Roasted vegetables

Ingredients
Medium sized red pepper
Medium sized green pepper
1 large or 2 medium red onions
1 small courgette or half of a large courgette
Half of small aubergine
Salt & Pepper
Olive oil
Garlic (optional)

Preparation
Cut the onion into rings
Cut the peppers into long slices
Cut the courgette into long slices of approx. 3 mm thickness
Slice the aubergine (approx.. 3 mm thickness)
Mix the vegetables in a large oven dish and sprinkle with some pepper and salt
Then add a good splash of extra virgin olive oil and mix well so that all the vegetable are coated
Put in a hot oven of 180 degrees C for about 40 minutes. Keep checking as depending on the oven it can take a little shorter or longer. You don’t want the vegetables to burn.
Serve luke warm or at room temperature.
This is delicious to eat with fresh bread as a starter or serve as a side dish.

Quik and easy asparagus soup

Do you also love those green asparagus that you don't have to peel? But what to do with that bottom bit after you snapped the top bit to prepare for your meal? You could make this super simple asparagus soup.

Ingredients:

left over halves of asparagus after you grilled the top parts with some olive oil on a griddle pan with some herbal salt (you can of course also use the whole asparagus)

a jar with asparagus in water

half of a small to medium size onion

some pepper

some curry powder

pinch of cumin

Olive oil

Preparation:
 Put some olive oil in the pan and when hot, you add the chopped onion, the salt, pepper, cumin and the curry powder. Stir for a little and add the bottoms of the asparagus (do cut off the very bottom bit as this will be dry). Stir for a few minutes and then add some water, just covering the asparagus

and onion. After about 5 mins add content of the jar of asparagus, including the liquid. This is a bit salty so therefore you only needed a pinch of salt. Boil for another 5 minutes or so and then blend with a hand blender.

Buen Appetit.

.

Ten minute summer pastas

Tomato pasta with basil and mozzarella

Ingredients:

Spaghetti serving 2
1 mozzarella cheese
About 8 Fresh basil leaves
1 big clove of garlic
Tinned plumb tomatoes
Salt
Pepper or cayenne pepper to taste
olive oil

Preparation:

Bring to boil a large pan with abundant water and salt
When the water boils you add pasta for two servings and cook till al dente. (just cooked, not overcooked)
Put about 2 or 3 tablespoons of olive oil into a frying pan.
When the oil is hot you can add the garlic and fry just for about 30 seconds, make sure the garlic doesn't burn
Add the tomatoes from the tin with its juice
and the salt and pepper to taste
Finally add the chopped basil leaves

When the pasta is cooked you add it to the frying pan and mix it with the sauce. Finally add some chopped pieces of mozzarella cheese on top of the pasta. Serve immediately.


summer pasta with tuna fish

Ingredients:
- pasta of your choice serving three (best not to use spaghetti)
- 1 mozzarella cheese
- approximately 150grams of tinned tuna fish (I prefer to use the one in olive oil)
- half a medium sized onion (red onions are a good choice)
- olive oil
- fresh tomatoes, 2 or 3 depending on the size.

Preparation:

Bring to boil a large pan with abundant water and salt
When the water boils you add pasta for two servings and cook till al dente. During the cooking time of the pasta you prepare the ingredients.
Chop, or slice the onion, chop the mozzarella in small cubes, cut the tomatoes in pieces and mix them with the tunafish and some oliveoil in a large bowl. If you like you can add some salt and pepper but this is not necessary. The tunafish and the onion give a nice taste to the pasta.

When the pasta is ready (al dente) you mixed it in with the cold ingredients. Serve immediately. This pasta is eaten luke warm, like a salad, and very delicious!