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For a flavor packed starter or snack, try this bruschetta topped with chargrilled capsicum and zucchini. I love it drizzled with balsamic glaze or vino cotto which gives it a bit more mellow and fruity taste. I can drizzle vino cotto on just about anything!



1 large red capsicum, cut into large flat pieces, discard seeds and membrane

2 zucchinis, thinly sliced (use a mandolin)

100g Creamy Feta Cheese

4 thick slices of baguette bread or pane di casa

1 tbs. olive oil

3 tbs. store bought balsamic glaze or Vino Cotto



1. Preheat grill on high heat. Place capsicum, skin side up, onto the grill. Grill for 10 minutes or until skin is black. Place into a bowl and cover with plastic wrap. Stand for 10  minutes. Peel, and discard skin. Cut into strips.

2. Meanwhile, grill the zucchinis for 2 minutes. Set aside.

3. Preheat grill on medium high heat. Grill both sides of bread slices until toasted. Drizzle with olive oil. Top with capsicum, zucchini, feta cheese and drizzle with balsamic glaze or vino cotto. Season.



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barbecue pork on skewers


800 g pork rashers, cut into 3cm pieces

1 x red capsicum, cut into 3cm pieces

150 g button mushrooms

1 cup pineapple chunks, in syrup,drained, 1/3 cup reserved

12 x metal skewers or bamboo skewers, soaked in water

1/3 cup plum sauce



1.Thread pork, pineapple, mushrooms and capsicum alternatively onto metal skewers or bamboo skewers. Season with salt and pepper.

2.Combine plum sauce and reserved pineapple syrup in a small bowl. Brush skewers with some marinade.

3.reheat a char-grill or barbecue on medium-high. Brush with olive oil to avoid sticking. Cook the skewers, turning and basting with marinade, for 8-10 minutes or until pork is cooked through.

4.Divide watercress among serving plates, top with skewers and drizzle with remaining marinade syrup. Serve with jasmine rice

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2 cups cooked jasmine rice

1 tspn vegetable oil

1 x egg

2 Tbls dark soy sauce

1 Tbls light soy sauce

1 x small red capsicum diced

1/3 cup peas

1 x garlic clove, finely chopped

2 x spring onions, thinly sliced, for garnish



1. Heat oil in the wok or frying pan on medium-high heat. Break the egg in the centre. When the eggs starts to set, stir-fry with all the vegetables and garlic for 2-3 minutes.

2. Add the rice and toss all the contents of the wok together, then add dark and light soy sauce. Stir-fry for 5 minutes and season with salt and pepper to taste. Serve immediately and garnish with spring onions

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1 x large red capsicum, quartered, seeded

4 x large dried red chillies

3 x bird’s-eye chillies, halved, seede

2 x cloves garlic, peeled

1 tspn caraway seeds, toasted, ground

1 tspn cumin seeds, toasted, ground

1 tspn sugar

3 Tbls olive oil



1.To make harissa, place dried chillies in a small heatproof bowl. Pour over 1 cup of boiling water and stand for about 10 minutes until softened. Drain and set aside.
2.Preheat grill to high and place capsicum skin-side up and cook for 10-15 minutes or until skin is blistered and darkened. Place in a bowl and cover with plastic wrap. Cool for 10 minutes. Rub off skins and discard.
3.Process capsicum, fresh chillies, soaked chillies, ground cumin, ground caraway, garlic, sugar, oil in the food processor until smooth. Season with salt and pepper.

Harissa has many different uses. It lasts for months in the fridge and has endless uses. I use it on marinades, chicken, vegetables, fish, beef or lamb. You can even stir it through a dressing. Warning: It’s addictive!

Note: Use less chillies for a milder paste and remove the seeds from the dried chillies. Double the quantity of the recipe to make about a cup.

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2 Tbls olive oil

1 x small red onion, thinly sliced

1 x medium red capsicum, thinly sliced

2 cloves garlic, crushed, peeled, roughly chopped

1 x small red chilli, chopped

2×400 g cans diced tomatoes

2 tspn sugar (optional)

3x eggs

1/4 tspn caraway seeds, crushed

1/2 tspn cumin seeds, crushed

1 tspn sweet paprika

1/2 tspn ground coriander

20 g spinach leaves, coarsely chopped

1/2 tspn dried chilli flakes (optional)



1. Heat the oil in a non-stick frying pan over medium-high heat. Add the onions and cook for 5 minutes, until soft and wilted. Add the garlic, capsicum, chilli, the salt, pepper, sugar and spices. Cook for a minute, stirring constantly, to release their fragrance.
2. Add the canned tomatoes and reduce the heat to medium and cook for 12 to 15 minutes, or until the sauce has thickened slightly. Stir in the chopped spinach.

3. Make 3 indentations in the sauce. Crack an egg into each indentation, careful not to disturb the yolks.
4. Reduce heat to low. Cover and cook for 3 to 5 minutes, until the eggs are cooked to your liking. Serve with crusty bread.