Grilled Antipasto

 Takes 30 minutes
 Makes 4 to 5 serving

Ingredients
 1 large red bell pepper
 1 large yellow bell pepper
 3 large eggplants, sliced lengthwise,
 1/2-inch thick
 1 large zucchini, sliced lengthwise,
 ½ -inch thick
 2 onions, peeled and cut in half
 10 pieces fresh button
 Mushrooms, stems removed
 Crusty bread, cut in 1/3-inch thick  slices

Procedure:
 1. Lay all vegetables on a tray. Season generously with freshly cracked pepper. Sprinkle with rock salt.
 2. Preheat grill. Wipe rack salt.
 3. Char the peppers over red-hot coals until blackened all over. Set aside for 5 minutes then remove and scrape off all blackened skin.
 4. Brush the eggplant and zucchini slices lightly with some olive oil. Grill until brown and tender when pierced with a skewer, about 4 minutes per side. Grill onions until caramelized, about 10 minutes. Grill mushrooms for about 5 minutes. Grill the bread on both sides until brown.
 5. Place grilled vegetables on a serving platter with the bread. Serve with olive oil and balsamic vinegar seasoned with salt and freshly cracked pepper.

Pasta with Sardines and Bell Peppers

Takes 20 minutes
 Makes 4 servings

Ingredients
 ½ pack pasta fusilli
 4 pieces sardines in oil (bottled)
 1 red bell pepper, cut in strips
 1 green bell pepper, cut in strips
 ¾ cup extra virgin olive oil
 Juice of half a lemon
 Parsley
 Salt and freshly cracked black pepper

Procedure:
 1. cook pasta according to instructions. Cool. Transfer to a large bowl.
 2. Mix in the rest of the ingredients.
 3. Season with and pepper. Serve at room temperature.

Potato and chicken Salad With Curry Mayonnaise

 Takes 30 minutes
 Makes 5 servings

Ingredient:
 ½ kilo marble potatoes
 1 cup leftover roast chicken, cubed
 ½ cup mayonnaise
 1 teaspoon curry
 ½ teaspoon cumin powder
 Salt and pepper
 Fresh spring onions

Procedure:
 1.in a large stockpot, boil water with salt. Add potatoes in half, leaving skin on.
 2.Transfer to a large bowl with chicken .
 3. in a small bowl, combine mayonnaise, curry powder, and cumin until well blended . Add to potatoes and chicken. Sprinkle with spring onions. Refrigerate and serve cold.

Veggie-Bean Soup

Takes 20 to 25 minutes
Makes 4 serving

Ingredients:
 2 tablespoon unsalted butter
 1 tablespoon chopped garlic
 1small onion, chopped
 1 small carrot, diced
 1/3 cup canned corn, drained
 2 medium size tomatoes, diced
 1 can white or red kidney beans
 1 teaspoon Italian seasoning
 4 cups beef stock

Procedure:
 1. in a pot, heat the butter then sauté the garlic and onions. Add the zucchini, carrots,  and corn.
 2. When slightly tender, add the tomatoes, beans, Italian seasoning, and stock. Simmer for 15 minutes. Season to taste.

Pasta Soup

Takes 20 minutes
Makes 4 minutes

Ingredient:
 8 cups water
 2 beef bouillon cubes
 200 grams angel hair pasta
 3 tablespoon butter
 3 tablespoon grated parmesan cheese
 ½ cup chopped leftover Chicken (roasted or fried)
 8 pieces siomai (store bought, optional)
 2 tablespoon cilantro, chopped

Procedure:
 1. boil water with beef bouillon.
 2. gather pasta in your hands, cut up into 3-inch lengths and throw into boiling water. Cook until al dente.
 3. Add butter and parmesan cheese, then the chicken, siomai, and cilantro
 4. Remove from the fire and serve warm with extra Parmesan cheese on the side.

OMELLETE QUATRO FORMAGIO

Takes 20 minutes
Makes 2 servings

Ingredient:
  2 tablespoon grated cheddar cheese
  2 tablespoon grated gruyere
  2 tablespoon grated mozzarella
  2 table spoon crumbled blue cheese
  4 eggs
  2 cloves garlic, minced
  Chili flakes (optional)

Procedure:
  1.Combine cheeses in a bowl. Melt in the oven or in a nonstick pan. Set aside.
  2.Beat eggs with garlic and chili flakes.
  3.Pour half of the beaten eggs into a Pre-heated pan. When half is set, place half of the melted cheese. Fold egg into an omelette.
  4.Do the same for the remaining eggs and cheese