♥︎Egg clouds with pancetta, thyme & oregano

For ➍

80 g pancetta*

4 eggs

2 sprigs of thyme

1 ts oregano

2 tbs olive oil

pepper & salt

Preheat the oven to 170°C. Separate the egg whites from the egg yolks. Beat the egg whites until foamy with the thyme, oregano, salt and pepper. Cover an oven tray with baking paper and spoon 4 mounds of meringue onto it. Make a well in each meringue and carefully pour in the egg yolks. Sprinkle with the finely chopped pancetta and place in the oven for 8 m.

Drizzle the eggs with a dash of olive oil and serve. Finish with arugula or another fresh herb if desired.

*Replace the pancetta with smoked turkey bacon or smoked salmon for a heart-friendly version or with spicy chorizo for an extra spicy version.

Pomodoro torte di Amalfi (tomato & olive tarts)

For ➍

dough:

120 g Italian '00' flour, plus extra for dusting

55 g polenta/cornmeal

70 g ricotta

70 g cold unsalted butter*

large egg (yolk only)

topping:

250 g plum tomatoes

10 cherry tomatoes, quartered

fresh thyme leaves, chopped

1 tbs fresh oregano, chopped

125 g goat cheese**

handful of olives, pitted olive oil,

to sprinkle basil leaves, for garnish

sea salt &freshly ground black pepper

For the dough, place all ingredients in a food processor and mix until smooth. Place the dough on a floured work surface and shape into a large ball. Divide this into separate pieces (1 per person) that you flatten a bit. Wrap and let rest in the refrigerator for 30 minutes.

Meanwhile, pour the can of tomatoes into a sieve and collect the juice for a drink. Chop the tomatoes.

Preheat the oven to 180°C.

When the dough is chilled, roll it out into 3mm thick circles on a floured work surface (the dough should be a little rustic around the edges). Top each circle with some drained tomatoes, chopped cherry tomatoes and season to taste. Add the thyme and oregano and crumble some goat cheese over it. Decorate with olives and drizzle with a little olive oil.

Bake for 20 m in the preheated oven, garnish with basil.

*Use same amount olive oil instead.

**Use melting light cheese instead.

Moussaka

For ➍ 

600 g potato, sliced 

2 large eggplants, in thin slices of 3 mm. 

2 tbs flour or cornflour oil (for frying) 

handful of fresh parsley (for garnish) 

300 g minced beef or vegetarian minced meat 

1 onion pinch of oregano 

2 cloves of garlic 

1 ts cinnamon 

2 tbs tomato paste 

40 cl tomato cubes 

béchamel:*

30 cl of milk 

30 g butter 

30 g flour 

1 bay leaf 

50 g grated cheese 

pinch of nutmeg 

1 egg 

Heat a grill pan. Brush the eggplants with a little oil and sprinkle with a little salt and pepper. Grill them nicely brown and then sprinkle with a little flour. 

Finely chop the onion and garlic and fry in a (wok) pan for a few m. Add the minced meat and fry it.  Add the oregano, cinnamon, salt and pepper and the tomato cubes and puree. Let this simmer for 20 m. Taste to see if the sauce is well seasoned. 

Preheat the oven to 180°C. 

Heat the butter in a saucepan for the béchamel sauce. Add the flour and fry the roux for 5 m. Then add the milk little by little and keep stirring with a whisk until there are no lumps left. Add the bay leaf and let it simmer for a few m. Melt about 25 g of cheese in the sauce and season with salt, pepper and nutmeg. Let the sauce cool down a few m, remove the bay leaf and then also beat the egg into the sauce. 

Grease the baking dish with a little oil. Spread about half of the grilled eggplant over the bottom of the baking dish. Divide the potato slices over this. Cover with the layer of minced meat mixture. Divide the rest of the aubergines over this. Pour the béchamel sauce over this. Sprinkle with the rest of the cheese. 

Place the moussaka in the oven for about 45 m. 

