Pasta Provencale

Perfect for a hot, hot day... and for the cold one not bad too ;)


















"Pasta de Provence"

- some olive oil
- 2 zucchini, sliced
- 1 onion
- 2 garlic gloves
- 2 red peppers/strips/
- 1 can chopped tomatoes
- 3 spoons chopped fresh basil
- 200g grated cheese
- 0,5 kg fresh pasta

Heat the oil in a saucepan. Add the onion and garlic, than pepper and zucchini. Fry for 5 min, stirring from time to time.
Add the tomatoes and season well.
In a meanwhile cook pasta.When is ready drain thoroughly and add to the vegetable. Add fresh basil too.
When ready to eat sprinkle

over the cheese.

Bread and butter Pudding

Bread... even an old one we may use in a lot of dishes...


















Bread and butter pudding"

- 50g butter
- 4-6 sliced bread
- 1 bunch spring onions
- 200g grated cheese /cheddar or ementaler/
- 0,5l milk
- 2 eggs
- salt, pepper
- fresh coriander or parsley to garnish

Grease a baking dish with a little of butter. Melt the remaining butter in a small saucepan and fry the spring onions, cut.
Cut the bread into triangles and layer half of them in a baking dish. Top with the spring onions and half the cheese.
Beat milk and eggs together, season well. Layer the remaining triangles of bread in the dish and pour over the milk and eggs mixture, wait 10 min.
Sprinkle the remaining cheese over the bread. Bake for 20-30 min at 190st C.

Chilled Avocado soup

Avocado is a tasty and healthy fruit. We may use it for a very tasty, cold soup.

















"Chilled avocado soup"

- 3 medium size avocados
- a few drops lemon juice
- 100g chopped and peeled cucumber
- 1 small chopped spring onion
- 0,5l chicken stock
- salt, pepper
- yogourt or cream to garnish

Cut the avocados in half, remove the stones and peel. Place in a food processor or blender. Add the lemon juice and process until smooth.
Add the cucumber and most of the spring onions. Process again.
Combine the avocado mixture with a chicken stock. Season well. Place in a refrigerator to chill.
Serve with yogurt or cream on a top.

Spinach and Tofu soup

Usually people are not funs of spinach. But in a soup it tastes completely different...

















"Spinach and tofu soup"

- 1l chicken stock
- 250g tofu cut into cubes
- 300g spinach
- a few drops fish sauce
- black pepper
- spring onion to garnish

Bring to the boil a chicken stock. Add the tofu and simmer for 5 min. Season with black pepper and fish sauce.
Tear spinach leaves into bite-size pieces. Add to the soup. Cook for  another 2 minutes.
Poor the soup into the bowls and sprinkle with chopped spring onion on top to garnish.

Courgette and cheese soup

Do you want something creamy, delicate and elegant? It is a Courgette and cheese soup!


















"Courgette and cheese soup"

- olive oil
- 1 onion
- 3 courgette
- 100g dolcelatte or gorgonzolla or any bluecheese
- dried oregano
- 1l water+stock cub /or salt and pepper/
- 300ml single cream

Cut onion into slices. Wash courgette, trim and slice.

Heat oil in a large saucepan. Add the onion, cook gently. Add the courgette and oregano, a bit salt and pepper for a taste. Cook for 5 min stirring frequently.
 Pour in the stock or water and bring it to boil, lower the heat and cook for about 25-30 min. Stir in the diced cheese until it is melted. Take off from the heat.
Blend the soup, add gently the cream. Serve with fresh oregano for decoration or with a cream on a top.

Leek and thyme soup

My son went for holidays so I can cook what I like to eat. First was leek and thyme soup...

















"Leek and thyme soup"

- 3 medium leeks
- 1/2 kg potatoes
- 100g butter
- fresh thyme leaves
- 300 ml milk
- black pepper
- salt

Wash and cut the leeks into thick slices.
Wash potatoes and cut them rough dice.
Heat the butter in a saucepan. Add leeks, potatoes and cook for 3-5 min. Pour enough cold water to cover the vegetables. Cover and cook for 20-30 min.
Pour in the milk and season well, add thyme leaves and simmer for another 10-15 min. You can blend it in the end.

Flat baguette with green olives and thyme

Magnifique! ;) Especially with pesto or just a butter...


















"Flat baguette with green olives and thyme"

- 1/2kg white flour
- 1 tsp salt
- 1 tsp dried yeast
- 1tsp sugar
- 350 ml warm water
- some olive oil

- 100g green olive from a jar
- finely chopped fresh thyme leaves


Sift the flour into large bowl or into a food processor. Add salt, yeast, sugar and water. Mix very well, leave it for 1 hour in a warm place.
Divide the dough into 4 equal pieces shaping them into batons. Place them on a floured baking tray to rest for 15-20 min.
Brash the batons with a few drops of olive oil and top each one with a few whole pitted olives and sprinkle thyme. Wait another 30 min.
Put the baking tray in the middle of the oven and bake for 15-20 min.