PEPERONI AL FORNO

INGREDIENTS:
8 green, red and/or yellow peppers, washed
Salt
10-12 clover of garlic, peeled
Olive oil
Fresh mint leaves (optional)
PROCEDURE:
Arrange peppers on baking tray. Roast at 230°C, 30 to 40 minutes, until skin starts to blacken and blister. Carefully remove skins and seeds,cut into quarters. Season with salt,pack into jar with garlic cloves in between. Pour in enough olive oil to cover completely, seal jar and store in refrigerator. Serve cold, as a side dish, garnished with mint leaves.

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FRIED NOODLES SALAD

INGR EDIENTS: 30ml butter 85g instant noodles, broken into small pieces 30ml sesame seeds 30ml sunflower seeds 1/2 red pepper , seeded and cut into diamond shapes 1/2 yellow pepper, seeded and cut into diamond shapes 1/2 green pepper, seeded and cut into diamond shapes 100 g cabbage, Shredded 1 punnet cherry tomatoes 100 g baby corn 200 g fresh asparagus, steamed and cut into bite size pieces OR 200g green asparagus tips 100ml raspberry vinegar 15ml soy sauce METHOD: (1) Melt the butter in a frying pan or wok over a medium heat and stir until golden brown, about four to five minutes (2) Add the sunflower and sesame seeds and toss together. Fry until the sesame seeds are just golden, about one minutes. Remove from heat and allow to cool. (3) Divide most of the Noddle's onto four serving plates. (4) Arrange the remaining ingredients on each plate and drizzle with the raspberry vinegar. Top with the remaining noddles

OLIVE AND GARLIC FOCACCIA

ING REDIENTS: 8 ready-prepared mini focaccias 100g black olives, pitted and chopped 3 garlic cloves, thinly sliced 50ml olive oil Salt and pepper 100g(250ml) mozzarella cheese, grated PROCED URE: Toast mini focaccias in toaster until browned. Meanwhile warm olives, garlic, olive oil and seasoning. Spoon over focaccias, sprinkle with cheese, grill until melted. Serve hot as an accompaniment to a salad.

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