Let cool a few m, garnish with parsley and divide the moussaka into pieces. 

*Replace the béchamel sauce with 20 cl Greek yogurt mixed with 2 eggs to make a gluten-free moussaka.

Eggplant with feta, mint rice & tomato sauce

For ➍ 

3 garlic cloves

5 tbs mild olive oil

10 cl balsamico

4 eggplants

1 tbs dried oregano

300 g three-color rice or nut rice

1 shallot

400 g polpa with basilic

½ tbs brown sugar

16 caper apples

200 g feta 43+ or vegan alternative

40 g fresh mint

Preheat the oven to 200°C. Squeeze ⅔ of the garlic into a small bowl and mix with ⅘ of the oil and balsamic vinegar. Halve the eggplants lengthwise, leaving the stem on. Cut the eggplants on the cut side crosswise every centimeter and place them cut side up on a baking tray lined with baking paper. Drizzle with half of the balsamic mixture and sprinkle with the oregano. Season with pepper and possibly salt. Bake for 35 m until soft and cooked through.

Meanwhile, cook the rice according to package directions.

Chop the shallot and finely chop the rest of the garlic. Heat the rest of the oil in a small pan and fry the shallot and garlic for 2 m over medium heat. Add the finely chopped canned tomatoes, season with pepper and the brown sugar. Bring to a simmer over low heat for 15-20 m.

Cut the capers in half. Crumble the feta. Remove the leaves from the mint sprigs and roughly chop. Set aside 1 tbs mint (per 4 people) and mix the rest of the mint with the rice. Remove the eggplant from the oven. Sprinkle with the rest of the balsamic mixture and the caper apple halves. 

Serve with the mint rice and the tomato sauce and garnish with the feta, the reserved mint and some pepper.

White fish with caramelized citrus butter & capers

For ➋

2 firm slices of white fish fillet, preferably with skin (choose a firm type, such as halibut)

75 g butter + 1 cube for frying fish

2 tbs capers

1 organic lemon

12 sprigs of fresh oregano

freshly ground black pepper & salt

Preheat the oven to 90 ° C. First fry the fish in a pan that can also be put in the oven. Melt a knob of butter in it over medium to high heat and let it heat up well. Season the fish on both sides with salt and pepper. Bake about 4 m on one side, until you have something of a crust. Make sure that the butter does not burn. Lower the heat if necessary.

Turn the fish over and place about 10 m in the oven. (So ​​you do not cook both, but only on one side.) The fillet should be cooked but still juicy, depending on the size this can take a few minutes longer.*

In a second pan, melt the butter over medium heat. Wait until the butter starts to fizz, stir gently with a wooden spoon and keep stirring occasionally until the butter starts to turn golden brown after 5-10 m and smells like nuts.

In the meantime, cut half of the lemon into fine half slices and remove the seeds. Add to the butter together with the capers and fry for 5 m until the lemon starts to brown very slightly.

Season with a pinch of salt and pepper and mix in the oregano (keep 2 sprigs separate for the finish). Place the fish on plates and spoon over the sauce. Finish with the oregano sprigs and an extra turn of the pepper mill. Add the rest of the lemon in wedges. 

Serve with mashed spinach puree.

*Or bake the fish carefully in a pan.

Caprese skillet eggs

For ➍
2 tbs olive oil
60 g (½ cup) chopped onion
3 medium tomatoes, chopped
½ ts salt
½ ts pepper
4 large eggs
120 g (½ cup) shredded fresh mozzarella cheese
5 (¼ cup) mixed chopped fresh basil, oregano & chives*
toasted sliced pane Pugliese or ciabatta

Heat oil in a medium frying pan over medium heat. Add onion and cook until translucent, about 3 m. Add tomatoes, salt, and pepper. Simmer, stirring occasionally, until tomatoes have softened and released their juices, about 5 m.
Use a spoon to make 4 wells in the tomato mixture and crack an egg into each one. Cover pan and cook until whites are firm and yolks are just starting to set, about 2 m.**
Sprinkle with cheese and cover again to melt cheese slightly, about 1 m. Add some freshly baked bacon or ham if wanted.
Sprinkle with herbs and serve with toast.

