If you missed out on the recipe of my tomato conserve last week please click here.
Fancy laying off butter for a while, use the conserve as spread on a piece of toast for breakfast or snack.
Vegetarian Fresh tomato canapé:
All you need is rings of fresh tomato, rocket leaves, wedges of mozzarella, smooth tomato conserve, and poppy seeds. Montage in that order.
Aubergine and chicken roast:
Preheat the oven at 180c.
Cut the aubergine steak length way in 2cm thickness. Spread the tomato conserve on top, add slices of yellow pepper, red onions, strips of precooked chicken, salt and pepper then drizzle with a spoon of olive oil. Top with Emmental cheese and place in the oven for 30 minutes.
Fresh spinach & Ricotta tortellini with carrots and ham– takes 5 minutes
Still using our smooth conserve.
In boiling water cook your fresh tortellini with chunks of fresh carrots for 3 minutes. Remove the pasta from the boiling water and in to a bowl. Chop fresh parsley and some ham. Add on to the pasta with a table spoon or two of the tomato conserve. Done!
Baked Pollock (fish) & aubergine:
Cut a thick steak of aubergine, dust with salt & pepper fresh garlic paste then drizzle with groundnut oil. Do the same for the fish and place both in the oven at the same time for 45 mins at 180c.
The aubergine will come out cooked but slightly chewy and the fish will be dry on the outside but moist inside.
Serve both with the chunky version of the conserve on the side.