Tag Archives: parmesan

three-cheese-pull-apart-and-share-bread

three-cheese-pull-apart-and-share-bread

I made this “pull apart bread” (a recipe adapted from Zola Nene) and just loved it. It is perfect for a picnic and to share with friends … whenever and where ever!

Three-cheese-pull-apart-bread

Three-cheese-pull-apart-bread


Three-cheese-pull-apart-and-share-bread

(Adapted recipe from Zola Nene)
250 ml grated cheddar cheese
125 ml grated mozzarella cheese
125 ml grated Parmesan cheese
180 ml mayonnaise
large handful mixed fresh herbs , chopped
500g ready-made bread dough
flour for rolling the dough
30ml olive oil
5 ml Maldon or course salt

Preheat the oven to 180 ° C. Grease a 23cm x 23cm pan (you can also use a regular cake pan). Mix the cheese, mayonnaise and fresh herbs together. Divide the dough into twelve balls and the cheese mixture into twelve parts. Sprinkle flour on the table and press each ball with the palm of your hand into a flat circle +- 1cm thick. Create a hollow in the centre of your flattened dough for the cheese mixture. Fold dough in half and roughly pinch the edges. Form a ball of each, pinching under the dough spheres. Pack in tin. Brush the top of the bread with the olive oil, cover with cling film then leave to rise in a warm place until doubled in size. Remove the cling film, sprinkle with salt then bake for 30 – 45 minutes until the bread is cooked through. Once baked, remove from the tin and pull bread pieces apart to serve.

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the best #artichokes with a parmesan filling

the best #artichokes with a parmesan filling

Last Saturday, when four lovely artichokes found their way into my market basket, I had to call my Italian mamma , Miki Ciman for her wise advice and to get some tips on how the Italians prepare this vegetable delicacy. In her strong and unmistakable Italian accent she told me…” “Do not complicate ‘tha’ cooking of ‘tha’ artichoke, my darling. ‘Cooks’ it slowly and with ‘tha lôve’. ‘Maka ‘tha’ stuffing with ‘tha’ parmigiano, ‘tha’ parsley and ‘tha’ breadcrumbs. Pull ‘tha’ leaves carefully apart and stuff the breadcrumbs in between. Simmer in salty water and ‘tha’ olive oil. Serve with ‘tha’ lemons and your best olive oil. ‘Delizioso’!”

So here it is… stuffed artichokes … the real deal.

The best artichokes with a parmesan filling
4 artichokes
150 g parmesan cheese
100 g white breadcrumbs ( + – four slices of white bread )
a large handful of parsley, finely chopped
30 ml olive oil
pinch of black pepper
750 ml water
5 ml salt
45 ml olive oil
for serving
fresh parsley , finely chopped
To serve
Maldon salt
fresh lemons
olive oil

Cut the stem of the artichokes down to 2 cm in length. Place the artichokes in cold water for an hour. Cut the hardest leaves off at the bottom. Mix the parmesan cheese, bread crumbs, parsley, black pepper and olive oil. Divide the filling into four portions. Take each artichoke and pull the leaves gently apart. Press the filling everywhere between the leaves and in the middle of the artichokes. Place the stuffed artichokes in a pot with water, salt and olive oil . Put lid on and simmer slowly for 75 minutes. Fill the pot with more water if necessary. Serve with parsley, olive oil, fresh lemon juice and Maldon salt.

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ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2

ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2

Pick n Pay freshlyblogged challenge #2

This delicios recipe was inspired by a very interesting ingredient list (see list below) I received from Pick n Pay for their freshlyblogged competition. See list of ingredients and rules below.

