Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Wednesday, May 14, 2014
Roasted Butternut Squash and Tomato Tart Herbs on Saturday
Roasted Butternut Squash and Tomato Tart
1 quantity of shortcrust pastry baked blind
1 Butternut Squash
8 small vine tomatoes, halved
1 courgette, sliced
8 rashers of streaky bacon
1 tbsp olive oil
200g 0% fat Greek Yogurt
3 large free range eggs
salt & freshly ground pepper
8 fresh basil leaves
1. Peel squash and deseed. Cut into even sized pieces and put into a roasting tin.
2. Cut tomatoes in half and slice the courgette, place in roasting tin with squash.
3. Pour over the oil and mix through the vegetables, sprinkle with 1/2 tsp salt
4. Roast in an oven 200C for 30 minutes until the butternut squash is soft and slightly caramelised round the edges.
5. Chop the streaky bacon into pieces and spread over the vegetables, roast for a further 10 minutes until crisp.
6. Place the vegetables and bacon into the pastry case.
7. In a bowl, whisk the eggs and stir in the 0% Greek yogurt, season with salt and pepper.
8. Pour the mixture over the vegetables.
9. Tear up the basil leaves and spread them evenly across the tart, push them down into the egg mixture.
Saturday, May 10, 2014
I Say Tomato and You Say Tomato
Heres a short film (along with some photos) from the fabulous heirloom tomato tasting at Wild Boar Farms on Sunday. It was a great event, and the tomatoes were as delicious as advertised. After gorging on these just-picked beauties, the thought of eating conventional tomatoes seems ridiculous.
You just can’t fight Mother Nature. There are only a few months a year when you should eat fresh tomatoes. Sorry, thats just the way it is. But, the good news - this is one of them!So, after watching this, figure out when the next local farmers market is, and get some real tomatoes. As far as ways to eat them - keep it simple - it doesnt get much better than olive oil, salt, maybe some fresh basil and cheese, on crunchy grilled bread. Enjoy!
Friday, May 2, 2014
Tomato Ginger Chutney
.JPG) |
| Tomato and Ginger Chutney |
This is my Hubbys favorite chutney, this chutney is his family recipe also called as Mixture Chutney in Sourashtra. The flavour of ginger and tanginess of tomatoes compliments each other and it is very easy to prepare.
Ingredients
Tomato big( chopped)- 1 no
Ginger piece( chopped)- 1"
Whole dry red chilli- 4 nos
Coconut shredded- 1/4 cup
Salt to taste
Oil- 1/2 tsp
for tempering
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Curry leaves- few
Oil-1 tsp
.JPG) |
| Tomato Ginger Chutney |
Method
Saute chopped tomatoes, ginger and dry red chilli in 1/2 tsp oil for few secs, remove from heat and allow to cool. Grind the sauteed ingredients to smooth paste with coconut, required salt and water. Heat 1 tsp oil in a tadka/ small pan when hot add mustard seeds. When mustard seeds crackle add urad dal and curry leaves, fry until urad dal turns golden brown. Add this tempering to the ground chutney and mix well. Serve Tomato Ginger Chutney with idli or dosa.
Thursday, April 17, 2014
TOMATO BASIL SOUP WITH OVEN ROASTED WALNUTS AND AN AWARD
TOMATO BASIL SOUP WITH OVEN-ROASTED WALNUTS AND AN AWARD
The weather was pretty chilly for the past few days for us in Virginia. Yesterday we had some snow. It was such a glorious sight and I was in a lazy mood the whole day watching the snow. It was not a day for hitting the gym, rather I was in the mood for something piping hot and crunchy. Tomato basil soup sounded so wonderful but I did not have any fresh basil in the fridge yet brave me went right ahead to make the soup with dried basil. I know people won’t agree with dried basil in tomato basil soup where basil is the main ingredient still this soup tasted good for a quicker version. It was almost as tasty as the ones with fresh basil. I combined it with some oven-roasted walnuts. These were real good too perfect for the cold. The nuts were still warm from the oven when I had it. They were so yummy that I finished almost a half a cup of nuts. I clicked a view of the lawn from our window while having this.
TOMATO BASIL SOUP
INGREDIENTS:
Canned tomatoes, 1 can.
Red onion, medium-sized, 1.
Garlic, 2 cloves.
Olive oil.
Salt and pepper as per taste.
Chili powder (optional), ¼ teaspoon.
Basil leaves (1 bunch if fresh ones are used, 2 teaspoons if dried basil is used).
Grated parmesan cheese, 2 tablespoons.
