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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.

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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.

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Serve hot or cold with a salad.

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Greek cheese parcels – not too hard to make but with an impressive result

cheese parcels

Bees knees potatoes – easy for an afternoon watching movies

potatoes cheese

Wrap revival – very useful if you’re serving dips

wrap revival

Le Croque Monsieur – takes a while to make and they will vanish in a few minutes, so making these also depends on how much you like your guests!

croque monsieur


As the weather cools down and some of us mourn the Summer months, there is a silver lining – changing back to entertaining indoors. Delightful dips, cute canapes and moreish finger food aplenty!

Today I’m digging through my archives for recipes for dips – something that tends to make an appearance at most parties I would say.

You will probably need to serve crackers or bread sticks to be on the safe side, but you can also serve with sliced vegetables such as carrots, cucumber and celery.

How to make hummus (smooth, with chickpeas and sesame paste, vegetarian and dairy-free)

babaghanoush

How to make fig balsamic dip (fruity and chunky, with cream cheese, vegetarian)

fig balsamic dip

How to make a tuna dip or paste without cream cheese (no cheese, spreadable and ideal for sandwiches)

How to make raita (serve with curries or other spicy dishes to cool them down or as a dip in its own right, low carb if you use Greek yoghurt, vegetarian)