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Versatile Veggies

Roast Tomatoes with Pesto and Ciabatta

Serves 4-6 people Approximate Time: 30 mins..
Ingredients:  
4 beef tomatoes
180g jar of fresh green pesto
3 tbsp. olive oil
2 ciabatta rolls
2 tbsp. pine nuts

Method:

  1. Preheat the oven to 180°C/375°F/Gas Mark 4.
  2. Halve the tomatoes horizontally then carefully scoop the flesh into a large bowl. Place the tomato shells in an ovenproof dish.
  3. Tear the ciabatta into pieces then put it into a food processor and whizz to coarse crumbs.
  4. Add the crumbs and pesto to the tomato flesh and mix thoroughly.
  5. Spoon into the tomato shells, then drizzle with a little olive oil and a sprinkling of pine nuts.
  6. Bake in the oven for 15-20 minutes, until the tomatoes are softened and the topping is golden.


Our thanks to the Dairy Diary for their contribution …

 

Tomato Summer Pudding

Serves 6 people Approximate Time: 15 mins.+ overnight chilling
Ingredients:  
2 rectangular loaves of foccacia bread , 15cm x 11 cm (6" x 4")
3 medium tomatoes, chopped
50g (2oz) sundried tomatoes, chopped
3 spring onions, chopped
500g carton passata with herbs
50g (2oz) black pitted olives, chopped
285g jar antipasto artichokes, drained
Small handful of fresh basil leaves, torn

Method:

  1. Cut the focaccia into 1cm (½") slices. Cut two slices to fit the base of a 1½ litre (2½ pint) basin and arrange more round the sides, overlapping them slightly. Reserve four for the top.
  2. Mix all the other ingredients together in a large bowl and season well.
  3. Spoon the tomato mixture into the bread lined basin, packing it in as you go.
  4. Cover with the remaining bread slices. Cover tightly with cling film then top with a plate and a weight. Transfer to the fridge and leave overnight.
  5. When you are ready to serve, turn out the pudding on to a plate. Serve with a freshly-made salad.

Our thanks to the Dairy Diary for their contribution …

Spanish Tortilla

Serves 4 people Approximate time: 20 mins.
Ingredients:  
50g (2oz) butter
1 garlic clove, crushed
1 courgette, sliced
8 eggs, beaten and seasoned
1 small onion, thinly sliced
1 small red pepper, thinly sliced
2 potatoes, approx. 300g (11oz) diced and parboiled
2 tbsp. parsley, finely chopped

Method:

  1. Pre-heat the grill to high.
  2. Melt butter in a 25cm (10") frying pan.
  3. Fry the onion and garlic until soft. Add the red pepper, courgette and potatoes and fry for 3-4 minutes until softened.
  4. Spread the vegetables out evenly in the pan and pour over the eggs, make sure they completely cover the pan.
  5. Sprinkle over the parsley and leave to cook over a low heat for 10-15 minutes or until the eggs are set.
  6. Finish off by placing under the pre-heated grill for 2 minutes, until golden.
  7. Serve as hot or cold wedges, with salad.

 

Our thanks to the Dairy Diary for their contribution …

 

 

 

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