Tag Archives: tomato

A Beautiful Plate

23 Apr

Hi there,

a beautiful plate of food! Isn’t bbq season the best? Except that we neither have a backyard, nor a patio, nor a balcony. But no matter; we use the grilling pan and the oven, and anyways, the most important thing is the good weather.
We had: baked potatoes with halloumi cheese, tabouleh, and grilled pork (but I didn’t care much for it…). It was very nice, a really lovely weekend dinner in the sunshine.
I’ve posted the potato/ cheese recipe before, and I wasn’t too much into the meat (I’m difficult with meat), so I’ll just give you the tabouleh recipe. I like making a huge bowl of it, in order to have plenty of leftovers which I can then have for lunch for the rest of the week.

Ingredients:
serves 4

1 1/2 cups bulgur wheat (the precooked kind)

2 spring onions, sliced thinly
1/2 cucumber, seeded, sliced
4 tomatoes, seeded, diced
a big handful of parsley leaves, chopped

4 tbsps. lemon juice
6 tbsps. olive oil
salt and pepper to taste

Directions:

In a bowl, cover the bulgur generously with boiling water, add a pinch of salt, and stir. Let sit for 90 mins. Then drain the bulgur well; if you feel like it, spread it on a clean surface or a dish towel, and let dry completely. The grains should have absorbed some water, but still be chewy.

In a large salad bowl, mix the bulgur grains with the prepared vegetables and the parsley. Make a dressing from the lemon juice and olive oil; season generously. Add to the bowl, and mix well. Let sit until serving; if you are able to give it a couple of hours, do so. Adjust the seasoning, and serve. Enjoy!

Enjoy the sunshine!! Eat well!
xoxo, F.

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Current Food Obsession

24 Sep

Howdy,

here’s what I’m eating these days:

avocadotomato

Literally almost THE ONLY THING I have been eating for breakfast, lunch, and dinner this past week. I don’t know why, but I’m craving avocado so badly at the moment, it’s insane. And I was lucky and got some really good tomatoes at the market, and for me, this is one of those perfect combinations that don’t need more than a pinch of salt and pepper to taste just heavenly. The arugula salad on top and the bread beneath are nice additions. So, this is obviously not much of a recipe, rather a flavor recommendation; if you insist, however, here’s a how to make this:

Find yourself a slice of good bread. Spread about 1/4 of a nice avocado on it; make sure the avocado is ripe. Layer with tomato slices. Sprinkle generously with salt and pepper, and top off with some chopped arugula leaves. Enjoy!

The easiest food is the best. I could live on this stuff for another week. Maybe I will.

Eat well! And enjoy these beautiful days.
xoxo, F.

Puff Pastries

13 Aug

Good evening!

pastries1

Here comes the recipe for the puff pastry muffins I promised earlier. Meaning: little pastries made in a muffin pan. Very easy! I made six with tomatoes and six without, because a certain member of the household doesn’t like tomatoes, which is insane. Anyways, obviously all kinds of fillings could be invented for this; however, I would stay away from fillings that are too saucy, since the pastry crust is really thin and the baking time is rather short, so a runny filling would probably cause a big mess.

Ingredients:
makes 12

1 cup feta cheese, cut into small cubes
1/2 cup ricotta cheese

approx. 1/4 pound spinach leaves
I used frozen spinach, thawed and drained; if you use fresh leaves, wash, drain, and chop them

1 scallion, sliced
1/2 garlic clove, minced

salt, pepper to taste

12 cheese cubes; I used gouda

approx. 10 oz puff pastry
I used store bought (I KNOW. Whatever.), which came in one big piece, which I cut into 12 even squares

3 cherry tomatoes, halved

Directions:

In a bowl, combine feta, ricotta, spinach, scallions, and garlic. Stir well, and season with salt and pepper.

Transfer the pastry squares into the molds of the muffin pan, pushing gently so that the walls are covered evenly.

Preheat your oven to 350° F.

Fill the pastries with the feta mix; put a cheese chunk on top of each and half a tomato on six of them. Fold over the pastry rims.

Bake for approx. 2o mins., until the gouda is melted and the crusts are very light brown.
Serve with a fresh green salad. Enjoy!

pastries2

We ate them for dinner, but obviously they would also make good finger food at parties or picnics.

Goodbye!
xoxo, F.

