Category: Recipes

Enjoy this delightful twist on the classic BLT, where the tangy and crispy fried green tomatoes add a unique and delicious dimension to your sandwich. Perfect for lunch or a casual dinner, this recipe is sure to become a favourite!

Ingredients:

• 4-6 green tomatoes, sliced 1/4 inch thick
• Salt and freshly ground black pepper, to taste
• 1 cup all-purpose flour
• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Vegetable oil, for frying
• 8 slices of thick-cut bacon
• 8 slices of rustic bread or your favourite sandwich bread
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 cups fresh lettuce leaves
• 1 large ripe tomato, sliced (optional, for added freshness)

Method:

Step 1 – Prepare the Green Tomatoes: Season the green tomato slices with salt and freshly ground black pepper. Set aside on a paper towel-lined plate to absorb excess moisture.

Step 2 – Prepare the Breading Stations: Place the flour in one shallow dish. Pour the buttermilk into a second shallow dish. In a third shallow dish, combine the cornmeal, panko breadcrumbs, garlic powder, smoked paprika, and cayenne pepper (if using).

Step 3 – Bread the Green Tomatoes: Dredge each tomato slice in the flour, shaking off any excess. Dip the floured slice into the buttermilk, then coat it thoroughly in the cornmeal-panko mixture. Repeat until all slices are coated.

Step 4 – Fry the Green Tomatoes: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 175°C. Fry the breaded tomato slices in batches until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer the fried tomatoes to a paper towel-lined plate to drain.

Step 5 – Cook the Bacon: While frying the tomatoes, cook the bacon in a separate skillet over medium heat until crispy. Drain on paper towels.

Step 6 – Prepare the Bread: Toast the bread slices to your desired level of crispiness.

Step 7 – Make the Sauce: In a small bowl, mix together the mayonnaise, Dijon mustard, and lemon juice until well combined.

Step 8 – Assemble the BLTs: Spread a generous amount of the mayonnaise mixture on one side of each slice of toast. Layer lettuce leaves on the bottom slice, followed by a few slices of fried green tomatoes. Add crispy bacon strips on top of the tomatoes. If desired, add a few slices of fresh ripe tomato for extra flavour and texture. Top with another layer of lettuce leaves and finish with the remaining slice of toast.

Step 9 – Serve: Serve the Fried Green Tomato BLTs immediately, while the tomatoes and bacon are still warm.

This Tomato Lemonade is a delightful twist on the classic summer beverage, combining the sweetness of ripe tomatoes with the tangy freshness of lemons. The honey or agave syrup adds a natural sweetness, making it a perfect refreshing drink for a hot day. Give this unique lemonade a try and surprise your guests with its vibrant flavour as the perfect summer cooler!

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 cup freshly squeezed lemon juice (about 6-8 lemons)
• 1/2 cup honey or agave syrup (adjust to taste)
• 4 cups cold water
• Ice cubes
• Fresh basil or mint leaves, for garnish
• Lemon slices, for garnish

Method:

Step 1 – Prepare the Tomato Juice: Place the chopped tomatoes in a blender. Blend until you get a smooth puree.

Step 2 – Strain the Tomato Puree: Pour the tomato puree through a fine mesh sieve or cheesecloth into a large pitcher to remove the seeds and skins. Use a spoon or spatula to press the puree through the sieve to extract as much juice as possible. Discard the remaining solids.

Step 3 – Mix the Lemonade: Add the freshly squeezed lemon juice and honey (or agave syrup) to the pitcher with the tomato juice. Stir well until the honey is completely dissolved.

Step 4 – Add Water: Pour in the cold water and stir to combine. Taste and adjust the sweetness or tartness by adding more honey or lemon juice as desired.

Step 5 – Chill: Refrigerate the tomato lemonade for at least 1 hour to allow the flavours to meld and to chill thoroughly.

Step 6 – Serve: When ready to serve, fill glasses with ice cubes. Pour the chilled tomato lemonade over the ice.

Step 7 – Garnish: Garnish each glass with fresh basil or mint leaves and lemon slices. Serve immediately and enjoy the refreshing and unique flavours of tomato lemonade!

This Spanish-Style Pasta Salad with Tuna and Marinated Tomatoes is a refreshing and flavourful dish perfect for a light lunch or a side dish at your next gathering. The combination of marinated tomatoes, briny olives, and tender tuna, all tossed with pasta and fresh herbs, creates a harmonious blend of textures and tastes. Enjoy this Mediterranean-inspired salad that’s both healthy and delicious!

