Tag Archives: vegetables

beef + veg and married life in the suburbs

beef + veg and married life in the suburbs

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{missing in action}
I have been missing in action for the past few months with work, the FreshlyBlogged competition and a host of other engagements. As a result Rick was somewhat neglected – we were like ships passing in the night. When we did see each other it was a bark about this or a mumble about that…you know how it goes when life just gets too busy. 🙂

{let me surprise hubby}
So when at long last I got the opportunity to get my life into my normal routine… I decided to make him his favourite meal – Beef and Veg. I thought I would surprise him with a beautifully set table, candles, a good bottle of red wine and a scrumptious meal.

I took a beef roast and placed it in the bottom of a roasting pan, added all the veggies and herbs that were lying at the bottom of my fridge and then poured some red wine and balsamic vinegar over the lot …. Well the dish was tender, flavourful and simply delicious.

{happpy night … nope}
Now you are probably thinking that we had this cosy, catch-up evening with candles and all. Nope, he phoned me early evening to say that he would not be home early – he had some work matters to attend to. So there I was sitting all on my own getting hammered on the wine.

Oh well this stuff happens, when he did get home I had a few sharp words to say…and so did he. We barked a bit more and I eventually gave Rick his dinner on a tray in front of the telly. You see married life in the suburbs is full of frustrations, trials and tribulations.

{what did i learn}
What did I learn this time around? Well nothing – but I still enjoyed cooking the dish, I still loved laying the table, I still loved photographing the dish the next morning before work … maybe next time…

B&V 5 800

 

beef + veg roast
 
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Author:
Serves: 6
Ingredients
  • 1.2kg beef roll
  • 3 onions, quartered
  • 4 spring onions, roughly chopped
  • 3 potatoes, quartered
  • 6 thyme sprigs
  • handful of parsley
  • 250g cherry tomatoes
  • ¼ cup olive oil
  • ½ cup of red wine
  • ¼ cup of balsamic vinegar
  • 1 ½ t salt
  • 1 t black pepper
Instructions
  1. Preheat the oven to 200 °C.
  2. Put all the ingredients in a baking tray. Toss the vegetables with your hands so that the beef and veggies are well seasoned with the salt, pepper, olive oil, balsamic vinegar and the red wine.
  3. Bake for 1hr20 min or more in the oven till done – check every now and then. Take the roast out of the oven and cover with foil and then let it rest for 20 minutes.
  4. Cut the beef into slices and put some of the veggies and sauceover the meat.
  5. Serve with lashings of sourdough bread.

sand + sunburn + salmon salad = happy family easter memories

sand + sunburn + salmon salad = happy family easter memories

salmon salad

I think for me Easter has always been different to the somewhat traditional religious Easter festivities, you know the Friday fasting, the curried fish, chocolate eggs and Easter Sunday feast….

You see, my father was the station master at Wepener in the Free State for many years and once a year the South African Railways would give its employees and their families a free rail ticket. So every year, my mom, dad, three brothers and me would take the train down to Durbs for our Easter school holidays. It was such an adventure for us because Durban was fun … there was sun + beaches + sand. It was singing on the stages trying our best to win prizes, fighting with my brothers, building sandcastles in the sand with dad, swimming in the ocean with mom and losing ourselves in the summers of our youth.

salmon salad

For the short few days we spent there we lived on ice cream and sandwiches during the day, but at night when we were all sunburnt and after a long soak in a soothing bath, my mom used to make us fresh fish and salad for supper. The fresh salmon salad I made today is a dedication to the happy memories of those Easters past and to my folks for affording us this once a year seaside adventure.

salmon salad

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Apart from the salmon and the avocado, I got all the ingredients for the salad out of my garden. Instead of placing the salmon on top of the salad as it is usually served I decided it would be more fun to put the salad on top of the salmon – and I must say I think it looks amazing! It would be unfair for me to dictate the quantities of salad ingredients you should use as this is best left to your own discretion and mood.

