Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
One of our favourite suppers when I was growing up was my mother's homemade baked beans. Oh my but they were absolutely gorgeous. She would start the night before by soaking the dried beans overnight and then early the next morning, often even before anyone else was up, she began her magic with them . . . putting everything together and into her bean crock and into the oven, so that by the time we woke up we could already smell the deliciousness that was waiting for us later in the day!
In my later years I have developed a much more interesting palate and there are things I would cook and try now that I wouldn't have even thought of trying when I was younger. We also have such beautiful produce, eggs, etc. here in the UK, and such a wide variety . . . that I just enjoy cooking and eating with gusto! (And it shows blah . . . )
Because of my present eye problems, I did an online grocery shop at the end of last week. I just didn't feel like pushing a grocery cart through a shop with all the poor lighting etc. I don't mind shopping online . . . but this time most of my fresh items arrived with short use by dates. That I DO mind. YES I am one of those annoying people who pick the produce etc. from the back of the row where it is fresher when I am shopping!
One of the nice things about having someone else in the house is that Ariana likes Pasta and now I have the perfect excuse to cook it and not feel guilty about it. Today I made this simple and yet incredibly tasty pasta dish that Ariana and I both really enjoyed, and the Toddster dined on leftover meat and potatoes. Everybody was happy!
I just love fresh Spring asparagus. I don't eat asparagus any other time of the year because there is just no comparison in flavour. I believe in eating seasonally. I don't think asparagus that has been shipped over from Peru in the depths of winter has any flavour at all really. The taste never justifies it's high price in my opinion!
That's why I get so excited when Spring rolls around! Not only are the days getting longer and the temperatures warmer, but I know it won't be long before I am able to enjoy our delicious British asparagus at it's best! British Asparagus season lasts officially from about the last week of April til the third week in June, so it's not long, but I try to get as much of it as I can during that time!
I believe that British Asparagus has rightfully been described as the best in the world. (Along with the carrots and strawberries in my opinion!) Tender and sweet, there really is no comparison! What you want to look for are firm green spears with tight green tips. If they are limp and sad looking, don't buy them. They're old. Blah! And if they look in the least bit slimy, run, run as fast as you can away from them. Bad, Bad. (Don't laugh. I have seen this!)
As it's grown in sand, you will want to wash your asparagus well. I just lay them in a dish of cold water and swish them about a bit. The sand should fall right off. The ends of larger ones can be a bit woody, so just snap them off. It's not hard to tell where that part is as the spear will naturally break at that point. If you are at all afraid you can trim the bottoms a bit with a carrot peeler. I also like trim off the points as they can have a tendency to be a bit bitter sometimes.
This is a beautiful salad which I like to make each year which showcases this lovely vegetable beautifully. I quite simply adore roasted asparagus, and it shines in this simple and quick salad, which also contains roasted cherry tomatoes, and al dente farfalle pasta. I make a simple dressing for it by mixing some lemon mayonnaise, ranch dressing and a bit of fresh basil pesto. Tossed together and garnished with some freshly grated Parmesan cheese you would be hard pressed to find a tastier salad! Hooray for Asparagus Season!
*Pasta Salad with Roasted Tomatoes and Asparagus*
Serves 4
A deliciously different Pasta Salad. Easy to make, quick, colourful and very tasty!
1 punnet of cherry tomatoes, halved (about 2 cups)
1 pound of asparagus, washed and dried
2 TBS olive oil
2 TBS chopped fresh basil, plus more for garnish if desired
flaked sea salt and freshly ground black pepper to taste
2 TBS mayonnaise with lemon added
2 TBS prepared ranch dressing
1 tsp of basil pesto sauce
1 pound of farfalle pasta (bow tie)
freshly grated Parmesan cheese to taste
Preheat the oven to 220*C/425*F. gas mark 7. Have ready a baking sheet which you have lined with foil and lightly sprayed with oil.
Cut the asparagus into 2 inch lengths, put the into a bowl with the tomato halves. Drizzle with olive oil and sprinkle with salt and pepper.
Add the fresh basil. Toss all together to coat. Spread out into a single layer on the baking sheet, making sure the cut sides of the tomatoes
are facing up. Roast in the heated oven for 8 to 10 minutes or until the tomatoes start to blister and the asparagus is tender crisp. Set aside
to cool.
Place the pasta in a pot of lightly salted boiling water and cook to al dente, according to the package directions. Drain well, rinse with cold water
to cool down, and rinse again.
Whisk the mayonnaise, ranch dressing and pesto together in the bowl you tossed the vegetables with the oil in. Add the pasta and toss to
coat. Fold in the asparagus and roasted tomatoes. Sprinkle with some freshly grated Parmesan cheese and serve garnished with fresh chopped basil
if you wish
There are normally only two of us eating in this house and so I normally try to cut recipes in half for us, or create dishes which are simple and make just enough for two. It's not that hard to do really. And you can normally multiply up with no problems at all.
