Mixed vegetable quiche

Serves: 6-8 as starter, 4 as main course

Ingredients
- 1 puff pastry roll
- 2 eggs
- 100g double cream
- 50g gouda (or similar) cheese
- 1-2 tomatoes
- 2-3 portobello mushrooms
- ½ bell pepper
- 1
zucchini

Directions
Chop all the vegetables into small pieces or thin slices. In a bowl mix the chopped vegatable, cream, eggs and cheese cut into small cubes. Pour the mixture into the puff pastry rolled out in a baking tin and bake for 40 minutes at 180C.

Lemon drizzle muffins

Servings: 4 muffins

Ingredients:
- 50g butter
- 55g sugar
- 1 egg
- 60g flour
- 1 lemon

Directions:
Soften the butter and mix it with the sugar and egg. Beat well then add the flour and the zest of 1 lemon. Pour the mix into muffin liners in a muffin baking tin. Bake for about 30 minutes at 140C. In the mean time squeeze the juice of ½ a lemon.
While still hot, poke holes in the muffins with a form and pour the lemon juice on top to make the muffins moist. Cool and serve

Mozzarella, peach and ham salad

Credit: chef Algisi

Serves 2

Ingredients
- 2 peaches
- 200g mozzarella
- 4 slices parma ham
- olive oil
- optional: avocado

Directions
Cut the peaches into chunks and bake in the oven for 30 minutes or until soft. Roughly chop the mozzarella and add it on top of the warm peaches. Add the ham slices on top, drizzle with olive oil and serve.

Meatballs

Serves 4

Ingredients
- ¼ onion, finely chopped
- 1 garlic clove
- oil
- 4 pork sausages
- 250g mince lamb
- 1 egg
- 3 spoonfuls bread crumbs
- 50g parmesan, grated
- salt
- pepper
- oregano
- ½ cup flour

Directions
Lightly fry the onion and garlic in (vegetable) oil in a skillet. In a bowl mix the sausages (after removing them form the skin), mince, fried onion and garlic, egg, bread crumbs, parmesan, salt, pepper and oregano.
Pour ½ cup of flour on a plate. Using your hands, shape balls from the mix and coat them in flour.
Cook in the meat balls in the skillet for about 20 minutes, depending on the size of the meatballs, turning them around to make sure they are evenly cooked. 

Zucchini and taleggio cheese quiche

Serves 4-6

Ingredients
- 1 roll puff pastry
- ¼ onion, finely chopped
- 2-3 zucchini, sliced
- 100g taleggio cheese
- 70g parmesan cheese, grated
- 3 eggs
- 150ml double cream
- olive oil
- salt
- pepper
- ground nutmeg

Directions

Lightly fry the onion in olive oil in a skillet. Add the zucchini and cook for about 10 minutes till the zucchini are cooked but still crisp. Add salt and pepper to taste. Set to a side.
In a bowl mix the eggs, parmesan cheese, double cream and nutmeg. Add the taleggio cheese cut into small cubes and the zucchini.
Unroll the puff pastry into a baking tray and pour the mix inside. Bake at 180C for 30-40 minutes until brown.

Lemon posset

Serves 2

Ingredients
- 150ml double cream
- 40g sugar
- juice of 1 ½ lemons
- strawberries (or other fruit) for decoration

Directions
In a saucepan over medium heat stir the double cream and sugar, and bring to the boil. Cook for a couple of minutes and add the lemon juice. Pour into clear glasses or bowl and refrigerate for at least 5 hours.
Decorate the top with strawberries and serve.

Prawns and Scallops in tomato sauce

Serves 2

Ingredients
- 200g prawns
- 200g scallops
- 4 spoonfuls flour, seasoned with salt and pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove, finely chopped
- ½ onion
- 1 tsp chili flakes
- 1 cup white wine
- 1 cup fish stock
- 100g passata
- 5-6 cherry tomatoes, halved
- ½ tsp saffron threads
- 5 leaves fresh basil
- zest of ½ a lemon
- bread

Directions
Lightly coat the scallops in the flour seasoned with salt and pepper. In a skillet heat the olive oil and butter, then brown the scallops and remove them from the pan.
Lightly fry the onion, garlic and chili flakes in the skillet. Add wine, fish stock, passata, cherry tomatoes and saffron. When it starts boiling, add the prawns. Once the prawns are cooked, return the scallops to the pan and cook for a couple of minutes.
Serve topped with basil and lemon zest and accompanied by bread.