Salmon Salad

I also like my salmon somewhat rare, so I prepared it that way. But the thing that really adds to the overall pop-up-flavour is the rather delicious lime and soya Asian dressing. So here’s to family, Easter, lasting memories and fresh food. Blessed Easter everyone!

sand + sunburn + salmon salad = happy family easter memories
 
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Author:
Serves: 2
Ingredients
  • 2 x 200g Fresh salmon steaks
  • For salad
  • Avocado – sliced into small blocks
  • Baby tomatoes – halved and then in three
  • Cucumber ribbons – I take my potato peeler and run it over the cucumber
  • Spring onions – finely sliced
  • Radishes – sliced into thin slices
  • Fresh coriander
  • Chillies
  • Salad dressing
  • 50 ml Soya sauce
  • Juice of one to two small limes
  • 1t Sesame oil (optional)
  • 2t Grated ginger
  • 1t Fish sauce
  • 1T Fresh coriander – chopped
  • ½t Chillie flakes
Instructions
  1. Fry your salmon for three minutes with the skin side down in a non-stick pan till skin crispy - say about 5 minutes - don’t turn it around and don’t season at this stage and let it stand to rest. The intention is to serve it luke warm not piping hot.
  2. Chop up all your salad ingredients and make your dressing by mixing everything together.
  3. Now just place this beautiful cut of fish on a plate. Place the salad on top and put the dressing on the side.
  4. I don’t add any salt at this stage and leave it to the guests to decide how much salt they need because the dressing is quite salty.

 

leaf salad with roasted tomatoes + parmesan shavings + passion fruit dressing

leaf salad with roasted tomatoes + parmesan shavings + passion fruit dressing

Easy Summer Salad with Passion Fruit Dressing

Summer is salad time. This is the most easiest salad but so packed with flavour because of the passion fruit dressing.  I find the passion fruit lifts everything and the combination with the balsamic does wonders to the simplest salad.

Easy Summer Salade with Passion Fruit Dressing

leaf salad with roasted tomatoes + parmesan shavings + passion fruit dressing
 
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Author:
Serves: 4
Ingredients
  • For Salad
  • 1 Large packet of mixed salad leaves
  • 30g Parmesan shavings

  • For Roasted Tomatoes
  • 200g Baby tomatoes
  • 2T Olive Oil
  • Salt

  • For Dressing
  • 115g Passion Fruit Pulp
  • 1T Balsamic vinegar
  • ½T Olive oil
  • Pinch of sugar
  • Pinch of salt
  • Pinch of freshly ground black pepper
Instructions
  1. First preheat your oven to 200 degrees. Coat all the tomatoes in olive oil and a sprinkle of salt and bake in the oven for 30 minutes.
  2. For the salad dressing, mix all the ingredients together.
  3. Put all the salad ingredients into a bowl and drizzle liberally with the passion fruit and balsamic dressing.

 

 

warm beef + vegetable salad = an exotic-asian-love-story with its beauty in a lotus root

warm beef + vegetable salad = an exotic-asian-love-story with its beauty in a lotus root

warm beef + vegetable salad=an exotic-asian-love-story with its beauty in a lotus root

I love to taste things and to eat things that I have never tasted or eaten before so when I was asked to take part in the Crush Findus Wok Challenge with an exotic veggie stir fry packet that contains ingredients like lotus root + green garlic + water chestnuts, I jumped at the opportunity.  It was like opening a veggie lucky packet of mysterious ingredients!  The best discovery was the delicious and crunchy +  mildly sweet lotus root … well I fell in love with this curious vegetable.  It was this perfect, beautifully white root with big wholes that jumped onto my plate.  It immediately brought a smile to my face.  It is little wonder that the lotus flower is adored and admired by so many.

