Roast Tomatoes with Basil and Olives (4)

A recipe from Nigel Slater’s ” The 30 Minute Cook”.

Tomato and Egg Salad (4)

A simple salad from ” The Food and Wines of Spain” by Penelope Casas

Posted on March 20, 2014 by admin

200g spaghetti	250 g buffalo mozzarella, torn in chunks
50 ml olive oil	Few basil leaves, torn
2 cloves garlic, finely chopped	Salt and pepper
200g ripe cherry tomatoes, halved

Heat a large pan of salted water. When boiling add the spaghetti. Cook for a minute, then stir and continue to cook according to packet instructions until al dente.
Heat the olive oil over a medium heat in another large saucepan. Add the garlic and cook for a minute without allowing to colour.
Add the cherry tomatoes and cook for about 5 minutes until they start to break down and release their juice.
When the pasta is cooked, drain well then add to the tomatoes and toss together.
Add the mozzarella and basil and toss again.
Season, mix well and drizzle with extra olive oil then serve immediately.

Posted on July 27, 2013 by admin

700g ripe tomatoes, chopped	4 fl oz single cream
1 tbsps lemon grass, chopped	1 pint milk
A few fresh curry leaves	1 tsp ground roasted cumin seeds
1” ginger peeled and chopped	good pinch cayenne pepper
1 tsp salt	2 tsps lime juice
4 fl oz water	2 tbsps chopped fresh coriander

Put the tomatoes, lemon grass, curry leaves, ginger, salt & water into a saucepan and bring to the boil.
Lower the heat, cover and simmer gently for 15 minutes.
Uncover, increase the heat and simmer more rapidly for a further 15 minutes.
Puree in a liquidiser and then sieve.
Add the cream, milk, cumin, cayenne and the lime juice.
Stir and reheat gently but don’t allow to boil.
Sprinkle over the freshly chopped coriander to serve.