Patz's Pantry

This was a dish I prepared during one of those evenings when the thought of rustling up a meal seemed a total chore and the prospect of ordering a takeaway was the most tempting of options but the willpower remained strong (thank goodness!). I know what my husband would reply to "here you go darling, have your tasteless bowl of leaves after a hard days work" and it's not suitable for this respectable food blog although is probably grounds for separation or divorce somewhere in the world I'm sure! *wink wink* The simple green leafy salad can be so boring more times than not so here is something with masses of flavour, oh and before I forget you'll need a spiraliser for it.  Ingredients: (Serves Two) 2 courgettes, spiralised  1 ripe avocado, sliced 1 tin of sweetcorn (130g) 1 handful of cooked tenderstem broccoli 2 handfuls of cashew nuts  2 tsp. smoked paprika pinch of salt  black pepper 2 tbsp. tahini Juice of 1 lemon  1 tbsp. extra virgin ol...

As mentioned in a previous post Salsiccia Con Cima Di Rapa  is typical dish found in Southern Italy when combined with Fresh Orecchiette Pasta it's even more divine!   Ingredients: (Serves Four) Handful of Dried Porcini Mushrooms 250g Tenderstem Broccoli  x1 Shallot, chopped x6 Good Quality Sausages, 1/2 Glass White Wine (Optional) 1tsp Chili Flakes Salt & Pepper Extra Virgin Olive Oil  500g Orecchiette Rinse the porcini mushrooms then soak in hot water, set aside. Add the tenderstem broccoli to a saucepan of salted boiling water and cook for 5-7mins. Meanwhile, heat a frying pan, add a drizzle of olive oil followed by the chopped shallot and cook until soft. Remove the skin from the sausages and crumble into the pan, brown for 3mins then add the white wine and stir until evaporated. Add the chili flakes, 4tbsp of the porcini mushroom water followed by the drained porcini mushrooms and cook on a low heat for 5-7mins. ...

This recipe is inspired by the traditional Salsiccia Con Cima Di Rapa, a typical dish found in Southern Italy and one of my husband's favourites. Broccoli Rabe isn't the easiest of ingredients to find here in the UK so I use Tenderstem Broccoli that's ready available in many supermarkets and just as tasty. Ingredients: (Serves Four) Handful of Dried Porcini Mushrooms 400g Tenderstem Broccoli  x1 Shallot, chopped x12 Good Quality Sausages 1/2 Glass White Wine (Optional) 1/2 Stir Fry Chilli, deseeded and finely chopped Extra Virgin Olive Oil  Rinse the porcini mushrooms then soak in hot water, set aside. Add the tenderstem broccoli to a saucepan of salted boiling water and cook for 5-7mins. Meanwhile, heat a frying pan, add a drizzle of olive oil followed by the chopped shallot and cook until soft. Brown the sausages for 3mins on each side then add the white wine and stir until evaporated. Add the chilli, 4tbsp of the porcini mushroom water followed by the...