Ingredients:

• 250g (about 8 oz) pasta (such as fusilli or penne)
• 2 cups cherry tomatoes, halved
• 1 can (200g or 7 oz) tuna in olive oil, drained and flaked
• 1/2 cup green olives, pitted and sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

Method:

Step 1 – Marinate the Tomatoes: In a medium bowl, combine the halved cherry tomatoes, minced garlic, smoked paprika, dried oregano, a pinch of salt, and a generous amount of freshly ground black pepper. Drizzle with 2 tablespoons of extra-virgin olive oil and 1 tablespoon of red wine vinegar. Toss to coat the tomatoes evenly. Let the tomatoes marinate while you prepare the rest of the salad.

Step 2 – Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.

Step 3 – Prepare the Salad: Add the flaked tuna, sliced green olives, finely chopped red onion, chopped parsley, and chopped basil to the bowl with the pasta. Gently toss to combine all the ingredients.

Step 4 – Add the Marinated Tomatoes: Add the marinated tomatoes along with their marinade to the pasta salad. Drizzle with the remaining 2 tablespoons of extra-virgin olive oil and 1 tablespoon of red wine vinegar. Gently toss everything together until well combined.

Step 5 – Season: Taste and adjust the seasoning with additional salt and freshly ground black pepper, if needed.

Step 6 – Chill and Serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavours to meld. Before serving, give the salad a final toss and garnish with additional fresh herbs if desired. Serve with lemon wedges on the side for an extra burst of freshness.

This Tomato and Goat Cheese Tart is a delightful combination of flaky puff pastry, creamy goat cheese, and juicy, flavourful tomatoes. It’s perfect as an appetiser, a light lunch, or even a savoury brunch option. Enjoy the fresh, herbaceous flavours and the satisfying crunch of the golden pastry in every bite!

Ingredients:

• 1 sheet of puff pastry (store-bought or homemade), thawed if frozen
• 4-5 ripe tomatoes, thinly sliced
• 200g (about 7 oz) goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon fresh basil, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste
• 1 egg, beaten (for egg wash)
• Fresh basil leaves for garnish (optional)

Method:

Step 1 – Preheat the Oven: Preheat your oven to 200°C. Line a baking sheet with parchment paper.

Step 2 – Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface to smooth it out and slightly enlarge it. Transfer the pastry to the prepared baking sheet.

Step 3 – Create a Border: Using a sharp knife, score a border about 1 inch (2.5 cm) from the edge of the pastry, being careful not to cut all the way through. This will help form the crust when baked.

Step 4 – Prepare the Toppings: In a small bowl, mix the olive oil and minced garlic. Brush this mixture over the entire surface of the puff pastry, staying within the scored border.

Step 5 – Layer the Cheese: Evenly sprinkle the crumbled goat cheese and grated Parmesan cheese over the garlic-oil brushed pastry.

Step 6 – Arrange the Tomatoes: Arrange the thinly sliced tomatoes over the cheese in a single layer, slightly overlapping them if necessary.

Step 7 – Season: Sprinkle the fresh thyme leaves (or dried thyme), chopped basil, salt, and freshly ground black pepper over the tomatoes.

Step 8 – Egg Wash: Brush the beaten egg along the edges of the puff pastry border to help it turn golden brown while baking.

Step 9 – Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown, and the tomatoes are tender and slightly caramelised.

Step 10 – Serve: Remove the tart from the oven and let it cool slightly. Garnish with fresh basil leaves if desired. Slice and serve warm or at room temperature.

This Greek Salad with Tomato is a vibrant and flavourful dish which is great for a light meal or as a side dish, perfect for the warmer summer days. Enjoy this classic Mediterranean dish that’s both healthy, delicious and easy to make!

Ingredients:

• 4 large ripe tomatoes, cut into wedges
• 1 cucumber, peeled and sliced into half-moons
• 1 green bell pepper, seeded and thinly sliced
• 1 small red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 200g (about 7 oz) feta cheese, cut into cubes or crumbled
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh oregano or parsley, for garnish (optional)

Method:

Step 1 – Prepare the vegetables:

Start by washing all the vegetables. Cut the tomatoes into wedges, slice the cucumber into half-moons, thinly slice the green bell pepper, and thinly slice the red onion.

Step 2 – Combine the salad:

In a large salad bowl, combine the tomato wedges, cucumber slices, bell pepper slices, red onion, and Kalamata olives.

Step 3 – Add the cheese:

Add the cubed or crumbled feta cheese to the salad. Toss gently to combine, making sure not to break up the cheese too much.

Step 4 – Make the dressing:

In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper until well combined.

