I just prepared Pasta Alla Vodka at home. This is a very delicious pasta dish that is so simple to make. The ingredients are also quite simple and readily available – tomatoes (those in a can will definitely do), cream and vodka, and yet the sauce is just divine. [Read more…]
Tomato Mozzarella and Pesto Tartins
Tomato mozzarella and pesto tartins are delectable appetizers which you can serve for cocktails or dinners. These fancy bites are easy to make. You can prepare them ahead of time and load them in the oven just before serving.
Makes 24 pieces
Ingredients:
6 small, ripe Roma tomatoes
1 1/2 sheets frozen ready-rolled puff pastry, partially thawed
1 egg white, lightly beaten
1/3 cup pesto
1/4 lb. fresh mozzarella
Preheat oven at 220C and lightly grease a 12-hole muffin pan. Cut twenty-four 4cm rounds of baking paper and use them to line the pan bases.
Next, trim the ends of the tomatoes. Cut them in 0.5cm thick slices. Put a slice of tomato in each hole.
With a 5cm round cookie or biscuit cutter, cut 24 rounds from the thawed pastry sheets. Brush one side of a pastry sheet round with egg white and then place them egg side down over the tomato slice in the pan. Repeat this for the remaining ingredients.
Place the pan in the oven and bake it for ten to twelve minutes or until the pastry is golden brown.
Loosen each tartin using a flat knife and put them tomato side up on a plate. Remove the baking paper and top them with a slice of mozzarella. Spoon some pesto on top and season them with salt and pepper. Serve immediately.
Image from daveyll
Fried Green Tomatoes
We often see green tomatoes as inedible because they are not ripe enough. This applies to tomatoes that have just sprouted on the vines. Green tomatoes are best eaten when it have a faint tinges of red blush. It means that it is “ripeâ€, these interesting tomatoes barely turn red, and they just “blush†a bit. They have a firm texture, a tad of acidity and light tomato flavor.
Serves 4
Ingredients:
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
Wash the tomatoes and then dry them with a towel or using paper towels. After, cut off the ends and discard them. Slice the tomatoes into half inch thick rings.
Place the eggs and the milk in a medium sized bowl. Whisk until well combined. Put the flour on a plate and then combine the cornmeal, breadcrumbs, salt and pepper in another plate.
Dredge the sliced tomatoes in flour. Dip it into the egg and milk mixture and then coat with breadcrumbs. Shake off the excess.
Heat the oil in a large skillet over medium heat. Cook the tomatoes in batches, depending on the size, so that they do not crowd the pan. The tomatoes should not touch each other. Fry them 3-5 minutes or until they are golden brown. Flip them over at least once.
Transfer the fried green tomatoes to a plate lined with paper towels to drain the excess oil. Arrange them on a platter and then serve immediately.
Image from Vagabond Shutterbug
Easy Arugula Salad
Easy arugula salad is a delicious salad dish which can be prepared in minutes. It has a mix of bitter, sour and sweet tastes and variety of textures. You may add fruits such as grapes or strawberries if desired. Serve with meats or a glass of wine.
Serves 4
Ingredients:
4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
Salt and freshly ground pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado – peeled, pitted and sliced
Place the arugula, cherry tomatoes, pine nuts, oil, vinegar and Parmesan cheese in a large plastic bowl with a lid. Season it with salt and pepper to taste. Cover and shake to blend all the ingredients or gently toss to combine. Serve in a bowl or distribute it among individual plates. Top with avocado slices before serving.
Image from kirybabe
Tamarind, Tomato and Cucumber Salad
Tamarind, tomato and cucumber salad is a wonderful side to roasted or grilled dishes. This crunchy salad has a bit if spice plus a hint of sweet and sour taste from the tamarind.
Serves 6
Ingredients:
2 teaspoons tamarind puree
1 tablespoon brown sugar
1 tablespoon hot water
250g cherry tomatoes, quartered
1 cucumber, finely chopped
1 red onion, finely chopped
1/4 cup fresh coriander leaves, coarsely chopped
Salt and ground white pepper to taste
Place the tamarind puree, sugar and water in a small bowl. Mix well. Season it with salt and pepper.