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As a family, when I was growing up we used to eat “mince and pasta” every Saturday. You see we used to have dishes for Monday, Tuesday etc. and this was our Saturday dish. So l decided last Saturday that I wanted to make a ragù with the beef shin and I replaced the pasta with carrot and potato crush. I also added fresh parsley to the ragù and the crush for that fresh Italian originality. This crush with pepper and butter was also something I grew up with during my childhood. I remember it was one of my dads’ favourite dishes – he loved to scoop it onto his plate while it was still piping hot. He always added that extra bit of butter and a pinch more black pepper. He was so in my thoughts when I made this dish. You would have loved it dad… today I missed you so much. Love always…

ragu

Ingredient List and rules for challenge #2
1 Knorr beef stock pot
1 Block of beef suet
1 Punnet PnP Soup Mix (containing one potato, one carrot, one celery stalk)
500g Beef Shin
PnP star anise
PnP white wine vinegar

Rules
You may omit one ingredient (except the 1 Knorr Beef Stock Pot) from the above list.
You may add two fresh ingredients (fruit, vegetables or herbs)
You may add one grocery item.
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, wholewheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)

ragu

 

 

ragù with potato + carrot crush = pick n pay freshlyblogged challenge #2
 
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Author:
Serves: 2
Ingredients
  • Ragù
  • 2Tbsp (30ml) Atora shredded suet
  • 1Tbsp (15ml) Olive Oil
  • 350g Boneless beef shin, cut into small blocks
  • ½ Cup (50g) Carrots, cut into very small blocks
  • ½ Cup (50g) Celery, sliced finely
  • 1Tbsp (15ml) White wine vinegar
  • 1 Cup (250ml) Water
  • 1 Beef stock pot
  • ½ Cup (125ml) Milk
  • 600g Ripe red tomatoes grated
  • Salt
  • Milled black pepper
  • 3Tbsp (45ml) Parsley coarsely chopped
  • Potato and carrot crush
  • 1 Cup (150g) Potato, cut into blocks
  • 1 Cup (150g) Carrot, cut into blocks - cut potatoes and carrots in the same size blocks so they can cook evenly
  • 1 ½ Tbsp (22.5 ml) Butter
  • 1Tbsp (15ml) Parsley coarsely chopped
  • ⅛ tsp (0.6 ml) Salt
  • Big pinch of milled black pepper
  • To serve
  • Olive oil
  • ½ Tomato, deseeded and chopped into small blocks
  • Parmesan cheese to serve
Instructions
  1. Ragù - Heat the suet and olive oil in a pot. Add the beef and sauté over medium heat until brown. Take the meat out of the pot and set aside.
  2. Add the carrots and celery into the same pot and cook gently for two minutes.
  3. Transfer the beef back in the pot and add the water, vinegar and stock pot. Cook stirring occasionally, until all the water has evaporated.
  4. Add the milk and cook until the milk has evaporated, stirring occasionally.
  5. Next add the grated tomatoes and stir well. When the pot starts to bubble turn down the heat to the very lowest so the ragù can cook at a simmer.
  6. Cook uncovered for a minimum of 1 ½ hours stirring occasionally. If it starts to reduce too much add little water and continue to cook. When cooked taste and correct the seasoning.
  7. Add the parsley to the sauce, stir and serve over the potato mash.
  8. Potato and carrot crush - Boil carrots and potatoes together till cooked.
  9. Crush with a fork – this is not mash so we don’t want it fine like mash.
  10. Add the rest of the ingredients – mix well and serve hot with ragù.
  11. To serve - drizzle with good olive oil add some parmesan shavings and finally add the chopped tomato blocks and a few extra sprigs of parsley.

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cabbage sexy? i say yes! = roasted savoy cabbage salad

cabbage sexy? i say yes! = roasted savoy cabbage salad

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When people hear the word cabbage I often see them cringing – thinking of how they were forced to eat cabbage in school and varsity hostels. Even between kale, cauliflower and brussels sprouts it was often seen as the poor cousin of the vegetable. But the Savoy cabbage is the sexy cabbage – she is so petite and beautiful – in looks + colour + flavour. And when you treat this evocative and sultry lady with the respect and love she deserves – she will be the star of the night and your dining table.

roasted savoy cabbage salad

I served this as a starter for my friends and eventually the people were quite perturbed that there was no more of the sexy Savoy left for seconds….. The crispy leaves of this baby cabbage combine with the thyme gives it a unique flavour and taste. Once you have added the walnuts and the dressing to the mix…. well this little foxy Savoy revs-up a notch, setting-off somewhat of a flavour explosion in your mouth. It’s extremely easy, sassy and delicious – give it a try this winter!

