This is what I call comfort food! Eve made this from a very popular NYT recipe by Melissa Clark. Heat your oven to 220ºC (425F). Heat some olive oil in an ovenproof pan or skillet over medium-high. Crumble 350g (¾ of a lb) of Italian sausage (we used pork and fennel sausage) into a skillet…… Continue reading sausage and ricotta pasta bake
Tag: tomatoes
montadito
Montadito is Spanish for bread or toast with toppings, basically tapas on toast. These are excellent as pre-dinner nibbles or as a delectable lunch. Using fresh produce from the garden and served on lightly toasted sourdough rye bread, these four are from or inspired by the cookbook MORO easy by Sam and Sam Clarke. Pepper,…… Continue reading montadito
ceviche 2.0
Ceviche is a dish of fresh fish cured in citrus. Traditionally Peruvian, many versions of ceviche are found in Central and South America. In Mexico tomato and avocado are often included and the ceviche is served with tostadas. This dish cannot be made ahead of time as the fish will overcook. Make sure the fish…… Continue reading ceviche 2.0
tomato chutney
This lovely, sticky, slightly spicy tomato chutney goes with everything! Finely chop 900g (2 lbs) of tomatoes, either by hand or with a food processor. Put them in a suitable pot and add ½ a cup of finely chopped onions, 4 – 6 cloves of minced garlic, ½ of a cup of brown sugar, ¼…… Continue reading tomato chutney
baked whole fish
A Greek-style baked fish that’s light, fresh and simple to prepare. David cooked it following this Mark Bittman recipe. Preheat your oven 230ºC (450ºF). In a bowl combine 2 cups of chopped tomatoes (or halved cherry tomatoes) with 2 tablespoons of olive oil, 2 tablespoons of vinegar, 1 tablespoon of minced fresh chilli, 1 tablespoon…… Continue reading baked whole fish
butter paneer + cauliflower dhal
Instead of the ubiquitous butter chicken, this recipe by Swasthi uses paneer cheese. Delicious! To make the sauce heat 1 tablespoon of oil in a saucepan and add 2 whole cardamom pods. Next add 1 large chopped onion and cook until it becomes translucent. Add an equal amount of chopped tomatoes and ¾ of a…… Continue reading butter paneer + cauliflower dhal
txuleton + tomato salad
Txuleton or chuletón is a speciality of the Basque region in northern Spain, where we travelled recently. While most commercially reared cattle are slaughtered in their first three years, these massive rib (T-bone) steaks come from cows that are between 8 and 18 years old! The cows, ideally Galician Blond (Rubia Gallega), are former dairy…… Continue reading txuleton + tomato salad
bread with tomato
Pan con tomate is a Spanish tapa, or small portion of food, usually served at bars. Don’t be fooled by the simplicity of this recipe – it’s a flavour bomb! Thomas made these delicious morsels following this recipe from Serious Eats. Make sure you choose the best ingredients for the best result. Cut ripe, sweet…… Continue reading bread with tomato
tomato kasundi
Kasundi is an Indian tomato relish that’s not only good with Indian food. Try it on a burger or with any grilled meat and you won’t be disappointed. In a medium pan, over low to medium heat, warm 3-4 tablespoons of vegetable oil. Add 2 tablespoons of ground cumin, 2 tablespoons of ground coriander, 1…… Continue reading tomato kasundi
vegetable stew with dried limes
Ghormeh sabzi is an Iranian vegetable and herb stew cooked with dried limes. It’s a popular dish in Iran and there are many, many variations. It traditionally includes lamb or beef and dried legumes but I chose to cook a vegetarian version from Yotam Ottolenghi’s cookbook PLENTY MORE. Vegetables never tasted so good! Preheat your…… Continue reading vegetable stew with dried limes
michelle picker cooks 