I found myself with an abundance of cherry tomatoes on Saturday last and so I decided that I would incorporate them somehow into our supper. I also had chicken breasts. Chicken and tomatoes go really well together. One only need to look at delicious recipes such as Chicken Cacciatore or Chicken Parmesan to see that this is true.
This recipe goes together very quickly so I would suggest you have all of the ingredients ready and hand before you start. The chicken breasts are cut into two escallopes horizontally which makes for quick cooking . . .
The cherry tomatoes are cut in half as well, for quick cooking. I saw a really interesting and helpful little video on how to that really quickly the other day. You can see it here. It's a slap on the forehead, why didn't I think of that kind of a thing! (It really does work!)
The tomatoes are quickly frizzed in some olive oil along with some garlic. You dust the chicken pieces with some flour and salt and pepper and then brown them in the same pan, along with some sage. It doesn't take very long at all as they are only half as thick as they normally are.
A splash of white wine, a few capers . . . . bubble bubble bubble, a handful of chopped parsley and presto chango, you have tender moist chicken with a delicious sauce of cherry tomatoes and capers, that will please any meat loving man. The Toddster loves this. I always serve it with some boiled new potatoes. It goes down a real treat, and goes together lickety split. If you are looking for a quick, easy and delicious supper and are feeling a tad bit lazy, this is your perfect meal! Looks like you slaved all day, but took literally minutes.
I found myself with an abundance of cherry tomatoes on Saturday last and so I decided that I would incorporate them somehow into our supper. I also had chicken breasts. Chicken and tomatoes go really well together. One only need to look at delicious recipes such as Chicken Cacciatore or Chicken Parmesan to see that this is true.
This recipe goes together very quickly so I would suggest you have all of the ingredients ready and hand before you start. The chicken breasts are cut into two escallopes horizontally which makes for quick cooking . . .
The cherry tomatoes are cut in half as well, for quick cooking. I saw a really interesting and helpful little video on how to that really quickly the other day. You can see it here. It's a slap on the forehead, why didn't I think of that kind of a thing! (It really does work!)
The tomatoes are quickly frizzed in some olive oil along with some garlic. You dust the chicken pieces with some flour and salt and pepper and then brown them in the same pan, along with some sage. It doesn't take very long at all as they are only half as thick as they normally are.
A splash of white wine, a few capers . . . . bubble bubble bubble, a handful of chopped parsley and presto chango, you have tender moist chicken with a delicious sauce of cherry tomatoes and capers, that will please any meat loving man. The Toddster loves this. I always serve it with some boiled new potatoes. It goes down a real treat, and goes together lickety split. If you are looking for a quick, easy and delicious supper and are feeling a tad bit lazy, this is your perfect meal! Looks like you slaved all day, but took literally minutes.
*Chicken with Cherry Tomatoes and Capers*
Serves 2
Quite simply delicious. Quick to make.Serves 2
through the middle into two escallopes (4 pieces in total)
salt and black pepper
Add the wine and return the tomatoes to the pan along with the capers and parsley. Let it bubble up a bit and evaporates somewhat. Cover with a lid and set aside off the heat for several minutes before serving. The juices of the chicken should run clear. Divide between two heated dinner plates. I like to serve with boiled and buttered new potatoes. Simple and delicious.
Note - This can easily be doubled or even tripled if you have a pan large enough. Don't worry about the wine, it bubbles off. If you really don't want to use it you can use chicken stock, or even water.
One thing that I have always loved is/are tinned tomatoes. I could quite happily just sit down with a tin of tomatoes and a slice of bread and butter. A smattering of salt and pepper and I am feasting. I find it very satisfying . . .
When I was a child it was a real treat for my mother to make us Kraft Macaroni and Cheese Dinner . . . we loved it. Often she would stir a tin of tomatoes into it and that was even better. Through the years I have always done the same. In fact I cannot remember the last time I ate KD without them . . . mind you I don't eat KD at all over here, because it just doesn't exist.
I love macaroni and cheese. It's a real favourite of mine, not so much the Toddsters . . . but you know. I do try to please him most of the time. Macaroni and Cheese with Tomatoes?? It's even better. Well . . . I think it is anyways. I love this dish. It's easy to make. It's delicious. It's economical. You can make it ahead. Most people like it. That spells winner to me.
It wasn't that easy to get a tasty looking photograph of this delicious casserole. But don't let these photos put you off in any way from making it. This is definitely a "Do not judge a book by it's cover" kind of dish. It's a delicious casserole that both children and grown ups will love. Put it this way . . . my hubster, a dedicated "pasta hating" individual conceded that it certainly smelled delicious and proceeded to eat two plates full. Need I say more???
I thought not.
*Macaroni and Cheese with Tomatoes*
Serves 4 to 5
Printable Recipe
Maybe not the lightest casserole around, but surely one of the tastiest. Pure nostalgia.
