Culinary Quests

Chicken breast Wrapped with Pancetta and Wild Mushrooms

• Two whole chicken breasts, skinned (about 10 oz each)
• 3 oz of wild mushrooms (Chanterelles, Portobello) or frozen Porcini, chopped
• 1 ½ oz of country bread
• 1 ½ oz pork sausage, skinned and crumbled
• 3 fl oz of dry white wine
• 8 thin slices of cured pork pancetta
• 1 sprig of rosemary
• 1 sprig of thyme
• Two garlic cloves
• 6 Tbs. of E.V.O.O
• White pepper
• Sea salt
• 1 cup of chicken broth

Halve the chicken breast and take the fillets out that will be used as filling with the other ingredients. Butterfly them. Thoroughly pound the breasts with the help of a plastic sheet. Lightly season with ground pepper and salt.

In a pan, sauté the whole garlic with 4 tbs of oil and the chopped mushrooms.

Add the sausage, the bread and lightly season with salt and pepper. Add one teaspoon of rosemary and thyme and process them. Place the stuffing in the middle of the breasts and close, making rolls.

Wrap with the pancetta slices around the rolls and place them in a saucepan right into the oven at 350° F for 15 minutes, covered. De glaze with the wine, add broth and baste the chicken rolls during cooking. Check the internal temperature (165 ° F) with a probe and eventually let it cook for 5- 7 minutes longer.

Filter the juice.

Cut the chicken rolls in slices about 1 inch thick. Serve on the plate with the meat juice and a drizzle of E.V.O.O., garnish with a sprig of rosemary and thyme.

Eggplant and Zucchini Timbale with Provola Bell pepper sauce

• 4 individual tin moulds for baking
• 2 long eggplants
• 2 zucchini
• 1 Provola cheese, grated (approx. 5 oz.)
• 2 oz. of grated Parmigiano cheese
• 2 red bell peppers, cleaned and cut in pieces
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 8 basil leaves
• 1 ½ fl. oz. double cream
• 4 Tbs. E.V.O.O
• 4 fl. oz. of tomato sauce (made with canned tomatoes, garlic, E.V.O.O, basil)
• Bread crumbs for the moulds, flour for dusting
• 1 quart peanut oil for frying
• Melted butter to coat the moulds
• Salt, white pepper
• ¼ cup of vegetable broth

Cut the eggplants and zucchini with a mandolin about 0.20 in. thick. Flour and deep fry them in the peanut oil until lightly golden brown. Pat them dry with paper towel. Fry the shallot with garlic in a saucepan and add the peppers, cook for a few minutes, add the broth and simmer until they are very soft. Season with salt and pepper. Let it cool for a few minutes. Purée them with an immersion blender, adding the heavy cream, check the seasoning. Strain and set aside in a warm place.

Brush the mould with the butter, coat with bread crumbs, toss the excess out. Cover the bottom with a round slice of eggplant and cover the sides by alternating slices of eggplant and zucchini. Then put a first horizontal layer of Provola cheese, a Tbs. of tomato, a sprinkle of Parmigiano and julienned basil. Alternate the vegetables and finish with a round slice of eggplant.

Bake at 400 F for 15 minutes. Let it rest for three minutes before dishing up.

On a plate spread a circular base of sauce, un-mould the timbale, decorate with basil and a drizzle of E.V.O.O.

FLORENTINE RAVIOLI with MAREMMANA SAUCE

For the ravioli filling:

• 1.2 lb of fresh Ricotta cheese
• 1 lb of boiled and well squeezed spinach
• 1 egg yolk
• ½ teaspoon of grated nutmeg
• 2 oz of fresh grated Parmigiano cheese
• Salt
• White pepper
• 1 egg white

For the fresh egg pasta:

• 1 lb of special flour for pasta
• 3 eggs
• 2 Tbsp E.V.O.O
• lukewarm water, to be added for obtaining a smooth and compact dough

Procedure:

Purée the boiled greens in a food processor until smooth and put them in a bowl afterwards. Stir in the fresh ricotta with a wooden spoon and make a creamy mixture. Add the spices, the egg yolk and the Parmigiano cheese. Mix well and season with salt and pepper.

Make the dough: In a mixer add the flour, eggs, oil and part of the water.

By hand this process will take about 15 minutes, but the kneading time can be shorter by using the mixer (about 5 – 7 minutes).

Pour the water when it’s necessary, because the dough must be firm, shiny, elastic enough at the end, but not mushy or too sticky.

