Italian Omlette

Ingredients

900g Potatoes (cut into thinish slices)

1 Tablespoon Oil

1 Onion (sliced)

2 Cloves Garlic (chopped)

6 Sundried Tomatoes (cut into slices)

1x400g Can Artichoke Hearts (drained and halved)

250g Ricotta Cheese

4 Eggs (beaten)

2 Tablespoon Milk

50g Parmesan Cheese

3 Tablespoons Fresh Thyme (chopped)

Equipment

1 SHARP Knife

1 Choppig Board

1 Pan (half full with boiling salted water)

1 Frying Pan

1 Spatula

1 Ovenproof Dish

1 Mixing Bowl

1 Fork

The Good Bit

1. Pre heat your oven too 190c 375f gas 5, now cook your potatoes in the boiling water for 5-6 minutes until just tender, at the same time fry off your onion and garlic in the frying pan with a splash of oil until they just turn soft 3-4 minutes.
2. Add the tomatoes to the onion and fry for a further 2 minutes whilst you start to place a layer of the potato slices in the bottom of your ovenproof dish, then add a layer of the onion mixture followed by a layer of artichokes and ricotta.
3. Repeat this layering until you have run out of ingredients, finish with a layer of potato on top, beat togeter the egg, milk, half the parmesan, thyme and season with salt and pepper, pour this mixture over your potatoes and then sprinkle on the remaining cheese and bake for 20-25 minutes. Serve.

Serves 4

Italian Potato Salad

Ingredients

450g New Potatoes (or small potatoes)

4 Tablespoons Natural Yogurt

4 Tablespoons Mayonnaise

8 Sundried Tomatoes (thinly sliced)

2 Tablespoons Fresh Parsley (chopped)

Equipment

1 SHARP Knife

1 Chopping Board

1 Pan (1/2 full with boiling salted water)

1 Mixing Bowl

1 Metal Spoon

The Good Bit

1. Strat by cooking your potatoes for around 10 minutes until they are tender. Whilst they are cooking mix together the mayonnaise, yogurt, tomato slices and the parsley.
2. Drain your potatoes once they are cooked and then allow to cool before trying to cut, cut into 2 inch chunks then toss them into your sauce mix and stir in well, chill in the fridge for 20 minutes before serving.

Serves 4

Tuna with Sun-Dried Tomatoes

Ingredients
4x175g Tuna Steak (skinned)
1 Red Onion (finely chopped)
2 Cloves Garlic (Crushed)
1 Sprig Fresh Rosemary
1x125g Jar Sun-dried Tomatoes in Oil
75ml Red Wine
1 Tablespoon Capers
75g Olives (black preferably)
Handful of Fresh Parsley (chopped)
75g Flour
1 Lemon (cut into wedges to garnish)
Salt and Pepper
Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Mixing Bowl
1 Large Frying Pan
1 Sauce Pan

The Good Bit

1. Heat a splash of oil in the sauce pan and cook the onion, garlic and rosemary over a low heat for about 5 minutes, Whilst that is cooking put your flour in the mixing bowl and season well, drop your tuna steaks into the flour and coat evenly all over.
2. Next fry the steaks for 4-5 minutes on each side ensuring it is nice golden colour all over then remove from the pan and keep warm in an oven (only has to be a low heat we don't want to cook the fish any more)
3. Now add the tomatoes to the onion pan, turn up the heat to high and add the wine, capers, parsley and olives, season to taste and them simmer for 2 minutes, serve the tuna with the sauce poured over and decorated with a lemon wedge.
   

Serves 4

Burgers With a MediterranianTwist

Ingredients
500g Minced Beef (or Turkey for a healthier option)
8 Sun dried Tomatoes (most stores sell these near the tomato purée, which you can use instead)
2 Tablespoons Pine Nuts
2 Tablespoons Each Chopped Basil and Parsley
1 Small Red Onion
Salt and Pepper
Splash of Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Bowl
1 Griddle/Frying Pan (or BBQ if the weather is good)

The Good Bit

1. Heat the oil in the frying pan (Don't use any in the griddle)
2. Chop the onion and tomatoes up as fine as you can along with the basil and parsley and crush the pine nuts (you can char these first if you like for extra flavour in a hot pan with no oil)
3. Mix all your ingredients together in the bowl with plenty of salt and pepper (if using tomato purée instead of sun dried, and a tablespoon full) mix well then with wet hands gather the mixture together and separate out into even balls and pat down to a burger shape (between 4 and 8 burgers, depending on how thick you like them!)
4. Fry in your pan turning once, once the under side is looking well done (brown for both mince and turkey) If BBQ 5-6 minutes each side (again dependant on thickness)
5. Serve however you like, buns, salad, chips (try not to reach for the red or brown sauce till you have tasted the burger)
   

Serves 4