Within the Buddhist religion… of which I am an ardent follower… the lotus flower is well known to me and so revered by other believers.  Buddha is often represented on a pink lotus and within the rich symbolism of the Buddhist philosophy the lotus represents purity of the body, speech and mind and symbolises faithfulness.warm beef + vegetable salad=an exotic-asian-love-story with its beauty in a lotus root

So you, little lotus root are more than just a thing of beauty.  I have read that you are high in dietary fibre, are   considered a good food source for energy and as you are high in carbohydrates and low in fat and protein, you make a remarkably healthy food choice.  I found out too that you can strengthen my spleen, promote the activities of my stomach and assist with tissue re-generation – thank you lovely one – and like me you also love soy sauce, sesame oil and ginger. No wonder I fell in love with you. You are my new food muse.  I decided to make a warm beef and vegetable salad with my exotic vegetable pack. You must just try this – it’s fresh, crunchy, easy and delicious.

warm beef + vegetable salad=an exotic-asian-love-story with its beauty in a lotus root

warm beef + vegetable salad=an exotic-asian-love-story with its beauty in a lotus root

If you like my recipe, please go to Crush and vote for my exotic-asian-love-story with its beauty in a lotus root.

 

warm beef + vegetable salad = an exotic-asian-love-story with its beauty in a lotus root
 
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Author:
Serves: 2
Ingredients
  • Fillet
  • 300g Fillet steak
  • 1T Oil for frying
  • Salt for seasoning
  • Pepper for seasoning
  • Wasabi Mayonnaise
  • 3T Japanese sushi mayonnaise
  • ¼ - ½ t Wasabi paste
  • Dressing
  • 1½ t Ginger - grated
  • 1t Garlic - grated
  • 125ml Soya sauce
  • 1½ T Fresh lemon juice
  • ½ Chopped chilli (optional)
  • 2T Water
  • Vegetables
  • 500g Packet Findus Wok Chinese (1 Pack)
  • 1T Oil for frying
Instructions
  1. Firstly make your dressing – just mix all the dressing ingredients together and set aside.
  2. Then make the wasabi mayonnaise by stirring the mayonnaise and wasabi past together.
  3. Season the steak and fry to your taste. I like medium rare for this salad. Let it rest. I like to fry the meat in a separate pan – I do not want the flavours of the meat to be infused into the veggies when cooking – it detracts from the stark freshness and crispiness of the veggies.
  4. While the beef is resting – add oil to your wok and stir fry the veggies as per the instruction on the pack. Don’t add any seasoning or flavouring at this stage. The flavouring is in the dressing that we are going to pour over the veggies – almost like a salad dressing of sorts.
  5. To serve: Slice the beef into thin slices and place these on a plate, dress each piece with a bit of the dressing. Now add the veggies on top. Sprinkle generously with the dressing. Now add a few dollops of the wasabi mayonnaise here and there over the dish.. If you want you can also sprinkle with a few sesame seeds.

 

12 international foods to try before you die – #1 fresh spring rolls + dipping sauce

12 international foods to try before you die – #1 fresh spring rolls + dipping sauce

12 international foods to try before you die - #1 fresh spring rolls + dipping sauce

On Spring Day I found myself reading an article posted on the Independent Traveler site written by Lori Sussle – “12 International Foods to try before you die” – it’s kind of like a “food bucket list” for us ordinary people [see the full list below].

The first item on the list was Vietnamese Spring Rolls or Fresh Spring Rolls. Spring Rolls are normally associated with the freshness and vitality that comes with the onset of Springtime and are versatile, healthy and easy to make.

You can prepare either vegetarian Spring Rolls or add seafood or even meat and eggs, whatever your heart delights – but the most important thing for me when serving a fresh spring roll … is the dipping sauce. The sauce needs to compliment the ingredients inside the roll – you can make peanut sauce, soy based sauce or sweet and sour sauce etc. I decided to make spring rolls with ricotta cheese and my own dipping sauce – yip – I think the foodies will tell you that it is somewhat of a no-no to fuse Italian with Eastern cuisine. Well it worked – East meets West … its delicious and the ricotta adds a lovely creaminess to the roll.

In my recipe I cannot specify the quantity of ingredients you will need as this depends on how many Spring Rolls you would like to make or how “fat” you would like to make them…but I have included a list of suggested ingredients with a link to a YouTube video which shows you how to make your own fresh spring rolls. Try my dipping sauce – its fresh, salty, sour and sweet all at once and adds just another dimension to eating this Eastern treat.

