With our readers clamouring for different meal options, we asked our resident Italian chef Lorenzo Giordano for a few menu suggestions. So here goes:

Insalata di pasta vegetale

Ingredients:

1lb penne pasta

1 head broccoli cut into florets

1 red bell pepper (Julienne)

small jar of marinated artichokes (optional)

1 can of corn

1 cup grated Parmesan cheese

2 cloves chopped garlic

salt, pepper and chopped parsley to taste

1 cup extra virgin olive oil

Method:

Bring a large pot of lightly salted water to a boil (approx 6 litres).

Add pasta and cook for 8 minutes.

Add broccoli and cook for 2 more minutes.

Drain pasta and broccoli and toss in a bowl with a cup of extra virgin olive oil.

Combine red bell pepper, artichoke hearts, chopped parsley and grated Parmesan to the pasta and broccoli. Toss, adjust seasoning and serve after about an hour.

Serves 8

Fettuccine pollo e funghi

Ingredients:

12 oz fettucine pasta

8 oz boneless, skinless chicken breasts (Julienne)

8 oz sliced mushrooms

1 cup Parmesan cheese

1 litre heavy whipping cream

1/16 pound butter

1 litre white wine

2 chopped garlic cloves

chopped parsley

salt, white pepper, and garlic powder to taste.

Method:

Bring a large pot of lightly salted water to a boil (approx. 6 litres).

Add fettuccine and cook “al dente”.

While pot is coming to a boil, sautee chicken (in another pot) mushrooms, white wine, and spices in butter for approximately 2 minutes.

Add heavy whipping cream, and parsley and leave to cook over a slow flame for approximately 10 minutes.

NB: If sauce becomes too thick, add a tip of milk.

Drain pasta, leaving just a little bit of water with it.

Combine chicken and mushroom sauce and toss.

Add Parmesan cheese, toss and serve.

Something sweet? How about some tasty fruit fritters?

Sgomfiotti di Frutta Mista

Ingredients:

180 g flour

125 g milk

40 g butter

1 tsp baking powder

4 eggs

1 grated lemon peel

sugar, salt

fresh fruits (apples, pears, mandarin, grapes, pineapples) chopped

oil (corn, soy, vegetable)

Method:

Combine egg yolks, with flour, milk, a pinch of salt, melted butter, baking powder, grated lemon peel, a tablespoon of sugar and 2 whipped egg whites.

Mix into a dough.

Mix/fold in fruits with dough. Fry in oil. Sprinkle with icing sugar and 2 whipped egg whites.

Serves 6.