In this section you will find Easy, Healthy & Quick Recipes for you and your loved ones. Every week you will experience Chef Gordy’s original recipes including photos. So... get your pen and a piece of paper ready and start writing down and then test yourself these recipes. Your comments are welcome. Buon Apetito!

Grilled Vegetables Salad

Ingredients

2 courgettes, cut into round slices

4 mushrooms caps

2 tomatoes, cut in half lengthwise

few parmessan shavings

extra virgin olive oil

1/2 romaine lettuce

pinch of tarragon herb

salt & pepper

Method

• In a mixing bowl marinate the courgettes, mushroom caps and the tomatoes in 3 tbsp of extra virgin olive oil, 2 tsp of Tarragon herb & salt & pepper.

• Heat up the grill pan and start off to grill all your vegetables. They should take approximately same cooking time about 2/3 mins on each side.

• After you wash and dry your romaine lettuce, break it into small pieces with your hands and place it as your base for the salad.

• Plate your grilled vegetables onto the salad leafs and in the end add some parmessan shavings. A drizzle of balsamic vinegar can be added to give a sharp taste to this light salad.

• When you have to cut and then wash your Lettuce always use your hands as when you use a knife your lettuce leafs will turn brown after some hours

• Make sure you dry well your lettuce with a help of a salad spinner your lettuce or other salad leafs can long for 3 days in a tip top condition.

• Make sure your grill is hot when you place your vegetables to obtain a great result. If the grill is not hot you'll going to have a boiled vegetables and without that beautiful grill marks.

In this section you will find Easy, Healthy & Quick Recipes for you and your loved ones. Every week you will experience Chef Gordy’s original recipes including photos. So... get your pen and a piece of paper ready and start writing down and then test yourself these recipes. Your comments are welcome. Buon Apetito!

Courgette & Carrot Soup

Ingredients

2 onions, medium size roughly chopped

4 courgettes, medium size roughly chopped

4 carrots, medium size roughly chopped

150g pumpkin roughly chopped

2 potatoes, medium size roughly chopped

4 bay leafs

2 sprigs of rosemary

1 litre vegetable stock

2 tbsp sun dried tomato oil

salt & pepper

Method

- In a deep pot heat up the sun dried tomato oil and then add the onions to sweat off.

- Add the carrots, courgettes and pumpkin to the pot to continue the process of frying.

- While mixing continously add the bay leafs, the rosemary and the potatoes.

- Leave to cook for about 3 mins and then add the vegetable stock

- Boil for 8-10 mins then blend everything. Season with salt and pepper

- Serve hot with fresh bread or toasted bread

In this section you will find Easy, Healthy & Quick Recipes for you and your loved ones. Every week you will experience Chef Gordy’s original recipes including photos. So... get your pen and a piece of paper ready and start writing down and then test yourself these recipes. Your comments are welcome. Buon Apetito!

Spaghetti Tuna & Spinach

Ingredients

1 big tin tuna chunks

2 fresh tomatoes, small diced

100g chopped spinach, fresh or frozen

2 cloves of garlic, chopped finely

1 small onion, diced

pinch of ground ginger

olive oil

Method

- In a saute pan heat the olive oil and cook the chopped onions and chopped garlic.

- Add the chopped spinach and mix thoroughly with a wooden spoon. Then add to the pan the tuna chunks, the ground ginger and the chopped tomatoes.

- If you see that the sauce is dry, add some hot water from the Pasta Pot that you are cooking the spaghetti.

- Season with a little salt & pepper and mix the cooked spaghetti with the tuna & spinach sauce. The chopped spinach will give you a nice greeny colour to the dish.