12 international foods to try before you die - #1 fresh spring rolls + dipping sauce

An accidental tourists’ culinary bucket list ….

“Do we really want to travel in hermetically sealed pope mobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonald’s? Or do we want to eat without fear, tearing into the local stew, the humble taqueria’s mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.” — Anthony Bourdain

1. Vietnamese Spring Rolls – fresh spring rolls is a Vietnamese delicacy known as gỏi cuốn. Depending on the region, spring rolls are made in different manners with different ingredients.
2. Gnocchi – come in various shapes and guises and are soft dumplings made from semolina, ordinary wheat flour, potato and egg.
3. Meze – is a selection of small dishes served in the Mediterranean, Middle East and Balkans as either a breakfast, lunch or even dinner – with or without drinks (I prefer it with drinks… ). In Levantine cuisines and in the Caucasus region, meze is served at the beginning of all large-scale meals.
4. Lobster Roll – a traditional lobster roll that contains the fresh cooked meat of a lobster, tossed with mayonnaise and served on a grilled hot dog bun or similar roll, so that the opening is on the top rather than on the side.
5. Churros and Chocolate – a churro, sometimes referred to as a Spanish doughnut, it is a fried-dough pastry—predominantly choux-based snack. There are two types of churros in Spain, one which is thin (and sometimes knotted) and the other which is long and thick (porra). They are both normally eaten for breakfast dipped in hot chocolate or café con leche.
6. Kangaroo meat – is a meat from any of the species of kangaroo. It is produced in Australia from wild animals.
7. Saag Paneer– is an Indian and Pakistani dish consisting of spinach and paneer (Indian farmer’s cheese) in a thick curry sauce based on pureed spinach.
8. Ćevapčići – is a grilled dish of minced meat, a type of kebab, found traditionally in the countries of southeastern Europe.
9. Poutine – is a French Canadian dish, made with French fries, topped with brown gravy and curd cheese.
10. Completo – is a hot dog variation eaten in Chile, which, is usually served with ingredients such as chopped tomatoes, mayonnaise, sauerkraut, a variation of the sauce américaine, chilean chili, green sauce and cheese. It is normally a lot larger than the American type of hot dog we have come to know.
11. Queso Helado – is reminiscent of frozen rice pudding flavored with cinnamon. Some say it’s like creamy shaved ice. It’s made from sweet milk with a touch of coconut or cinnamon.
12. Ktefa – traditional Moroccan dessert made by layering fried or baked warqa pastry with sweetened fried almonds and custard sauce flavored with orange flower water.

Source: Info from various internet web pages

 

asian fresh spring rolls + dipping sauce
 
Author:
Ingredients
  • Dipping Sauce
  • 60ml Sweet chillie sauce
  • 2t Fish sauce
  • 1t White vinegar
  • 1t Chillie flakes or one fresh green chillie chopped
  • 3T Fresh coriander – chopped
  • 80ml Water
  • Spring Roll
  • Rice paper wrappers – soaked in luke warm to warm water until soft. Don’t soak for too long as it will break easily
  • Vermicelli – soaked in boiling water till soft
  • Carrots – julienned in +- 6cm lengths
  • Cucumber - julienned in +- 6cm lengths
  • Spring onion – finely sliced in +- 6cm length
  • Avocado slices - +- 6cm lengths
  • Bean sprouts
  • Ricotto cheese
Instructions
  1. Dipping Sauce: Mix all ingredients together.
  2. Spring Rolls: Youtube video

 

vegetable soup = slow warm hearty comfort

vegetable soup = slow warm hearty comfort

vegetable soup=slow warm hearty comfort

Vegetable Soup – A couple of weeks back I invited a few foodie friends over to watch the finale of Mastechef SA, as it was winter I thought it would be appropriate to put on a large pot of my vegetable soup for the occasion. It went down a treat; the problem came about when they all asked me to share the recipe. This proved to be quite difficult as I don’t have a recipe for this soup. The way it works in my house is that I make soup on Sundays. I open the fridge, take out all the veggies + herbs that I did not use over the previous week and make a steaming pot of soup with it. So…to be frank, the recipe below is a list of all the items leftover in my fridge from last week…

