GREEK COURGETTE AND PHYLLO PIE

Phyllo pastry brushed with olive oil and layered makes a wonderful crispy crust for all kind of pies. This one uses courgettes but you could use spinach or grated carrot or celeriac. A medium strong Greek oil such as Terra Creta or Kritsa, both from the island of Crete, would be good choices.

Ingredients
1kg courgettes , grated
1 teaspoon salt
8 tablepoons Cretan extra virgin olive oil
1 onion, peeled and grated
1 green pepper, finely chopped
large bunch dill, finely chopped
4 eggs
100g strong hard cheese, grated
100g dry biscuits, crushed
phylo pastry
a little beaten egg

Method
Mix the grated courgettes with the salt and leave to stand for a few hours. Place in a colander and allow them to drain well and then dry on kitchen paper.
Mix with half the olive oil and all the remaining ingredients except the pastry and beaten egg. Keep on one side.
Brush the sheets of phylo pastry with the remaining olive oil and arrange three sheets in the base of a roasting tin which has also been brushed with olive oil or lined with baking paper. Leave some of the pastry overhanging the tin.
Spread the courgette mixture over the top and arrange five more sheets of oiled phylo over the top. Brush with beaten egg and then fold the pastry from the base over the top and pinch together.
Bake at 180 for about an hour until crisp and golden.

COLD VEAL WITH PEPPER SAUCE

This unusual way of serving veal is great on a hot summer’s day in the garden. The recipe comes from an estate near to Montilla in Andalucia and uses a good extra virgin oil from southern Spain. Serve with grilled red pepper salad and rocket.

Ingredients
2 tablepsoon black peppercorns, crushed
250ml Andalucian olive oil such as San Leandro
800g topside of veal
50g butter
1 glassful dry white wine
a little milk
1 tablespoon mustard

Method
Mix the crushed peppercorns with the oil and leave to infuse for at least 12 hours.
Prepare the meat and fry in butter all over without browning. Add the wine to the pan, cover and cook over a low heat, turning from time to time. Add a few drops of milk if the pan shows signs of drying out completely.
Meanwhile filter the oil and beat in the mustard.
When the meat is cooked, leave to cool. Then slice and arrange on a plate with the peppers and rocket and spoon the peppery sauce over the top.

SOUFFLE DE PROVENCE

This is not really a traditional Provence recipe but it has become a favourite with friends who live on the Routes des Olives near to Nyons in northern Provence. Nyons AOC olive oil and black Nyons olives are obviously the best ingredients.

Ingredients
40-50ml Nyons extra virgin olive oil
50g plain white flour
250ml milk
100g black Nyons olives, stoned and chopped
salt and pepper
½ teaspoon Dijon mustard
4 eggs, separated

Set the oven to 190 and grease four small souffle dishes with a little of the oil.
Heat the remaining oil in a heavy sauce pan over a gentle heat. Add the flour and cook for a minute or two. Whisk in the milk and bring the mixture to the boil. Cook for 1-2 minutes and add the olives, seasonings and mustard.
Beat in the egg yolks.
Whisk the remaining egg whites until they are very stiff. Stir one tablespoonful into the mixture and then fold in the remainder. Spoon into the prepared souffle dishes and bake for about 20-30 minutes until evenly browned and firm to the touch. Serve at once.