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Our Favourite Recipes

Oriental Salad


750 g potatoes
2 eggs
1 small onion
15 olives
2 Tbsp mayonnaise or oil
1 tsp vinegar
salt, pepper



Boil the eggs for 15 minutes. Peel the potatoes and cut them in 3 cm cubes. Boil them for approximately 20 minutes, until they are done.

Oriental Salad

Slice the onion thinly. Cut the olives in quarters lenghtways. Into a bowl add the boiled potatoes, diced eggs, onion, olives, mayonaise,salt and pepper and mix to combine.


Decorate with spring onion or parsley leaves.

Mushroom spread/dip – Zacusca


2 medium size aubergines/eggplants (1 kg)
3 bell peppers (1 kg)
1 big onion (200 – 250 g)
225 ml tomato sauce
60 ml vegetable oil
200 g canned mushrooms
2 bay leaves
salt and pepper
1 tsp honney (optional)


aubergines and bell peppers on the grill

Grill the aubergines and bell peppers in the oven or on the barbecue. Hot, from the grill, put the bell peppers in a covered pot. Let them rest for 15 minutes before peeling and removing the seeds. Peel the aubergines and let them drain in a colander.

Grilled bell peppers

Mince the bell peppers and aubergines. You can use a meat mincer or the food processor.

The ingredients for mushroom zacusca

Dice the onion. Sauté the onion in 60 ml of oil, until in becomes translucent. Add the mincedaubergines and bell peppers, the tomato sauce, salt, black pepper and bay leaves.

Sauté the onion

If the zacusca doesn’t have enough liquid to simmer add 100 ml of water or some of the juice from the mushroom can. Simmer for 30 minutes and stir from time to time.

Bell peppers, eggplants, onion, bay leaf, black pepper and water

Add the mushrooms, sliced or diced according to preference. Simmer for another 45 minutes. Taste it, and if it seems sour, add one or more teaspoons of honey.

Sterilising the jars

Sterilise the jars and lids with boiling water. Pour the pipping hot zacusca into the jars. Close the lids as tightly as you can. Put the jars in a pan with boliling water and a cloth on the bottom (to prevent them from cracking). Boil the jars for one hour, on low heat. Turn off the heat and let them cool down in the pot. When cold, label the jars and store them in the pantry.

Stuffed eggs (Deviled eggs)


8 eggs
25-50 g liver pate
1/2 pickled cucumber
6 Tbl mayonnaise
3 Tbl sour cream
salt, pepper


Eggs, mayo and stuffing

Boil the eggs hard. Peel them and cut them in halves along their length. Remove the yolks carefully with a spoon or by hand and put them in a 1 qt bowl. Smash them with a fork, add half of themayonnaise, 25 g liver pate, salt and pepper. Mix until you have a smooth paste with no lumps. Peel thepickle, chop it in very small pieces, and add it in. Mix well. Taste it and see if you would like more liver pate, or and pepper.

Stuffed eggs (Deviled Eggs)

Fill the egg halves with the paste. You can use a pastry bag with a star tip, or you can fill them with a spoon. Arrange them on a tray.

Decorated stuffed eggs

Make a sauce from the remaining mayonnaise,sour cream and salt, not too thick. Pour it over the eggs and decorate with pickled red peppers, cucumber, olives and/or parsley.