If you think the recipe seems a bit long, do not be put off, once you get the hang of it and taste of it you will be making this soup for generations to come. The thing about soup is, you have to make it your own … put in the effort and spend that little extra time…I can promise you it is worth every little spoonful. Enjoy making it and remember to serve it with love.

vegetable soup=slow warm hearty comfort

I do have 10 tips that I have picked up along the way that I would like to share with you when making this soup:

1. Don’t be in a hurry – take your time… and love the process – that is why I normally do it on Sundays – it takes time to grate and chop. Make big bowl of this soup… the soup freezes very well and will never go to waste!
2. Use the veggies + herbs – even lettuce, rocket – whatever you have in your fridge or veggie basket…..the stuff you did not use during the week and want to throw away.
3. Look in your freezer and use all those small packets of frozen veg that you still have not got around to using…
4. The five basic vegetable ingredients that you have to put in to your pot are the following: potatoes, carrots, onions, celery + tomatoes.
5. I always leave the skin on all my vegetables.
6. I grate my vegetables …that is if they are grate-able – it cooks faster and I feel the flavours infuse just that much better.
7. Veggies like broccoli and cauliflower – use the stems – cut them into thin slices – it adds to the beautiful chunkiness of the soup.
8. Parmesan skins – when you buy and use parmesan – don’t throw the skin or rind away – keep them in your freezer and use this in your soup – it adds a wonderful richness.
9. The secret ingredients of my soup : cloves, pesto (any flavour), whole pepper corns, parmesan cheese skins and grated, instant tomato cream soup, oats, good stock to cover the veggies, Worcestershire sauce, sun-dried tomatoes and always a bit of butter.
10. To serve always finish your soup with a drizzle of olive oil , chopped parsley and some parmesan shavings.

vegetable soup=slow warm hearty comfort

vegetable soup=slow warm hearty comfort  - broccoli stems

 

vegetable soup = slow warm hearty comfort
 
Prep time
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This recipe makes a pot of soup large enough to feed an army - you can just half or quarter the quantities as your mood takes you…
Author:
Serves: 10
Ingredients
  • A
  • 300g Grated large potatoes +- 2 large
  • 300g Grated large carrots +- 2 large
  • 220g Grated medium onions +- 2 medium
  • 250g Grated butternut squash +- 2 generously thick slices
  • 350 g Tomatoes either chopped or rosa tomatoes halved
  • 200g Baby marrows - sliced
  • 150g Cauliflower - cut into chunks
  • 130g Broccoli - cut into chunks
  • 2 Long pieces of celery - chopped
  • 70g Lettuce
  • 80g Cucumber - chopped
  • 300g Frozen peas
  • 50g Sundried tomatoes - chopped
  • 10g Fresh coriander - chopped
  • 25g Garlic - grated
  • 6 Cloves
  • 20 Black peppercorns
  • 20g Fresh parsley - chopped
  • 1t Chillie flakes
  • 410g Tinned chopped tomatoes (1 tin)
  • 2 Stock cubes (Vegetable or chicken)
  • 75-100g Parmesan skins
  • 3L Water (or 3L of good stock – then omit the stock cubes and remember to add more salt)
  • B
  • 100g Dry pasta (I use spaghetti and normally break the spaghetti up into small pieces)
  • 100g Oats
  • 2x 410g Sugar beans (drain the fluid) – you can even replace this with tins of baked beans
  • 60 ml Olive oil
  • 1 Packet cream of tomato soup mixed with 500 ml cold water
  • C
  • 1T Worcestershire sauce
  • 100g Pesto (any basil or rocket pesto)
  • 100g Parmesan cheese grated
  • 50g Butter
  • 1t Salt
  • 1t Black pepper
Instructions
  1. Put all A ingredients into a large pot and bring to boil. Simmer for 30 minutes on medium heat. Please remember to stir frequently. As this is a big pot of ingredients, it can easily burn if you don't keep a watchful eye on it.
  2. Now add all the B ingredients and simmer for a further 20 minutes.
  3. Then add all the C ingredients – stir well – and simmer for 10 minutes.
  4. At the end please taste for seasoning – adding salt and pepper as per your individual taste or preference.
  5. To serve: Drizzle some olive oil over the soup, add some chopped parsley and some parmesan shavings.

