Author: Amy Riley

Christmas is the perfect time for coming together with your loved ones. Whether you’re hosting the party of the year or are dishing up a seasonal spread, these tomato, goat cheese and caramelised onion mini quiches are a great go-to gathering snack!

Follow the three simple steps below to make this sensational sharer that will leave your guests wanting more this Christmas.

Ingredients:

• Tomatoes
• Goat cheese
• Onions 
• Baked pastry shell

Method:

Step 1 – Preheat the oven to 200C.

Step 2 – Prepare the filling, combine the tomatoes, goat cheese and onions and add to the pastry shell.

Step 3 – Either bake until golden brown or refrigerate, depending whether you want to serve this hot or cold. Plate up and enjoy!

What do you want for Christmas? Fun, festive and tasty dishes? We’ve got you covered, with these tomato feta and pesto puff pastry bites you will have the perfect plate all year round that is suitable for all occasions!

Give this easy recipe a try for your next gathering, as the party season is coming closer, take some of the pressure off with this delicious dish.
Ingredients:

• Puff pastry
• Tomatoes 
• Feta cheese 
• Pesto 
• Basil

Method:

Step 1 – Preheat the oven to 400°F. Meanwhile, combine in a bowl the tomatoes, oil, and some salt and pepper. Toss all together and set aside.

Step 2 – Unroll the puff pastry on a baking sheet lined with parchment paper and cut into 9 squares. Roll in the edges of the puff pastry to create a frame.

Step 3 – Top each pastry square with 1 tsp of pesto, feta, and a tomato slice then bake for about 20 minutes, or until lightly browned.

Step 4 – Remove from the oven and top with fresh basil. Serve straight away and enjoy!

The festive season is FINALLY upon us and what better way is there to get into the seasonal spirit than with some mini Christmas tree pizzas? 

Everyone knows and loves a pizza, it’s the perfect plate for even the fussiest eaters so follow these simple steps to make your very own festive pizzas this Christmas!

Ingredients:

• Any type of dough
• Your favourite sauce (the base is the foundation of your pizza!)
• Cheese
• Tomatoes
• Spinach
• Any additional toppings of choice

Method:

Step 1 – Start with a floured surface and roll out the pre-made pizza dough to about ½-inch thickness and use your cookie cutters to cut Christmas trees out of the dough, or a knife if you have a steady hand.

Step 2 –  Lay the trees out on a parchment-lined baking sheet. Top each Christmas Tree pizza with the pizza sauce, tomatoes, cheese, and spinach (for all the Christmassy colours) and any additional toppings you like.

Step 3 – Bake for about 10 minutes, or until browned and the cheese is melted. Serve hot right away for the best taste.

Nothing beats bruschetta! And believe it or not, it’s even better when it’s homemade. Don’t believe us? Try it our for yourself…

Ingredients

• Olive oil, to cover, plus extra to drizzle
• 4 slices sourdough, grilled
• Dried chilli flakes, oregano and thyme, to serve

Tomato seeds and skin mixture:

• 5kg ripe red tomatoes, washed, halved
• 500g onions, chopped
• 1 garlic bulb, cloves separated, peeled, bruised

Method

To make tomato seeds and skin mixture:

•  Preheat the oven to 180°C. Grease 2 baking trays and line with baking paper.

 – Spread tomatoes, onion and garlic evenly across trays, then season with 1 tbs salt flakes and 1 tsp freshly ground black pepper. Divide oil between trays, tossing to combine. 

– Roast for 45 minutes until tomatoes are blistered and onion has softened. Set aside to cool for 30 minutes, then stir through basil.

 – Pass tomato mixture through a sieve into a bowl. Repeat several times, together with the seeds and skins, to extract as much juice as possible. Collect any remaining seeds and skins to make the tomato conserva (for a great, authentic taste).

For the conserva bruschetta:

• Preheat the oven to 100°C. Grease a large baking tray and line with baking paper.

• – Spread tomato seeds and skin mixture over the prepared tray and roast for 1 hour 45 minutes.
• – Transfer roasted seeds and skin to a bowl and blend until smooth, then tightly pack into a sterilised jar. Cover with a 1cm-deep layer of oil and store, chilled, for up to 1 month, we promise the wait is worth it!
• 
  To make bruschetta:
• – Spread tomato conserva onto grilled sourdough and drizzle with extra oil. Scatter with chilli flakes, oregano and thyme to serve.

The weather’s getting colder, the days are getting shorter which can only mean one thing, winter is on the way. 

Don’t let the weather outside dictate your mood, we have the perfect 15 minute, winter-warmer recipe for your cosy nights in as the colder months get closer!

Ingredients 

• 4 x 350g skin-on sweet potatoes
• 400g can chickpeas, rinsed, drained
• 2 tbs harissa paste
• 150g marinated feta, drained, crumbled
• 2 truss tomatoes, roughly chopped
• 1/2 bunch coriander, leaves chopped
• 1 tbs finely chopped preserved lemon rind, white pith removed
• 2 tbs extra virgin olive oil

Method 

Step 1- Pierce potatoes all over with a fork and place on a plate and microwave on high, turning halfway, for 8 minutes.

Step 2 – Meanwhile, preheat oven grill to high. Combine chickpeas and harissa in a bowl, then place on a baking tray and grill for 4 minutes, until crisp.

Step 3 – Slice potatoes lengthways, leaving them attached on one end to form a ‘pocket’. 

Step 4 – Place on a baking tray, then top with chickpeas and feta. Grill for 4 minutes until golden.

Step 5 – Combine tomato, coriander, preserved lemon and oil in a bowl. 

Step 6 – Top potatoes with salsa to serve and enjoy!

This is the perfect dish for 4, it’s easy and efficient (not to mention delicious!) and will satisfy the whole family!