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Mango sauce for nachos, grilled chicken and grilled fish.

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Mango sauce for nachos, grilled chicken and grilled fish.
Instructions
  1. Mix all the ingredient in a bowl. Store in fridge, covered, for at least two hours, a whole night works better: all the ingredients must mix their flavours. Serve with nachos, grilled chicken or fish.

Stuffed Irish blass with spinach, feta cheese and pine nuts.

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Stuffed Irish blass with spinach, feta cheese and pine nuts.
Servings
6
Ingredients
For the dough:
  • 250 g strong bread flour
  • 1 tsp fine salt
  • 1 tsp fast action dried yeast
  • 2 tbsp olive oil
  • 125-150 ml water
For the filling:
Servings
6
Ingredients
For the dough:
  • 250 g strong bread flour
  • 1 tsp fine salt
  • 1 tsp fast action dried yeast
  • 2 tbsp olive oil
  • 125-150 ml water
For the filling:
Instructions
  1. Pour the flour in a large bowl, add salt on a side and yeast on another side. Add the olive oil and pour the water, how much depends on the flour so add it step by step. Knead well by hands or with a mixer. Even with a mixer you will need about ten minutes to give the dough the right elasticity.
  2. Put the dough into a bowl, cover with a towel and let it rest in a warm place for about one hour ( some more if the place is not that warm).
  3. For the filling: heat the olive oil in a pan, add the garlic and cook until it turns to gold. Keep it off the pan. Add the frozen spinach and turn the heat up high. Cook stirring often. Put the spinach in a bowl and add the crubled feta, pine nuts and season with salt and pepper. Mix well.
  4. Turn on the oven at 220°C and line a tray with baking parchment. Transfer the dough on a flourly surfarce, knead gently and roll it out about 5mm thick.
  5. Cut out using a dish as a guide, four or six circles ( depends of course on how big you make them). Put some filling on every circle, close the buns and keep the seal under when you put them on the baking tray.
  6. Bake for about 15 minutes, eat them hot, warm or cold.

Italian crunchy tomato crackes, recipe from Simili sisters.

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Italian crunchy tomato crackes, recipe from Simili sisters.
Servings
6
Servings
6
Instructions
  1. Put in a bowl flour, yeast and water. Knead by hand or with a mixer. After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
  2. Let it rest covered for about one hour or until it doubles. Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks. You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
  3. Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
  4. Sprinkle streghe with dry oreganon then bake in already hot oven at 430°F for about 8- 10 minutes. Watch them closely because they can burn in seconds.
  5. You can store them in an airtight box for days.

Bigilla, Maltese fava bean puree.

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Bigilla, Maltese fava bean puree.
Instructions
  1. Soak fava beans for at least 12 hours, changing water until it stays clear. After this time put fava beans in a pan with water, bring it to a boil and cook for 30 minutes. After that, if needed, peel of the cuticle from beans.
  2. In a large skillet sautee chopped onion with garlic and olive oil. Add fava beans and water enough, little by little, to cook for about 1 hour without burning or getting all too dry.
  3. Puree the beans with a blender, add parsley, spices and the right amount of salt. Serve with fresh vegetables as carrots, celery, cherry tomatoes or toasted bread and breadsticks.

Roasted cherry tomatoes or ” red drug”.

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Roasted cherry tomatoes or " red drug".
Instructions
  1. Wash tomatoes, do not remove them from stem. Drizzle them with oil so spices can stick to them.
  2. Sprinkle sugar over tomatoes then all the other spices as much as you like.
  3. Put in hot oven at 390°F until well roasted ( juices amost caramelized). They are good hot or cold; with meat, fish or pasta.