Next, combine the tomatoes, cucumbers and onions in a medium sized bowl. Add the tamarind mixture and toss until the vegetables are coated. Refrigerate for at least thirty minutes.
Add the coriander before serving. Serve chilled.
Photo Courtesy Of: wEnDaLicious
Cheesy Tomato Risotto
Cheesy tomato risotto is a delectable comfort food which is perfect for dinner. For this recipe we used ham and peas, but feel free to be creative and add other ingredients as you wish. Leftover meats are also great additions for this dish.
Serves 2
Ingredients:
30g butter, plus extra
1L chicken stock
2 tablespoons tomato paste
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, crushed
250g Arborio rice
6 slices cooked ham, diced
2/3 cup cooked frozen peas
50g grated cheddar cheese
Salt and white ground pepper to taste
Grease a shallow ovenproof dish with butter and then set it aside.
Next, place the chicken stock and tomato paste in a small saucepan. Whisk until well combined. Place it over low heat and let it simmer until it is heated through.
After, heat the oil in a large pan over medium heat. Sauté the garlic and onions for two to three minutes or until the onions are soft. Add the rice and stir-fry it for a minute or until the grains are coated in oil.
Gradually ladle some stock into the pan. Let the rice absorb the stock before adding some more. Stir occasionally. Repeat this until all the stock has been finished. Season it with salt and pepper to taste.
Place the ham and peas in the pan. Mix well. Transfer the risotto to the greased baking dish. Top it with the remaining butter and cheese. Place it under a hot grill or oven for 6-8 minutes or until the cheese melts. Let it stand for five minutes before serving.
Photo Courtesy Of: placid casual
Vegetable Noodle Soup
Vegetable noodle soup is a heartwarming recipe that is perfect for chilly weather. It is a meal in itself because of the carbs and the nutritional vegetables. Enjoy it with crusty bread.
Serves 4-6
Ingredients:
2 teaspoons butter
1 small onion, finely chopped
2 bacon rashers, finely chopped
1 small carrot, peeled and cut into cubes
1 teaspoon Italian seasoning
1 large tomato, seeded and chopped
400g can crushed tomatoes
1 large potato, peeled and cut into cubes
2 1/2 cups chicken stock
3/4 cup spiral pasta
180g broccoli florets
1 zucchini, sliced
1 tablespoon tomato paste
140g can sweet corn kernels, drained
4 teaspoons grated Parmesan cheese
Melt the butter in a heavy pot or Dutch oven over medium heat. Sauté the onions, carrots, Italian seasoning and bacon for 3-5 minutes or until the carrots are soft and the onions are translucent. Add the tomatoes, potato and chicken stock. Set the heat to high and bring it to a boil. Cook the pasta in the pot for another 10 minutes or until soft. Stir occasionally. Once the pasta is almost cooked, add the broccoli, zucchini, tomato paste and corn kernels. Reduce the heat to low and let it simmer for another 5-8 minutes or until the vegetables are blanched. Ladle the soup into individual bowls and top with Parmesan cheese. Serve immediately.
Photo Courtesy Of: Â allyrose18
Greek Pie
Greek pie is a delicious vegetable recipe with a lot of cheese. It can be eaten any time of the day –as a hearty breakfast, yummy snack or light main course with some salad. Watch the pie carefully as you bake it because you wouldn’t want to burn the bacon or overcook the egg and vegetables. Adjust the heat and the time as needed.
Ingredients:
400g zucchini, sliced thinly
200g tomatoes, sliced thinly
1/4 cup olive oil
2 leeks, white part cut and finely chopped
250g Greek feta, crumbled
250g fresh ricotta
1/4 cup flour
1/2 cup chopped dill
3/4 cup chopped mint
8 eggs, lightly beaten
200g prosciutto slices
Put the zucchini in a medium sized bowl. Add a teaspoon of salt. Set it aside for 30 minutes. Rinse the zucchini in running water. Drain well and then pat them dry using paper towels.
