Ciliegine Con Prosciutto

Small, cherry-sized balls of cow's milk mozzarella,
packed in sealed plastic containers are available in
the dairy section of many supermarkets or speciality
stores.

1/2 medium lemon
1 medium garlic clove
2 tbl snipped fresh chives
1/4 cup olive oil
1/4 tsp hot red-pepper flakes
9 ounces fresh mozzarella "cherries" or fresh
mozzarrella
15 thin prosciutto slices (6 ounces)
If you can find Parma it's
worth the extra money.
1 medium bunch dill

Squeeze lemon juice into a medium bowl.  Peel and
crush garlic and put it into the bowl along with the
chives, olive oil, and red-pepper flakes.  Drain and
add cheese "cherries" or cut mozzarella into 3/4-
inch cubes and add to the mixture.  Marinate at room
temperature at least 2 hours. (Can cover and
refrigerate overnight).  Cut prosciutto slices in
half lengthwise.  Wrap 1 slice of prosciutto around
each piece of cheese and 1 small sprig of dill.
Secure with a toothpick and serve.

Bon Appétit!

Carrot Cake

Dry Ingredients (Combine and set aside):
1 1/3 cups flour
1/2   tsp. salt
1 1/3 tsp. baking powder
1 1/3 tsp. baking soda
1 1/3 tsp. cinnamon
1/2   tsp. cloves
1/2   tsp. ginger

Combine:
1 cup sugar
1 cup cooking oil
3 eggs (added separately)

Preheat oven to 300 degrees Farenheit.
Add the dry ingredients to the wet mixture and stir well.
Fold in two cups of grated carrots and 1 cup of chopped walnuts (optional).
Pour into 9x13" non-stick pan and bake for 50-60 minutes or until done.
(Make sure it is cooked)

Icing:
8 oz. package of cream cheese
1/2 cup butter (or less)
1 1/2 cup of icing sugar (I just add icing sugar 'till the mixture tastes right)

Bon Appétit!

Pan-fried grey mullet

Ingredients
For the pan-fried grey mullet
4 x 175g/6oz grey mullet fillets, skin scored with a sharp knife
salt and freshly ground pepper
1 tbsp olive oil
1 lime, juice only
For the vegetables
2 tbsp sesame oil
60g/2½oz beansprouts
60g/2½oz shiitake mushrooms, finely sliced
60g/2½oz mangetout, finely sliced
2 tbsp toasted sesame seeds
For the lemongrass and white wine sauce
50g/2oz unsalted butter
50g/2oz shallots, sliced
75g/3oz lemongrass, grated
pinch salt
175g/6oz button mushrooms, sliced
2-3 sprigs lemon thyme, chopped finely
50ml/2fl oz fish stock
250ml/9fl oz dry white wine
250ml/9fl oz double cream
salt and freshly ground pepper

Method
1. For the pan-fried grey mullet fillet, season the flesh side of the grey mullet with salt and freshly ground pepper.
2. Heat a frying pan until hot, add the olive oil and place the fish in the pan, skin-side down. When the skin of the mullet is golden-brown and crisp, turn the fish over to finish cooking and then add a squeeze of lime.
3. Meanwhile, for the vegetables, heat the sesame oil in a pan, add the beansprouts, shiitake mushrooms and mangetout, along with a pinch of salt. Stir fry for a few minutes.
4. Once the vegetables have softened, add the toasted sesame seeds and mix well.
5. For the lemongrass and white wine sauce, heat a frying pan until hot and add half of the butter, the shallots, lemongrass and a pinch of salt.
6. Gently fry until the shallots are soft, but not browned.
7. Add the fish stock and cook until the liquid is reduced by half.
8. Place the wine in a separate pan and simmer until it is reduced by a third. Add the wine to the reduced stock.
9. Add the cream, bring to the boil and then immediately turn down the heat to a simmer. Cook until thickened slightly; then pass through a sieve into a clean pan.
10. Whisk in the remaining butter and season with salt and freshly ground pepper, to taste.
11. Pile the vegetables onto each plate. Place the fish onto the vegetables and spoon the sauce over and around. Serve.

Bon Appétit!

Grilled grey mullet with garlic, lemon and thyme

Ingredients:
4 grey mullet each weighing about 350g/12oz
For the Marinade:
juice of 1 lemon
120ml/5fl oz olive oil
2 tsp fresh thyme, very finely chopped
1 tsp sea salt
1 garlic clove, finely chopped
freshly ground black pepper
For the Sauce:
2 anchovy fillets, drained and finely chopped
1 orange
50ml/2fl oz water

Method:
1. Slash the fish three times on each side cutting down to the bone. Place in a dish which is not much bigger than the fish itself. Mix together all the marinade ingredients and pour over the mullet. Leave to marinate for 1 hour, turning occasionally.
2. preheat the grill to high and grill the mullet for 6 minutes on each side.
3. Transfer the dish to a warmed serving dish and add any cooking juices to the marinade. Pour the marinade into a small pan. Add the anchovy, grated rind of ½ orange and juice of the whole orange and the water. Bring to the boil, whisk a little and pour over the fish before serving.

Bon Appétit!

Grey mullet with yoghurt potatoes

Ingredients
1 tsp cumin seeds
300ml/10½fl oz natural yoghurt
300ml/10½fl oz water
pinch ground turmeric
pinch chilli powder
1 tsp ground coriander
1 tsp ground cumin
pinch salt
1 tsp dark brown sugar
2 green chillies
450g/1lb potatoes, par-boiled for four minutes, cooled, peeled, cut into cubes

For the grey mullet:

4 x 150g grey mullet fillets
salt and freshly ground black pepper
30ml/1fl oz vegetable oil
1 tbsp butter
fresh coriander leaves, to garnish
lime wedges, to garnish

Method:
1. Place a dry pan over a medium heat. Add the cumin seeds and dry fry for three minutes, or until just turning a darker brown. Remove the pan from the heat and set aside.
2. Place the yoghurt, water, turmeric, chilli powder, ground coriander, ground cumin, salt and sugar into a bowl and mix well.
3. Add the yoghurt mixture to the pan of toasted cumin seeds. Return to the heat and bring to the boil. Reduce the heat and simmer for three minutes.
4. Add the whole chillies and the par-boiled potato cubes and simmer for 8-10 minutes, until the potatoes are completely cooked through.
5. For the grey mullet, season the mullet fillets well with salt and freshly ground black pepper.
6. Heat the oil in a frying pan and, when hot, add the mullet fillets and cook for two minutes on each side.
7. Add the butter to the pan and allow to melt and foam. Spoon the pan juices over the mullet fillets and cook until the fish is completely cooked through.
8. To serve, spoon some of the potatoes and their sauce onto each plate. Place a mullet fillet on top of each pile of potatoes and garnish with fresh coriander leaves and lime wedges.

Bon Appétit!