SONY DSC

SONY DSC

 

 

cabbage sexy? i say yes! = roasted savoy cabbage salad
 
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Author:
Serves: 4
Ingredients
  • 4 Baby Savoy cabbages
  • 3T Olive oil
  • 2T Fresh thyme – leaves picked
  • 80g Walnuts
  • Dressing
  • 2T Red wine vinegar
  • 2t Sugar
  • 3t Parmesan cheese – finely grated [you can also omit it here and just add shavings on top of your dish]
Instructions
  1. Preheat oven to 180°C.
  2. Add the thyme to the olive oil and heat for two to three minutes allowing for the thyme to infuse.
  3. Pull the cabbage apart so you are left with just the leaves.
  4. Sprinkle with olive oil – make sure that you rub each leave with your hands to make sure each leaf attracts some of the flavour of the thyme.
  5. Roast in preheated oven for 15 minutes – or till crisp.
  6. After cooked add the walnuts to the pan and just leave in the oven for two minutes for the walnuts to warm-up.
  7. Salad dressing - Mix all the ingredients together
  8. To serve - Sprinkle the combined cabbage and walnuts with dressing and toss salad to cover all the leaves. Sprinkle with a bit of salt and tuck in and enjoy!

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meatballs with mint + pine nuts + butternut

meatballs with mint + pine nuts + butternut
spaghetti and meatballs delicious, easy

#spaghetti + meatballs

When I first opened my mystery basket on Dinner Divas and saw the mince the only thing that went through my mind was MEATBALLS!! Nothing else … I never saw the chicken … in fact I did not register any of the other mystery ingredients … but at that moment in time and space, in front of all the cameras your brain just freezes. In retrospect you always end up quizzing yourself … I could have done this or I could of done that … in situations like this hysteria creeps in and disrupt your thoughts but I was resolute and determined to make this dish and prepare it well.

The other thing was that I had made a commitment to myself before I entered the competition … to stick with my gut, make a decision, go with it and not entertain any reservations. When you start doubting or second guessing yourself, this is when things tend to go awry and in a competition there is no time for messing about.

When I saw Kristy making the same dish, I have to admit I was apprehensive and the seeds of doubt were teasing my brain. Fortunately I had the clarity of mind to press on – it was too late to back track – I had to stick to what I believe in and what I know I can do well …

Well the judges did not think so – “oh dear another meatball dish – really” + “the meatballs were just disgusting” … this cut deep at that moment in time – but now I am laughing about it all. I love Caro + Aubrey + Andrew – they have crept deep into my heart and they will have a very special place in my life forever and ever …

So here is my  version of meatballs – something between my mom’s meatballs + what i have tasted in New York + something I have tasted in Italy. I added some mint + pine nuts + loads of veggies and used my fantastic tomato sauce which you can look up here

meatballs and tomato sauce and spaghetti

#spaghetti + meatballs

 

meatballs with mint + pine nuts = fab grecian fare
 
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Author:
Serves: 6
Ingredients
  • 500g Extra lean mince
  • 4 Garlic cloves - grated
  • 1 Potato large - grated
  • 3 Thick butternut rings – grated
  • 1 Carrot - grated
  • 2 Small onions – grated
  • 50g Pine nuts – lightly fried in a non stick pan till golden brown
  • 1 Slice of white bread – soaked in water and excess water squeezed out
  • 1 Egg
  • Handful of finely chopped parsley
  • 1 t Dry mint
  • 1 t Salt
  • ½ t Freshly ground black pepper
Instructions
  1. Put your oven on grill.
  2. Mix all ingredients together. Fry a small teaspoon and taste for seasoning – I normally use the microwave.
  3. Make small balls and grill till done - +- 10 minutes. After first 5 minutes turn them around and cook for another few minutes.
  4. Put in pasta sauce and simmer for a minute or two. Serve on spaghetti + parmesan shavings + fresh basil.

