Tag Archives: tomatoes

Autumn Red Salad

29 Monday Nov 2021

Posted by in salads, Starters, Vegan, Vegetable Dishes

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I made this to have with the Potato and Chickpea Cakes in the previous post using ingredients that are currently in season here. Fragrant green peppers from the huerta, this years almonds which I love dry toasted in their skins, big winter radishes and plum tomatoes from the local market.

You will need –

Several leaves of red oak leaved lettuce

2 medium tomatoes – chopped into chunks

2 samall or 1 large green pepper

about 20 whole almonds – either with skins or if you prefer without

1 large cooked beetroot – cut into smallish cubes

Winter radish – about 20 thin slices

2 tablespoons cider vinegar

2 tablesoons water

1 teaspoon honey or agave syrup

2 tablespoons extra virgen olive oil

Start by steeping the radishes. The large winter radishes can be quite peppery, so a sweet marinade will make them less so. Mix the vinegar water and honey or syrup in small bowl, then add the radishes. Leave to marinate for at least ten minutes.

Meanwhile dry toast the almonds in a thick based pan over a low heat. Stir regularly to ensure that they are evenly toasted and a little browned. Remove from the heat and put to one side.

Rip up the lettuce leaves and arrange them on a large plate, then add the chopped tomatoes.

slice the green peppers and arrange on the salad.

Remove the radish slices from their marinade and arrange them over the salad.

Put the beetroot in the marinade and stir to cover all the cubes.

Spoon the cubes and vinegar over the salad, then sprinkle on the almonds.

Finally drizzle over the olive oil.

Enjoy!

Tabouleh of Khorasan

28 Saturday Mar 2020

Posted by in Main Courses, Starters, Vegan

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Khorasan is a type of wheat that has large grains with a rich nutty flavour, which I love in a salad. It’s a relative of durum wheat which originated in the Middle East where it is still cultivated. I buy both the grains and flour from an ecological producer here in Spain. If anyone would like their details message me and I will pass them on.

This salad is based on Tabouleh where I have replaced the normal bulgur wheat with Khorasan wheat, and then added seeds and nuts for protein and extra texture.

For 2 portions

100 grams Khorasan wheat grains

1 large tomato – diced

2 tablespoons diced cucumber

2 tablespoons diced raw kohl rabi

1 spring onion – finely chopped

1 heaped tablespoon toasted sesame seeds

2 tablespoons crushed dry roasted hazelnuts

juice of 1/2 a lemon

2-3 tablespoons olive oil

large bunch fresh flat leaved parsley, tarragon and mint – chopped

salt and freshly ground black pepper

The Khorasan needs to be soaked, either overnight in cold water, or a couple of hours before cooking pour boiling water over the grains.

Cook the Khorasan in salted water for 20-30 minutes until soft. Drain and let cool a little.

Put into a salad bowl with the rest of the ingredients and mix well. Check the balance of lemon and oil adding extra of either if needed. Check seasoning.

If you can manage to let the salad sit for an hour, I almost never can, the flavours will have blended and developed to a richer taste.

Panzanella

25 Wednesday Mar 2020

Posted by in Main Courses, Starters, Vegan

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I decided to prepare this salad today, simply because I have some white rye and walnut bread that is bland tasting and a bit dry. Not good for sandwiches but perfect for this salad of bread and tomatoes which hails from the Tuscany región of Italy. The traditional recipe has anchovies as one of the ingredients, but if you want to make a vegan version of the salad it doesn’t suffer if you leave them out.
With fresh from the garden radishes and asparagus plus a small dish of boquerones, we had the perfect lunch.

For 2 servings

500 grams approximately of tomatoes

2 thick slices bread

1 garlic clove – crushed with salt

1/2 red onion – very thinly sliced

1 tablespoon capers – chopped

1 tablespoon black olives

1 teaspoon finely chopped fresh red chillis

2 tablespoons olive oil

1 1/2 tablespoons red wine vinegar

flat leaved parsley – coarsely chopped

fresh basil leaves – coarsely chopped

salt and freshly ground black pepper

And if you are making the non vegan version –

2 teaspoons black fish eggs

6 boquerones/ anchovies – chopped

Chop the tomatoes into chunks and put into your salad bowl.

Cut the crusts off the bread and discard them. Rip the bread into smallish chunks and add to the tomatoes.

Add the rest of the ingredients and mix thoroughly.

Let the salad sit for about an hour at room temperature for the tomatoes and onions to soften a little and the flavours to mix and develop.

Enjoy!

Linguini with Fresh & Sundried Tomatoes, Green Olives & Basil

04 Friday Sep 2015

Posted by in Food for One, Starters, Vegetable Dishes

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I was inspired by the tomato pasta of my last post to cook something similarly fresh tasting. So this quick to prepare dish is the result, using ingredients that I already had in the store cupboard. I give you the recipe exactly as I did it, but of course if you don’t have Aliolli and/or Chilli Jam in your cupboard, change for fresh garlic and chilli to taste.

A perfect lunch for one or a light colourful starter if you halve the amounts per person.

IMG_1876

LINGUINI WITH FRESH & SUNDRIED TOMATOES, GREEN OLIVES & BASIL

Per person –

30 gms linguini

10 ml olive oil

1 large tomato

3 sundried tomatoes

6 green olives

1.25 ml aliolli

2,5 ml chilli jam

Fresh basil leaves

Salt & freshly ground black pepper

Get a pan of water heating up for the pasta. Add to it 5 ml of the olive oil and half a teaspoon of salt.

When the water is boiling, add the sundried tomatoes to the water and let simmer for a couple of minutes. Scoop out and leave to cool.

Add the linguini to the water and leave to cook at a medium simmer.

Put the other 5ml of olive oil in a shallow pan. Add the aliolli and chilli jam.

Slice the sundried tomatoes and add to the pan.

Remove stones from the olives and cut each olive in half. Add to the pan.

Halve the tomato across its equator and using a fine grater grate the pulp into a bowl until you are left with just the skin in your hand. If the grater is fine enough it should sift out the majority of the seeds. If the odd seed makes it into the sauce, it is not the end of the world.

Add the fresh tomato pulp to the shallow pan.

Roughly chop the basil leaves.

When the pasta is two or three minutes from the al dente stage of crookedness, slowly heat the sauce stirring to mix all the ingredients.

Once the pasta is cooked, drain and add to the sauce. Mix well to coat the pasta with the sauce. Season with salt, freshly ground black pepper and two thirds of the basil leaves. Turn again to mix in.

Turn into a pasta bowl and garnish with the rest of the basil leaves.

Enjoy!