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Rice balls stuffed with tomato and mozzarella


  • 3 cups of basmati rice, cooked
  • 2 gloves of garlic
  • 4 medium balls of mozarella, quartered
  • 14 cherry tomatoes, quartered
  • 2 tsp of olive oil
  • 1 cup of breadcrumbs, seasoned with salt, pepper and basil flakes


  1. Add the oil garlic and tomatoes to a pan on a medium heat. Simmer until the tomatoes fall apart.
  2. In a mixing bowl combine the rice and tomato sauce. Mix the sauce on the rice conservatively.
  3. The consistency of the rice should be pasty so as to render into balls.
  4. Take a piece of mozzarella and a handful of rice.
  5. Cup the rice around the piece of mozzarella as though you were making a snowball. Repeat.
  6. Roll the rice ball in the breadcrumbs and place on a baking sheet and in a 250 degree oven for 5-8 minutes.

Makes: 16 rice balls




Twice baked potato shreds


  • 7 large potatoes, shredded
  • 1 cup of fresh chopped herbs, thyme, basil and rosemary
  • 1 large onion, chopped
  • 4 tbsp of olive oil
  • 1 tbsp of white wine
  • sea salt and pepper


  1. Sautee the onion and herbs in the oil and wine in a large pan over a medium heat for 5-8 minutes.
  2. Add the potato shreds and brown them.
  3. Empty the potatoes shred onto a baking sheet.
  4. Spread them out equally and sprinkle them with sea salt and pepper.
  5. Place the baking sheet in the oven at 350 degrees for 10 minutes or until the potatoes are crunchy.

Serves 4 persons

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