Category: Recipes

This Spring Tomato and Avocado Bruschetta is the perfect lunchtime snack to enjoy during the spring season. The combination of juicy tomatoes, creamy avocado, and fresh herbs on crispy toasted bread creates a burst of flavours and textures that will tantalise your taste buds. Quick and easy to prepare, this snack is sure to become a favourite for any springtime occasion!

Ingredients:

• 2 large ripe tomatoes, diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• Salt and pepper to taste
• Baguette or crusty bread, sliced and toasted

Method:

Step 1 – Prepare the Tomato Avocado Mixture:

In a bowl, combine the diced tomatoes, diced avocado, chopped red onion, and chopped fresh basil.

Step 2 – Season and Dress:

Drizzle the mixture with fresh lemon juice and extra-virgin olive oil. Season with salt and pepper to taste. Gently toss to combine all the ingredients.

Step 3 – Toast the Bread:

Slice the baguette or crusty bread into thin slices. Place the slices on a baking sheet and toast them under the broiler or in a toaster until golden brown.

Step 4 – Assemble the Bruschetta:

Once the bread slices are toasted, spoon the tomato avocado mixture generously on top of each slice.

Step 5 – Serve:

Arrange the bruschetta on a serving platter and garnish with additional fresh basil leaves if desired. Serve immediately as a delightful and refreshing springtime snack.

Enjoy!

Happy Easter from R&L Holt!

To celebrate Easter, we’re going to share a delicious recipe that combines the freshness of tomato basil bruschetta with the indulgence of Eggs Benedict, creating a perfect dish for a special Easter brunch. The burst of flavours from the tomatoes and basil adds a vibrant touch, making it a delightful addition to your Easter celebration.

Ingredients:

For the Bruschetta:

•       2 cups cherry tomatoes, diced
•       1/4 cup fresh basil, finely chopped
•       2 cloves garlic, minced
•       2 tablespoons balsamic glaze
•       Salt and pepper to taste

For the Eggs Benedict:

•       4 English muffins, split and toasted
•       8 poached eggs
•       1 cup Hollandaise sauce (store-bought or homemade)
•       Fresh basil leaves for garnish
•       Salt and pepper to taste

Method:

Step 1. Prepare the Bruschetta:

In a bowl, combine diced cherry tomatoes, chopped fresh basil, minced garlic, balsamic glaze, salt, and pepper. Mix well and set aside to allow the flavours to meld.

Step 2. Poach the Eggs:

Poach the eggs to your desired level of doneness. If you’re not familiar with poaching eggs, a common method is to bring water to a simmer, add a splash of vinegar, and gently drop the eggs into the water, cooking until the whites are set but the yolks remain runny.

Step 3. Assemble the Eggs Benedict:

Place the toasted English muffins on serving plates. Spoon a generous portion of the tomato basil bruschetta over each muffin half. Carefully place a poached egg on top of the bruschetta on each muffin. Drizzle Hollandaise sauce over the eggs.

Step 4. Garnish and Season:

Garnish the Eggs Benedict with fresh basil leaves for a burst of colour and added freshness. Season with salt and pepper to taste.

Step 5. Serve:

Serve this Tomato Basil Bruschetta Eggs Benedict immediately for a delightful and sophisticated Easter brunch.

This Spring Tomato and Asparagus Risotto is a celebration of seasonal produce, offering a burst of vibrant flavours. The creamy rice, tender asparagus, and juicy tomatoes create a delightful symphony that welcomes the freshness of spring to your table. Serve immediately and relish the taste of the season.

Ingredients:

• 1 cup Arborio rice
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 2 cups cherry tomatoes, halved
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Fresh basil, chopped, for garnish
• Salt and black pepper to taste

Method:

Step 1 – Blanch the Asparagus:

Bring a pot of salted water to a boil. Add asparagus pieces and cook for 2 minutes. Remove and immediately plunge them into ice water to stop cooking. Set aside.

Step 2 – Sauté Onions and Garlic:

In a large pan, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and cook for an additional minute.

