Orange and almond cake
An 8-serving cake made with orange juice and zest, ground almonds, and olive oil.
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Artichoke and pepper scramble
A scramble for 4 made with artichokes, green pepper and eggs.
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Oven-Braised Beef with Carrots
Oven-roasted beef set over carrots and onion, finished with a quick broth and sun-dried tomato sauce.
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Baked sea bass with courgette
Butterflied sea bass baked over courgette, peppers, onion and cherry tomatoes with olive oil and white wine.
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Baked Pasta with Tuna and Ricotta
Short pasta baked with tomato sauce, tuna, ricotta and mozzarella.
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Dry Chicken Rice with Homemade Stock
Dry yet juicy rice with browned chicken, a vegetable sofrito, and homemade chicken stock.
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Stewed Pinto Beans with Aromatic Herbs
Dried pinto beans, cooked and finished in a tomato, onion, garlic and sage sauce.
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Crunchy Chickpea and Tomato Salad
A vegetarian salad for 4 with chickpeas, cherry tomatoes, cucumber, mozzarella, red onion, parsley, and a lemon and olive oil dressing.
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Smooth Leek Soup with Leek
A creamy leek and potato soup, finished with cream and chives.
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Cabbage Salad with Roasted Pepper
Finely sliced cabbage and roasted red pepper salad dressed with oil, vinegar, and salt.
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Roasted Carrot Soup with Fennel
A vegetable soup for 4 in which the carrots are roasted and the fennel is cooked with garlic and stock before blending with orange juice.
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Coconut and Honey Baked Oatmeal
Baked oatmeal with coconut, honey, banana, and seasonal fruit, baked until the surface is golden.
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Lemon and almond cake
An 8-serving cake with ground almonds, lemon and olive oil, baked at 180 °C for 20–25 minutes.
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Asparagus and Pepper Scramble
A vegetarian asparagus and pepper scramble cooked in a frying pan and finished with fully set eggs.
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Oven-Roasted Turkey with Carrot
Oven-roasted turkey round served over finely cut carrot strips.
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Baked Gilthead Bream with Zucchini
Whole baked gilthead bream with zucchini, onion, lemon, extra-virgin olive oil, and salt.
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Baked pasta with artichokes and ricotta
A four-layer lasagna with artichoke cream, ricotta, egg, and béchamel.
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Dry Artichoke Rice with Homemade Stock
Dry rice for four with artichokes, asparagus, and homemade stock made from vegetable trimmings.
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Spiced Red Lentils with Aromatic Herbs
Red lentils cooked with shallot, tomato, anise, and a mixture of fresh herbs.
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Crunchy Zucchini and Tomato Salad
A raw salad of zucchini ribbons, tomato, and olives dressed with olive oil and lemon juice.
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