Mediterranean eggs

Ingredients
200g potatoes (chopped into small cubes)
2 slices bacon
250g tomato pasta sauce
2 eggs
half an onion
tomotoes and red peppers
basil

1. Boil the potatoes for 10 minutes until soft. Drain

2. Fry the bacon, onion, tomatoes and peppers for 5 minutes then add the potatoes

3. Add the pasta sauce and herbs and stir well.

4. Make a hole in the middle of the mixture and crack 2 eggs into the hole

5. Cover and cook over low heat for 10 minutes until eggs are cooked

Serves 1

Chocolate cheesecake

Ingredients

200g digestive biscuits (crushed into crumbs)

2 tbsp cocoa powder

150g butter

900g soft cheese

4 eggs

200g milk chocolate

200g sugar

1 tsp vanilla essence

1. Preheat oven to 150°C / 300°F / gas 2. Grease a loose bottomed tin and line the bottom with greaseproof paper

2. Melt butter. In a bowl, mix biscuit crumbs and cocoa powder together then add the melted butter. Press into the bottom of the tin

3. Mix the soft cheese, sugar and vanilla essence then add the eggs and mix, one at a time. 

4. Melt the chocolate then add the cheese mixture slowly and mix

5. Put the cheese/chocolate mixture into the tin on top of the base and bake for 40 minutes or until set (should still be a bit soft in the middle)

6. Leave to cool then refridgerate for 12 hours. Decorate as desired

Salad nicoise

Ingredients
50g tuna (drained)
Lettuce
4 small potatoes
2 eggs
15ml olive oil
5ml vinegar
Parsley
Chives

1. boil potatoes for 15 minutes. Boil the eggs

2. Put potatoes, lettuce, tuna, totmatoes, parsley and chives in a bowl

3. Mix olive oil and vinegar together and pour over the ingredients in the bowl. Mix well

4. Peel eggs, cut in half and place on top of the rest of the ingredients

Serves 1

Prawn risotto

Ingredients
75g risotto rice
1 vegetable stock cube
200ml water
1tbsp olive oil
25g butter
60g frozen (cooked and peeled) prawns
1 small onion
parsley
dill
parmesan

1. Put stock cube in water and boil.

2. Heat butter and oil in a pan and fry the onions until soft. Add the rice

3. Pour stock over rice and cook until all liquid is absorbed

4. Add the prawns and cook for 10 minutes, stirring

5. Sprinkle with herbs and parmesan, stir and serve

Serves 1

Chicken caesar salad

Ingredients
1 chicken breast, cut into chunks
6-8 leaves of lettuce, washed
2 slices white bread, torn into chunks
50g cheddar cheese, grated
caeser dressing

1. Fry the chicken, when half done add the bread (put more butter in the pan before adding the bread to stop it from burning)

2. Put the lettuce and cheese into a large bowl, add the chicken and bread when cooked

3. Pour the salad dressing over and mix well. Serve

Serves 1

Cheese scones

Ingredients

500g plain flour

1tbsp baking powder

1tsp mustard powder

pinch of salt

60g butter

100g cheddar cheese (grated)

1 egg

200ml milk

1. Preheat oven to 200°C / 400°F / gas 6

2. Mix flour, baking powder, salt and mustard powder in a bowl

3. Add butter and rub in to make bread crumbs. Add the cheese and stir in

4. Beat the egg and milk together and add to the mixture

5. Stir and knead to make a dough

6. Roll out to about 2 cm thick and cut out circles

7. Place on a greased baking tray and bake for 15-20 minutes 

Cheesy leek and ham bake

Ingredients
1 small leek (cut in half)
4 slices ham
100ml creme fraiche
30g parmesan
breadcrumbs

1. Preheat oven to 200°C / 400°F / gas 6

2. Boil the leeks in a shallow pan for 5 minutes until soft. Remove from water

3. Wrap each leek in 2 slices of ham and place in a small baking tin

4. Mix creme fraiche with 50ml of the water reserved from the leeks, stir in the parmesan and bread crumbs

5. Pour over the leeks in the tin and bake for 15 minutes

Serves 1

Cheese biscuits

Ingredients
100g self raising flour
75g cheese (mature cheddar etc)
50g butter
pinch of salt
1tsp mustard powder
1 egg (beaten)

1. Preheat oven to 180°C / 350°F / gas 4

2. Mix flour, salt and mustard poweder

3. Add butter and mix to make breadcrumbs. Add cheese

4. Add egg and mix to make dough

5. Roll out to about 5mm thick and cut out circles

6. Place on a greased baking tray and bake for 10-15 minutes

Vol-au-vents

1. Preheat oven to 200°C / 400°F / gas 6

2. Roll out a block of puff pastry to about 1cm thick (or use ready rolled pastry)

3. Cut out circles (about 6 cm diameter), then make a smaller circle inside (but dont cut all the way through) and prick holes in the middle circle with a fork

4. Place on a greased baking tray and brush with beaten egg or milk

5. Bake for about 10-15 minutes until the pastry has risen

6. Leave to cool then push the middles down to make a hole. Fill the holes with soft cheese

Bacon spaghetti with pea sauce

Ingredients

300g spaghetti

8 slices of bacon (preferably smoked)

1 vegetable stock cube

2 tbsp olive oil

100g frozen peas

2 tsp dried mint

mozzarella ball (chopped into small cubes)

1. Cook spaghetti and peas in boiling water until cooked

2. Pour 200ml of the boiling water over the stock and mix. Add the peas and crush. Add the mint and oil

3. Drain the rest of the water off the spaghetti and pour the pea sauce over it. Mix

4. Add mozzarella cubes, stir, and serve

Serves 4