Eggplant, Prosciutto and Cheese Braid

Eggplants are plentiful at the end of summer and taste wonderful in this braided savory pastry. The best prosciutto and Maasdam or Swiss cheese are layered on homemade shortcrust pastry with the eggplant and baked till golden brown. This savoury braid makes a  perfect and satisfying  lunch served with a mixed green salad. A vegetarian version is also included below with the recipe for making … Continue reading Eggplant, Prosciutto and Cheese Braid

Potato, Cheese and Parsley Omelette

February in Sydney is still hot and humid. This quick and easy omelette and a green garden salad is the perfect lunch. It can also be  served with some Turkish bread oiled and covered with salt flakes and nigella seeds (black cumin seeds) and baked for a few minutes till it is crisp and delicious. Potato, Cheese and Parsley Omelette Ingredients 4 organic free range … Continue reading Potato, Cheese and Parsley Omelette

Frico of Potato and Cheese

This dish is from the Friuli region of Italy and is traditionally made with potatoes and Montasio cheese, a semi-hard creamy regional friulian cheese.  Here in Sydney this cheese is available at good cheese stockists but it can be substituted with Gruyère or even a good mild Cheddar. This Frico makes a great accompaniment to meat dishes or served on its own with a nice … Continue reading Frico of Potato and Cheese