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pepers and tomatos...
grilled and pilled pepers with gealic and olive oil
grilled and pilled tomatos and pepers,smashed with olive oil and feta cheese...
pepers filled with young goat cheese...
tomato with feta cheese and olive oil....
grilled pepers fried with eggs...
pepers and tomatos with eggs....
Lots of Yogurt....

have you got anything without peppers?



http://www.youtube.com/watch?v=anwy2MPT5RE

This is one of my favourites warm or cold.......

Asparagus and chive tart (Gordon Ramsay. Serves8)

This asparagus tart serves as a tasty prepare-ahead lunch, and although you can enjoy it at room temperature, it is best eaten warm.

300g shortcrust pastry

?500g asparagus, peeled, trimmed and halved if long

?Sea salt and freshly ground black pepper

2 large free-range eggs

2 large free-range egg yolks

300ml crème fraîche

75g grated parmesan ?or gruyère

1 Roll out the pastry on a ?lightly floured surface to about the thickness of a £1 coin and use it to line a 23-24cm ?wide, 3-4cm deep tart tin with?a removable base. Trim off any excess pastry level to the top ?of the tin. Chill the pastry for ?at least an hour.

2 Preheat the oven to 200C/?Gas 6. Prick the base of the pastry with a skewer, then line with foil and baking beans. Bake for 15-20 minutes until the side of the pastry is set and lightly golden.

3 Meanwhile, bring a pot of salted water to the boil and blanch the asparagus spears for ?2-3 minutes until just tender. Drain and refresh under cold, running water until the spears are no longer hot. Drain well again.

4 Remove the foil and beans and return to the oven for another 5 minutes until the base is cooked through. Beat together the whole eggs and egg yolks in a large bowl. As soon as the pastry comes out of the oven, brush over the base and sides with the beaten eggs to seal the holes and leave to cool. Turn the oven down to 180C/Gas 4.

5 Add the crème fraîche and a pinch each of salt and pepper to the eggs. Stir in three quarters of the grated cheese. Scatter the asparagus spears evenly over the pastry base. Pour over the filling to come just below the rim. (You may not need all of it.) Sprinkle the remaining cheese on top and bake in the bottom third of the oven for 35–40 minutes until the filling is set and golden on top.

6 Leave to cool slightly before unmoulding and slicing. Serve warm with a sharply dressed mixed leaf salad on the side

hard to say its macedonian cousine

I took your advice for supper .. tin mixed fruit .. 2 X 125g low fat strawberry yogurt .. mixed together .. in freezer 3 hours ..

mmm .. in this heat very good ..

Go get yourself enough FRESHFruit. 'tis the season for a mixture of juicy fruit salads.

I tried this new recipy..very easy even for men..

TUNA & SPINACH bake...[it can be eaten cold]
Ing: 2tblspoon WATER
1 ONION
600gr SPINACH
425gr TUNA
180ml LIGHT MILK
3 EGGS
40gr coarsely grated CHEESE
50gr BREADCRUMBS
Method: Cook water & onion until soft. Add spinach & cook until wilted & drain. Spread spinach mixture in a small oven dish. Top with tuna, mixture of beaten eggs & milk. Sprinkle with combined cheese & breadcrumbs. Bake uncovered in moderate oven for 40mins.
mmm it turned out to be delicious ...

I really love to eat such meals in these days....

but the best "meal" in the sun, near the sea is.... Maltese bread with fresh tomato's spread on with tuna, olives, capers, onions a bit of garlic and light spice with a bit of extra virgin oil on.....mmmm... really good. You must try it if you never did....

simple and still fantastic!

Well, being Italian, I'd suggest a pizza. Use organic spelt flour, organic olive oil in the pastry instead of yeast, fresh organic tomatoes (not Spanish - even their "organic" ones taste crap!), organic tomato puree (NOT from a tin - unless you want a metallic tasting pizza), organic red paprikas, organic gouda-type cheese and of course tonnes of fresh oregano. A pinch of French Carmargue salt and a twist of pepper for the final touch and BINGO! A REAL pizza-tasting pizza! Don't forget a bottle of the best organic Italian red wine...(Of course you have to know how to put it all together..)

Okay, how about vegetables (tomatoes, aubergine, courgettes, mushrooms, etc) stuffed with rice and mint?

Or on the pizza front, a white pizza? Luckily I'm not Italian so am free to use commercial shop-bought pizza bases. Spread with fromage frais or similar, sprinkle chopped onions, ham, bacon, thin slices aubergine, mushroom and more cheese (all melty sorts) and ten minutes later yumboliciousness comes outa the oven.

thanks for the suggestion Sam .. but not another Pizza for me until at least October .. maybe never .. I don't know how Italians can live on Pizza and pasta everyday .. It's depressing how limited Italian cuisine is .. and there are so few non-Italian restaurants for miles around .. everytime they go out for a meal they asked 'where shall we go?' and then reply 'for a pizza' .. you have to have the memory of a goldfish to get that ..

Interesting take on Spanish tomatoes too .. as I think they're easily the best ..

I guess we won't be lunching together anytime soon ..

but thanks for the input ..

now this is a pizza I can handle .. I'll top it with pineapple and invite some Italian friends to eat it .. they'll explode in righteous indignation ..

Fav summer recipe.....long wavy dark hair,cotten dress just below the knee, the body covered and inviting geograghical surveillence..( is that one l or two) and the waitress spilling a long glass of iced water on my lap.....

hi Oneline .. is that a Danish tradition?