For each pie (serves 4-6) select an oven dish that is about 30x20cm

500g dough

250g ricotta

3 eggs

rucola as desired, chopped finely

1/2 cup milk

1/2 teaspoon truffle flour (optional)

6 sundried tomatoes, chopped finely

a pinch of salt and pepper to taste

It is possible to omit the dough and truffle flour and just cook your ingredients in the form of a giant frittata if you’re avoiding carbs or gluten.

I made this twice – once without truffle flour and milk and a second time with these two ingredients. The truffle flour adds a magnificent scent and taste to the pie and the milk makes it smoother.

How to make

Pre-heat your oven to 180 degrees with fan.

On a lightly floured surface roll out your dough to about half a centimeter thickness and a little bit bigger than the size of your pie dish.

Lay the dough gently on top of your pie dish (grease this beforehand if you like) and press the corners in, being careful not to tear the dough. Cut off the excess dough hanging over the edges but keeping in mind that it will shrink a little bit whilst cooking so do leave about 2 cm extra.

Pierce the bottom with a fork at regular intervals and place some cooking beans throughout (especially the corners). Cook for about 15 minutes or until it just starts to slightly brown at the edges.

In the meantime mix all your ingredients in a large bowl.


Remove your dish from the oven and carefully pour your mixture into the dough casing. Return to the oven for about 40 minutes until the mixture is firm to the touch and starts to brown.



Serve hot or cold with a salad.




My kitchen is rejoicing because Spring is here!

Instructions for use:

– buy the freshest green veg

– wash and dry well

– chop into bite size pieces

– place in a deep oven dish with a lid

– add a glug or two of good olive oil (before adding the lid, of course)

– add some chili or spices of choice as well as salt and pepper if desired

– place in a 180 degree oven for about 40 minutes, mixing and uncovering half way through

– if you have fussier eaters or feel like a treat, add some fresh cream and/or bacon as well as soon cheese half way through cook

– eat with a smile!



Last week I purchased 2 large cauliflowers – and just didn’t realize how large they were until I started to use them up. To avoid wasting, I had to freeze some of the florets as I couldn’t possibly consume that huge amount of cauliflower before it started to rot.

Giving the cauliflower florets a quick blanching in boiling water before freezing them ensures that they will retain a good texture when you get around to cooking with them. This happens because you are removing bacteria and decreasing enzyme activity and therefore are able to preserve them for longer in the freezer. To make them suitable for freezing use the following method:

– Wash and dry the cauliflower well

– Cut up into large florets

– Bring a large pot of water to the boil and blanche them for 5 minutes

– Transfer to a bowl of cold water to stop the cooking process.

– Let them cool completely and transfer them to plastic freezer bags for storage (preferably labeling with the date)

Frozen blanched cauliflower will keep for up to a year in the freezer.