Heat the oil in a small frying pan over medium heat. Cook the leeks for 8-10 minutes or until they become soft. Let it cool completely.
Preheat the oven at 180C and prepare a 22cm springform tin or round baking dish. Line the dish with the prosciutto and allow the edges to hang loose at the sides by 5cm. Place the zucchini, tomatoes and leeks into the pan or baking dish.
Next, combine the eggs, flour, mint and dill in a large bowl. Mix well until there are no more lumps. Add the feta and ricotta. Season it with salt and pepper. Stir.
Pour the egg mixture into the pan. Fold the hanging prosciutto over the top of the egg mixture. Bake it in the preheated oven for 30-45 minutes or until the pie is set and firm to the touch. Remove from oven and let it cool for 15-20 minutes. Remove from tin or slice before serving.
Photo Courtesy Of: Â hlkljgk
Avocado Cream Cheese BLT
Avocado cream cheese is a sinfully delicious spread that goes perfectly well with the classic BLT. You may use light or low-fat cream cheese if you want to reduce the calories. It is also a good idea to weave the bacon together on a baking tray. Bake it until crisp. After, slice the bacon into squares the size of the sandwich. Use it the same way as you would use regular bacon strips for a sandwich.
Ingredients:
8 pieces whole wheat bread
300g light cream cheese, softened
1 small avocado, halved, stone removed
2 tablespoons lemon juice
2 tablespoons finely chopped chives
120g lettuce
1 large tomato, sliced into rings
400g bacon strips
Garlic salt and pepper to taste
Place a non-stick frying pan or skillet under medium heat. Fry the bacon in batches until they are crisp. Place them on a plate lined with paper towels to drain the excess oil. Set aside.
Mash the avocadoes in a medium sized bowl until smooth. Add the cream cheese, lemon juice and chives. Mix well. Season the mixture with garlic salt and pepper.
Spread avocado and cream cheese mixture on 2 pieces of bread. Put a lettuce leaf and then a slice of tomato. Top it with desired amount of bacon. Place a piece of bread with avocado cream cheese on the bacon. You may slice it into half. Repeat the process for the remaining sandwiches. Serve immediately.
Photo Courtesy Of: Lara604
Tomato Chutney
Chutney is a perfect sauce for fried or grilled food. It is a great idea to prepare a jar of chutney ahead of time. It will easily add more color and flavor to any dish.
Ingredients:
850 g Roma tomatoes, seeded and coarsely chopped
2 medium celery stalks, coarsely chopped
1 medium red onion, coarsely chopped
2 cloves garlic, minced
1/2 cup raisins or sultanas
1/3 cup brown sugar
1/3 cup sherry vinegar
1 inch knob fresh ginger, finely chopped
3 pieces bottled jalapenos, chopped
1/4 teaspoon allspice
1/4 teaspoon salt
Place the tomatoes, celery, raisins, onions, garlic, sugar, vinegar, jalapeno, ginger, allspice and salt in a large aluminum saucepan over high heat. Bring it to a boil. Reduce the heat to medium and simmer until all the liquid has evaporated and the vegetables are soft. Stir occasionally. Â Remove from heat and let it cool. Place it in a jar or sealed container. Refrigerate overnight up to 1 week.
Photo Courtesy Of:Â thebaron03
Fish and Tomato Bake
River Cobbler or Haddock work really well, however, any White fish will do a great job in this dish. Serve it with Potatoes and Green Beans, cooked fresh to really make the difference.
Try using different cuts of Fish – Smoked Haddock offers a delicate treat, and different taste completely.
To Serve 4
2 Shallots or 1 Onion, chopped
1 Sweet Special Pointed Pepper, deseeded and roughly chopped
1tbsp Olive Oil
400g Can Chopped Tomatoes
1tsp Chopped Dried Oregano
2tbsp Tomato Ketchup
100g Crème Fraiche
600g River Cobbler or Haddock Fillet, or other White Fish
Potatoes and Green Beans, to serve
1. Heat an oven to 180C.
2. Cook the Shallots (or Onion) along with the Red Pepper over a medium heat for ten minutes, until soft. Add the Tomato and Oregano, then boil, uncovered for around three minutes stirring all the time.