Use a hand-crank pasta machine (unless you want to work out a lot with the long wooden rolling pin as old women do in Bologna province!)

Make the ravioli by rolling out the pasta in strips and place the filling on with intervals of 1 in. Brush the edges with egg white then fold over the dough, enclosing the filling.

Cut each ravioli, making sure that the edges are sealed. Boil in salted water for 3- 4 minutes then sauté them in a skillet with the sauce. Add the ground cheeses at the end before serving.

MAREMMANA SAUCE

• ½ lb. of lean pork sausage, skin removed and cut in pieces
• ½ chili pepper
• 1 can of San Marzano tomatoes
• 1 Tbs. of tomato paste
• 1 medium sized onion
• 1 small celery stalk
• ½ carrot
• 1 garlic clove
• ½ glass of dry red wine
• one sprig of rosemary
• one sprig of sage
• ½ bay leaf
• 6 tbs. E.V.O.O
• 1 oz. grated Pecorino
• 1 oz grated Parmigiano Reggiano
• Salt
• White pepper

Directions:

In a saucepan, fry the finely chopped veggies with the oil until clear. Add the crumbled sausage and cook it well. Pour the wine and let it evaporate completely. Add the tomato paste and the crushed canned tomatoes. Moderately season with salt and fresh ground pepper. Add a “bouquet garni” of rosemary, sage and bay leaf. Simmer slowly for about 45 minutes. Add hot water when it’s necessary.

Florentine Trifle with Custard and Strawberries

• ½ lb of fresh strawberries or 5 oz of wild strawberries
• 2 Tbsp. Cointreau
• 4 cups of milk
• 6 drops of vanilla essence
• 5 egg yolks
• 7 ½ oz. caster sugar
• 2 oz. corn starch
• 1 lemon, zested
• 30 lady finger biscuits
• 6 oz. whipped cream with 2 tablespoon of powdered sugar
• About 3 glasses of Marsala wine
• 1 glass of sugar syrup
• 3 oz. bitter chocolate (at least 75% cocoa), chopped
• For the sugar syrup:
• 4 parts of water, one part of sugar. Boil the water with the sugar until it’s dissolved. Cool the syrup, then add the Marsala wine.

Directions:

Use a heavy bottomed sauce pan for boiling the milk with the vanilla flavour and lemon, then discard the rind.

Make the custard: Stir the egg yolks, sugar, and cornstarch until pale and fluffy in a bowl. Pour it into the hot milk, stirring vigorously to avoid scorching. Simmer for few seconds. Add the Cointreau. Let it cool for few minutes, stirring from time to time.

Cut the strawberries in slices. Using single portion glass cups, alternate layers of lady fingers (two) soaked in the syrup, the custard, strawberries and chocolate in between and on top.

Decorate with whipped cream.

Chill before serving.

Tzatziki

• 1/2 cucumber
• 3 cloves of garlic, crushed
• 5 Tablespoons of olive oil
• salt and pepper
• 16 oz. Greek yoghurt (strained cow's milk yoghurt, 10% fat)

Peel the cucumber, halve it and scoop out the seeds. Grate the cucumber, salt it, and let it sit for approximately 10 minutes. Afterwards, strain the liquid. Mix the yoghurt, cucumber, crushed garlic, olive oil and vinegar in a bowl, add a bit of salt and a bit of pepper. Let sit for 1/2 hour. Taste and if necessary add some more garlic.

Spinach Pie

• 1 package of frozen phyllo dough, defrosted
• 3 lbs. and 6 oz. fresh spinach
• 1 onion or 3 green onions
• 11 oz. feta cheese (cut in cubes)
• 2 eggs, 1 separated
• salt and pepper
• olive oil

Clean and wash the spinach. Chop the onion. Use a big sauce pan, cook the onion and the spinach with 3 Tablespoons of olive oil and 1/2 glass of water for approximately 4 minutes, then drain the water well. Let the spinach mixture cool a bit and then add salt and pepper, the feta cheese, 1 egg and 1 egg yolk (keep the egg white of the second egg aside). Preheat the oven on 350° F. Oil a big baking tray or dish, place the first 4 leaves of the phyllo dough, always brushing each one with some olive oil. Then put some spoonfuls of the spinach mix, if needed season it with salt and pepper, add the next layer of phyllo leaves and continue like that until the spinach mixture is finished and there are 3 leaves of phyllo dough left. Turn in at the edge and add the remaining phyllo leaves, also brushing them with olive oil. Mix the egg white with a fork until frothy and brush the top leaf, then pre-cut with a pointed knife to make the pie sections. Bake in the middle rack of the oven for about 45 minutes or until golden brown. For the last 10 minutes place it on the bottom rack of the oven. Let it cool a bit before serving.

