  Simmer for about 20 minutes, remove, strain and press with the back of a spoon to extract all the juices from the leaves and set aside.  Boil the potatoes in plenty of salted water, drain and mash very finely.  While the mash is still hot, add the butter, egg and flour and mix until dry, firm dough is formed.  Take a ball of the dough and roll into a cigar shape on a floured surface, until it is the thickness of your finger and about a meter long.  Cut into 2 – 3 cm pieces.  Place 1 piece in the palm of your hand and very gently make a dimple in the dough with your thumb.  Place on a floured surface and repeat until all the dough is used. 

In plenty of lightly salted, boiling water, drop the gnocchi very gently on-by-one.  As each gnocchi rises to the surface remove with a slotted spoon.  Keep the gnocchi warm while the procedure is repeated until all the gnocchi are cooked.  Place the tomatoes in a small frying pan and drizzle with the extra virgin olive oil and cook until soft and the skins have split – keep warm.  To serve, place the warm gnocchi on a serving plate, drizzle with the basil-infused olive oil, tomatoes, grated Mozzarella, torn remaining basil leaves, salt and cracked black pepper.


  1. 1,1kg beef fillet
  2. 2 garlic cloves
  3. Salt and freshly ground pepper
  4. 50ml olive oil
  5. 10g oreganum
  6. 60g pitted black olives, halved
  7. 190g cooked ham, sliced
  8. 170g Provolone, sliced
  9. 30g butter
  10. 40g Dijon mustard
  11. 2 x 250ml fresh cream
  12. 160g extra ham, thinly sliced
  13. 1 x 410g can baby whole peeled potatoes, drained

Preheat the oven to 180ºC.  Slice the fillet horizontally so that it can open in one piece and flatten as much as you can.  Rub the garlic, salt and the freshly ground black pepper and drizzle with 20ml of the olive oil. Sprinkle with the oreganum.  Line with the olives, ham, and the Provolone.  Roll the fillet and secure with cocktail sticks.  Rub salt and freshly ground black pepper all over the outside of the fillet.  Melt the butter with the remaining olive oil in a roasting pan and brown the fillet on all sides.  Rub the mustard all over, place back into the roasting pan and roast covered for about 15 minutes.  Add the fresh cream and continue roasting for a further 15 minutes, turning the fillet occasionally.  Roll the ham around the potatoes, add to the roasting pan and cook uncovered for 10 minutes.  Slice the fillet and serve hot with the potatoes and pan juices.


  1. 1½ cups (185g) plain flour
  2. 100g cold butter, chopped
  3. 2 tablespoons caster sugar
  4. 1 tablespoon butter, melted
  5. Filling 1,25kg ricotta cheese
  6. ½ cup (125g) caster sugar
  7. 2 tablespoons plain flour
  8. 125g chocolate, finely chopped
  9. 2 teaspoons coffee essence
  10. 4 egg yolks
  11. 40g chocolate, extra
  12. ½ teaspoon vegetable oil

Make sweet short crust pastry by sifting the flour into a large bowl and adding the butter.  Rub the butter into the flour with your fingertips, until fine and crumbly.  Stir in the sugar.  Add 3 tablespoons cold water and cut with a knife to form a dough, adding a little more water if necessary.  Turn out onto a lightly floured surface and gather together into a ball.  Brush a 25cm spring form tin with melted butter.  Roll out the dough to line the tin, coming about two-thirds of the way up the side.  Cover and refrigerate while making the filling.  To make Filling: Mix together the ricotta, sugar, flour and a pinch of salt until smooth.  Stir in the chocolate, coffee essence and yolks until well mixed.  Spoon into the chilled pastry shell and smooth.  Chill for 30 minutes, or until firm.  Preheat the oven to moderate 180ºC. 

Put the tin on a baking tray.  Bake for 1 hour, or until firm.  Leave to cool before removing the sides from the tin.  Melt the extra chocolate and stir in the oil.  With a fork, flick thin drizzles of melted chocolate over the tart.  Cool completely before cutting.

Note: The tart may crack during baking but this will not be noticeable when it cools and is decorated.


  1. 24 Jumbo Shells, uncooked
  2. 1 16-oz. jar piquant sauce
  3. 1 8-oz. can low-sodium tomato sauce
  4. 1/2 cup water
  5. 1 medium onion, chopped
  6. 1 pound lean ground beef
  7. 2 tsp. vegetable oil
  8. 1 tsp. chilli powder
  9. 1 4-oz. can chopped green chillies, drained
  10. 1 cup (4 ounces) grated Monterey Jack cheese

Prepare pasta according to package directions; drain. Mix piquant sauce, tomato sauce and water in small bowl. In a skillet, cook onion and ground beef in oil over medium heat until meat is browned and onion is tender (if using non-stick skillet, use only 1 teaspoon of vegetable oil). Remove from heat and drain off fat. Add chilli powder, chopped green chillies, 1/2 cup shredded cheese and 1/2 cup piquant sauce mixture to meat mixture.

Preheat oven to 350-o F. Pour half of remaining piquant sauce mixture in bottom of 13 x 9 x 2-inch baking dish. Fill each cooked shell with 1 to 2 tablespoons of mixture and place shells in baking dish. Pour remaining piquant mixture over top of shells. Cover with aluminium foil and bake at 350 -o F for 20 to 30 minutes. Uncover, add remaining 1/2 cup cheese and bake, uncovered, an additional 5 minutes until cheese melts. Serve immediately.

* This recipe can be assembled and frozen. To bake, thaw at room temperature for 8 hours and bake.


  1. 9 Lasagne pieces, uncooked
  2. 1 medium eggplant, about 3/4 pound
  3. Olive oil flavoured cooking spray
  4. 2 tsp. dried basil
  5. 2 tbsp. grated low-sodium Parmesan cheese
  6. 1 26-oz. jar low fat-marinara sauce
  7. 1/2 tsp. Italian seasoning
  8. 1 15-oz. container light ricotta cheese
  9. 8 oz. low-sodium shredded mozzarella cheese
  10. 1/4 cup chopped fresh basil or parsley (optional)

Cook lasagne pieces according to package directions. Meanwhile, preheat broiler. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 minutes or until browned. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes. Preheat oven to 375° F. Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans. Drain lasagne; rinse with cold water. Cut lasagne pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with 3 more lasagne pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagne pieces and remaining sauce.

Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal. Bake remaining lasagne 40 minutes or until hot. Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired.

To reheat frozen lasagne, thaw in refrigerator over night or at least 8 hours. Bake as directed above.