3. Remove from the Heat, add the Ketchup and Crème Fraiche, before seasoning to taste with Salt and Pepper. Pour into an Ovenproof dish large enough to place the Fish in a single layer across the base.
4. Add the Fish, cover with a lid or with foil then cook for twenty to twenty five minutes, until soft and tender in the middle.
Serve with the Potatoes and Green Beans.
Photo Courtesy of: *Jeffery*
Tomato and Chilli Chutney
Left unopened, these jars will last around a year – when they’re open, store them in a fridge and use within two weeks, and they’ll be great still.
You can use these as presents, or as a treat every so often – served over a Jacket Potato, with a Salad or on Toast as a spread.
To make 3 Jars
1.5kg Vine Ripened Tomatoes
3 Medium Red Onions, peeled and chopped
2 Bramley Cooking Apples, peeled, cored and roughly chopped
3cm Root Ginger, peeled and grated
3 Large Red Chillies, finely chopped (remove the seeds for a milder flavour)
2 Garlic Cloves, finely chopped
150g Sultanas
600ml Red Wine Vinegar
350g Light Soft Brown Sugar
1 1/2level tsp Mustard Powder
1. Make a small cut in the base of each Tomato, and place in a heat-proof bowl. Pour enough boiling water to cover them, and leave to stand for a minute. Drain off the Water and skin the Tomatoes. Chop Roughly, then place in a Large Saucepan.
2. Add the Onion, Apple, Ginger, Chillies, Garlic, Sultanas and a teaspoon of Salt to the Saucepan, then stir. Place on a medium heat, then add the Red Wine Vinegar, Soft Brown Sugar and Mustard Powder, then bring to the boil, stirring occasionally.
3. Simmer without a lid on for two hours, or until the mixture is thick – the exact time will depend on the thickness of the pan, and the heat used. As it thickens up more, start to stir more to prevent anything sticking to the base of the pan.
4. Wash the Jars that you are going to use in hot soapy water. Rinse clean of any suds, and place in the Oven, open side down at 140C for twenty minutes.
5. Test the Chutney is ready. To do this, draw a wooden spoon across the base of the pan, and if you can clearly see the base of the pan, it’s ready!
6. Spoon the chutney into the Jars, then leave to cool. Leave to mature for at least six weeks before eating, to give the flavours a chance to mature and the Vinegar taste to mellow slightly.
Photo Courtesy of: Elin B
Tomato Tarte Tatin
For this dish, you can make your own Sundried Tomatoes quite easily. The process of making them takes around two hours, but you can prepare them a few days in advance if you need them.
By using Tomatoes instead of apples you remove the need for adding any Butter – making this healthier. Also, as the taste of the Tomato is stronger you’ll need a smaller piece!
To Serve 6
1kg Whole Red Tomatoes
1tsp Salt
100g Puff Pastry Block, All-Butter is best
5g Butter, for greasing
Basil Leaves
1. Preheat the Oven to 150C.
2. To make the Sun baked Tomatoes, cut them into six even pieces, then lay on a baking tray, skin side down. Sprinkle a small amount of Salt over the top, which will help to draw out the moisture.
3. Place the tray at the bottom of an oven, and cook for the two hours without opening the door. Once cooked, remove from the Oven, leave to cool, and dry in the open air for thirty minutes.
4. Increase the heat to 180C, then cut the Pastry Block into half, then roll it out into thin layers. Cut an eight inch circle out for the pastry, then place back in the fridge so that it doesn’t become too difficult to handle later on.
5. Once the Tomatoes have cooled down, rub the base of an eight inch tray with the Butter, then layer with Tomatoes on the bottom of the tin, with each laying on its side – it’s easier if you start from the middle and work out. The bottom of the tray will become the top of the Tart, so make sure it’s neat!
