Tag: tomato

Eggs with chorizo, beans and tomatoes

Eggs with tomato and chorizo

I often find that at the end of a busy weekend, often involving cooking/baking,  rehearsals and all the household chores that need to be done, I just want something simply like egg and chips or similar for dinner. This is a great dish for those nights. It is really simple and quick to make, but has heaps of flavour and with the addition of the beans is very filling. It would also be great for breakfast/brunch as well.

Using chorizo is a great “cheat” to get a heap of flavour without having to add spices to it. These recipes often have capsicum in them, however I don’t actually like capsicum so I have left it out, but you could add it in with the chorizo if you wanted to use it.

Chick here for the recipe

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Prawn linguine

prawn linguine

My weekends at the moment are filled with Christmas baking and I find that when I am spending a lot of time baking sweet things I often forget to eat properly. I am so surrounded with the sweet smells (and tastes, as I have to check for quality!) of baking that I don’t always eat properly. Plus with all of my (limited) kitchen benches taken up with baked goods at different stages of the cooking process, it can be a hassle to clear it all away to prepare lunch or dinner.

So this weekend, before I started baking, I made a big batch of prawn linguine to last me for the weekend. I love prawns however Jerome doesn’t like them, so I rarely cook with them anymore. However he is currently away visiting his family for Christmas, so I can make as many prawn dishes as I want! The other night while I was trying to find something on TV, I saw this recipe on Better Homes and Gardens and it was exactly what I was looking for. It is quick and easy to make but delicious. I cut back on the amount of oil to make it lighter (I used more of the pasta cooking water instead to help the sauce come together) and added extra prawns. It was great reheated the next day as well. Make sure you have all your ingredients ready to go before you start, as this cooks in a flash.

Click here for the recipe

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Stuffed Tomatoes (and mushrooms) with baked witlof and ham

The last week has been a very busy one, with lunch and dinner out for my birthday, a cooking class (Yule log), two cake decorating classes (which I will post about when I get back from my holiday) and all day Sunday baking for work morning tea (cupcake recipes to come soon). And now I am in the middle of packing for a few nights away. As a result, there hasn’t been a lot of extra time for actual home cooking or writing about it.

However, I did manage to try two new recipes this week. Jerome asked for Tomates farcies (stuffed tomatoes), but with rice in the filling. Normally when trying a new recipe for something specific (rather than a recipe that I see and want to cook), I do some research and look at a number of recipes before I cook, using what I like from each or taking the general “rules” and making up my own. Not having much time, I used the first recipe that I found which was in Manu Feildel’s Manu’s French Kitchen. I was lucky enough to have the book signed by Manu last year. Also in the book was a recipe for baked witlof,  so I decided to try both for dinner. I couldn’t get hold of any minced pork at my local shop, so I used the filling of some pork sausages instead. And instead of breadcrumbs and egg I used a cup of rice (as this was what Jerome asked for). I also replaced half of the tomatoes with mushroom cups for a bit of variety. The filling ended up a bit heavier/denser than I would have liked but they still tasted nice – I’m not sure if that is because of the sausage, lack of breadcrumbs/eggs or just me packing it in too tight.

My witlof was very bitter and I really needed to keep tasting the sauce as I went to adjust the seasoning and sugar. Don’t put extra in though until after you have reduced the cooking liquid, or it will end up too sweet. The end result was quite nice and Jerome liked it. It didn’t look very pretty in its baking dish though and I’m afraid I don’t have a photo, however I will try it again and update the post with a photo when I have one… After my upcoming trip that is.

Click here for the recipe

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Caramelised onion, tomato and prosciutto tart

This week seems to be the week of recipes inspired by other blogs. After trying a new recipe for the guilt free banana bread, I felt like going back to an old favourite for dinner Sunday night. I’ve also been asked by a friend to put this one up. Given it is a favourite of mine, I didn’t mind fulfilling the request.

I came across this recipe a year ago at Delicieux, an Australian vegetarian blog. Although not vegetarian myself, I do like cooking vegetarian dishes (I know that hasn’t been reflected in my blog yet…but I’ll get there) and I often find myself ordering a vegetarian dish at restaurants. I find more and more these days that the vegetarian options just seem so much more creative and interesting when I read them on the menu. For this dish I’ve added prosciutto and goats cheese resulting in a non-vegetarian version, but it’s just as nice without the prosciutto.

I  find I always have extra of the marinated tomatoes mix left whenever I make this. Rather than use less tomatoes, I like to add a couple of tablespoons of balsamic vinegar and extra virgin olive oil to the remaining tomatoes and their juices, and use this as the dressing (with the tomatoes) for the salad greens. I usually get enough for six tarts from 4 large onions (although I used one less onion this time and still made the 6 tarts, so there wasn’t as much onion as usual – hence the gaps in the picture). You could also make these into smaller squares for a nice entrée or canapé.

with basil, prosciutto & goats cheese

click here for the recipe

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