Step 3 – Toast the Rice:

Stir in Arborio rice and cook for 1-2 minutes until the edges become translucent.

Step 4 – Deglaze with Wine:

Pour in the white wine and stir until mostly absorbed by the rice.

Step 5 – Begin Adding Broth:

Begin ladling in warm vegetable broth, one ladle at a time. Stir continuously and allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.

Step 6 – Add Asparagus and Tomatoes:

About 5 minutes before the risotto is done, add blanched asparagus and halved cherry tomatoes. Stir gently to incorporate.

Step 7 – Finish with Butter and Cheese:

Once the risotto is creamy and the rice is cooked, remove from heat. Stir in butter and Parmesan cheese. Season with salt and black pepper to taste. Spoon the risotto onto plates or into bowls. Garnish with fresh basil.

Enjoy this simple yet effective dish which is the perfect start to Spring!

With its celebration of simplicity, a handful of fresh, quality ingredients transform into a symphony of flavours. You will be transported to the sun-drenched landscapes of Italy through this simple and elegant meal that is bursting with flavour!

Ingredients:

• 8 oz pasta (of your choice)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 3 cups cherry tomatoes, halved
• 1 cup fresh basil leaves, chopped
• Salt and red pepper flakes to taste
• Grated Parmesan cheese

Method:

Step 1 – Cook pasta according to package instructions.

Step 2 – In a pan, heat olive oil and sauté minced garlic until golden. Add cherry tomatoes, cook until they soften.

Step 3 – Toss in cooked pasta, fresh basil, salt, and red pepper flakes.

Step 4 – Serve with Parmesan cheese if desired and enjoy!

Indulge in vibrant colours and exquisite flavours with our Caprese Salad Stuffed Avocados. This refreshing dish seamlessly marries the creamy richness of ripe avocados with the classic Italian freshness of a Caprese salad. Embrace the freshness, savour the creaminess, and enjoy the burst of flavours in every mouth-watering bite!

Ingredients:

• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• Fresh basil leaves, torn
• Balsamic glaze
• Olive oil
• Salt and pepper to taste

Method:

Step 1 – Scoop out avocados and dice the flesh.

Step 2 – In a bowl, combine avocado, cherry tomatoes, mozzarella, and basil. Drizzle with olive oil, balsamic glaze, and season with salt and pepper.

Step 3 –  Gently toss and stuff the avocado shells with the filling to serve.

Are you looking for a tasty treat that’s as mouth watering as it is healthy? These Tomato and Spinach Stuffed Mushrooms are the perfect combination of a fulfilling yet healthy meal!

Ingredients:

• 16 large mushrooms, cleaned and stems removed
• 1 cup cherry tomatoes, diced
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Method:

Step 1 – Preheat the oven to 190°C.

Step 2 – In a pan, sauté garlic in olive oil, add spinach until wilted, then mix in tomatoes and feta.

Step 3 – Season with salt and pepper. Stuff mushrooms with the mixture and bake for 15-20 minutes.

Step 4 – Serve and enjoy!

If you’re looking for a quick and easy yet delicious dish to lighten up your winter nights, look no further! These Baked Caprese Zucchini Boats are the perfect meal to serve this winter.

Ingredients:

• 4 large zucchini, halved
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella, diced
• 1/4 cup fresh basil, chopped
• 2 tablespoons balsamic glaze
• Olive oil
• Salt and pepper to taste

Method:

Step 1 – Scoop out the centre of each zucchini half.

Step 2 – In a bowl, mix cherry tomatoes, mozzarella, basil, olive oil, salt, and pepper.

Step 3 – Stuff the zucchini halves with the mixture. Drizzle with balsamic glaze.

Step 4 – Bake in a preheated oven at 190°C for 20-25 minutes or until zucchini is tender.

Step 5 – Serve and Enjoy!

Happy National Pizza Day from R&L Holt!

What better way to mark this national day than with everyone’s favourite, a classic cheese and tomato pizza that’s as easy to make as it is delicious?

