Bruschetta

Bruschetta

Bruschetta was originally created in Italy in the 15th century as a way of salvaging bread that was going stale but now it is a very popular starter across the country and found on the menu of most Italian restaurants, if not all. There are many variations for the toppings but I have created a basic recipe below. 

6 plum tomatoes, diced

¼ red onion, finely chopped

1tbsp parsley, chopped

A few sprigs fresh oregano, chopped

Sea salt and black pepper

Olive oil

1 garlic clove, halved

2 ciabattas, halved

For the topping, place the red onion, chopped tomatoes and olive oil into a bowl and mix well. Add the parsley and oregano and season, to taste, with salt and freshly ground black pepper.

Toast the ciabatta under the grill for a few minutes on each side, rub the garlic in, drizzle with a little oil and spoon over the topping. Serve.

Stuffed Pepper

Stuffed Peppers

Serves: 2

2 peppers, 1 red, 1 green
1/2 red onion, finely chopped
Handful coriander, chopped
2 tomatoes, finely chopped
2 garlic cloves, finely chopped
2 artichoke hearts, quartered
sea salt and black pepper
dash of balsamic vinegar
dash of Tabasco
olive oil
Chunk of goats cheese


Put the onion, coriander, tomatoes, garlic, artichokes, seasoning, balsamic vinegar, Tabasco and glug of olive oil in a bowl. Leave to marinate. Heat the oven to 200C.


Halve the peppers length ways and brush with olive oil before stuffing them with the tomato mix and placing them on an oven-proof tray, in the oven for 25 minutes.

Place a slice of goats cheese on each pepper and return to the oven for 5 minutes.


Serve with couscous.

Spicy avocado lime dip: prawns or feta

Spicy avocado and lime dip with prawns

This is a very healthy dish, full of refreshing flavour to kick start your day.

Serves: 2

Juice of 1 lime

2 Avocados

1 red chili, deseeded and finely chopped

Handful coriander, chopped

Glug of olive oil

1/2 red onion, finely chopped

Tabasco sauce - as much as you like

Dash of vegetarian Worcestershire sauce

Sea salt and black pepper

V: Chunk of feta, cubed

F: Handful, prawns

F: Squeeze half the lime over the prawns, season with sea salt, black pepper, a few splashes of Tabasco sauce and leave to marinate.

Remove the flesh from the avocados and mash together with the olive oil, red onion, chili, coriander, vegetarian Worcestershire sauce and Tabasco. 

Divide the mixture into two adding the prawns to one half and feta to the other.

Serve on toast with a soft-boiled egg.