Eggplant salad

• 2 eggplants (approx. 1-1/3 lbs.)
• 1/2 onion
• 1/2 tomato
• 1/2 green pepper
• 1 clove of garlic
• 1 tsp. capers
• salt and pepper
• 2 Tbsp olive oil
• 1 Tbsp vinegar

Heat the oven to 350° F. Wash the eggplants and place on an oven dish. Bake the eggplants approx. 45 minutes in the oven until soft (check with a pointed knife). Let them cool and then halve them, scoop the flesh into a bowl and mash with a fork. Chop the onion, tomato and green pepper finely, crush the garlic, cut the capers a bit and mix all with eggplant. Add oil, vinegar, salt and pepper and let it sit for at least 30 minutes. Taste and if necessary add some salt and pepper.

Mousaka

• 2 potatoes (about 1 lb.)
• 2 eggplants (about 1-1/3 lb)
• 1-2/3 lbs. mixture of ground beef and ground pork (half and half ground beef and pork, otherwise only beef if preferred)
• 1 onion,
• 3 cloves garlic
• 7 oz. Feta cheese ( cut in cubes)
• 2 tomatoes
• 3 Tbsp olive oil
• ½ C flour
• 4 C milk
• 1 Tbsp butter
• 1 egg
• 2 cinnamon sticks
• salt and pepper
• sprinkle of nutmeg

Brown the ground beef and pork together with the chopped onion and garlic in a big sauce pan, then add the chopped tomatoes, 1/2 glass of water, the cinnamon sticks, salt and pepper and let it cook slowly for approx. 40 minutes. Watch it and stir from time to time. Afterwards let the meat sauce cool slightly and remove the cinnamon sticks. Peel the potatoes and cut on the long side into quarter-inch thick slices. Fry in a frying pan until nearly soft. Cut the eggplants into quarter-inch thick slices, fry them in a large frying pan in olive oil. Preheat the oven (350°F). Prepare an oven dish (approx. 15x8 in., 4 in. high). Grease with a bit of olive oil, place the potato slices at the bottom, season with salt and pepper. Add one layer of eggplant slices, season with salt and pepper. Pour the meat sauce on top, smooth the surface. Place another eggplant layer on top, season with salt and pepper. Pour the milk into a medium size sauce pan. Add the flour, mix and then start cooking the mix stirring continuously. Once it starts cooking wait for approx. 1 minute before removing sauce pan from the stove. Add the butter, salt and a bit of pepper, and a sprinkle of nutmeg. Let it cool slightly, then add the feta cheese and finally the egg, stirring well. Pour the sauce into the mousaka dish, smooth the surface. Place the dish in the middle of the oven, cook for approx. 45 minutes until slightly brown on the surface. Let it rest for about 15-20 minutes before serving it.

MOSTRA

• Slices of dry country bread
• Soft cheese
• Sliced tomatoes
• Oregano
• Olive oil
• Garlic
• Salt and pepper

Lightly toast country bread and rub with fresh garlic. Spread cheese and top nicely with fanned sliced tomatoes. Finish by drizzling with olive oil, oregano, salt and pepper.

CHICKEN BREAST STUFFED WITH BASIL OR SPINACH PESTO

• 2 boneless chicken breasts
• 1/4 C white wine
• 2 large handfuls of large leaf basil (ABOUT 15 LEAVES) or same amount spinach
• 1 or 2 cloves garlic
• 1/2 tsp sea salt
• 3 – 4 Tbsp pine nuts
• 1/4 C olive oil
• 1/4 C grated parmesan cheese

1. FLATTEN AND POUND THE CHICKEN BREAST UNTIL YOU THINK THERE IS A POSSIBILITY YOU COULD WRAP THE MEAT JELLY ROLL TYPE. COVER AND ALLOW TO REST FROM THE POUNDING …WHILE YOU MAKE THE PESTO.

2. PLACE IN A FOOD PROCCESSOR: THE BASIL LEAVES, PINE NUTS, GARLIC, SALT, OLIVE OIL, PARMESAN CHEESE AND YOUR LOVE. PROCCESS UNTIL IT BECOMES A GREEN PASTE.

3. PLACE THE PESTO ALL OVER THE BREASTS AND, HAVING READY SOME KITCHEN TWINE, ROLL AND TIE THE MEAT IN ABOUT FOUR PLACES.

