Menu 3

Menu 3

Italian Deli Salad by for the love of cooking blog
(http://www.fortheloveofcooking.net/2011/10/chopped-italian-deli-salad.html)

Bucatini with Oregano by Il Vipore via independent newspaper
(http://www.independent.co.uk/arts-entertainment/prize-polenta-pasta-perfect-1615006.html)

Berry Crumble by Angie Ketterman via foodnetwork.com
(http://www.foodnetwork.com/recipes/berry-crumble-recipe/index.html)

Italian Deli Salad: (http://www.fortheloveofcooking.net/2011/10/chopped-italian-deli-salad.html)

Ingredients:

• 1/4 cup of extra virgin olive oil
• 2 tbsp red or white vinegar
• 2 tbsp basil, chopped (divided)
• 2 tbsp parsley, chopped (divided)
• 2 tsp chives, chopped (divided)
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 1/2 cup of extra mini mozzarella balls
• 1 cup thick cut salami, cut into cubes
• 1/2 cup of garbanzo beans
• 1/4 cup black olives, sliced
• 1/4 cup of pepperocini peppers
• 1/4 cup of grape tomatoes, sliced in quarters
• 1/2 small yellow bell pepper, diced
• 1/4 cup marinated artichoke hearts, chopped
• 3 cups of romaine, chopped finely

Instructions:

·        Whisk together the olive oil, vinegar, 1 tbsp basil, 1 tbsp parsley, 1 tsp chives, minced garlic, sea salt and freshly cracked pepper, to taste. Taste, if it’s too tart for your tastes, add a bit of white sugar. Set aside to let flavors mingle.

·        In another bowl combine the remaining basil, parsley, and chives together with the mozzarella balls, salami, garbanzo beans, black olives, pepperocini peppers, grape tomatoes, bell pepper, artichoke hearts, and shredded romaine lettuce.

·        Drizzle the vinaigrette over the top then toss to coat the salad evenly. Serve immediately.

Bucatini with Oregano by Il Vipore via Independent (http://www.independent.co.uk/arts-entertainment/prize-polenta-pasta-perfect-1615006.html)

Ingredients:

·        2 large handfuls fresh oregano, very finely chopped

·        2oz/50g dried oregano, crumbled

·        8 red cherry tomatoes, seeded and finely chopped

·        8 yellow cherry tomatoes, seeded and finely chopped

·        3fl oz/85ml extra virgin olive oil

·        sea salt and freshly ground black pepper

·        9oz/250g bucatini

Instructions:

·        Mix the fresh and dried oregano together.

·        Marinate the tomatoes in half of the olive oil and some salt and pepper.

·        Cook the bucatini (a pasta like a thin spaghetti) in a generous amount of boiling salted water, then drain thoroughly and return to the pan.

·        Toss with the oregano mixture and the remaining olive oil. Place a small amount of the tomato on the top of each serving.

Berry crumble by Angie Ketterman via foodnetwork.com (http://www.foodnetwork.com/recipes/berry-crumble-recipe/index.html)

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1/2 cup oats
• 6 tablespoons cold butter, cut into small pieces
• 4 cups mixed berries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• Equipment: 6 (6-ounce) ramekins

Instructions

·        Preheat oven to 180° degrees.

·        In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter.

·        Keep cold until ready to use.

·        In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins.

·        Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.

Serves 6

Approximate cost of ingredients: 60chf shopping at Aldi

Recommended cost per head: 20chf

Money for charity: 60chf

Recommended charity: Eat So They Can