BLUEBERRY CHUTNEY

Drop of vegetable oil for frying
one shallot, finely chopped
2 pints blueberries
1 tbsp sugar
pinch ground cinnamon
pinch ground cloves
pinch ground allspice
2 tbsp cider vinegar

Method
1. Sauté the finely chopped shallot in a pan with the vegetable oil.
2. Add the blueberries then the sugar and spices, shake the pan, then add the vinegar and reduce for a few minutes until the sauce thickens.
3. Serve warm with grilled goats' cheese on a bed of lettuce.
4. If there is any left over you can put it in jars and give it away as a present or keep it for another time.

FRITTATA

This is an Italian omelet and can be served hot, warm or at room temperature. It is almost a cross between an omelet and a quiche.

6 large eggs

Olive oil

Salt and pepper

Fresh herbs to taste if liked

Additional ingredients: diced or grated cheese (any kind), cooked chopped bacon, cooked chopped spinach, sautéed onions, sliced tomatoes, chopped ham, sautéed sliced mushrooms,  sautéed sliced leeks, cooked broccoli florets, cooked asparagus, cooked diced potatoes, sautéed sliced peppers, cooked diced carrots, cooked peas, cooked corn, cooked green beans etc. Avoid any vegetable with a high water content such as squash, unless it is grated and squeezed dry.

(A frittata can support 3 or 4 additional ingredients)

Beat the eggs in a bowl. Add the additional ingredients, with a few chopped fresh herbs, if liked. Add salt and pepper to taste. Heat an 8” omelet pan with a heatproof handle over a medium heat and add a little olive oil to just cover the base of the pan. Add the egg mixture and cook until set underneath. DO NOT STIR. Finish the frittata under the broiler to set it. Serve cut in wedges. Can be served with a tomato sauce.

TOMATOES PROVENCAL

4 large firm ripe tomatoes

1 – 2 cloves garlic, chopped fine

2 green onions, chopped fine

Small handful fresh parsley, chopped fine

Pinch of thyme

½ cup homemade breadcrumbs

¼ cup olive oil

Salt and pepper to taste

Core the tomatoes and cut in half lengthwise. Seeds can be removed if liked. Lightly salt and pepper the cut surface. Arrange, cut side up, in a lightly oiled ovenproof dish.

Mix together all remaining ingredients in a mixing bowl. If the mixture appears dry, add a little more oil. Any excess oil will drain out during cooking and can be left behind in the dish when the tomatoes are served. Fill each tomato half with a spoonful of the mixture. The tomatoes can now be refrigerated until needed if required.

Shortly before you are ready to serve them place the tomatoes in a preheated 400ºF oven and bake for 10 – 15 minutes, or until the tomatoes are tender but not mushy, and the breadcrumbs are lightly browned. If the tomatoes are very ripe it is advisable to broil them instead of bake them, but be careful not to let the breadcrumb topping burn.

Serve with roast meats, chops, steaks, poached or grilled fish, egg dishes or by themselves as a hot hors d’oeuvre.

Serves 4

PEACH SALSA

2 cups small diced peaches

½ cup small diced red onions

1 small fresh jalapeno, seeded and cut into small dice

¼ cup loosely packed chopped fresh cilantro leaves

Salt

Freshly ground black pepper

6 tablespoons fresh lime or lemon juice

1 tablespoon extra-virgin olive oil

1 tablespoon honey

Mix together.