June 14, 2011
Not really a recipe I know but is one I use a lot so I wanted to make it its own post. It’s another one of those things that I used to buy ready-made but now know that nothing compares to freshly chopped salsa that I have made, plus it’s cheaper and only takes 5 minutes.
3 ripe tomatoes, finely chopped
1 medium red onion
1 red chilli, finely chopped
juice and zest of 1 lime
fresh coriander, chopped
That is what I put in mine anyway, how about you?
Theres no technique here, just chop it all up and mix together. Serve with tortilla chips, or on tuna steak or in fajitas which is what I did, recipe coming tomorrow!
March 2, 2011
It seems another busy week is upon me, another easy recipe.
Monday night, my bf and I arrived home later than we normally do and remembered we have a loaf of ciabatta from Marks Bread in the cupboard so I raiding the fridge and made up a snacky dinner that I love!
Red onion and Goats Cheese
Griddled Courgette and Goats Cheese
Roasted Tomato, Fresh Basil and Buffalo Mozzarella
1 red onion
100g goats cheese
1 ball buffalo mozzarella
cracked black pepper and seat salt
soft brown sugar
2 fresh basil leaves
Preheat your oven to 200c
1. Drizzle your slices of ciabatta with olive oil and bake in the oven for 5-10 minutes, slice your tomatoes and pop in same oven with lots of salt and pepper for the same time.
At the same time start to cook the sliced red onion with a bit of oil and sugar until it caramelises, and griddle your sliced courgette.
2. When all the ingredients are ready assemble your bruschetta, I put red onion with goats cheese on a couple, griddled courgette with goats cheese on a couple and tour up the mozzarella with the roasted tomatoes, then drizzle with a little more olive oil and lots of salt and pepper and bake for a further 5-10 minutes.
January 13, 2011
However it’s not so easy when there is an abundance of left over mince pies, chocolates and cheese in the house! We had some amazing cheddar given to us by the Boy’s Dad in a hamper and although we had eaten most of it (by we I mean I) there was still a good chunk left this week and I was nibbling too much… it had to go!
So I made cheese scones, okay they are just as bad but this way I could offload some at work to my very lucky colleagues…
500g plain/wholemeal flour (I used a mix)
3 tsp baking powder
large pinch salt
large sprinkle cayenne pepper (optional)
250g strong cheddar cheese, grated
15ml vegetable oil
olive oil for brushing
Sift flour, baking powder, salt and cayenne pepper into a large bowl.
Add the cheese and mix through the flour mixture. Crack lots of black pepper into the mix if you like.
Beat the egg and milk together in a separate bowl and add the oil.
The oil replaces the butter that usually gets used to rub into the flour.
By using the oil its slightly better for you and easier, however if you prefer butter (I do) then use 45g soft cubed butter
Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon, mix the dough until it clumps together, but is not too dry.
If too dry, splash a bit more milk in to use up the flour.
Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over on top of itself (this gives the finished scones the natural “break” to cut open), flatten it again, using the palm of your hand.
You can use a rolling pin but as it is heavy it may prevent the scones from rising.
Cut out your scones out and place them on a baking tray, then brush with your best olive oil and crack more black pepper over the top…
Pop them in the oven at 180c for 10-15 minutes or until risen and a nice golden brown…
They should be a little oozy and goey! Serve with some leftover Christmas chutney…
Or my favourite (not in keeping with the January goodness I was chatting about before) is hot from the oven with butter on… I had to taste them after all.
July 19, 2010
This week I had yet another food gift from a friend at work, yellow courgettes, I just love colourful food…
I then saw a recipe although I cannot remember where (a newspaper supplement, I cannot be more specific sorry!) which I wanted to try, luckily it’s a simple idea so I managed to recreate something like it…
Griddled Courgettes with mint and goats cheese on toast, yummy…
2 smallish courgettes, sliced as thinly as you possibly can
75 g soft goats cheese
6-7 fresh mint leaves
sea salt and cracked black pepper
some nice bread (I used a plain ciabatta)
1. Drizzle your bread with olive oil and bake in the oven for 5-10 minutes
2. At the same time griddle your courgette slices on a very hot griddle pan until you get the nice grill markings, making sure to salt them first
3. Once baked I also griddled the bread, for that grilled look but there is no need
4. Arrange the courgettes on the toast, crumble the goats cheese on with the mint leaves, and finally drizzle with olive oil and lots of black pepper
As you can see I also made a tomato bruschetta, for this I literally just roasted about 15 baby plum tomatoes in the oven at the same time as I baked the bread then tossed with some torn basil leaves, chopped garlic, salt and pepper.
Another 10 minute dinner, with thanks to Nicola for the Courgettes!