Roast Cherry tomatoes


Multi coloured cherries

Multi coloured cherries

I was walking minding my own business then I ended up at the fruit and veg’s market…

Saw a beautiful bowl of mixed coloured cherry tomatoes… I couldn’t resist though I had yet no idea about what I was going to do with them.

Since I had already planned my week’s food, the tomatoes could be spoilt by the time I got round to doing something with them so, I just seasoned and roasted them to make a conserve.

The roasted tomatoes will later be used as accompaniment for some dishes, meats salads or sandwiches.

So, here we go!

 Ingredients:

Roast tomatoes ingredients

Roast tomatoes ingredients

  • 1kg tomatoes
  • 100g white onion quartered
  • 50g garlic cut
  • 1 teaspoon black pepper
  • 1 tea spoon oregano
  • 1 scallion
  • 3 Maggi cubes crushed
  • 100ml olive oil

Mix all in the oven tray and place in the oven at 200C for 1hour 30 minutes…

Ready to roasy

Ready to roasy

Don’t forget to check from time to time to avoid it burning. No need to add water as the tomatoes will produce the necessary liquid during the roasting.

Check out the next post to see how I’ve used it with my milk poached fish. These tomatoes can also be used on toast, meat and to add flavour to a salad without vinaigrette.

Suitable for vegans.

Bon appetite!

Once it is done, leave to cool down, then, spoon into a jar and use as needed. This will keep in the fridge for 3 weeks. Enjoy!

Cherries ready for use

Cherries ready for use

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Avocado & Artichoke heart salad


DSC04786 1For 2 (ideal as a lunch)

Ingredients:

  • 4 parboiled small potatoes
  • 2 medium tomatoes
  • A handful of artichoke
  • 1 avocado hass
  • Leftover roast chicken (Exclude for vegans)
  • 2 small garlic
  • Salt & black pepper

Method?

Just watch the pictures speak! Am sure you won’t eat the avocado with it skin.

DSC04776NutterNutterNutter

Go Create! No rules

Go Create! No rules

Note: The artichoke can be found in the same section as olive and sundried tomato in olive oil. This salad does not require a vinaigrette. As you can just drizzle the flavoured oil from the Artichokes jar with a squeeze of lemon.

This salad is to die for!!!

Bon appetit!

Black rice & seeds one pot surprise


Rice, Tuna, Mushrooms, tomatoes...

Rice, Tuna, Mushrooms, tomatoes…

Ingredients for 2

  • 200g black rice

    Ingredients

    One pot ingredients

  • 50 roast mixed seeds
  • 250g closed chestnut mushrooms
  • 130g flaked tuna in brine
  • 3 garlic cloves
  • 1 medium onion
  • 2 medium tomatoes
  • Dry thyme
  • Salt
  • Olive oil
  • 1 vegetable stock cube dissolved in 100ml of boiled water

Method:

Peel the mushroomsRise and cook the black rice in 400ml of water for 50 minutes… Black rice is really hard to cook and takes a long time to soften.

In the meantime, peel and chop the mushroom, onion, tomatoes in big chunks. Then using the garlic press, mince the garlic. Set aside.

Peeled, chopped, ready

Peeled, chopped, ready

Once the rice is cooked rinse it again with hot water to remove the extra starch without cooling it down.

In a large pan that had a lid, heat 3 tablespoons of olive oil, fry the chopped onion with thyme for 2 minutes, then add the rice, chopped garlic, pepper and stock. Stir and cover over medium heat for 10 minutes. After that, add the mushrooms, the seeds, tomatoes mix well and leave to cook for 3-5 minutes. Taste and adjust the seasoning.

Check that the rice is soft to your liking, if it is not, add just about 25ml of water and leave it to cook for a further 5 minutes…

Serving suggestion

Serving suggestion

Serve and enjoy… with chop sticks. x

Note: I don’t like monotony, so this dish is a bit of a surprise in the mouth, you spend a lot of time guessing what you have just chewed… Love it…

Bonne Annee 2015!!!


So, 2015 is HERE! Whoop! Whoop!

We have officially started the New Year and one of my many resolutions is to do better at posting new recipes on this blog!

But before you “tut tut”, I’d like to inform you that my life has been for the past 6 months very interrupted, by families visiting from France, the release & PR of a book and a Half marathon…

The second half of 2014 was a logistical nightmare and that doesn’t include a full time job which demands regular travelling and few medical problems… A part from that, I have loved loved 2014 and can’t wait to see what 2015 has up its sleeve… in 11 months, I will 40 and very very very much look forward to it!

To wet your appetite on what is cooking in the next few weeks, check out these pictures and tell me what you see!

Bonne année 2015 and check you out later x

The Nutter In Chief

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Fishy St Agur Wrap


Fish, Leek, Cheese, roll

Fish, Leek, Cheese, roll

Lunch For one, but can serve 2. What can I say? I was hungry!

  • 100g Pollock (fish)
  • 6-8 Cherry tomatoes on a vine
  • 50g St Agur cheese
  • 200g asparagus
  • 1 big leek
  • 2 Garlic cloves
  • Salt & Pepper
  • 25g butter
  • Tooth picks

Directions:

Break the asparagus at their tender points and just keep the tip sides. Rinse and set aside.

Remove 2 large the outer layers of the leek, rise, flatten and set aside.

