Tuna Pate

-1 large can of tuna with oil
-1 package of Cream cheese
-3 tablespoons olive oil

For this all you'll need is food processor

Blend the all the ingredients together until smooth. It's that simple!

Tip: If you want a liter pate, use lite cream cheese and tuna without oil and use less olive oil.
The more olive oil you use the creamier your pate will be. Serve with you favorite crackers and you set!

My Spinach Salad

-1 bag of spinach (the quantify is your preference, 2 cups of "not compressed" spinach is a small quantity)

-1 boiled egg

-bacon pcs 1-2 tablespoons

-balsamic vinegar

-olive oil

-salt to taste



Clean your spinach and strain and pat dry (your dressing sticks better to your spinach if you do this) Chop your egg and get your bacon bits and set aside. Dress your salad with the olive oil and vinegar and salt to taste. Add your chopped egg and bacon bits on top. This is a unique combination and tastes great!

Arugula Salad with a Twist

1 Bag/Head of Arugula. The quantity is your preference. For example 2 cups (not compressed) is a small quantity.
Asiago Cheese or Parmeggiano
Olive Oil
Balsamic Vinegar
Dried Figs cut in half (optional)

Wash your arugula and let sit so that the water drains. (you can pat it dry as well and set aside)
Shave some slices of Asiago cheese with a cheese shredder or you can use parmeggiano.
In a large bowl put your washed arugula add some Olive oil and well aged Balsamic vinegar and salt to taste add your shavings of cheese and some figs if you like. It's a simple salad that tastes great!
Tip: As you can see I said well aged Balsamic vinegar because it more sweet and this is a nice contrast to the bitterness of the arugula. The figs also adds more sweet to this salad, but it's totally up to you if you like this taste in your salad. My second tip is, if you do finer shavings of your cheese it adds a nicer presentation to this dish.

Bocconcini Pops

-12 small to medium bocconcini (soft Italian cheese) Can be found in most grocery or specialty stores.
-3-4 slices of prosciutto
-2 cups of arugula, washed and patted dry
-olive oil
-dry figs cut in small pcs. (optional)
-salt to taste

Cut you prosciutto in 3 strips length wise and lay 3-4 leaves of arugula on the prosciutto strip and drizzle very little olive oil. Place the bocconcino on one end of the strip and wrap the prosciutto around it and pierce a "fancy" toothpick through the bocconcino this will prevent the prosciutto from unravelling. Lightly salt to taste and they are ready to serve.
*you can add the dry figs and sprinkle them on the bed of arugula it add a nice contrast sweetness to the bitterness of the arugula.

Olive Pate

-1 small can of pitted/sliced black olives
-30-35 oven dried black olives pitted
-2 small anchovies
-1/4 teaspoon of dry chilies
-1/4 cup of olive oil

Mix all the ingredients in a food processor, if you see the pate is too thick add a little more olive oil until desired consistency.

This is a quick and easy olive pate and can be made far in advance and topped up with olive oil to maintain it's freshness in the refrigerator.

My Humus

Humus: This is such a quick fix appetizer and ready to serve with your favorite cracker or pita or any other bread you like. Use what you want and save the rest in the fridge in an air tight container for up to a week. It's a no brainer and a very healthly snack.

1x large can of chick peas (or some people call them garbanzo beans) 540 ml/19 oz.
1x large clove of garlic
olive oil
1/4 lemon juice
salt to taste

In a food processor put all the ingredients in and puree it. If you notice I didn't put an amount of olive oil, because it depends on what consistency you like. If you like a thicker more dense humus then put less olive oil as you puree your mixture. If you like it more spreadable or creamy then add more. The choice is yours and you can add a little parsley to add a contrast to your mixture it looks good and tastes great!