Vegetable Tarte

2 Aug

Hello again!

veggietart1

With this beautiful tarte, I used quark cheese in the crust. Yes, really! And I loved it, because it made the crust kind of soft and chewy, and also adds a slight taste of cheese which went well with the tomatoes. And it’s not complicated at all! I urge you to give it a try.
Here comes the recipe:

Ingredients:
serves 2-3

1 cup flour
1 cup quark cheese
1/4 cup cold butter, cut into cubes
1/4 tsp. salt

You can wash and cut the veggies while the dough is in the fridge:
1 large onion, sliced
1 garlic clove, minced
1 small zucchini, sliced
2 bell peppers, sliced
2 tomatoes, quartered

olive oil
salt, pepper, oregano
bread crumbs, approx. 1/4 cup

Directions:

For the crust, knead flour, butter, quark cheese, and salt into a smooth, homogeneous dough. Form into a ball, wrap in plastic wrap and put into your fridge for at least 30 mins.

In the meantime, prepare the veggies (EXCEPT the tomatoes!) and fry them in a large pan for 3-4 mins., not more. Season the veggie mix with salt, pepper, and oregano leaves (dried or fresh).

Take the crust dough out of the fridge, and roll it out into the shape of your tarte pan. Transfer into the pan, and prick with a fork a couple of times. Sprinkle bread crumbs on the crust; cover with the vegetables.

Preheat your oven to 390°F.

Arrange quartered tomatoes on top, and gently push the crust rim on the veggies (I don’t know how to describe this! I hope you can see what I mean in the picture).

Bake the tarte for approx. 30 mins., until the crust is lightly brown, the tomatoes look crinkled, and the veggies are tender. Serve with a nice green salad, and experience happiness!!

veggietart2

Goodbye for now! xoxo,
F.

Chickpea Salad with Mozzarella, Tomato, and Basil

17 Jun

Hello there, good evening!

chickpeadone

After spending the afternoon at the pool, I came home sunburnt (when will I ever learn?), tired, and hungry. This salad was the perfect dinner, because it took about 10 seconds to throw together, and also turned out to be nice, light summer food. There really isn’t much to it, but it tasted so good! I used canned chickpeas, because I actually like them better than the soaked, ‘homemade’ ones, but that’s up to you, of course. I debated the basil for a while (in my head. with myself), because I wasn’t sure whether it would work with the chickpeas – in the end, I told to myself to take a chance, dance like nobody is watching, etc., and just threw some in. It worked, I liked it. In any case, I am sure that parsley instead would also taste very good, as would a different type of lettuce.

Ingredients:
serves 2

1 small can chickpeas (about 2 cups, I’d say)
1 ball mozzarella
6 grape tomatoes
2 big handfuls green salad leaves, e.g. romaine
1 handful of fresh basil, chopped

5 tbsps. olive oil
2 tbsps. white balsamico vinegar
salt, pepper, and a pinch of sugar to taste

chickpeaprep

Directions:

Wash and drain the chickpeas in a sieve.
Cut the mozzarella, the tomatoes, and the lettuce into bitesized chunks.

In a bowl, combine all ingredients. Season generously, mix gently, and serve with bread. Enjoy!

Easy, no? I wonder how feta cheese would taste in this. Must try…
xoxo, F.

Baked Shrimp with Feta Cheese and Tomatoes

6 Apr

Hello, my fellow eaters!

We had this lovely meal on Saturday night, and I liked it so much I thought I’d share it here. Again, this is a recipe that I am sure is loved in many homes, since it has been around for a while now and is so easy and yet subtle and impressive. I copied this recipe from a magazine years ago (I forget which one. Gourmet?), and, needless to say, adapted it a little according to my taste and what I had in my cupboard. The copy tells me that this is supposed to serve eight people. Well. In my house, it served two…

shrimpIngredients:

1/3 cup and some more olive oil
2 onions, chopped
29 ounces canned tomatoes
1 tbsp. dried oregano
4 tbsp. fresh parsley, chopped
3 garlic cloves, minced
cayenne pepper, salt and black pepper ad libitum

2 pounds uncooked large shrimps, peeled and deveined
crushed aniseed, salt and black pepper ad libitum

1/2 cup olives
8 ounces feta cheese, crumled

Directions:

Heat 1/3 cup oil in a saucepan over medium heat. Add onions and sauté until golden. Add tomatoes (with juice), parsley, oregano, garlic, and cayenne pepper. Stirr well; bring to a boil. Then reduce the heat, cover the pan and let the sauce simmer for about 20 mins. Season with salt and pepper. Remove from heat.

Preheat  your oven to 400° F.

In a second pan, heat 3 tbsp. oil. Sprinkle shrimps with salt, pepper, and aniseed. Sauté shortly in the pan, maybe for about 3 mins., until they turn opaque. Remove from heat.

In a baking dish, combine tomato sauce, shrimps, and olives. Sprinkle with feta cheese and bake for about 15 mins.

Serve with rice. Enjoy!

Well! As I said, this is really easy, and really good. Lots of flavors come together in a very satisfying way, and this dish is not too heavy, either. Perfect for a spring night.

Next up: Green ricotta gnocchi, and buttermilk buns.
xoxo, F.