PIZZA BREAD (accompaniment for soups, salads and BBQ meals)

1 French Loaf
100mls Pure Olive Oil
200gms grated cheese
Salt & Pepper
2 tablespoons chopped parlsey
1 tablespoon oregano
Parmesan cheese garnish

Cut French loaf into four pices, cut each piece horizontally.
You should have 8 pieces in total.
Place bread on an oven tray, sprinkle with the Pure Olive Oil,
grated cheese, salt and pepper, parsley and oregano.
Grill until cheese is melted and golden. remove from heat,
sprinkle with Parmesan cheese and serve.

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BRUSCHETTA WITH TOMATO AND BASIL (appetizer or accompaniment)

1 French Loaf
2 cloves garlic
100mls Pure Olive Oil
4 tomatoes
4 fresh basil leaves
salt & pepper

Cut the bread into thick slices, toast under frill until golden.
Remove from heat, rub one side of the bread with garlic,
sprinkle liberally with the Pure Olive Oil.
Top with tomato slices, chopped basil, salt and pepper.
Place back under grill for 1 minute then serve.

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POTATO SALAD

1 kg potatoes
100ml Extra Light Olive Oil
juice of 1 lemon
1 clove garlic finely chopped
2 tablespoons thyme
1 tablespoon fresh mint finely chopped
salt & pepper

Peel potatoes and boil until just tender, cool.
Cut the potatoes into a 1 cm dice cube, place in a serving dish.
In a separate bowl, mix all the remaining ingredients, pour over the potatoes and serve.

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CUCUMBER, TOMATO AND CHEESE SALAD

6 tomatoes thinly slice
1 cucumber thinly sliced
6 sundried tomatoes cut into strips
1 tablespoon oregano
300gm cheese cut into small cubes
2 rping onions finely chopped
4 basil leaves
8 black olives

Sun Dried tomato dressing
100ml Pure Olive Oil
50mls oil from sun dried tomatoes
50ml Balsamic Vinegar
1 clove garlic crushed
1/2 teaspoon sugar

Arrange the tomatoes and cucumber on a platter,
sprinkle with the sun dried tomatoes, oregano and the cubes of cheese.
Arrange the spring onions, basil leaves and olives on top.
Season with salt and pepper.
In a spearate bolw whisk together all the dressing ingredients and
pour over the salad then serve.

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SAUTEED GARLIC POTATOES

900gm potatoes (peeled and cut into 2.5cm pieces)
5 tablespoons extra-virgin olive oil
6 garlic cloves
salt and freshly ground black pepper
squeeze of lemon juice
2 tablespoons chopped mixed fresh chives and parsley

Rinse the potato pieces in a sieve under cold runner water.
Drain well and pat dry on kitchen paper.
Heat the oil in a large frying pan, add the potatoes in a single layer if possible,
and fry over a moderate heat for 5 minutes,
stirring and turning constantly unti lightly golden all over.
Add the garlic cloves and sprinkle with slat and pepper to taste.
Cover the pan and cook very gently for about 15 minutes,
shaking the pan and stirring the mixture occasionally.
Test the potatoes when crisp and golden.
Remove the garlic cloves and sidcard the skins.
Crush the garlic, mix with the lemon juice, add to the potatoes and stir to mix.
Heat throught for 1-2 minutes, then transfer to a hot serving dish,
sprinkle with the chives and parley and serve at once.

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