*Use a mix of basilicum pesto (and fresh basilicum) instead.
**Use poached eggs instead.

A zen risotto

For ➍*
225 g butter
1 clove garlic, chopped
225 g fresh shallots, chopped
50 g fresh oregano, chopped
8 bay leaves
450 g shiitake, torn**
1 kg Arborio rice***
50 cl dry white wine
1 l warm chicken stock (not boiling)****
20 cl olive oil
50 g parsley
100 g grated Parmigiano cheese

Melt the butter. Add shallots (with oregano, bay leaves) and stir 5 m until translucent.
Add shiitake and cook for 5 m.
Add rice and stir to coat. Add wine and simmer until most of the wine is absorbed.
Stir in stock in small portions until rice is ready (20 m). It might not be necessary to use all stock***.
Put on serving plates, with a few spots of olive oil, add parsley. Add Parmigiano.

*As a main dish. Half the quantities as an entrée or side-dish.
**When using dried shiitaken let them simmer in boiling water for 40 m. Use the liquid as apart of the stock.
***Or any slow cooking risotto rice. Not suitable for sushi rice if creamy aspect is wanted.
****Use a vegetable stock to make this a veggie dish. Probably you'll need only 70 cl. Save excess fluid to make another dish.

Read the tip on making a quick risotto.

Salade niçoise with maatjes

For ➍ 

4 maatjes (marinated herring fillets)
4 eggs
200 g extra fine princess green beans
250 g cherry tomatoes (or sun-dried tomatoes)
1 yellow pepper
1 red pepper
1 bunch scallions
600 g new potatoes
100 g black olives
1 tbs fine sugar*
4 tbp olive oil
4 sprigs fresh thyme
pistou with 4 sprigs of basil**
salt and pepper
dressing:
250 g natural yogurt
2 tbs old-fashioned mustard
5 tbs olive oil
⅓ bunch flat parsley**
pepper & salt
4 sprigs oregano

Preheat the oven to 200°C. Clean the spring onions and cut the baby potatoes into 2. Peel the peppers and cut them into strips.
Cover the oven plate with baking paper and arrange the potatoes on top, with the cutting edge down. Prick holes in the cherry tomatoes with a knife and add them, together with the spring onions, the olives and the bell peppers. Drizzle with olive oil, season with salt and pepper, dust with sugar and sprinkle with thyme and oregano. Bake for 25 m and allow to cool.
Remove the tops of the beans and boil them for 5 m in salted boiling water. Scare them in ice cold water.
Dip the eggs in boiling water. Depending on their size, drain them after 7 to 8 m of cooking time and let them scare in cold water.
Make the dressing: mix the finely chopped parsley** with the other ingredients.
Peel the eggs and cut into 2. Arrange the grilled vegetables and beans on the plates or in a large bowl. Add the eggs, the maatjes and the basil.
Sprinkle with a little dressing and serve.

*Optional.
**Or mix the parsley and the yogurt with the hand blender, instead of chopping finely.

Lemon herb salmon & zucchini

For ➍
4 zucchini, chopped
2 tbs olive oil
salt & freshly ground black pepper
2 tbs brown sugar, packed
2 tbs freshly squeezed lemon juice
1 tbs Dijon mustard
2 cloves garlic, minced
½ ts dried dill
½ ts dried oregano
¼ ts dried thyme
¼ ts teaspoon dried rosemary
4 salmon fillets
2 tbs chopped fresh parsley leaves

Preheat oven to 200°C. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.
Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.
Place into oven and cook until the fish flakes easily with a fork, about 16-18 m.
Serve immediately, garnished with parsley, if desired.