Rinse the fish, dust with black pepper and leave aside too. No salt here as the cheese is sharp.

Using a garlic crusher, prepare the garlic then chop about 25g of so leek heart.

Don’t forget to wash the vine tomatoes and set aside too.

Now place one piece of fish flat on one of the leek leaves previously prepared, then, spread the cheese on top of the fish and roll both as on the picture. Hold the roll with tooth picks.

Repeat with the other piece of fish. Set aside.

Fish, Leek, Cheese, roll

Fish, Leek, Cheese, roll

Once all the prep is done, heat the butter in a large pan, then fry the rolled fish 2 minutes on each side, then do same for the top and bottom. All on high heat.

Once the fish is done reduce the heat and add the chopped leeks’ heart in the pan, stir fry for 1 minute, then, in goes the vine and asparagus. Dust the vegetables with salt and pepper, then stir for side to side then bottom to top as the start to release their waters. This should take 2 minutes. Use that juice to base the fish which is still cooking on the other side of the pan. Don’t forget to keep moving the later from time to time so it won’t burn.

Now, spread the vegetable in the pan and set the fish on top of them, then cover the pan for another 2 minutes still on medium heat.

You can fill your boot or share.

You can fill your boots or share.

That is it! Serve with a piece of baguette to soak up all that juice. I served mine with a Waitrose Grand Rustic bread. Enjoy!

Cinnamon bagel & Caramel sauce

This was the dessert: Shop bought cinnamon bagel with caramel sauce… Ideal for after hospital visits! T’was one of those days.

 

Crumbed Lamb leg


Lamb leg in crumbs

Lamb leg in crumbs

Sunday lunch for 8

Ingredients:

  • 2.5kg lamb

  • 335g Cherry tomatoes
  • 400g radish
  • 500g parsnips
  • 600g sweede
  • 1 big onion
  • 100g leek
  • 70g black pepper croutons
  • 5 garlic cloves
  • Olive oil
  • Salt & Pepper
  • 2 beef stock cubes
  • 400g tinned tomato

Directions:

The Lamb: Remove the wrapping from the leg, wash it and, lay it on a

Blended condiments

Blended condiments

large tray, make 2 or 3 deep cut on the meat. Now season it with salt & pepper and leave it to the side.

In a mixer, with a very small amount of water, blend the leek, half the onion, garlic and 1 stock cube. Blend until it forms a smooth paste.

Now massage this mix on the lamb on all sides including in the deep cuts, leaving a small amount of the blended mix aside.DSC04429

Grind the bread croutons and mix it to the left over leek mix then, cover the lamb leg with the crouton paste, then drizzle with olive oil. then place in the oven for 4 hours at 200C… We want the lamb to be falling off the bone.

The Vegetables: Now that the lamb is in the oven, prepare the rest of vegetables. Peel the parsnips and cut them. The radishes can be cooked with their skin. Just cut their tops and bottoms bits. Peel the sweede and cut them in small pieces as this vegetable can be take the longer time to cook.

Now place all the prepared vegetables including the cherry tomatoes in a recipient and season with salt, pepper, the rest of onion (quartered), crush the last stock cube, and retrieve some of the juices coming out of the lamb and drizzle over the vegetables. Toss to mixDSC04435

In the last hour and half of the lamb roasting, place the vegetables in the oven. First, place the sweede pieces in the oven for 30 minutes, after that, add the rest of vegetables so they will be ready at the same time as the lamb. Cover the vegetables with foil so, they will soften steaming rather than roast using the heat of the oven for an hour at 200C.

The gravy: Once the lamb is cooked, remove from the tray and leave it aside to rest. Collate all the residues left by the lamb from the oven tray and put them in a sauce pan to make some gravy for the meal.

So, place the residues in the sauce pan, with 2 table spoons of oil and 400g tinned tomato. Season with salt & pepper. Leave to simmer for 10 minutes at medium heat, then stir and taste. What we are looking for is for the juice from the tomato to reduce, but not to dry out. If there is still too much liquid, just leave the pan on the stove, uncovered for another 5 minutes. Don’t forget to stir.

Serving suggestion

Serving suggestion – Yum

Looks like a long process, but once the lamb is in the oven, everything is quick.

Enjoy.

Vegan Nutty spinach with wedges


DSC02372

Nutty spinach – Serving suggestion

AKA Mouth-watering Hazelnut & almonds spinach with potatoes wedges – This is vegan.

Ingredients:
200 grs whole spinach leavesDSC02369
½ a medium red onion – roughly cut
2 garlic cloves – minced
Salt & Pepper
8 pieces of sundried tomatoes – finely chopped
25grs dairy free butter
3 whole raw hazelnuts and 3 whole raw almonds – finely chopped

Method:
In a deep pan, melt the butter and brown the onion and garlic for 2 minutes.
Add in the chopped sundried tomatoes and the chopped nuts stir until brown for 3 minutes on medium heat.DSC02370
Now add the spinach with salt and pepper. Mix-stir for about 3 minutes until the spinach is completely wilted.
Remove from heat and cover.
Now, time to fry your potato wedges. Just follow the instructions on the package. It shouldn’t take you more than 5 minutes to get your chips or wedges ready once the chip oil is ready.

The stir fry spinach can be eaten on its own. This dish tastes as good as it looks and is full of moisture.

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I love Nuts!!!

Enjoy!