Free Recipes

Ingredients:

8 zucchini (about 12-15cm long)
2 1/2 tbs olive oil
125g Greek feta
2 tbs currants
1 clove garlic, finely chopped
2 tbs dried breadcrumbs
1 tbs finely chopped basil, plus extra small leaves, to serve
200g grape or cherry tomatoes
90g (about 6 slices) prosciutto, salami or leg ham
125g cherry bocconcini, torn in half
Toasted bread, to serve

Directions:

Preheat oven to 220°C. Trim 2mm from ends of zucchini then cut each into 4mm-thick slices, lengthways. Place in a bowl. Add 1 tbs oil and season to taste with salt and pepper. Toss. Heat a char-grill pan over high heat. Cook zucchini, in batches, for 1 1/2 minutes each side or until charred but not quite cooked through. Transfer to a roasting pan.
Crumble feta into a bowl. Add currants, garlic, breadcrumbs and chopped basil. Season to taste and toss well to combine. Scatter tomatoes and feta mixture over zucchini. Tear prosciutto slices in half and strew over vegetables. Drizzle with remaining oil then roast for 15 minutes or until tomatoes have softened. Scatter vegetable mixture with bocconcini and extra basil. Spoon into a bowl and serve with toasted bread.

Ingredients:

Red potatoes
Salt, pepper
Chopped onion
Canola oil
2 tablespoons of vinegar
Mayonnaise to taste
Lettuce leaves
Hard boiled eggs, sliced
Parsley

Directions:

Cut potatoes up and boil them until tender. Place them in a large bowl and cut them even smaller. Add salt, pepper and chopped onion. Add oil (canola oil for example).. Make sure all the potatoes have oil on them. Mix them with your hands. Place in refrigerator overnight. Remove and add about 2 tablespoons of vinegar and mayonnaise to taste. Taste and see if it has enough zing to it. If not, add a little more salt, taste again, if not zingy add another tablespoon of vinegar. Make sure you have enough mayonnaise to make it moist. To serve the salad: at the last moment place on nice platter or bowl. Stick some lettuce leaves around the sides with ruffles up. Make some hard boiled eggs and slice them with an egg slicer. Place these around the top of the salad. Sprinkle with parsley to add some color to the potatoes.