Tomate provencale (easy and quick) : Take 2 or 3 big tomatoes and cut them in half. Grill them for 2 or 3 minutes, add Italian herb salt and pepper. Finish them in the oven at 400 degrees with olive oil, a drop of balsamic vinegar and add some bread crumbs on top. It will take

Tuna cake with fage and sour cream (salad and tomato) Ingredients: 2 cans of tuna 3 eggs 1 mug of Whipped cream 80 gr (a little less than 3 oz) of crumb bread Italian style 1 can of tomato paste Salt and peppers Crumb  the tuna in a dish, add the eggs, bread crumb and

Lemon tart with meringue: Serves                                    8 people Preparation Time                 20 minutes Cooking Time                        15 minutes Ingredients 250g plain sweet biscuits, crushed 125g butter, melted 395g NESTLÉ Sweetened Condensed Milk 3 eggs, separated 2 tsp grated lemon rind 1/2 cup lemon juice 1/2 cup caster sugar  Description You’ll want to get your meringue peaks as high

Adapted from Barefoot Contessa Ingredients: 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups hot milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch nutmeg 12 ounces Gruyere, grated (5 cups) 1/2 cup freshly grated Parmesan 8 croissants Swiss cheese slice, butter, bechamel 8 ounces honey ham, sliced but not paper thin

Chicken a  la provencale: bell red, 1 green  peppers, quartered, deseeded, 1 yellow  capsicum (if you know what it is) or bell pepper, quartered, deseeded 1 tablespoon olive oil 1.5kg chicken thigh pieces, excess fat trimmed brown onions, halved, cut into wedges garlic cloves, thinly sliced 125ml (1/2 cup) white wine 1 x 660ml bottle