Ingredients: 6 or 7 ripe plum tomatoes 2 cloves garlic, minced 30ml extra virgin olive oil 5ml balsamic vinegar 6-8 fresh basil leaves, thinly sliced* or chopped 5ml kosher salt, more or less to taste 2.5ml freshly ground black pepper, more or less to taste 1 baguette French bread or similar Italian bread 60 ml olive oil Method: Blanch and peel the tomatoes Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds. Preheat oven to 230°C with a rack in the top slot of the oven. Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 15ml extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect. Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reached 230°C place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges. If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil. Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes). Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.
Ingredients: 1 Punnet Strawberries 1 Ripe Avocado 100g Plain Feta Mixed Green Salad Leaves 50 g Pecan Nuts Salad Dressing of choice Method: Cut up all ingredients into bite sized squares Mix together in bowl Sprinkle Salad Dressing Garnish with Micro leaves / Sprouts
Ingredients: 1 large onion, chopped 30 ml sunflower oil 50 ml chopped parsley 2 x 410 g tins cooked lentils, well drained 50 g Cheddar cheese, grated (125 ml) 3 ml cayenne pepper Juice and rind of 1 lemon 3 eggs, beaten 150 ml cream or milk Salt and freshly ground black pepper to taste 200 g baby tomatoes cut in half 50 g fresh brown breadcrumbs (100 ml) 40 g Cheddar cheese, finely grated (100 ml) Paprika Method: Preheat oven to 180°C/160şC fan/Gas mark 4. Grease a medium- size loaf pan and line with baking paper. Grease paper. Use a silicon or glass loaf pan if cooking by combination or microwave. Sauté onion in oil until translucent. Add in parsley and drained lentils. Remove from the heat. Mix in 50 g Cheddar cheese, cayenne pepper and lemon juice and rind. Beat eggs, cream or milk and seasoning together, mix into lentil mixture. Place 1/3 lentil mixture on base, cover with ˝ baby tomatoes. Repeat layers ending with lentil mixture. Reserve a few baby tomatoes for the top. Sprinkle with breadcrumbs and 40 g Cheddar cheese. Dust with paprika. Convection: 180°C/ 160şC fan/ Gas mark 4 for 40 – 50 minutes Combination/Solar Dom: 180°C+ 50% microwave energy for 18 – 25 minutes Microwave: 70% power for 12 – 15 minutes – cover with plastic wrap prior to cooking. Allow to cool slightly before turning out. Serve hot or cold with a salad and crusty bread, or with steamed courgettes and tomato sauce. Serves 4 – 6
Fruity Phyllo Parcels
Ingredients: 1 Roll Phyllo 100g Butter 500ml Yoghurt Seasonal Fruit 100g Chocolate Method: Pre heat oven to 180 degrees C Spray muffin pan with non stick spray Melt butter Divide phyllo roll sheets in half (take 4 sheets from roll) Place the rest back in plastic in box in fridge Cut sheets into 12 squares Place damp tea towel over cut squares (phyllo must remain damp) Take 1 square at a time & brush with melted butter on both sides Place buttered square into muffin pan, one square at a time (3 to 4 squares per muffin hole) Place in pre heated oven\`bake for 15 min or till golden brown Allow to cool Scoop yogurt into phyllo basket Sprinkle with fruit
Banana Peanut butter Smoothie
Ingredients: 375ml plain or vanilla yogurt 60ml Peanut Butter 1 Banana 40ml milk 200ml ice Method: Add the milk, yogurt, and banana; blend. Add the peanut butter (smooth or crunchy) and blend again. Lastly, blend in desired amount of ice; the more ice, the thicker the consistency.