This is a soup designed to be served cold from the fridge for those days when it is simply too hot to eat. Now I'm living in Australia, we have those summer days (winters are still cold though) and the second of them is upon us. So I started making the soup early in the morning (6:30am) before...
Roasted tomatoes with balsamic vinegar (pomodori al forno con aceto balsamico)
700 g mixed varieties of large and small tomatoes
2 garlic cloves, peeled and crushed
½ tsp caster sugar
125 ml olive oil
2 tbsp balsamic vinegar
10 small fresh basil leaves
I do not have many canned gods in my pantry, I do keep tomato products - stewed whole tomatoes and tomato paste. I have never considered the difference in canned tomatoes. Shame on me. I had a conversation with Baby Sister about tomato sauces. She told me the only tomatoes that she used was...
This tomato risotto is not a very elaborate dish – but who said that only complicated recipes can be tasty?
Serves: 4 | Preparation time: 15 mins | Cooking time: 1 h
Arborio or Carnaroli rice: 300 g
Vegetable broth: 1 l
Tomato sauce: 400 ml
Cherry tomatoes: 6-7
Celery: 1 stalk...
Preparation time: 5 minutes
Cooking time 10-20 minutes
1 large onion, thinly sliced
1 large cooking apple (I used a Granny Smith), sliced into fine wedges
6 sun dried tomatoes
2 garlic cloves, crushed
1 x 400 g tin of chopped tomatoes
500 ml water
1 tsp sugar (optional)...
This is from the book 'Living the Farm Sanctuary Life' by Gene Baur with Gene Stone which at first sight didn't appear to be either a dedicated recipe book or vegan, but is both. It was given to me whilst I was visiting in the UK back in August this year.
2 cups brown lentils
Prep Time: 10-15 minutes.
Cook Time: 4 – 5 hours.
Rest Time: Not needed.
Serves: 3 – 6.
Cuisine: Clearing the Harvest, Kitchen-Cleanout.
Ham & Harvest Green Tomato / Potato / Turnip Green Soup
All ingredient amounts are approximate – this is partially an exercise in...
The tomatoes used here are home-grown "Indigo Rose". This variety is supposed to be a true superfood with extremely high levels of vitamins and antioxidants, specially bred for extra nutrition and containing the same antioxidants as blueberries. They do have a lovely intense flavour and look...
This is a recipe from the Frugal Gourmet Cooks Italian cookbook. We usually make the whole batch and either can or freeze in portion-size bags. Lay the bags flat while they freeze and they stack nicely, making for efficient space usage in freezer, as well as cutting down on thawing time since...
This meat preparation, usually called ‘braciole al sugo‘, is a dish of Apulian tradition. Although horse meat was originally used for this recipe, nowadays beef – or even veal, is considered a valid alternative.
These rolls are often served on Sundays as the second course of a rather big lunch...
This is the first time I've ever grown tomatoes. I thought it made sense to grow a tomato that I couldn't easily buy in the shops so I chose a black variety. I now have the first little fruits. :dance: But (forgive my ignorance) I'm not sure what happens next. Do they get bigger? I assume so...
A classic Salade Niçoise with a colourful twist. I used blue dyed hard-boiled eggs but you don't have to - they really don't taste any different but do provide a talking point!
Ingredients (serves 2, generously)
3-4 shelled hard-boiled eggs
Red cabbage to dye the eggs (optional)
A simple salad, best made when the potatoes are still warm to allow the dressing to soak in.
Ingredients (serves 1 to 2)
5 boiled new potatoes, cut into halves (100g)
5 baby heritage toms, cut into halves
A handful of flat-leaved parsley (leaves only)
50g frozen baby broad beans
1 tbsp Extra...
5 large Roma/plum tomatoes
1 small red onion, thickly sliced
3 scallions, white and light parts only
1/3 bunch cilantro, bottom stems removed
1 garlic clove, or to taste
1 tsp canned chipotle chilis
1 tsp cider vinegar
1 tsp salt
1/4 cup chicken stock
Prepare a grill...
How do you use them? We use a 7-bone chuck roast to make a dish that is basically braised in stewed tomatoes. I use them to make my "Coney Island Sauce, a hotdog braise and a fresh green bean dish. We always have a can or two on hand as a pantry item.