6. Once all of the Tomatoes have been laid out neatly, place the Circle of Puff Pastry over the top. Bake for twenty minutes, until the Pastry has become golden and risen.
7. Turn the Tart out of the tin, then place the Individual Basil Leaves on top, and serve.
Photo Courtesy of: TheRunningGarlic
The ‘Delicate’ Sandwich
Okay, sarcasm isn’t my strongest point. But I’d still give this bit of advice: wear a bib whilst eating this, and being careful with it.
Ideal as a Brunch Sandwich, it’s great as a snack at anytime – especially after a late night!
To serve 4
1 Loaf Sour Dough Bread, cut into 8 thick slices
4tbsp Olive Oil
2 Large Red Onions, peeled and sliced
2tsp Sugar
2tbsp Balsamic Vinegar
8 Good Quality Sausages
8 Baby Plum Tomatoes, halved
1tbsp Water
3 Big Handfuls of Rocket
English Mustard
1. Drizzle a small amount of Olive over each slice of bread, before placing on a Griddle pan and toasting lightly on both sides
2. Heat a teaspoon of Oil in a pan, then add the Onions and allow them to sweat a little. When they start to wilt slightly, add half the Sugar, a small pinch of Salt, twist of Pepper and half of the Balsamic Vinegar, then cook for three to four more minutes.
3. In a fresh pan, start to cook the Sausages in a frying pan with a tablespoon of the Oil. When coloured on all sides, turn the heat down and cook for a further six to eight minutes
4. In the pan of the Onions, add the Tomato Halves, with a little Water, the rest of the Water, Sugar, Balsamic Vinegar and then season to taste. Leave to reduce a little over a medium heat.
5. To assemble, cut the Sausages in half lengthways. Spoon the Tomato and Onion mixture onto half the slices of Bread, place the Sausages on top, followed by a handful of Rocket, drizzle with a small amount of Oil, then the other slice of Bread, which has been covered in Mustard.
Photo Courtesy of: bird gc
Tomato and Rosemary Foccacia
Light, fluffy and full of flavour and colours, this is a great bread to have with so many meats and vegetables – it’s great to dip into Soups, and even better to have on it’s own, allowing your senses to absorb as much as possible.
Try experimenting with a range of different ingredients – Caramelised Red Onion, Mushroom, and others all work well with this dish.
To make 1 Loaf
500g Strong White Flour
1 1/2tsp Salt
1 1/2tsp Easy-Blend Dried Yeast
2tbsp Chopped Fresh Rosemary, plus extra to garnish
6tbsp Extra Virgin Olive Oil, plus extra for brushing
300ml Lukewarm Water
6 Oven Dried or Sun-blush Tomato Halves
1tsp Coarse Sea Salt
1. Sift the Flour and Salt together in a bowl, the stir in the Yeast and Rosemary. Make a well in the centre of the bowl, add four tablespoons of the Olive Oil, and mix quickly with a wooden spoon. Gradually stir in the Lukewarm Water, making sure you do not over-mix
2. Turn out onto a lightly floured work surface, then knead for two minutes – don’t worry if the dough is wet, it’s meant to be!
3. Brush a bowl with some of the Oil. Shape the Dough into a bowl, then place it into the bowl, handling it as little as possible. Cover with a damp tea towel (making sure it’s a clean one!), then leave to rise in a warm place for two hours or until the dough has doubled in size and volume
4. Brush a baking tray with some Olive Oil then turn the dough out onto a clean, lightly floured work surface. Knock it back with your fist, making sure there are no large bubbles left in it, before kneading for a minute. Place the dough onto the baking tray, and shape into an even layer, in a circular shape. Cover the baking tray with a damp tea towel, then leave to rise in a warm place for an hour.
5. Heat the Oven to 240C, and cut the Tomato Halves into half again, then whisk two tablespoons of the Extra Virgin Olive Oil with a little water in a bowl. Dip your fingers into the mixture then press into the dough to make little dimples all over it.
6. Sprinkle with Sea Salt, pressing the Tomato into the dimples. Drizzle with the remaining Oil and the Rosemary Sprigs
7. Reduce the Oven heat to 220C, and bake for twenty minutes, until golden brown. Transfer to a wire rack, then serve whilst still warm.
