Tuesday, 25 October 2011

Asian Noodle Salad

1. Cut the tofu into 1cm blocks and lightly fry in sesame oil. 

2. Cook soba noodles as per instructions on package.

3. In a bowl whisk together the ingredients for the dressing.

4. Combine all elements before tossing with dressing. 

Optional: sprinkle with sesame seeds. Best served chilled. 
Serves: 2 - 4

Sunday, 16 October 2011

Bruschetta with artichokes

Simplest dinner you will ever make. Great with a bottle of wine, good company and sampled in the moonlight. 

A few slices of semi-stale good quality ciabatta bread
1 Garlic clove
3 plump Rosa Tomatoes
A handful of chopped up marinated artichokes
A handful of chopped up basil and flat leaf parsley
Good quality olive oil
Salt and pepper.

Rub bread slices with the garlic clove. Drizzle the bread liberally with olive oil and grill in the oven until evenly colored. Dice the tomatoes and artichokes. Mix the artichokes, tomatoes, basil and parsley together in a bowl, season with salt and pepper. Mince the garlic clove and add to the mixture with a lashings of olive oil. Pile the mixture on top of the toasted bread and serve. 

Saturday, 6 August 2011

Roasted Red Capsicum and Tomato Soup

Many, many, many years ago, my friend Nicole made this soup. I eventually coaxed her into giving me the recipe. I have adapted it through the years to my own creation. 

This past week, I have been quite sick and unable to eat much, this soup has been both a comforting friend and sustenance in this time. 

4 Red Capsicums (Red Peppers)
1 can of Italian Tomatoes (you can use 6 plum tomatoes if you want to)
750ml good quality vegetable stock
Small handful of basil chopped
1 clove of garlic chopped
1 Tbs of Olive Oil
Salt and Pepper to season

Half and core the capsicums. Place skin side up on a baking tray and brush with some olive oil. Bake for 40-45 minutes until the skin turns black.  Once done and still hot, place in a sealed plastic bag and leave to cool for about 15 minutes. 

If you are using fresh tomatoes, grill the tomatoes with the peppers and set aside once nicely browned. 

On a moderate heat, salute the garlic and basil. Remove and dispose of the blackened skin from the capsicums. Place the capsicum flesh with the tomatoes into a blender, alternatively you could hand blend on the stove top. This is what I do. Add the tomato and capsicum mixture to the saluted garlic and basil. Pour in the vegetable stock and leave to simmer for about 15 minutes. Season with salt and pepper before serving piping hot.