4. IN AN OVENPROOF SAUTE PAN PLACE 3-4 TBS OLIVE OIL AND WHEN HOT SAUTE THE CHICKEN BREASTS ON ALL SIDES UNTIL LIGHT GOLDEN COLOR. THIS PROCEDURE MIGHT TAKE UP TO 10-15 MINUTES. POUR THE WHITE WINE AND REMOVE PAN FROM TOP OF THE STOVE AND PLACE IN THE MIDDLE OF A PREHEATED 380 F OVEN.

BAKE FOR ABOUT ½ HOUR, AT THE MOST, AND UNTIL IT HAS DEVELOPED AN APPETIZING MOUTH WATERING COLOR.

REMOVE FROM PAN AND PLACE IN A BASIL DECORATED PLATTER SPRINKLED WITH MORE TOASTED PINE NUTS AND PIECES OF FRESH GOAT CHEESE AROUND. WHEN READY TO EAT POUR THE PAN JUICES WHICH YOU HAVE COOKED ON THE TOP OF THE STOVE UNTIL SLIGHTLY THICK. FOR PEOPLE WHO ARE WATCHING THEIR EATING VERY MUCH A HEALTHY GREEK SALAD WOULD BE THE BEST COMPANY TO THE ABOVE RECIPE….MAYBE WITH A SMALL PIECE OF SOURDOUGH BREAD TO HELP MOP THE JUICES.

GRILLED VEGETABLES

• 3 large eggplants, cut into ½ inch slices
• 5 zucchini, cut into ½ inch slices lengthwise
• 5-6 red and yellow peppers, cut into thick strips
• 10 stalks asparagus
• 1 large sweet red onion, cut into ½ inch slices
• 1/2 tsp. sea salt
• 1/4 C olive oil for brushing
• 4 TBS balsamic vinegar
• 1/8 C each of parsley & basil, chopped finely
• 1/4 C goat cheese, optional
• Sourdough bread, sliced

Mix olive oil and salt together, brush vegetables on both sides with oil mixture. Place on a medium/high grill and let cook about 5-6 minutes on each side. Transfer to a large platter and arrange allowing room in the middle for some crusty sourdough bread slices.

Sprinkle with balsamic vinegar, garnish with parsley, basil and goat cheese.

LAMB CHOPS WITH EGGPLANT AND ZUCHINNI

• 2 POUNDS LAMB CHOPS
• 1 LARGE EGGPLANT CUT IN 2 INCH CUBES
• 4 ZUCCHINI, CUT IN TWO INCH SLICES
• 5 SMALL FIRM FIGS, HALVED, IF IN SEASON (IF NOT IN SEASON USE DRIED FIGS AND REHYDRATE THEM IN WARMED RED WINE FOR A COUPLE OF HOURS)
• ¼ C OLIVE OIL
• ¼ C WHITE WINE
• 2 CLOVES GARLIC, MINCED
• ½ C BLACK SLICED KALAMATA OLIVES

RUB THE LAMB CHOPS WITH SEA SALT AND PEPPER. IN A LARGE SAUTE PAN HEAT 6 TBS OF OLIVE OIL. WHEN THE OIL IS HOT, SAUTE THE CHOPS ON BOTH SIDES FOR ABOUT 5 MINUTES EACH UNTIL LIGHTLY GOLDEN. ADD GARLIC FOR ANOTHER TWO MINUTES.

PLACE LAMB CHOPS IN A BAKING PAN AND ALLOW TO STAND. IN SAME SAUTE PAN ADD 4 TBS OLIVE OIL. CONTINUE BY SAUTEING THE EGGPLANTS AND ZUCCHINIS. WHEN BROWNED, REMOVE AND PLACE NEXT TO THE LAMB CHOPS. SAUTE THE FIGS IN THE SAME PAN, OPEN SIDE DOWN, UNTIL SLIGHTLY CARAMELIZED. PLACE NEXT TO THE EGGPLANTS AND ZUCHINNIS.

BAKE IN A 370° F PREHEATED OVEN FOR 30 TO 40 MINUTES. WHEN READY TO SERVE DECORATE WITH OLIVES AND POUR PAN JUICES OVER.

