Cooking, Recipes, Wine............ and Ethical Foie Gras - At Last!

From a blog called hollow legs (because she's always hungry) comes this very very simple pasta recipe. Now don't you know Jamie Oliver would put chile in this or some additional ingredient but pasta is best simple, right?

Here's the original recipe:

http://lizzieeatslondon.blogspot.com/2009/10/onion-anchovy-pasta.html

And just in case anything ever happen's to Lizzie's blog, here, straight from her page are the quantities and ingredients to serve two:

3 large white onions
8 anchovies (the ones in oil, not fresh)
A large handful of fresh parsley

There are many kinds of cheesecake: with fruit, with chocolate, with... you name it, it seems that some people want to add to cheesecake but we think it should be creamy and rich but delicate with a little taste of vanilla and that it shouldn't need any enhancement at all.  So here's what I think is THE cheesecake recipe. Leave the fruit for decoration - everyone loves this one just the way it is.

Ingredients:

1 tablespoon grated parmesan cheese, 2 oz white breadcrumbs, 6oz grated gruyere cheese, 4 medium eggs, 1/4 pint single cream, 2 or 3 pinches cayene pepper, 2 tablespoons warm water,

FILLING

any combination of fresh or sauted vegetales, e.g. perhaps a combination of sauted mushrooms,thinly sliced red peppers and courgettes, or alternatively a combination of sliced fresh salad, e.g. lettuce,radish,cucumber,rocket,cress.

Heat the oven to No.6 gas or 400 degress f, or 200 degrees centigrade.

350 grms frozen peas, 50 grms olives (pimento stuffed) sliced, 50 grm candided peel, 1 clove garlic, finely chopped, 3 cm piece peeled finely chopped root ginger, 2 tablespoons lemon juice, 7 tablespoons sunflour oil, 1 heaped teaspoon paprika, 1 bunch finely chopped mint or parsley.

No photo for this one because it's not a beautiful dish - so I try to put it in a decorated dish.  But it's easy to make and delicious.

2 aubergines
1 large onion
2 tbspn tahini
1 clove garlic
salt to taste

Roast the aubergines in a hot oven on a baking tray for about 40 mins, then let them cool. Always best to prick the aubergines first. You can also burn the skins before baking if you have a gas hob to give a smokey flavour.

Chop the onion and saute in about 3tbspn olive oil but let it caremelise and brown quite a bit.