Any broth like chicken or vegetable broth, 2 cups.
PREPARATION:
Dice the onions and crush the garlic cloves coarsely. Heat a pot with some olive oil and when the oil is hot enough, add the diced onions and garlic and sauté for a few minutes until the onion is well caramelized. Switch off the stove and let it cool. Pour the contents of the canned tomatoes to a blender and add the sautéed onions to this mixture and blend everything to a smooth paste. If fresh basil is used, half of it can be added while blending and the remaining half can be torn and added to the soup while serving. Pour the blended mixture to the pot and add salt, pepper chili powder, dried basil leaves if they are used along with 2 cups of broth and 2 cups of water. Let it simmer for 15 minutes and stir in the parmesan cheese. Ladle the soups into serving bowls and serve hot with any crusty bread.
OVEN-ROASTED WALNUTS
INGREDIENTS:
Walnuts, 2 cups.
Paprika, 1 tablespoon.
Salt, ½ teaspoon.
Canola oil, ½ teaspoon.
Garlic powder (optional), ¼ teaspoon.
PREPARATION:
Put the walnuts in a bowl. Add in the spices along with salt and oil and mix everything well until each of the walnut is well coated with the spices. Transfer the nuts to a baking dish and bake at 300 degrees for 10 minutes and let it cool and enjoy.
The weather was pretty chilly for the past few days for us in Virginia. Yesterday we had some snow. It was such a glorious sight and I was in a lazy mood the whole day watching the snow. It was not a day for hitting the gym, rather I was in the mood for something piping hot and crunchy. Tomato basil soup sounded so wonderful but I did not have any fresh basil in the fridge yet brave me went right ahead to make the soup with dried basil. I know people won’t agree with dried basil in tomato basil soup where basil is the main ingredient still this soup tasted good for a quicker version. It was almost as tasty as the ones with fresh basil. I combined it with some oven-roasted walnuts. These were real good too perfect for the cold. The nuts were still warm from the oven when I had it. They were so yummy that I finished almost a half a cup of nuts. I clicked a view of the lawn from our window while having this.
TOMATO BASIL SOUP
INGREDIENTS:
Canned tomatoes, 1 can.
Red onion, medium-sized, 1.
Garlic, 2 cloves.
Olive oil.
Salt and pepper as per taste.
Chili powder (optional), ¼ teaspoon.
Basil leaves (1 bunch if fresh ones are used, 2 teaspoons if dried basil is used).
Grated parmesan cheese, 2 tablespoons.
Any broth like chicken or vegetable broth, 2 cups.
PREPARATION:
Dice the onions and crush the garlic cloves coarsely. Heat a pot with some olive oil and when the oil is hot enough, add the diced onions and garlic and sauté for a few minutes until the onion is well caramelized. Switch off the stove and let it cool. Pour the contents of the canned tomatoes to a blender and add the sautéed onions to this mixture and blend everything to a smooth paste. If fresh basil is used, half of it can be added while blending and the remaining half can be torn and added to the soup while serving. Pour the blended mixture to the pot and add salt, pepper chili powder, dried basil leaves if they are used along with 2 cups of broth and 2 cups of water. Let it simmer for 15 minutes and stir in the parmesan cheese. Ladle the soups into serving bowls and serve hot with any crusty bread.
OVEN-ROASTED WALNUTS
INGREDIENTS:
Walnuts, 2 cups.
Paprika, 1 tablespoon.
Salt, ½ teaspoon.
Canola oil, ½ teaspoon.
Garlic powder (optional), ¼ teaspoon.
PREPARATION:
Put the walnuts in a bowl. Add in the spices along with salt and oil and mix everything well until each of the walnut is well coated with the spices. Transfer the nuts to a baking dish and bake at 300 degrees for 10 minutes and let it cool and enjoy.
Saturday, April 5, 2014
Zucchini Tomato Mozzarella Pie
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| Easy, light and savory pie with zucchini and tomatoes. |
Fresh ingredients make this Mediterranean vegetarian pie recipe one of our favorites. A lovely dish for spring.
This week’s rain softened the gardens. The air smells more like spring. We are in the thick of small repairs. Cleaning and weeding through old clothes and books. Donating what no longer seems necessary. The need to downsize and travel light is gaining momentum.
We both craved something fresh yesterday. Something not stewed, or heavy or made from root vegetables. Something more sexy than soup. So, Darling, it had to be Italian.
And yes, it had to be a pie.
