Caprese Salad with fresh Buffalo Mozzarella

A salad is only as good as the ingredients that go into it. This recipe is more of a guideline than anything. Buffalo cheese is luxurious, but any fresh mozzarella will work.

Serves 5 people

  • 6 medium vine ripened tomatoes
  • 3 balls of buffalo mozzarella (Or Mozzerella di Bufala in Italian.)
  • Micro Basil (Regular Basil will work just as well.)
  • Olive oil (To taste.)
  • Salt and Fresh Ground Pepper to taste

Use a sharp knife to slice the tomatoes on a clean cutting board. Also, slice the buffalo mozzarella the same way. Arrange the tomato and cheese on a plate. Season the tomatoes and cheese. Drizzle olive oil over the salad. Garnish the salad with the basil and you’re finished.

Nothing beats Caprese salad. I know it’s winter, but you can still purchase some nice greenhouse tomatoes here in Vancouver, BC.

Austrian Cheesy Ham and Noodle Casserole.

    This is a traditional Austrian Recipe that was created for hard working farmers. The German name for this dish is Schinkenfleckerl.

This recipe will feed 4 hungry people.


Gruyère Cheese (Grated) – 400 grams
Black Forest Ham (Cubed) – 400 grams
Rotini Noodles – 400 grams
Whipping Cream – 800 grams

Preheat your oven to 400°F (204°C). Bring a large pot of salted water to a rolling boil. Add the pasta to the water and cook for around 7 minutes. The pasta is done when it is tender, but not mushy. (This is called Al dente in Italian). Drain the pasta and rinse it in cold water to stop it from cooking any longer. Toss the pasta in a small amount of olive oil and set aside in to fridge.

Use a large bowl or a stand mixer to whip the cream to stiff peaks. Season the whip cream with salt and pepper and fold in the ham, cheese, and pasta. Don’t over-mix the ingredients at this stage, it’s important to keep the whip cream from losing too much volume.

Transfer ingredients into a greased casserole dish and bake at 400°F (204°C) for 30-45 minutes (Or until hot and golden brown.).

Let the casserole cool down for 5-10 minutes before serving.

As always, if you have any questions please leave a comment and I’ll clarify anything I miss.