Ingredients

For the Pizza Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (43°C)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil

For the Pizza Sauce:

• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil

For Toppings:

• Fresh mozzarella, sliced
• Fresh tomatoes, sliced
• Fresh basil leaves
• Grated Parmesan cheese
• Olive oil (for drizzling)

Method:

Step 1 – Prepare the Pizza Dough:

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine flour and salt. Make a well in the centre and pour in the yeast mixture and olive oil. Mix until it forms a dough.
3. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Step 2 – Prepare the Pizza Sauce:

1. In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
2. Add crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.

Step 3 – Preheat the Oven:

Preheat your oven to the highest temperature it can go, typically around 245°C or higher.

Step 4 – Roll out the Dough:

On a floured surface, roll out the pizza dough to your desired thickness.

Step 5 – Assemble the Pizza:

1. Transfer the rolled-out dough to a pizza stone or a baking sheet.
2. Spread the prepared pizza sauce evenly over the dough.
3. Place slices of fresh mozzarella and fresh tomato on top.
4. Add fresh basil leaves and sprinkle grated Parmesan cheese over the pizza.

Step 6 – Bake:

Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Step 7 – Finish and Serve:

Drizzle the finished pizza with a bit of olive oil, slice, and serve hot. Enjoy the simplicity and deliciousness of a classic tomato pizza!

With the end of winter in sight, make the most of the warm cosy meals on a dark winter evening with this classic tasty Tomato Basil Soup with Grilled Cheese Croutons:

Ingredients:

• 1 can (28 oz) crushed tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 4 slices bread
• Butter
• 1 cup shredded cheddar cheese

Method:

Step 1 – In a pot, sauté onions and garlic until softened.

Step 2 – Add crushed tomatoes, vegetable broth, and basil.

Step 3-  Simmer for 20 minutes. Season with salt and pepper.

Step 4 – Meanwhile, butter one side of each bread slice, sprinkle with cheddar, and grill until golden.

Step 5 – Cut into croutons and serve on top of the tomato soup.

This hearty Tomato and Harissa Stew with Cheddar Dumplings is a flavourful and comforting dish that marries the rich spiciness of harissa with the sweetness of tomatoes and the cheesy goodness of cheddar dumplings. Serve it as a main course for a satisfying and warming meal.

Feel free to adjust the harissa quantity to suit your spice preference. The cheddar dumplings add a delightful cheesy element to the stew, making it a well-rounded and delicious dish.

Ingredients:

For the Tomato & Harissa Stew:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons harissa paste (adjust to taste)
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 carrots, peeled and diced
• 2 zucchini, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh parsley, chopped (for garnish)

For the Cheddar Dumplings:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 3 tablespoons unsalted butter, melted

Method:

For the Tomato & Harissa Stew:

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic. Sauté until onions are translucent.
2. Add Tomato Paste and Harissa: Stir in tomato paste and harissa. Cook for 2-3 minutes to enhance flavours.
3. Incorporate Vegetables: Add crushed tomatoes, chickpeas, diced carrots, diced zucchini, ground cumin, ground coriander, salt, and pepper. Mix well.
4. Pour in Vegetable Broth: Pour in the vegetable broth, ensuring all ingredients are well combined. Bring the mixture to a simmer.
5. Simmer: Cover the pot and let the stew simmer for about 20-25 minutes, allowing the flavours to meld and the vegetables to become tender.

For the Cheddar Dumplings:

1. Prepare Dumpling Batter: In a bowl, whisk together flour, baking powder, and salt. Add shredded cheddar cheese and toss to coat.
2. Combine Wet Ingredients: In a separate bowl, combine milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. Form Dumplings: Use a spoon to drop spoonful’s of dumpling batter onto the simmering stew. Cover the pot and let the dumplings steam for 15-20 minutes until they are cooked through.
4. Serve: Ladle the tomato and harissa stew into bowls, ensuring each portion has a couple of cheddar dumplings. Garnish with chopped fresh parsley.