Author: Amy Riley

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!