Belongs to BlueFinger Kale Pasta 
ready in about 40 minutes
You might need to buy:
  • garlic
  • anchovy
  • red chilli
  • mushrooms chopped
  • dry white wine
  • tomatoes chopped
  • kale or similar
ready in about 40 minutes; serves 4
You might need to buy:
  • Talapia fish. Butterfly cut
  • 1t ginger minced
  • 1t garlic minced
  • 1t turmeric powder
  • 1T sambal oelek
  • 1t salt
Belongs to BlueFinger Taboulie Falso 
serves 2
You might need to buy:
  • garlic
  • black olives
  • capers
  • tomatoes dry
  • feta cheese
  • anchovies in olive oil
  • extra virgin olive oil
  • lemon juice
  • Salt
  • Pepper

Double the dry spices and chilli. Use two bunches spinach. You’ll need yogurt to mollify the goat

ready in about an hour and 40 minutes; serves 8
You might need to buy:
  • oil for frying
  • turmeric
Belongs to BlueFinger Nicoise Salad 

There are heaps of variations on this recipe. This version didn’t even have potatoes.
If you boil the eggs for only 5 or 6 minutes, then cool them in cold water to stop them cooking, they should remain nice and soft inside and not develop grey rings.

You might need to buy:
  • wild rocket leaves - or cos lettuce
  • fine green beans
  • fresh basil leaves
  • steamed potatoes
  • Artichokes if around
  • Anything else you feel like
  • Dressing:
  • extra virgin olive oil
  • red wine vinegar
  • Sea salt and black pepper
  • Dijon mustard
Belongs to BlueFinger Grilled Milkfish 
  • Currently 5/5 Stars.
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Traditional Javanese – must be eaten with sambal

ready in about 25 minutes; serves 6
You might need to buy:
  • 2t tumeric ground
  • 2t coriander ground
  • 2t ginger fresh
  • 1t salt
  • 2t garlic fresh

Next time – if using the good italian anchovies, you could use just 5 or so. More chillies wouldn’t hurt – very mild really using bird chillies.
Cook all the pasta – enough for 6. The dish will be too strong if u mix this sauce with enough pasta for just 3 people.

“Un Saporito Piatto di Fuoco

The meeting of anchovies, black olives, and peppers is a classic of the Sicilian kitchen. We always use capers packed in salt. If you rinse them, you can get rid of the salt and you’re left with the taste of the capers. With the capers in vinegar, even if you rinse them, you’re left with the taste of the vinegar."

ready in about 45 minutes; serves 6
You might need to buy:
  • anchovy fillets in oil
  • Salt
  • finely chopped fresh Italian parsley
  • spaghetti
  • Freshly grated Parmesan cheese
You might need to buy:
  • 80g baby English spinach leaves
  • Dijon mustard
  • balsamic vinegar
  • extra virgin olive oil
  • baby beetroot
  • 100g reduced fat fetta
serves 4
You might need to buy:
  • thinly sliced celery
  • vertically sliced red onion
  • fresh lime juice
  • sugar
  • olive oil
  • ground cumin
Belongs to BlueFinger Pizza dough

You might need to buy:
  • 750g strong plain flour
  • salt
  • olive oil