1/2 pound of macaroni (8 ounces)
fine sea salt and freshly ground black pepper
1 (400g) tin of chopped plum tomatoes in tomato juice (14 ounces)
3 TBS butter
4 TBS plain flour
1/8 tsp cayenne pepper
375ml of semi skimmed milk (1 1/2 cups)
125ml of single cream (1/2 cup)
125ml of chicken broth (1/2 cup)
1/2 pound of mild cheddar cheese, coarsely grated (8 ounces) (2 cups)
1/4 pound of strong cheddar cheese, coarsely grated (4 ounces) (1 cup)
a knob of butter, crushed cracker crumbs
Preheat the oven to 200*C/400*F/gas mark 6. Butter a 9 inch square glass baking dish. Set aside.
Bring a large pot of lightly salted water to the boil. Cook the macaroni according to the package directions just until al dente, usually about six minutes. Drain well and return to the pot. Add the tin of tomatoes, stirring to coat. Heat gently over low heat until most of the tomato liquid is absorbed. Set aside.
Melt the 3 TBS of butter in a saucepan. Whisk in the flour and cayenne pepper. Cook and stir for about a minute. Stir together the milk, cream and chicken stock. Whisk into the flour mixture slowly. Bring to the boil, then reduce to a simmer and cook until the mixture is thickened, whisking constantly. Remove from heat and stir in the cheeses to melt. Season to taste with salt and black pepper. Pour this sauce over the macaroni and tomato mixture. Stir to combine. Pour into the prepared casserole dish and smooth over. Melt a knob of butter. Stir in some crushed cracker crumbs. Sprinkle evenly over top of the macaroni. Set dish on a baking sheet.
Bake in the heated oven until the top begins to brown, 20 to 25 minutes. Let sit for 10 to 15 minutes before serving.
Note: This can be made ahead. Cover and refrigerate for up to 2 days. When ready to bake, cover with tinfoil and bake for 30 minutes. Remove foil and bake for a further 15 minutes, until golden brown.
I think you could make this lighter by leaving out the cream and just using milk to replace the cream. The buttery cracker crumbs on top are not absolutely necessary either. I just rather like the buttery crunch.
I was invited to a pot luck luncheon today and wanted to bring something that was easily portable and that would taste as delicious at room temperature as it would hot out of the oven.
I also wanted it to be attractive and scrummy looking . . . something that people would not be able to resist tucking in to . . . as well as being something that was completely edibly out of hand, if need be. (So often people don't have enough cutlery, or plates, etc. to go around.)
I normally would make a tomato tart using puff pastry, but I didn't have any in the fridge. I did however have a tube of pizza dough and so decided to use that instead. It turned out fabulously.
It's like a pizza/tart . . . with lovely flavours.
You have a base of a grainy mustard flavoured mayonnaise. (I use low fat with no problems). Delicious and flavourful Strong Cheddar cheese tops this.
Sliced tomatoes, which are not really at their best this time of year, but cooking can and does redeem them. A savoury sprinkling of seasalt, black pepper, onion and garlic powders and mixed herbs also helps. Then with a final dusting of freshly grated parmesan, it's ready to pop into a hot oven to bake.
It bakes quite quickly and at the end you are rewarded with a delicious tart, with a crisp bread base, and delicious filling. A scattering of fresh basil leaves on top of the finished tart looks very pretty as a finishing touch.
I like to drizzle some balsamic syrup on mine just before I tuck in, but . . . feel free to do as you wish.
*A Delicious Tomato Tart*
Serves 4
Printable Recipe
Necessity being the mother of invention, I created a delicious tomato tart out of what I had on hand.
1 package of refrigerated ready rolled pizza base dough (large enough to fit a baking tray
about 10 by 15 inches in size)
4 ripe plum tomatoes, trimmed and thinly sliced
4 dessertspoons of low fat mayonnaise
1 TBS seedy mustard
8 ounces grated strong cheddar cheese ( 2 cups)
coarse sea salt and freshly grated black pepper to taste
dried mixed herbs
onion and garlic powders to taste
freshly grated Parmesan Cheese for dusting
a few basil leaves torn, for garnish
balsamic syrup to drizzle (optional)
Preheat the oven to 205*C/425*F/ gas mark 6. Line your baking sheet with parchment paper. Unroll the pizza dough onto the lined baking sheet. Curl over the edges all the way around.
Stir together the mayonnaise and mustard. Spread this over the crust all the way to the rolled edges. Sprinkle the grated cheddar cheese evenly over top. Place the sliced tomatoes evenly over top. Dust with mixed herbs, seasalt and black pepper to taste. Sprinkle with some onion and garlic powder. Dust with freshly Grated Parmesan.
Bake for 15 to 20 minutes until lightly browned and bubbling and the bottom is browned evenly. Remove from the oven and allow to sit for several minutes before tearing basil leaves and scattering them over top. Cut into squares to serve. If desired, drizzle with some balsamic syrup.
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