Pasta is amazingly versatile. You can add just about anything to it to come up with a delicious meal. This Italian variety is with pesto Genovese, including pine nuts, fresh basil, crushed garlic, and grated parmesan cheese.

Gustav’s Nockerln (Dumplings)
4 heaping tablespoons flour
2 eggs
Mix flour and eggs in a bowl and add some milk so it doesn’t stick to the bowl. Add spices: salt, pepper and garlic to taste. Take spoonfuls and drop them into boiling broth or soup until they rise to the top; then your dumpling soup is ready. If dropped in water, drain after they have risen to the top and serve with favorite sauce (in which case, double the quantities of ingredients). Serves four.
smilingfish
It’s always fun to try new foods in foreign ports. We gave these smiling Tunisian flathead fish a miss.
octopus, Mmmmm
Instead, we chose some plump octopus that were pretty tasty, barbequed by chef Tom and squirted with lemon juice. Niece Kelly sure liked them.

It’s always fun to try new foods in foreign ports. We gave these smiling Tunisian flathead fish a miss.

Instead, we chose some plump octopus that were pretty tasty, barbequed by chef Tom and squirted with lemon juice. Niece Kelly sure liked them.

Sopaipillas from Russ of Arikaree
Combine: 1 ¾ cup flour, 2 teaspoons baking powder, 1 teaspoon salt
Cut in 2 tablespoons shortening and add enough water to form a stiff dough, about 2/3 cup. Turn out on a floured board and knead until smooth. Cover with towel and let stand 10 minutes. Roll dough very thinly and into a rectangle about 15 inches by 12 inches. Cut into 3-inch squares or triangles. Heat oil to approximately 385-400 degrees F. Drop a few squares at a time onto oil and cook, turning frequently, to evenly brown and puff. Drain on paper towel. Serve hot with honey, butter, or jam.
sopaipillas
Sopaipillas are easy to make and a great hot snack. The key is to roll the dough really thin so that they puff. These ones didn’t puff as much as they should.

Grilled Tuna or Ono (Mahi mahi)
with Ginger-Garlic Dipping Sauce
Tuna or ono fillets cut ¾ inch thick
2 tablespoons peanut oil
1 tablespoon soya sauce
1 large bok choy (or similar vegetable)
Several scallop squash (or similar vegetable)
1 tablespoon peanut oil, plus more for coatng Salt to taste

Cilantro sprigs for garnishing

We love this tuna (or ono) recipe as it combines the full flavor of the fish with the assertive taste of the ginger-garlic dipping sauce.

Adriana’s Fish Batter (For Fish And Chips)
1 cup flour
2 teaspoons sugar
2 teaspoons baking powder
1 ¼ teaspoons salt
1 cup water
1 tablespoon oil
Coat fish pieces well with batter, and then deep fry until golden brown.