Mediterranean chicken skillet

For ➍
2 tbs olive oil
4 bone-in, skin-on chicken thighs
1¼ ts salt
1 ts black pepper
1 large red onion, cut into 1.5 cm slices
800 g cherry tomatoes
800 g fresh green beans, trimmed*
1 tbs finely chopped garlic
1 tbs drained & rinsed capers
1½ ts chopped fresh oregano, plus more for garnish
10 cl dry white wine

Preheat oven to 230°C. Heat 1 tbs of the oil in a large cast-iron skillet over medium-high. Sprinkle chicken on all sides with ¾ ts of the salt and ½ ts of the pepper. Place chicken in skillet, skin side down; cook, undisturbed, until brown and crispy, about 8 m. Flip, and continue to cook until browned on other side, about 4 m. Transfer chicken to a plate. (Chicken will not be cooked through.)
Place onion slices in skillet in a single layer over medium-high; cook, undisturbed, until slightly charred, 4 to 6 m. Flip, and cook until charred on other side, about 2 m. Transfer to plate with chicken.
Add tomatoes and remaining 1 tbs oil to skillet; cook, undisturbed, until blistered, about 4 m. Add green beans, garlic, capers, and oregano; cook until fragrant, about 1 m. Sprinkle with remaining ½ ts each salt and pepper. Stir in white wine. Place charred onions on top of tomato mixture; nestle chicken into tomato mixture.
Bake in preheated oven 12 to 15 m (probably more*).
Garnish with oregano before serving.

*It might be useful to pre-cook the green beans in water for 5 m.
**Or cook in skillet on stove-top for about 30-45 m.

Halloumi saganaki

For ➍-➑
2-3 tbs olive oil
225 g block halloumi or kefalotiri cheese
1 small free-range egg, beaten
3 tbs fine semolina
2 tbs clear honey
1 ts black sesame seeds
1 ts dried oregano
freshly ground black pepper

Heat the olive oil in a non-stick frying pan.
Cut the halloumi horizontally through the middle. Dip the halloumi slices in the beaten egg then roll in the semolina. Fry on a medium heat for a couple of m on each side until golden-brown.
In a separate small pan, warm the honey. Serve the halloumi cut into squares, drizzled with warm honey and sprinkled with sesame seeds, oregano and black pepper.
Serve as a special mezze.

Greek lemon foil roasted potatoes

For ➍
500 g potatoes, scrubbed or peeled and cut into 2.5 cm cubes
2 tbs olive oil*
1 lemon, zest & juice
3 cloves garlic, chopped**
2 ts oregano
salt & pepper to taste

Toss the potatoes in the mixture of the oil, lemon, garlic, oregano, salt and pepper and wrap in foil.
Roast over a medium-high 200°C, grill or oven until tender, about 20-30 m.
Serve with roasted lamb.

*Replace the olive oil with lard, bacon geese or other meat drippings.
**Add lemon wedges to the package.

Roast chicken with dates, olives & capers

For ➍
8 chicken legs, drumstick & thigh attached, skin on (2 kg net)
5 garlic cloves, crushed
15 g fresh oregano, torn, plus extra for garnish
3 tbs red wine vinegar
3 tbs olive oil
100 g green olives, pitted
60 g capers, plus 2 tbs of their juices
70 g Medjoul dates, pitted & quartered lengthways
2 bay leaves
12 cl dry white wine
1 tbs date syrup or treacle
salt & black pepper

Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ teaspoon of salt and a good grind of black pepper. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.
Preheat the oven to 180°C.
Spread out the chicken legs on a large baking tray, along with all the marinade ingredients. Whisk together the wine and molasses and pour over the meat. Place in the oven and cook for 50 m (or up to 70 m, depending on the meat pieces' size), basting 2 or 3 times, until the meat is golden brown on top and cooked through.
Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve.

This Ottolenghi favourite was inspired by the 1980's recipe for Chicken Marbella, a popular dish on Jewish pass over meals. Created in NYC, it blended influences from North Africa and Spain, as well as the mixing of poultry and fruit from Persia and the Middle East.