Step 5 – Dress the salad:

Pour the dressing over the salad and toss gently to coat all the ingredients evenly with the dressing.

Step 6 – Garnish and serve:

Garnish with fresh oregano or parsley if desired. Serve immediately and enjoy your refreshing Greek salad!

This classic Gazpacho recipe is a refreshing and nutritious way to enjoy fresh vegetables, especially during the warmer months. Perfect as a starter or a light meal, this chilled soup is both easy to make and delightfully satisfying. Enjoy the cool, refreshing taste of this classic Spanish dish!

Ingredients:

• 6 ripe tomatoes, cored and roughly chopped
• 1 cucumber, peeled, seeded, and roughly chopped
• 1 red bell pepper, seeded and roughly chopped
• 1 small red onion, roughly chopped
• 2 garlic cloves, minced
• 3 cups tomato juice
• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cumin (optional)
• 1/4 teaspoon smoked paprika (optional)
• Fresh herbs (such as parsley, cilantro, or basil) for garnish

Method:

Step 1 – Prepare the vegetables:

Start by washing and roughly chopping the tomatoes, cucumber, red bell pepper, and red onion. Mince the garlic cloves.

Step 2 – Blend the ingredients:

In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until the mixture is smooth. Depending on the size of your blender, you may need to do this in batches.

Step 3 – Mix the Gazpacho:

Transfer the blended vegetable mixture to a large bowl. Stir in the tomato juice, extra-virgin olive oil, red wine vinegar, salt, pepper, cumin, and smoked paprika (if using). Mix well until all ingredients are fully incorporated.

Step 4 – Chill the Gazpacho:

Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or until the Gazpacho is thoroughly chilled. This allows the flavours to meld together.

Step 5 – Serve:

Before serving, give the Gazpacho a good stir. Ladle it into bowls or cups. Garnish with fresh herbs such as parsley, cilantro, or basil for added flavour and a pop of colour.

As today marks Healthy Eating Week, this Quinoa Stuffed Tomatoes with Spinach and Chickpeas recipe is a nutritious and delicious way to celebrate. Packed with protein-rich quinoa, fibre-filled chickpeas, and fresh vegetables, this dish is not only flavourful but also a wholesome addition to any meal. Whether enjoyed as a main course or a hearty side, these stuffed tomatoes are sure to delight your taste buds while promoting healthy eating habits. Enjoy!

Ingredients:

•       6 large tomatoes
•       1 cup quinoa, rinsed
•       2 cups vegetable broth or water
•       1 tablespoon olive oil
•       1 small onion, finely chopped
•       2 cloves garlic, minced
•       1 cup fresh spinach, chopped
•       1 cup canned chickpeas, drained and rinsed
•       1/4 cup fresh parsley, chopped
•       1/4 cup fresh basil, chopped
•       1 teaspoon dried oregano
•       Salt and pepper to taste
•       1/4 cup feta cheese (optional, omit for vegan version)

Method:

Step 1 – Prepare the tomatoes:

Preheat your oven to 190°C. Cut the tops off the tomatoes and carefully scoop out the seeds and pulp using a spoon. Reserve the pulp in a bowl. Lightly sprinkle the insides of the tomatoes with a bit of salt and place them upside down on a paper towel to drain while you prepare the filling.

Step 2 – Cook the quinoa:

In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and set aside.

Step 3 – Prepare the filling:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the reserved tomato pulp and cook for 3-4 minutes, allowing the mixture to reduce slightly. Add the chopped spinach, chickpeas, parsley, basil, oregano, salt, and pepper. Cook until the spinach is wilted, about 2 minutes. Add the cooked quinoa to the skillet and stir to combine all the ingredients thoroughly. Adjust the seasoning with additional salt and pepper if needed.

Step 4 – Stuff the tomatoes:

Place the hollowed-out tomatoes in a baking dish. Spoon the quinoa mixture into each tomato, pressing down lightly to pack the filling. If using, sprinkle a bit of feta cheese on top of each stuffed tomato.

Step 5 – Bake:

Cover the baking tray with aluminium foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the tomatoes are tender and the filling is heated through.

Step 6 – Serve:

Carefully transfer the stuffed tomatoes to a serving platter. Garnish with additional fresh herbs if desired. Serve warm and enjoy!

This Curried Tomato Sandwich is a delightful and healthy option, perfect for a quick lunch or light dinner. The creamy curried yogurt sauce adds a burst of flavour that complements the fresh tomatoes and greens, making it a satisfying and nutritious choice. Enjoy the unique fusion of flavours and textures in every bite!