 

Tomato Sauce 

Click here for recipe.

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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.

 

 

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herby chicken + stem broccoli + parmesan and lemon pasta = healthy springtime surprise

herby chicken + stem broccoli + parmesan and lemon pasta = healthy springtime surprise

herby chicken + stem broccoli + parmesan and lemon pasta

My mom, Babs, is in her eighties, extremely healthy and has been a size 10 her whole life. She is one of those “odd” people who does not like butter, cream, fatty foods, deep fried foods, chips and crisps or anything unhealthy and then she also does’nt like too much spices either – not like her not-so-small-foodie-wine-drinking-spice-loving-daughter! Lean proteins, huge salads, vegetables, different kinds of fruit and whole grains are part of her daily regimen – washed down with a cuppa tea or two or ten – and then … always a healthy strong whiskey every single night. I have to admit though that she has been prone to a bit of strong cheese and a dash of olive oil here and there just to keep the body parts in good working order.

So when Babs comes to visit I have to cook something healthy and therefore for our Sunday lunch recently I prepared a chicken breast covered in fresh herbs, some stem broccoli and I served it on parmesan + lemon flavoured pasta. It was delicious, fresh with a light and dreamy springtime flavour… but most importantly … mom approved. Enjoy!



herby chicken + stem broccoli + parmesan and lemon pasta = healthy springtime surprise
 
Prep time
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Author:
Serves: 4
Ingredients
  • For the chicken
  • 4 Skinless deboned chicken breasts
  • 1T Olive oil
  • 1 Clove garlic – peeled and sliced in 4 slices length ways
  • 2 T Fresh coriander – chopped
  • 2T Fresh parsley – chopped
  • 1T Fresh basil – chopped
  • 1 Lemon
  • Salt
  • Black pepper
  • For the spaghetti
  • Cook enough spaghetti for 4 people
  • 2T Olive oil
  • 75g Grated parmesan cheese
  • 2T Fresh parsley – chopped
  • 1 Lemon
  • Salt
  • Black pepper
  • For the stem broccoli
  • 4 or more stem broccoli
  • Salt
  • Black Pepper
  • Drizzle of olive oil
  • Squeeze of lemon juice
Instructions
  1. Chicken: Make small incisions into the chicken breasts and insert a sliver of garlic into each breast.
  2. Drizzle with a bit of olive oil and season with salt and pepper.
  3. Mix all chopped herbs together – parsley, coriander and basil.
  4. Then press the breasts in the fresh herbs – so that the herbs coat both sides of the chicken breasts.
  5. Using a non-stick pan fry the breasts till done – while frying squeeze a bit of lemon over the chicken.
  6. When done put aside.
  7. Pasta: Add the parmesan, olive oil and lemon in a bowl – mix well and add to the cooked pasta.
  8. Then mix the parsley through.
  9. Taste the pasta for seasoning – add some more salt and add the black pepper.
  10. Stem broccoli: Cook as per packet instructions – normally only 3-4 minutes.
  11. Immediately put in a bath of ice water.
  12. After a while, warm the broccoli up again in the same pot you have cooked them – add a drizzle of olive oil, lemon juice and season with salt and pepper.
  13. To assemble: Place the cooked pasta the bottom of the bowl. Add the stem broccoli and then the chicken breast. To serve, add another drizzle of olive oil and a squeeze of lemon and parmesan shavings.