Frizzone (Italian vegetable stew)

For ➍-➏
3 tbs olive oil
1 large onion, peeled & chopped
2 celery stalks, chopped
1 large eggplant, chopped
2 medium zucchini, chopped
2 medium carrots, trimmed & chopped
2 garlic cloves, peeled & minced
1 500 g can cherry tomatoes
2 tbs tomato paste
1 ts dried oregano
20 cl water
3 tbs fresh basil, chopped
½ cup fresh parsley, chopped
½ cup olives, chopped
¼ cup salted capers, rinsed
salt & pepper
2-3 ts aged balsamico vinegar

Heat the olive oil over medium heat in a large, wide bottom saucepan.
Add the onion, celery, eggplant, zucchini, carrots, and garlic. Cook, stirring often until the vegetables begin to soften, about 8 to 10 m.
Add the tomatoes, tomato paste, oregano, water, basil, and half the parsley, and cook until the stew has thickened, about 20 m.
Stir in the remaining parsley, olives, and capers.
Taste, and season with salt and pepper.
Stir in the balsamico vinegar.
Serve warm, or allow to cool to room temperature.

Seared swordfish steaks with salmoriglio & tomato & pepper salad

For ➍
for the salmoriglio:
6 tbs extra virgin olive oil
3 tbs water
1½ tbs lemon juice
pinch salt
1 garlic clove, very finely chopped
1 tbs chopped fresh oregano
1 tbs chopped fresh celery herb or celery leaves (optional)
1 tbs chopped fresh flatleaf parsley
for the swordfish:
4 x 200 g swordfish steaks (about 2 cm thick)
olive oil
peperoncini or crushed dried chillies
salt & freshly ground black pepper
for the salad dressing:
1½ tbs lemon juice
3 tbs extra virgin olive oil
1 medium-hot red chilli, seeds removed, finely chopped
1 garlic clove, finely chopped
salt & freshly ground black pepper
for the salad:
500 g ripe & juicy tomatoes, skinned, seeds removed, chopped
2 red peppers, roasted, peeled, seeds & stalk removed, cut into strips
1 small red onion, finely chopped
60 g preserved lemon, rinsed, flesh removed & discarded, skin chopped into small pieces
2 tbs chopped fresh coriander

Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes).
For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified.
Add the lemon juice and a pinch of salt, to taste.
Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well.
For the swordfish, brush the swordfish generously with oil and season well with peperoncini or crushed dried chilli and salt and freshly ground black pepper.
Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through.
For the dressing, place the lemon juice and olive oil into a clean bowl and mix well.
Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper.
To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio. Place a large spoonful of the chopped tomatoes next to each portion of swordfish.
Top each pile of tomatoes with a little of the sliced roasted peppers, followed by some red onion and a sprinkle of preserved lemon pieces.
Drizzle the dressing over the tomato salad and sprinkle over the chopped coriander.

Read a similar recipe for Sicilan swordfish and its salmoriglio.
Read tip on grilling and marinating swordfish.

Lumaconi with olives, tomatoes & green herbs

For ➍
500 g lumaconi (or other large pasta shells)
6 cloves garlic
1 red pepper
120 g olives with almond stuffing
3-4 tbs honey
a dash of balsamico
a dash of white wine
4 tomatoes
green herbs (basil, parsley, coriander, oregano)
butter
olive oil
black pepper & coarse salt

Crush the garlic cloves and chop finely.
Remove the seed list from the red pepper and chop finely.
Cut the stuffed olives into pieces. Stew together over low heat in butter and olive oil and simmer for 15 m.
Meanwhile, cook the pasta water. Dip the tomatoes briefly in boiling water and peel them. Add the pasta to salted boiling water. Cut the tomatoes into thick slices, remove the seeds and cut only the meat into cubes.
Put the olive mixture, honey, white wine and balsamico on fire. Quietly reduce until the alcohol has evaporated. Taste the sauce and garnish with black pepper and coarse salt
Chop a hefty amount of green herbs coarsely. Add spices only at the end to the sauce.
Drain the pasta and mix the sauce underneath.
Pour out the pasta in a dish and spread it over the tomatoes. Sprinkle with some coarse salt.