Photo Courtesy of: norwichnuts
All About Salsa
I am a big fan of salsa and dishes that are served with it. I like the fresh variety a whole lot better than the canned or bottled ones. They are tastier and they compliment even the simplest food like chips well.
You can prepare it ahead of time and refrigerate it. It usually lasts for a week.
Tomato Salsa
Ingredients:
3 tablespoons finely chopped white onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
1 red bell pepper, chopped (optional)
2 hot chili peppers, Serrano or Jalapeno, finely chopped
2 to 3 tablespoons minced basil
1 1/2 to 2 tablespoons tomato sauce or ketchup
Salt
Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.
Salsa Verde
Ingredients:
1 1/2 lb tomatillos, husked
1/2 cup chopped white onion
2 cloves garlic, minced
1/2 cup cilantro or basil leaves
1 Tbsp fresh lime juice
2 Jalapeño peppers OR 2 Serrano peppers, stemmed, seeded and chopped
Salt to taste
Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.
Mango Salsa
Ingredients:
1 ripe mango, peeled, pitted, and diced
1/2 medium red onion, finely chopped
1 Jalapeño chili, minced
1 small cucumber, peeled and
3 Tbsp fresh cilantro or basil leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Combine all the ingredients. Mix well and keep in a covered container. Refrigerate before serving.
Photo Courtesy Of: °Florian
Classic Tomato Sauce
A must-have Sauce for virtually all Pasta dishes, and a wide range of other dishes too. In fact, it’s in a wide range of dishes on this site – such as the Crespoline from earlier today!
You can serve this Sauce on top of a bowl of freshly cooked pasta, or mixed in instead – it’s very versatile, and very easy to make.
To Serve 4
1tbsp Olive Oil
75g Onion, peeled and diced
75g Carrots, peeled and diced
75g Celery, trimmed and diced
1 Garlic Clove, peeled and crushed
2 Cans of Chopped Tomatoes
2tbsp Tomato Puree
150ml Light Stock
125ml Red Wine
Salt and Pepper
50g Sun-Dried Tomatoes, finely chopped
1. Heat the Olive Oil in a large saucepan, then add the Diced Onions, Carrots and Celery, and the Crushed Garlic. Cook for around five minutes, stirring all the time until the Vegetables have begun to soften but not changed colour.
2. Stir in the Canned Chopped Tomatoes, Tomato Puree, Stock, Wine and then season to taste. Simmer for around thirty minutes with a tight-fitting lid on, stirring occasionally. Once cooked, puree in a food blender, before stirring in the Sun Dried Tomatoes
3. Season to taste, before tossing into some hot pasta, and then top with Parmesan Cheese or Freshly Chopped Basil.
Photo Courtesy of: ashengrove
Grilled Sardines in Tomato Sauce
A true classic Italian dish. These Sardines can be either grilled or barbecued, and personally I say that there’s nothing quite like freshly barbecued Sardines in this dish, especially when combined with the rich Tomato Sauce
To serve, you can present it in a number of ways – myself, I’d say having it in small chunks, served mixed into a bed of fresh cooked Spaghetti, garnished with some freshly chopped Parsley.
To serve 4
16 Small or 8 Large Sardines, cleaned and rinsed
3tbsp Olive Oil
Sprigs of Thyme
Salt and Pepper
Juice of ½ Lemon
1 Small Onion, peeled and finely chopped
1 Garlic Clove, peeled and finely chopped
450g Ripe Tomatoes, finely chopped
1tbsp Parsley, freshly chopped
1. Heat a tablespoon of the Olive Oil in a medium sized frying pan, and add the Onion and Garlic, frying gently until softened. Add the Chopped Tomatoes and Parsley, before seasoning to taste with Salt and Pepper. Cook without a lid on over a medium heat for ten to fifteen minutes, until the Tomato chunks are tender but not falling apart, and the Sauce is slightly reduced.