Ingredients:

• 2 medium ripe tomatoes, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon curry powder
• 1/4 cup Greek yogurt or vegan yogurt
• 1 tablespoon mayonnaise (optional)
• 1 teaspoon lemon juice
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 4 slices of whole grain or sourdough bread, toasted
• 1/2 cup baby spinach or mixed greens
• 1 avocado, sliced (optional)

Method:

Step 1 – Prepare the curried yogurt sauce:

In a small bowl, combine the Greek yogurt, curry powder, mayonnaise (if using), lemon juice, ground cumin, salt, and pepper. Mix until well blended and set aside.

Step 2 – Prepare the sandwich filling:

Thinly slice the tomatoes and red onion. Chop the fresh cilantro.

Step 3 – Assemble the sandwiches:

Lay out the toasted bread slices. Spread a generous layer of the curried yogurt sauce on each slice of bread. On two of the slices, layer the baby spinach or mixed greens, followed by the sliced tomatoes, red onion, and avocado (if using). Sprinkle the chopped cilantro over the vegetables for a burst of fresh flavour.

Step 4 – Finish the sandwich:

Top each sandwich with the remaining bread slices, sauce side down, to create two sandwiches. Press down lightly to hold the ingredients together.

Step 5 – Serve:

Cut each sandwich in half if desired and serve immediately. Enjoy the vibrant and flavourful combination of curried yogurt, fresh tomatoes, and greens.

These Tomato and Goat Cheese Crostini are the perfect appetiser for any Spring party or gathering. The combination of sweet tomatoes, creamy goat cheese, and fragrant basil atop crispy baguette slices is sure to impress your guests. Easy to assemble and bursting with flavour, these crostini will disappear quickly, leaving everyone craving more. Enjoy the vibrant taste of summer with this elegant and delicious appetiser option!

Ingredients:

• Baguette, sliced into 1/2-inch thick rounds
• 2 large ripe tomatoes, diced
• 100g goat cheese, softened
• 2 tablespoons fresh basil, chopped
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, peeled
• Salt and pepper to taste

Method:

Step 1 – Prepare the baguette slices: Preheat the oven to 190°C. Place the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 8-10 minutes, or until lightly golden and crisp.

Step 2 – Prepare the tomato topping: In a bowl, combine the diced tomatoes, chopped basil, and a drizzle of olive oil. Season with salt and pepper to taste. Toss gently to coat the tomatoes evenly with the herbs and oil.

Step 3 – Assemble the Crostini: Rub each toasted baguette slice with the peeled garlic clove for extra flavour. Spread a generous layer of softened goat cheese onto each slice.

Step 4 – Add the tomato topping: Spoon the tomato mixture on top of the goat cheese layer, dividing it evenly among the crostini.

Step 5 – Garnish and serve: Sprinkle additional chopped basil on top of the tomato topping for garnish. Arrange the crostini on a serving platter and serve immediately as a delightful appetiser at your party.

This Spring Tomato and Cucumber Cooler is a light and refreshing drink that captures the essence of the season. With the juicy sweetness of ripe tomatoes, the crispness of cucumber, and the herbal notes of fresh basil, each sip is a revitalizing burst of flavour. Perfect for sipping on a warm spring day or serving as a refreshing beverage at your next outdoor gathering, this cooler is sure to delight your taste buds and quench your thirst. Cheers to springtime and the vibrant flavours it brings!

Ingredients:

• 2 large ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/4 cup fresh basil leaves
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey (optional)
• 1/2 teaspoon salt
• Pinch of black pepper
• 2 cups cold water
• Ice cubes, for serving
• Fresh basil leaves or cucumber slices, for garnish (optional)

Method:

Step 1- Blend the ingredients: In a blender, combine the chopped tomatoes, cucumber, fresh basil leaves, lemon juice, honey (if using), salt, and black pepper. Blend until smooth and well combined.

Step 2 – Strain (Optional): If you prefer a smoother texture, strain the mixture through a fine-mesh sieve or cheesecloth to remove any pulp. Discard the solids and transfer the strained liquid to a pitcher.

Step 3 – Add cold water: Pour the cold water into the pitcher with the tomato-cucumber mixture. Stir well to combine.

Step 4 – Chill: Place the pitcher in the refrigerator to chill for at least 30 minutes, allowing the flavours to meld together.

Step 5 – Serve: Fill glasses with ice cubes and pour the chilled tomato-cucumber cooler over the ice. Garnish each glass with a fresh basil leaf or cucumber slice, if desired. Serve immediately and enjoy the refreshing taste of spring!