Cajun spice mix

For ➊ jar
2 ts salt
2 ts garlic powder
2½ ts paprika
1 ts ground black pepper
1 ts onion powder
1 ts cayenne pepper
1¼ ts dried oregano
1¼ ts dried thyme
½ ts red pepper flakes (optional)

Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended.
Store in an airtight container.

Agnello alla griglia con asparagi (grilled lamb chops with asparagus)

For ➍
2 cloves garlic, peeled and left whole
2–3 sprigs rosemary*
salt flakes
2 tbs extra virgin olive oil, plus extra for drizzling
2 tbs white wine
16 lamb chops
16 spears asparagus, trimmed if necessary
mint leaves, to garnish
lemon wedges, to serve

Place the garlic and rosemary in a mortar, add a pinch of salt and pound with the pestle until the garlic breaks down into a paste. Add the olive oil and wine and mix well. Set aside.
Bash the chops with a meat mallet. This process will tenderise the meat as well as increase the surface area the marinade can stick to. Massage the lamb chops with the garlic marinade, making sure they are evenly coated. Place the chops in a non-reactive bowl or plastic container, cover with a lid or plastic film and marinate in the fridge for 30 minutes.
Blanch the asparagus in salted boiling water for 1–2 minutes or until tender, but still firm to the touch. Drain, then rinse under cold water to preserve the vivid green colour. Season to taste with salt, then finish with a drizzle of extra olive oil and a scattering of mint leaves.
Heat up a chargrill pan or a coal barbecue. Cook the chops on both sides over very high heat until scorched but still succulent. The cooking time depends on the thickness of the chops and personal taste, but as a guide, for medium, cook on both sides for 2–3 m. Cover the chops with foil and rest for 5 m before serving.
Arrange the chops and asparagus on a large serving platter, squeeze a little lemon juice over the top and serve hot.
Serve with grilled potatoes.

*Oregano will do as well.

Tomato & pomegranate salad with garlic dressing

For ➍
200 g red cherry tomatoes, cut into ½ cm dice
200 g yellow cherry tomatoes, cut into ½ cm dice
200 g tiger (or plum) tomatoes, cut into ½ cm dice
4 medium vine tomatoes, cut into ½ cm dice (500 g net)
1 red pepper, cut into ½ cm dice (120 g net)
1 small red onion, finely diced (120 g net)
2 cloves garlic, crushed
½ ts ground allspice
2 ts white wine vinegar
1½ tbs pomegranate molasses
6 cl olive oil, plus a little extra to drizzle at the end
1 pomegranate, seeds removed (170 g of seeds)
1 tbs picked small oregano leaves, to garnish
salt & black pepper

In a large bowl, mix together the tomatoes, red pepper and onion and set aside.
In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil, and ⅓ ts of salt, until well combined. Pour this over the tomatoes and gently mix.
Arrange the tomatoes and the juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.

More pomegranate salads: pomegranate,endives & feta, warm lamb salad with pomegranate & mint, pomegranate & cucumber salad, pomegranate & quinoa salad, Friuli winter salad, pomegranate fruit salad

Quick lemon chicken

For ➍
2 small chickens, or 600 g chicken meat without skin*
½ ts each, oregano, thyme, basil and rosemary (if fresh, increase to 1 ts each)
flour
2 tbs olive oil
5 tbs fresh lemon juice
5 tbs dry white wine
5 tbs chicken or veal broth
125 g fresh Roma plum tomatoes, skinned, seeded, cut into slivers

Dust the (salted and peppered) chicken pieces in a plastic bag with flour.
Brown the pieces in olive oil.
Melt some butter, add the chicken, herbs, wine, lemon juice and broth.
Cover and simmer for 5 m.
Reduce the liquid in the pan over high heat, adding the Roman tomato slivers just before finishing.
Serve with rice.

Read the traditional version.