Fish recipes

Pan-seared fish with warm caprese salad

15 minutes

Coconut brown rice with red beans and ham

1 hour

Asian recipes

Peanut chicken and noodle salad

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Mediterranean

Grilled mediterranean vegetables on a cheese crust

18 minutes

Marinated feta on golden toasts topped with fresh leaves

5 minutes

Cheese recipes

Warm chilli and garlic baked ricotta with basil-and-peach salad

10 minutes

Cheese recipes

Basic macaroni cheese

20 minutes

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Baked polenta with braised mixed mushroom

45 minutes

Muffin recipes

Pumpkin, cheese and rosemary muffins

20 minutes

Kahlua-drenched tiramisu with mascarpone topped with delicate chocolate shavings

Mushroom recipes

Creamed porcini soup topped with panfried mushroom

30 minutes

Home-made salted rosemary olive oil bread topped with parma ham

20 minutes

Home-made salted rosemary olive oil bread topped with parma ham

By Abigail Donnelly

Serves Makes 1 large loaf

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

1 x 10 g sachet yeast
1 T salt
2 T honey
1½ cups lukewarm water
2 T olive oil, plus extra to grease
500 g cake flour
a few sprigs rosemary
cuttings of young olive branch (optional)
sea salt crystals
80 g Parma ham, for serving

Method

Preheat the oven to 210°C.
In a medium-sized bowl, dissolve the yeast, salt and honey in the lukewarm water. Add the olive oil and ¾ of the flour and mix well.
Dust a work surface with the remaining flour, then turn out the dough onto it and knead until smooth and elastic (add a little more flour if the dough is still too sticky). Place the dough in an oiled mixing bowl and cover with clingfilm.
Set aside to proof in a warm place. When the dough has doubled in volume, gently turn it out onto a well-oiled baking sheet and flatten into a large sheet, about 2 cm thick.
Stud with rosemary and olive sprigs, if using, and sprinkle generously with sea salt crystals.
Allow to proof again in a warm place for a further 15 minutes, then bake for 15 to 20 minutes, or until golden brown and crusty.
Break into chunks and serve with shavings of Parma ham.

Cook’s note: The dough can also be transformed into individual rolls by simply breaking off evenly sized chunks and shaping them into balls.

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Pan-seared fish with warm caprese salad

Coconut brown rice with red beans and ham

Peanut chicken and noodle salad

Grilled mediterranean vegetables on a cheese crust

Marinated feta on golden toasts topped with fresh leaves

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Basic macaroni cheese

Baked polenta with braised mixed mushroom

Pumpkin, cheese and rosemary muffins

Kahlua-drenched tiramisu with mascarpone topped with delicate chocolate shavings

Creamed porcini soup topped with panfried mushroom

Home-made salted rosemary olive oil bread topped with parma ham

Home-made salted rosemary olive oil bread topped with parma ham

Ingredients

Method