2. Whilst the Sauce is reducing, score the underside of the Sardines with a few diagonal cuts on each side. Brush with Oil, before pushing some sprigs of Thyme into each hole.
3. Sprinkle the Fish with Pepper and Lemon Juice, before arranging on a Grill Rack.
4. Cook for three to four minutes on each side, until cooked through, brushing with the Juices and leftover Oil.
5. Arrange on a plate, and serve with the sauce served over the top. Garnish with some Lemon Rind.
Photo Courtesy of: avlxyz
Macaroni and Tuna Fish Layer
Tuna layered with Garlic, Mushroom and Red Peppers, between Macaroni, all under a deliciously light crunchy topping.
If you’re not a big Tuna fan, replace it with cooked chopped Chicken, Beef or Pork, or with three or four hard boiled eggs, sliced up. And, if like me, you’re a cheese addict, add as much as you want, but you might want a mild tasting one rather than a stronger, more mature flavoured cheese.
To serve 2
125g Dried Macaroni
2tbsp Oil
1 Garlic Clove, peeled and crushed
60g Button Mushrooms, sliced
½ Red Pepper, thinly sliced
200g Can of Tuna, drained and flaked
½ tsp Dried Oregano
30g Butter
1tbsp Plain Flour
250ml Milk
2 Tomatoes, sliced
2tbsp Dried Breadcrumbs
30g Mature Cheddar or Parmesan Cheese
Salt and Pepper
1. Cook the Macaroni in boiling Salted Water, with a tablespoon of Oil, until tender – around twelve minutes, before draining, rinsing and draining thoroughly
2. Heat the rest of the Oil in a Saucepan, and add the Garlic, Mushrooms and Peppers, frying over a medium heat until soft. Add the Tuna, Oregano and season to taste, before heating through.
3. Grease an Ovenproof dish and add half of the cooked Macaroni, cover with the Tuna Mixture, then layer with the remaining Macaroni.
4. To make the sauce, melt the Butter, then stir in the Flour for a minute. Add the Milk, then bring to the boil – simmer for a minute or so, until thickened, and season to taste. Pour the sauce over the Macaroni.
5. Lay the sliced Tomatoes over the Sauce over the Macaroni, then cover with the Breadcrumbs and Cheese – place in a heated oven (set at 200C) until brown on top, and piping hot through – around twenty five minutes.
Photo Courtesy of: zoyachubby
Smoked Salmon Pate with Avocado
Use trimmings of Smoked Salmon as the cuttings are much cheaper to buy, but still provide the same amount of flavour. The Avocado and tomato is a great garnish to this dish, and adds extra flavours, but if you’d like, pipe the Pate into the halves of Avocadoes where the stone was.
You can also use Mackerel or Kippers instead of Salmon – they both provide a great taste, but both vary compared to the tastes offered by Salmon.
To serve 2
60g Smoked Salmon Pieces
1 Hard Boiled Egg
3tbsp Low-Fat Soft Cheese
1 Small Garlic Clove, peeled and crushed
1tsp Lemon or Lime Juice
2tbsp Natural Yogurt
2 Tomatoes
1 Ripe Avocado
Pepper
1. Put the pieces of Smoked Salmon into a food processor, and process until smooth – for a chunkier pate, chop the pieces of fish up by hand very finely
2. Add the Egg to the mixture, and then blend again. Add the Soft Cheese, Lemon or Lime Juice and Garlic to the mixture, as well as Pepper. If you’re making this by hand, grate the Egg into the other ingredients (Cheese, Juice and Garlic), and then mix in by hand.
3. Add enough Natural Yogurt to the mix to allow you to pipe it, and then spoon into a piping bag, and chill until required – ideally prepare this dish around thirty minutes in advance to allow it to set better.
4. Cut the Tomatoes into wedges, halve the Avocado, peel it and remove the stone, before cutting into wedges.
5. Arrange the wedges of Tomato and Avocado on a plate, and then spoon or pipe a portion of Pate onto each plate – serve with Crackers, Toast or Crusty Bread.
Photo Courtesy of: stu_spivack