Tomato, Mozzarella and Strawberry Salad with Fresh Basil

Does what it says on the tin. Lovely.

Serving suggestion: eat with hot buttered toast.

Homemade Pasta with Leek, Mushroom and Broccoli Sauce.

This is me showing off my new pasta machine.

Pasta dough is just flour and eggs with a bit of lukewarm water. I've made it before using a rolling pin, but a pasta machine is just very very cool. And surprisingly therapeutic. Word of warning though - it does take a wee while.

For the sauce I sauted some leeks and garlic in olive oil then added some sliced mushrooms and cooked them till they were nicely juicy. Then I slopped in half a pot of creme fraiche and some black pepper and added the whole lot to the cooked pasta. I also threw in some very finely cut cooked broccoli.

Pasta should be cooked in lots and lots of boiling water. I demand that you eat it while it still has a bit of bite rather than letting it turn to slop. Ask any Italian and they will tell you that sloppy pasta is only fit for old people's homes.

To serve I added some slices of mozzarella.

Voila!

Mozzarella and Tomato Salad with Bruschetta.

Like all Italian food, the secret of this dish is the quality of the ingredients. This one was served with a mixed green salad and sprouted sunflower seeds.

Cut up the tomatoes and mozzarella and arrange them on the plates. Rub the basil between your fingers to release the flavour. Sprinkle it over the mozzarella and tomato, then add salt, freshly crushed black pepper, olive oil and balsamic vinegar.

Toast the bread then rub it with a clove of garlic. Add a little olive oil, salt and pepper and you have a very tasty piece of bread which could be called a bruschetta.