 

 

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wheat + mushroom + thyme = delizioso risotto

wheat + mushroom + thyme = delizioso risotto

easy vegetarian spring roll recipe, easy vegetarian spring roll, easy vegetarian recipe, vegetaries, maklike vegetariese resep

I love wheat….and I love Italians. I am fascinated by the way Italians eat and the way they cook – it is the simplicity and the flavours, their history and the la famiglia. I grew up with wheat on our table and have always loved the earthy crunchiness of wheat, its healthy and nutritious in so many forms, its cheap and then of course it is also grown just around the corner from us in Malmesbury. What got me thinking about Italians and wheat was a fabulous foodie get-together with #chicksthatchow (see below)* at the Italian restaurant, Zibaldone. It was a spectacular feast of Italian cuisine and the kind of atmosphere that makes a South African like me feel part of the greater La Famiglia…

What stole my heart and took my gastronomic spirit on a wheat journey was the lamb tortellini with creamed pearl barley. Out of my endless curiosity when it comes to food, I had to explore wheat as a risotto ingredient. I went back to Jamie’s basic risotto recipe that I use every time I make risotto and tweaked it somewhat by replacing the risotto rice with wheat and added some martini and mascarpone cheese. It is so delicious and crunchy. It has such a proud and distinctive nutty undertone of flavour and can be enjoyed as a main meal or accompany any beef or lamb dish.

*About #chicksthatchow: we are a group of “taste, tipple and tweet” women who celebrate life, happiness and all things good over a serving of fabulous food and a glass or two of the best pressed grapes whenever or wherever the mood or the menu may take us. #chicksthatchow was founded by the inspiring and enchanting Errieda du Toit, aka @huiskok and now the presiding President of #chicksthatchow.

Divertiti…!

easy vegetarian spring roll recipe, easy vegetarian spring roll, easy vegetarian recipe, vegetaries, maklike vegetariese resep

 

wheat + mushroom + thyme risotto
 
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Author:
Serves: 3
Ingredients
  • 1 Cup of wheat – pre-cooked for 25 minutes without salt in the water
  • 1T Olive oil
  • 1 T Butter
  • 1 Medium onion – finely chopped
  • 1 Celery stick – finely chopped
  • 2 Cloves garlic – grated
  • 60ml Martini Bianco
  • 450 ml Stock of your choice
  • 40g Grated parmesan
  • 2 Generous tablespoons of mascarpone cheese
  • For mushrooms
  • 500g Mushrooms – any sort – thinly sliced
  • 2T Olive oil
  • 2T Butter
  • 2T Fresh thyme –leaves picked
  • 2 Cloves garlic – grated
  • Pinch of chilli powder
  • Salt
  • Black pepper
  • Big squeeze of lemon juice
  • 30g Chopped parsley
Instructions
  1. Prepare the mushrooms first: Cook the mushrooms, thyme and garlic in the olive oil and butter in batches in a very hot pan – season each batch with salt and black pepper. Do not let the mushrooms become soggy; they should be a beautiful nutty and brown colour.
  2. When cooked add the chilli powder, a squeeze of lemon juice and the chopped parsley and then set aside.
  3. Melt the butter over medium heat in a pot and add the olive oil.
  4. Add the onion and celery and fry for about 5 minutes till translucent.
  5. Add the garlic and let it fry for another few minutes then add the cooked wheat. Slowly fry the wheat for a minute or two.
  6. Add the Martini – and stir till the martini has evapourated.
  7. Now start adding the stock ladle by ladle – allow each ladle to be absorbed by your ingredients in the pot before you add the next one.
  8. Continue until all stock has been added to the saucepan. Remember… your wheat needs to stay moist and creamy.
  9. Now add the mushrooms – give it a good stir.
  10. Then add the parmesan and mascarpone.
  11. Taste for seasoning – it is not normally necessary to add salt – but I always give it an extra pinch of black pepper.
  12. Serve with beautiful fresh Italian bread and a glass of good red wine.

 

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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
 
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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.

 

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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"!

 

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