Green Tomatillo Salsa

I used to think the green Salsa you see everywhere in Mexico was made with green (unripe) Tomatoes, but then I found these...
Tomatillos!
Here is my recipe for a very very delicious version of the traditional Green Salsa.

Ingredients:

12 Tomatillos, husk removed, washed and quartered
1 Lime, juiced
1 Garlic Clove, chopped
1/2 Onion, roughly chopped
1/2 Avocado, flesh scooped out
1 Serrano Chilli, sliced
1 tsp chopped Coriander
a large pinch of Sea Salt





Mix the Ingredients in a food processor to the desired consistency.
Add a drop of Water if you like a thinner salsa.



Dip your Tortilla chips into it, use as a sauce for meats or fish, on Tacos, over Omelette.... ect. :-)
...ridiculously delish!

Spinach & Ricotta Macaroni Pie

There is Macaroni Cheese in the United States, Macaroni Pie in the Caribbean, Ricotta and Spinach Cannelloni in Italy and now there is Ricotta and Spinach Macaroni Pie created by international inspiration!

Pecorino gives this dish a lovely tangy twist :-)

Ingredients:

(serves 4)

150g Cooked Macaroni, broken up a bit

100g Ricotta

100g Cooked and drained Spinach

1 Egg

100g Pecorino Cheese, grated

Nutmeg

some Parmesan for grating on top

In a bowl whisk the Egg and stir in the Ricotta. Next add the grated Pecorino and the Spinach. Season with a little grated Nutmeg. Stir in the cooked and cooled Macaroni and transfer this into a lightly oiled spring form.

Sprinkle with grated Parmesan.

Bake in a 200C oven for 45 minutes until nicely golden all over.

Leave to cool a little, then remove the spring form.

Serve in wedges with Salad on  the side.