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Tomato Salads |
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Brief
A very common salad serves in the western countries, very fresh and light.
Ingredients
‧ 1 Tomato
‧ 50g Roasted Pepper
‧ 30g Pitted Olives
‧ 1tbsp Olive oil
Method
‧ Slice the tomato and arrange the tomato slices on the serving plate.
‧ Mix the roasted peppers, olives and oil together in a bowl. (Can also mix the ingredients with a little bit of
balsamic vinegar or herbs, such as dill, depends on personal preferences)
‧ Spoon on top of the tomatoes and it is ready to be served. |
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Tomato Salads |
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Brief
Tomato soup is a very popular type of soup in Britain. It is widely eaten for lunch or as starter for dinner.
Ingredients
‧ 1tbsp Olive
‧ Oil 1sprig Rosemary
‧ 400g Tomatoes
‧ 1tbsp Tomato Puree
‧ 1 Garlic Clove
‧ 200ml Vegetable Stock
‧ Handful of Fresh Basil Leaves
‧ Spoonful of Natural Yoghurt or Greek Yoghurt
Method
‧ Crush the rosemary and garlic, chop the tomatoes into bits.
‧ Gently fry the crushed rosemary in a saucepan with heated olive oil for a minute.
‧ Put the tomatoes, tomato puree and garlic into the saucepan and heat for 3 minutes.
‧ Pour in the vegetable stock and add a small handful of basil leaves.
‧ Bring it to boil, then reduce the heat and simmer for 8~10 minutes.
‧ Stir and blend the soup using a spoon or hand-held blender until smooth.
‧ Pour the soup into a bowl and serve, dress with Greek yoghurt and garnish with some torn basil leaves. |
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Tomato Tart |
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Brief
Tarts are widely made in Europe, especially France. There are many ways to make a tomato tart, but this one can be made within half an hour, it is just that quick and simple!
Ingredients
‧ 225g Plain Flour
‧ 100ml Cold Water
‧ 2 Handful of cherry tomatoes
‧ 2 Garlic Cloves
‧ 1 Shallot
‧ 5tbsp Olive Oil
‧ Pinch of Salt
‧ 2 Eggs
‧ 100ml Double Cream
‧ Handful of Green Beans
‧ Some soft herbs
Method
‧ Preheat the oven to 200oC/425oF/Gas7. Chop the garlic, slice the green beans and shallot, and slice the
tomatoes in half.
‧ Blend the flour, garlic, herbs, 3 tablespoons of oil and salt in a food processor to form fine breadcrumbs.
‧ Pour in some water with the processor running, until the mixture becomes a pastry
‧ Roll out the pastry on a floured surface
‧ Heat the rest of the oil in the pan, then line the pastry in the hot pan and trim the edge off to fit it.
‧ After heating it the pastry for 1~2 minutes, transfer it to the oven and bake for 5~6 minutes.
‧ Beat the eggs and cream in a bowl.
‧ Remove the pastry from the oven and pour the egg mixture into the pastry case. Return to the oven and bake
for further 2~3 minutes.
‧ Place the sliced tomatoes, beans and shallots on top to the mixture and bake in the oven until cooked through
and golden. |
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Bombay Potatoes |
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Brief
This very simple spiced potato dish is one of the most popular Indian side dishes. It is served with rice, naan bread and other curries.
Ingredients
‧ 1 Large Potato
‧ 1 Tomato
‧ 1tbsp Olive Oil
‧ 1 Cardamom Pods
‧ 1/2tsp Cumin Seeds
‧ Pinch of Curry Powder
‧ Pinch of Coriander Seeds
‧ Pinch of Turmeric
‧ reshly Ground Black Pepper
‧ Salt
‧ Handful of Coriander
‧ Some Chives
Method
‧ Heat a pan with olive oil. Peel and dice the potato, chop the tomato, coriander and chives.
‧ Saute the diced potato around 4 minutes until golden.
‧ Fry for further 2 minutes with the dried spices, salt and pepper.
‧ Add the chopped tomato and stir them through, then simmer for 8~10 minutes with the lid on.
‧ Serve with coriander and chives on top |
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Sweet and Sour Chicken |
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Brief
A typical Chinese dish which can be seen in most Chinese restaurants worldwide, but now you can sit at home and enjoy this tasty dish.
Ingredients
‧ 2 chicken thighs
‧ 1tbsp Corn Flour
‧ 1tbsp Vegetable Oil
‧ 1/2 Onion
‧ 100g Carrots
‧ 150g Mushrooms
‧ 1tbsp Brown Sugar
‧ 1tbsp Tomato Ketchup
‧ 2tsp Tomato Puree
‧ 1tsp White Wine Vinegar
‧ 15g Fresh Coriander
‧ A hint of sesame Oil
‧ A dash of Soy Sauce
‧ A pinch of Salt
‧ A pinch of freshly ground black pepper
* Please prepare extra vegetable oil for deep frying
Method
‧ Remove any bones on the thighs and then slice the chicken thighs into strips. Peel and chop the onion, slice the
carrots and mushrooms, and chop the coriander.
‧ Heat a large saucepan which is filled with 1/3 of vegetable oil. When the oil starts to sizzle, the oil is ready to
use.
‧ Coat the chicken strips with a thin layer of corn flour. Deep-fry the chicken until golden, then remove from oil
and drain on paper towel.
‧ Heat 1 tablespoon of vegetable oil in a wok.
‧ Fry the chicken strips for about 3 minutes then add the onion and carrot and stir-fry for another 2~3 minutes.
‧ Add the mushrooms and stir them in for 2 minutes, then add the sugar, tomato ketchup, puree and vinegar for
further 1 minute.
‧ Toss in the rest of the ingredients and serve. |
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Stuffed Tomato |
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Brief
This is only one way to make a stuffed tomato, using many ingredients but considerably quick and easy to follow.
Ingredients
‧ 1tbsp Olive Oil
‧ 2 Beef Tomato
‧ 1 Egg Yolk
‧ Handful of Coriander Leaves
‧ Pinch of Salt
‧ Pinch of freshly Ground Black Pepper
‧ Pinch of Chili Flakes
‧ 1/4 Red Pepper
‧ 1tbsp Frozen Peas
‧ 1 Garlic Clove
‧ 200g Rump Steak
‧ 50g cheddar cheese
Method
‧ Preheat the oven to 200oC/425oF/Gas 7
‧ Chop the red pepper, coriander and garlic clove. Scoop out the inside of beef tomatoes and reserve the top.
‧ Have the rump steak chopped and leave it aside for later. Heat up the Olive oil in a pan.
‧ Mix the steak with egg yolk, coriander, red pepper, garlic and chili flakes and seasoning in a big bowl, and then
quickly fry them in the pan for 4 minutes.
‧ Spoon the mixture inside the tomatoes, top with cheese and place them in the oven for about 4 minutes. Place
the top on to create the lid and transfer back to the oven for further 2~3 minute and until cooked through.
‧ Remove the stuffed tomatoes from the oven and serve immediately on a plate. |
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