Tuesday, 31 May 2011

Spinach, radish and roasted cherry tomato salad (3 colours)

Cherry tomatoes - 1 handful
Olive oil - 1 tbsp
Garlic cloves - 3, finely chopped
Dried herbs - I used thyme, basil and oregano
Spinach - 2 handfuls
Radishes - handful, sliced thinly
Hazelnuts - small handful, chopped

1) Place the cherry tomatoes on a baking tray and drizzle over the olive oil. Sprinkle with the crushed garlic and dried herbs and roast at 160°C for 20 minutes.
2) Meanwhile, arrange the spinach leaves in a serving bowl and layer the radishes on top. Sprinkle over the hazelnuts.

3) When the tomatoes are cooked spoon them on top of the salad and drizzle over the liquid from the baking tray. Serve immediately. Serves 2.

Sunday, 29 May 2011

Tuna and sweetcorn burgers (2 colours)

These are much more like burgers than fishcakes so they go well in bread rolls with lots of lettuce and salsa or ketchup.

White bread - 45 g, torn into pieces
Sweetcorn - 100 g (about half a can, drained)
Tuna - 185 g can, drained
Spring onions - 2, finely chopped
Cheese - 25g, grated
Egg - 1, beaten
Olive oil - 1 tbsp

1) Use a food processor to break the bread into crumbs and transfer to a mixing bowl.
2) Blend or mash the sweetcorn and add to the bowl with the tuna, spring onions and cheese. Mix well.
3) Add the egg bit by bit until you can form the mixture into burgers without them falling apart (I used about half). Shape into two burgers.
4) Fry in the oil for about 5 minutes on each side until hot. Serves 2.

Tuesday, 24 May 2011

Red onion and rosemary focaccia (1 colour)

This is the first time I've ever made bread from scratch and I wanted to make a bread that our bread-maker couldn't. I have to say it turned out well - fluffy inside and crisp on the outside. I used only one red onion and would use two next time and probably some garlic because it did lack flavour for the type of bread it was supposed to be. Sun-dried tomatoes and some sort of cheese would also work well on top I think.

Strong white bread flour - 500 g
Dried yeast - 7 g
Salt - pinch
Olive oil - 4 tbsp
Lukewarm water - 350 ml
Red onions - 2, thinly sliced
Rosemary sprigs - 1 handful

1) Sieve the flour, yeast and salt into a large mixing bowl. Make a well in the centre and pour in the olive oil and about half the water. Stir with a wooden spoon or your hands (it's very sticky to begin with) to form a dough, adding more of the water if necessary.
2) Flour a surface and tip the dough on. Knead for 10 minutes. I'd never done this before but reading about it on the web the best advice seemed to be to use the palms of your hands or knuckles, kneading away from you and to then fold the bread in half towards you. After that turn the dough 90 degrees and start again.
3) Oil a pyrex bowl and add the dough, covering the bowl with cling film or a tea towel and leave to rise for 90 minutes.

4) Tip the dough back onto a floured surface and knead a little to knock the air out. Place in a greased swiss roll tray and shape it until it fits the tray and is level on top. Leave for a further 20 minutes.
5) Meanwhile, fry the onions in 1 tbsp of the oil until soft (about 5 minutes) and go pick your rosemary.
6) Sprinkle the onions and rosemary sprigs over the top of the dough and then press your fingers in the dough to make dimples. Drizzle over the last of the olive oil and bake at 200°C for about half an hour. Serve hot or cold.

Monday, 23 May 2011

Goats cheese, peach and tomato toasts (2 colours)

This easy lunch is very tasty and great served with soup or salad.

Fresh baguette - 6 slices
Goats cheese - 1 small round
Peach - 1, stoned and chopped (ours wasn't ripe, but when cooked that didn't matter)
Tomatoes - 2 large, chopped

1) Put the tomatoes and peach in a small pan over a medium heat and cook, stirring regularly for about 10 minutes until hot.
2) Meanwhile heat the grill and toast the baguette slices on both sides. Divide the goats cheese into 6 and spread onto the toasts. You can then either leave them as they are or return them to the grill for a minute or two to melt the cheese.
3) Spoon the peach and tomato mixture over the toasts and serve hot. Serves 2.