 

peas + lettuce + parsley + onions = petits pois a la francaise

peas + lettuce + parsley + onions = petits pois a la francaise

peas + lettuce + parsley + onions=petits pois a la francaise

Lettuce + peas + onions – in French … Petits Pois a la Francaise. Sometime a go I decided to up my French cooking techniques and my friend Pierre (kitchenbabble.com) from Bangkok suggested we start cooking our way through Le Cordon Bleu at Home recipe book. As it then turned out, Saturdays became a specific cooking lesson, with Pierre in Bangkok and myself here in Cape Town, we set out on what was such an intriguing and rewarding international, virtual cooking experience. From other ends of the atlas, we emailed and facebooked our comparative findings.

This dish of lettuce + peas + onions was a lesson in which they paired it with a roast chicken. My culinary dictionary expletives included…it is absolutely delicious!!! As it happened, we did not finish the chicken – as this dish just took centre stage on the table…. My friends tucked into this dish, with bread in hand it was like a peasant dish – or from the look of my friends, their last meal as they soaked up the juices, finishing every little last little pea! You can serve this as a side dish or as a main meal – just bring the bread, good wine..and good friends.

peas + lettuce + parsley + onions=petits pois a la francaisepeas + lettuce + parsley + onions=petits pois a la francaisepeas + lettuce + parsley + onions=petits pois a la francaisepeas + lettuce + parsley + onions=petits pois a la francaise

peas + lettuce + parsley + onions = petits pois a la francaise
 
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Author:
Serves: 4
Ingredients
  • 1 Small head of lettuce chiffonade * see at bottom of recipe for the chiffonade technique
  • 5 Tablespoons of real butter (margarine is not going to work this time!)
  • 3 Cups of peas ( I used frozen peas, I simply poured hot water over and let it stand for 5 minutes and thereafter drain)
  • 18 Pearl onions pealed
  • 1 Small bunch of parsley ( tie into bouquet with kitchen twine)
  • ⅓ Cup water
  • 11/2 T Sugar
  • 1t Salt
Instructions
  1. Heat the butter in a heavy saucepan over medium heat.
  2. Add the lettuce + peas + onions. Stir gently until the lettuce wilts.
  3. Add the parsley + water + sugar + salt.
  4. Stand back, simmer for +/- 30 minutes, taste for seasoning, then be amazed!
  5. Remove parsley and serve.
  6. * Stack the lettuce leaves one on top of each other and roll them up tight into a cylinder – or something like a rolled lettuce tube. Then cut the cylinder crosswise into thin slices.

 

cauliflower soup with brie + smoked paprika + little toasts

cauliflower soup with brie + smoked paprika + little toasts

cauliflower soup with brie + smoked paprika + little toasts

Derick Henstra is the Chairman of the company that I am very fortunate to work for. He is an amazing individual, architect, artist, food lover and wine connoisseur. A while ago he told me about a cauliflower soup with brie, smoked paprika and crostini (“little toasts” in Italian) that he ate in Durban. I immediately decided that I would have to make and taste this – I made it a bit different…choosing to roast the cauliflower … well, I cannot tell you how amazing it tasted. The smoked paprika certainly compliments the roasted cauliflower and the melting brie inside gives it just that extra edge. There is not one flavour that overpowers the other and all seems to come together in perfect harmony … it is a simple + beautiful bowl of joy! This one is for you dh … carpe diem.