Ribollita Soup

•  10 oz of dried Borlotti beans, soaked overnight
• 5 sage leaves
• 6 Tbsp. of E.V.O.O.
• 2 stalks celery, finely chopped
• 3 whole garlic cloves
• 2 garlic cloves, finely chopped
• 1 onion, finely sliced
• 2 leeks, finely sliced
• 2 medium carrots, diced
• 10 oz. Swiss chard finely sliced
• 1 lb. of kale, finely sliced
• 2 zucchini
• 2 potatoes
• Freshly ground pepper
• 2 Tbsp. tomato paste
• 4 cups beef stock
• 10 basil leaves
• E.V.O.O. to serve.
• 10 oz white country-style white bread cut in ½ in. slices

Drain the beans and put them in a saucepan covered with cold water, add sage leaves and two garlic cloves, 1 tbs. of E.V.O.O.  Bring to boil and then, gently simmer for about 1 hour, remove the foam that comes up and add salt when they are almost cooked. Discard the sage and purée half of the beans.

Meanwhile, in a stockpot, heat the oil.  Add the onion, garlic, celery, leeks, and carrots and sauté until they are clear.  Add the rest of the vegetables and season with salt, pepper and the tomato paste.  Stew for about 10 minutes, then add the stock, add the pureed beans and basil, and add hot water, if necessary.  Simmer for about 1 ¼ hours.

Toast the bread slices and rub them with garlic.  Place the bread in a heavy-bottomed large pan and pour ladles of soup together with the remaining whole beans.  Drizzle with extra virgin olive oil and simmer, covered, on a low fire for about 15minutes.  Serve with a generous drizzle of extra virgin olive oil in a large soup bowl.

Veal Scaloppini Florentine and Sauteed Zucchini

• 4 veal scaloppini of about 5 oz each
• Canned plum tomatoes, 11 oz
• 1 large shallot, finely chopped
• 1 stalk of celery, finely chopped
• 1 carrot, finely chopped
• 1 glass of red wine
• 4 Tbsp of extra virgin olive oil
• 4 basil leaves
• 1 sprig of thyme
• 2 Tbsp of flour
• Salt and white pepper
• Vegetable broth

Sauté the finely chopped celery, carrots and shallot with the oil; when the vegetables are turning transparent.  Dust the veal with flour, add the meat and sauté over a high heat, turning often.

Add the wine, allow this to evaporate completely and add the tomatoes and the basil.  Season with salt and pepper and cover.  Continue to cook over a low heat for about 1/2 hour, adding a little of vegetable broth to obtain a sauce.  Serve and garnish with a sprig of thyme.

Sautéed Zucchini

• 6 medium zucchini
• 2 garlic cloves, finely chopped
• 3 Tbsp of chopped Italian parsley
• 5 Tbsp of extra virgin olive oil
• Salt and white pepper
• 1 sprig of Basil
• 2 Tbsp of Chianti extra virgin olive oil

 Cut the Zucchini lengthwise and then crosswise in ¼-in. pieces.  Heat the oil in a non-stick pan and cook the zucchini over a high heat until they are turning lightly golden, yet crispy in texture. Add the chopped parsley. Season with salt and fresh ground pepper. Serve with a sprig of basil on top and a drizzle of extra virgin olive oil from Chianti.

Italian Ricotta Cheese Cake

• 1 lb, 2 oz of fresh ricotta cheese
• 3 eggs
• 6 drops of vanilla
• 6 oz of wild strawberries (if desired)
• Pinch of baking powder
• Zest of ½ lemon (for crust)
• Zest of 1/2 lemon and 1/2 orange (for filling)
• 1 teaspoon of starch
• 8 oz granulated sugar
• 4 oz regular flour
• 1 oz corn starch
• 1 oz rice flour
• 3 oz softened butter
• 2 tablespoons of Cointreau or Grand Marnier
• 1 glass of whole milk

Procedure:

Make the pie crust by blending the soft butter and 2 ½ oz of sugar. Stir in one egg, and then mix the flours, 1 oz. cornstarch, a pinch of baking powder, and lemon zest. Don’t knead the dough too long. Set in the fridge to rest for at least half an hour.  Roll out to thin sheet.

Prepare the filling:  Cream the ricotta with 5 oz of sugar, add the remaining eggs and mix well.  Add the vanilla, the zest of lemon and orange, the Cointreau, the milk and 1 tsp. starch.

Cover a spring mould with a very thin sheet of dough, pour in the ricotta filling and bake at 350 F° for about 25 minutes until firm in the centre.

The dessert will be better to taste after one day in the fridge.

Flaky Turkish Borek

• 3 sheets phyllo pastry
• 2-3 Tbsp extra virgin olive oil
• 250 ml milk
• 2 eggs
• 200 grams feta cheese, crumbled
• 100 grams parsley
• 1 pinch salt

Preheat oven to 175 degrees C or 350 degrees F. 

