Grilled panini with prosciutto and mozzarella.

S1

4 slices of good bread (not to big)
2 slices of fine prosciutto
3 slices of mozzarella
1 tomato, finely sliced
2 leaves of basil, torn
olive oil
s&p

On two of the slices of bread, drizzle some olive oil, place the prosciutto, the mozzarella, the basil, the tomatoes and season with pepper and salt. Put the remaining bread slices on top.
Bring a grill pan up to high heat, then fry the panini's for about 2 min on each side, or until the mozzarella melts. Serve as is, as in no side salad.

drink: milk

'the' tuna sub.

S4

sub:
2 baguettes
170g canned tuna
10 black olives
some rocket
2 tomatoes, sliced
1 red onion, sliced
4 anchovies fillets, sliced
3 hard boiled eggs, sliced
4 marinated artichoke hearts, sliced

dressing:
30ml olive oil
15ml red wine vinegar
15ml dijon
1 chopped garlic clove

Cut each baguettes into half. Brush the bread with some olive oil.
Whisk together all the dressing ingredients and season. Toss the rocket leaves in dressing.
Pit the olives. Now, layer the leaves, tomatoes and onions on the bottom part.
On the top layer tuna, artichokes, egg, anchovies and olives.
Put the top back on and either eat directly or wrap in cling wrap if you gonna bring it to a picnic.

drink: whatever

Cantaloupe with greek yogurt and chopped pecans.

S4
1 chopped up cantaloupe
200ml greek yogurt
25g pecan nuts, chopped
honey to taste

Place the cantaloupe on a plate/cup, place a spoon of yogurt on top and drizzle pecans on top.
Serve with honey on the side.

drink: an espresso

Tagliatelle with potato.

S6

pasta:
500g tagliatelle (dry)
2 large potatoes
60ml olive oil
2-4 cloves of garlic, finely chopped
15ml mascarpone
200ml vegetable stock
30g parmesan, grated
s/p

pesto:
125ml olive oil
200g pine nuts
30g fresh basil
120g parmesan, grated
juice of one lime

Begin with the pesto. Add half of the olive oil and the pine nuts into a hot fryingpan and fry for about 2 min while stirring. Take off the heat and let it cool.
Chop basil and mix with parmesan, lime and the rest of the olive oil. Then pour the pine nuts into the bowl and smash it up with either a rolling pin or a pestle until it becomes a paste.

Peel potatoes, slice into 4ml thick discs. Slice the discs into 4ml wide slices. Then chop into 4ml cubes. Let them lay in water for 5 min to get rid of the starch then drain and dry.
Bring the olive oil up to heat in a frying pan then throw in the potato cubes and fry till crisp and golden. Once golden stir the garlic into the potatoes and take of the heat.
Cook the pasta in salted water. Once done strain but keep some water and put it back into the pan. Over low heat, pour the pesto, mascarpone and stock over the pasta. Season then mix well.
Take the remaining parmesan and shake with the potatoes.
Place the pasta on plates and toss with potatoes.
Serve.

drink: Niti'da Calligraphy

Potato rösti with eggs and bacon

S1
1 large potato, grated
4 slices of bacon
2 eggs
olive oil
15g butter
s&p

Press the grated potato to get rid of as much as possible of the water. The potato should be as dry as you can get it.
Heat olive oil and butter in a small frying pan. Season the potato with salt and pepper.
Fry the potato for 5 min on each side over medium to high heat, making sure to press it together in the pan.
When you turn the rösti, fry the bacon and the eggs.
Serve with tomatoes.

drink: a glass of milk or a Bloody Mary