Note: Smoked paprika is a wonderful ingredient but please use it sparingly + with respect. You can easily overpower the dish with its strong flavour. I bought the smoked paprika at Newport Deli in Cape Town.

cauliflower soup with brie + smoked paprika + little toasts

 

roasted cauliflower soup with brie + smoked paprika + little toasts
 
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Author:
Serves: 6
Ingredients
  • 2 Cauliflower heads – cut into bite-sized florets
  • 1 Big onion – cut into quarters
  • 2T Olive oil
  • 2 Cup water
  • 1 Chicken or Vegetable stock cube
  • 2 Cups full-cream milk (if you want it richer you can replace one cup of milk with cream or you can use fat free milk as a more healthier option)
  • 20g Butter (or more 🙂 )
  • 1 Large pinch of salt
  • Black pepper to taste
  • 125g Brie cheese – cut into 6 pieces
  • Smoked Paprika to sprinkle over the soup.
  • Preparing the "little toasts"
  • Cut a French loaf into thin slices and toast in toaster.
Instructions
  1. Preheat your oven to 180 degrees.
  2. Put cauliflower and onion in bowl – pour the olive oil over it and swirl the contents around in the bowl until all the vegetable pieces are lightly covered in oil. Place on baking tray and bake in the oven for +- 25 - 30 minutes until roasted and browned.
  3. Take a pot, add the water and the stock cube.
  4. Add the cauliflower and onion and simmer for about 20 minutes.
  5. Add the milk and liquidize. It will have a nice thick consistency. If you find the consistency too thick just add a bit of extra milk.
  6. Add the butter and season with salt and pepper. Please taste and use more salt if needed.
  7. Pour piping hot soup into bowls. Put a wedge of brie in each, then add the "little toasts" on top and sprinkle lightly with smoked paprika!
  8. Tuck-in and enjoy!

 

tomato + onion + basil + puff pastry = easy + hearty tomato tart

tomato + onion + basil + puff pastry = easy + hearty tomato tart

“If you enjoy reading my blog please vote for it in the Eat Out Best Local Food Blog Award by 1) clicking on this link {eat out best local food blog award} 2) and casting your vote at the bottom of the Eat Out web page” – anél

tomato + onion + basil + puff pastry=easy + hearty tomato tart

I just LOVE tomatoes – and I need no inspiration to cook with these amazing and nutritional gifts from nature’s wonderful garden. This is probably the easiest and most delicious tomato tart you will ever taste – simple, hearty, sweet and sour and such a rich taste when combined with the caramalised onions! Try my easy puff pastry – you only need 1.5 hours and its fluffy and flaky.
Serve this with a side serving of rocket salad + balsamic dressing!

 

tomato + onion + basil + puff pastry = easy + hearty tomato tart
 
Prep time
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Author:
Serves: 6
Ingredients
  • 1 ½ Big onion – thinly sliced
  • 2 T Olive oil
  • Pinch of salt
  • 500g Rosa tomatoes
  • 1 Roll puff pastry
  • 30 - 40 g Parmesan cheese grated
  • 1 handful of shredded fresh basil leaves
  • Salt
  • Pepper
  • To serve
  • Parmesan shavings
  • Handful of basil leaves – shredded
Instructions
  1. Preheat your oven to 200°C.
  2. In a pan - on medium heat - caramalise the onions for about 10 minutes until golden brown.
  3. Take a +- 37cm by 25cm pan (+- the same size as the puff pastry) put the tomatoes in the pan. Sprinkle with olive oil and roll around till each tomato is lightly coated in oil. Sprinkle generously with salt and a bit of black pepper.
  4. Take the caramalised onion and scoop these over the tomatoes.
  5. Sprinkle the grated parmesan and a hand full of shredded basil over the tomatoes.
  6. Take the whole piece of pastry and cover the tomatoes. Don’t press it down or anything. I you want you can tuck the sides in.
  7. Bake for 25 minutes or till pastry is a lovely golden colour.
  8. Turn over on a big dish (so the tomatoes are on top) and sprinkle some shredded fresh basil and parmesan shavings.
  9. Cut into pieces and serve with your green rocket salad….
  10. Remember to never forget the "pomme d’amour"!