Cheese filling:  Put the cheese, salt, and parsley in a bowl, mix with a fork to form a smooth paste.

In a bowl, mix the eggs, olive oil and milk with a whisk.  This liquid mix will go between every layer of the pastry.  The cheese filling will go in the middle only.

Grease  a casserole dish.  Place one sheet of the pastry in the bottom and over the sides of the dish.  Spread 2-3 Tbsp of the liquid mix on top.  Take another sheet of pastry and tear it in ribbons and place over the first sheet.  Then, spread all of the cheese filling onto the stack.  Fold the sides of the bottom layer over.  Make sure you pour the remaining mix on top to prevent burning in the over.  Bake until golden brown.

Cream Stuffed Apricots

• 450 grams dried apricots
• 450 grams sugar
• 750 ml water
• 1 tsp lemon juice
• 450 grams marscapone or heavy whipped cream
• 150 grams finely chopped pistachio nuts

Soak apricots in cold water over night and drain.  Heat sugar and water together over medium heat for 10 minutes, then add apricots.  Cook until aprocots are tender and a syrup forms.  Add lemon juice, cook 1 minute more, and remove from heat.  With a slotted spoon, transfer apricots to a plate to cool.  With a spoon, open the apricots halfway and fill the inside with a small dollop of marscapone. Do not overstuff or the apricots will leak!  Arrange the apricots, slit side up, on a platter and pour as much syrup as they will absorb over them.  Garnish with the pistachio nuts.

Lamb Tagine with Onions and Raisins

• 4 tbsp vegetable oil
• 1.2 kg shoulder of lamb, cut into large chunks
• 2 large onions, finely chopped or grated 
• 30 g parsley, tied into a bouquet
• 1 tsp ground cinnamon + 2 cinnamon sticks 
• 4 tbsp honey
• 1 tsp ground ginger 
• 300g raisins or sultanas, rinsed in cold water
• 1 tsp ground black pepper 
• Salt
• 1 pinch saffron threads (about 15) 

1. In a large casserole, heat the oil with the onions, spices, a teaspoon of salt and 1 litre of water.
2. Add the lamb and bring to a boil.
3. Stir and add the bouquet of parsley.  Leave to cook for 20-25 minutes, stirring regularly.
4. Remove the lamb from the casserole (it should not be thoroughly cooked yet) and leave to one side.
5. Add the honey and raisins / sultanas to the casserole and simmer of low heat for 15 minutes until the sauce has reduced.
6. Return the lamb to the pot and leave to cook (still over low heat) until tender and falling off the bone, approximately 20-30 minutes.
7. To serve, place the lamb in a large platter or tagine and coat with the sauce, onions, and raisins.  The sauce should not be very liquid or extremely thick, rather like the consistency of single cream.

Roasted Carrot Salad With Feta and Mint

• 750g carrots, peeled and chopped into 1cm rounds
• 6 tbsp olive oil
• 2 tsp ground cumin seeds
• 100g feta cheese, crumbled
• 1 tbsp chopped fresh mint

1. Place the carrots and olive oil in a roasting dish and stir to coat the carrots evenly.  Cover with foil and place in a pre-heated oven at 200°C.
2. After 30 minutes, check on the carrots.  The cooking time will vary depending on the size of the carrots.  They should be cooked, with possibly a little browning around the edges of the pan.  If they are still very firm, return to the oven.
3. When the carrots are cooked and have cooled down, mash them with a potato masher or chop in a food processor until very fine – don’t forget to add the olive oil that they cooked in!  Place in a large mixing bowl.
4. Add the ground cumin seeds and season the mashed carrots with salt and pepper.
5. Spread the carrot salad over a serving plate and sprinkle the feta and mint over the top.  Serve with toasted flat breads.

Muhallabiya

• 1 ltr whole milk
• 6 tbsp sugar
• 4-8 tbsp corn flour/corn starch
• Generous pinch ground cardamom or 5-7 pods roughly ground
• Splash of rose water

1. Infuse 800mls of the milk with the sugar and cardamom over medium heat until the sugar is melted.
2. Mix the remaining milk with the cornflour to form a smooth paste.
3. Add the paste into the warm milk in a steady stream, stirring constantly. Continuing stirring until the milk comes to a boil and thickens.
4. Remove the saucepan from the heat and add the rosewater.  Stir to mix for one minute.
5. Pour into serving dishes and chill for at least two hours.