Read more + get the recipe >>
Monday, March 10, 2014
Easy and Tasty Egg curry With Tomato and Tamarind
My favorite combo for rice...
Ingredients:
Eggs-2
Onions-chopped-1cup
Tomatos-chopped-1cup
Green peas-1/4cup
Green chilles---------2
chopped ciliantro---2t.s
Cumin seeds--------Few
Mustard seeds------Few
Chana dal-----------1/4ts
Urad dal-1/4ts
Turmeric------------Pinch
Salt-----------------To taste
Chilli powder------1/2t.s
Coriander powder-1/2ts
Cumin powder-1/2ts
Garam masala-1/4ts (optional)
Red chilli----------1
vegetable oil-------2ts
Tamarind-lemon size ( small)
Method:
This recipe goes well with bagara/ biryani / plain rice.
ThnQ for stopping by.
plz come back again :) Deepthi
Eggs-2
Onions-chopped-1cup
Tomatos-chopped-1cup
Green peas-1/4cup
Green chilles---------2
chopped ciliantro---2t.s
Cumin seeds--------Few
Mustard seeds------Few
Chana dal-----------1/4ts
Urad dal-1/4ts
Turmeric------------Pinch
Salt-----------------To taste
Chilli powder------1/2t.s
Coriander powder-1/2ts
Cumin powder-1/2ts
Garam masala-1/4ts (optional)
Red chilli----------1
vegetable oil-------2ts
Tamarind-lemon size ( small)
Method:
- Boil Eggs and remove shell, keep them aside.
- Heat a thick bottom non stick pan and add 2ts of vegetable oil.
- Add Cumin seeds + Mustard Seeds + Red chili + chana Dal + Urad dal and wait until they splutter.
- Add onions + green chilies and saute until they get half cooked. Mean while soak tamarind in water.
- Add tomatos and cook under medium flame until they get cooked completely.
- Squeeze out tamarind water from the soaked tamarind and add this water to the cooking mixture.
- Add all curry powders chili powder+salt+coriander powder+cumin powder and cook for 5min under medium flame.
- Add water at this point if required.
- Add garam masala at the end if you prefer it spicy.
- Now take the boiled eggs and make slit with knife on the top and drop them in the curry and turn off the flame.
- Finally garnish with cilantro.
This recipe goes well with bagara/ biryani / plain rice.
ThnQ for stopping by.
plz come back again :) Deepthi
Monday, February 3, 2014
Pan Roasted Fish with Tomato Sauce
Pan Roasted Fish with Tomato Sauce
Ingredients
- Fish fillet ½ kg
- Broccoli 1 flower
- Boiled tomatoes 4
- Chili powder 1 tsp
- Oregano 1 tsp
- Sugar 1 tbsp
- Crushed black pepper 1 tbsp
- Black pepper powder ½ tsp
- Lemon juice 2 tbsp
- Flour 4 tbsp
- Oil 4 tbsp
- Salt to taste
Method
- Cut ½ kg chicken fillets into cubes.Marinate fish cubes with salt to taste, 1 tbsp crushed black pepper, ½ tsp black pepper powder and 2 tbsp lemon juice.Now coat with 4 tbsp dry flour and fry with 2 tbsp oil till golden brown.Remove fish and keep aside.
- Boil 1 broccoli flower and keep aside.In a pan put together 4 boiled chopped tomatoes, ½ tsp black pepper powder, a little salt, 1 tsp oregano and 1 tbsp sugar.Also add a little water and cook covered on low flame for 6 – 7 minutes.
- Now remove the lid and fry well over high flame.Remove mixture from fire, grind finely, strain and spread in a serving platter.Top with boiled broccoli, now put fried fish on top.Cover top with a little sauce and serve.
Friday, January 10, 2014
Corn Avocado and Tomato Salad
Yum! This salad is perfect for summer. Fresh corn on the cob, cherry tomatoes, avocados, lime juice, etc. Serve it as a side, with tortilla chips, or stay tuned to see what we ate it with this weekend. :) Enjoy!Corn, Avocado, and Tomato Salad
2 1/2 cups fresh corn, cooked and cut off the cob (about 5 ears)
1 pint cherry tomatoes, halved
1/2 cup red onion, chopped
1 1/2 cups diced avocado
2 T. olive oil
1 T. fresh lime juice
1/4 c. chopped cilantro
1/4 tsp. salt
1/4 tsp. pepper
In a large bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper. Add the corn, avocado, tomatoes, and onion. Toss to mix. Serve room temperature as a salad or with tortilla chips.
Source: Amy Weaver
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