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Posts Tagged ‘tomatoes’

Things have been a little quiet at “The Pear Tree” recently. But we have been making lists of things we want to cook and things we have been practicing and  will be posting shortly. Another thing is that I keep forgetting my camera when we are at restaurants or markets or places where we have had amazing food. I am working on this, so hopefully more posts in the coming days. Here is a traditional Greek salad, without lettuce.

It was made for the night of the Eurovision song contest, for which we made food from a lot of countries. Bangers and Mash – UK, Goats cheese – France, Chorizo and Salchichon – Spain Smoked fish- Scandinavia and a shredded beetroot salad to represent the Ukraine, Moldova and other other eastern European countries. I love beetroot.The Greek Salad was dressed with fresh Olive oil from our friend Gabri’s mother. It is truly delicious.

Ingredients

  • fresh ripe tomatoes, chopped
  • 2 small cucumbers, diced
  • 1 small onion, sliced
  • feta cheese
  • black olives, pitted
  • oregano
  • olive oil
  • a little salt

Method

Chop the ingredients and mix together. drizzle with olive oil to finish and season with a little salt.

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Escalivada is a traditional Catalan dish which is oven grilled vegetables in olive oil. The vegetables used can vary, but Sergio made red peppers, aubergine and onion. He served it with Pan Tumaca, which is basically, toasted bread with garlic and tomato. Truly delicious.

Ingredients

  • 1 aubergine
  • 2 onions
  • 2 red peppers
  • 2 or 3 tomatoes blended
  • garlic
  • salt

Method

Brush the vegetables with olive oil. Place the aubergine, onions and red peppersin the oven at a high temperature, about 200C for about an hour. The skins should start to blacken. Remove skins and cut into long strips. Cover with olive oil and serve with the pan tumaca.

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Ok, I think I need to work on the name of this dish, but this is what I’m going with at the moment. I made it up last night, but it worked really well. Quantities are a little sketchy  but I will give you a rough estimate. Tasted really good and was really inexpensive. Also it’s a good one to make a lot of and then you have lunch the next day. I served it with a beetroot, red onion and pepper rice salad and sliced tomatoes.

Ingredients

  • 1kg of chicken wings

for the marinade

  • 4 tbsp of tomato ketchup
  • 3 tbsp of  dark soy sauce
  • 4 cloves of garlic (crushed with salt)
  • 2 tbsp of brown sugar
  • tabasco to taste

rice salad

  • 1 cup of basmati rice
  • 1 beetroot, cooked, diced
  • 1/2 red onion diced
  • 1/2 red pepper, diced
  • simple olive oil, white wine vinegar and mustard vinagrette
  • 1/2 tomato, diced

Method

for the chicken

Mix the marinade in a bowl, make it as spicy as you want… Then add the chicken, and stir with your hands. Leave the marinade for at least 30 mins in the fridge, but longer if you can. Cook them in the oven for about an hour at 200C or until they’re cooked.

for the rice salad


Prepare the rice as instructed on the packet. When it’s cooked drain and rinse with cold water until the rice is cold. Drain, then add the beetroot and other ingredients. Add vinagrette to taste.


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Over Easter we were in Cordoba, the home of Salmorejo (it’s on every menu), and I defy anyone on return NOT to attempt to make it. This really is peasant food at it’s best. The over ripe tomatoes that are no good for salads, stale bread, some garlic which is in abundance everywhere in this country, off cuts of jamon as a garnish (optional) some olive oil (not peasant food where I’m from in south east England, but in Spain, Europe’s largest producer, it is!) and a dash of wine vinegar. It just tastes so fresh and if you get the right tomatoes, you get this wonderful salmon colour in your bowl. Good luck, this is really worth having a go at.

Ingredients

  • 500 g  ripe, red tomatoes
  • 1 clove of garlic, crushed
  • 1 stale loaf, crust removed (spanish/french stick is perfect)
  • 1 tbsp spoon vinegar
  • 4 tbsp spoons of olive oil
  • big pinch of rock salt
  • jamon, chopped to garnish

Method

Put all of the tomatoes, garlic, olive oil, vinegar and salt in a bowl. or blender and, you guessed it, blend. Then Slowly add the bread to make a thick soup. Garnish with bits of chopped jamon and a drizzle of olive oil. Refrigerate and serve cold.

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Cooked a very simple, yet delicious Tuna Nicoise, salad for lunch. Found some great new potatoes to go with this and made a dressing with Dijon mustard.

Ingredients

serves 2

for the salad

  • 1 can of tuna
  • 4 small new potatoes
  • salad leaves
  • 1 tomato sliced into eighths
  • 2 eggs
  • 1/2 red onion finely sliced

for the dressing

  • olive oil
  • white wine vinegar
  • dijon mustard
  • pinch of salt and freshly ground black pepper

Method

for the eggs

Place the eggs in cold water in pan. Bring to the boil and once boiling cook for a further 5 minutes for sof boiled and 7 for hard boiled. When the time is up, plunge the eggs into cold water to stop the cooking process.

for the dressing

2 parts oil to 1 part vinegar. Then add Dijon mustard to taste and a little salt and pepper. Then lightly dress your salad and assemble your ingredients.


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Gazpacho

Spain’s summer soup is wonderful on a sunny day. If you can get good ingredients it just tastes so fresh. Originating from Andalucia this dish is classic Spain.


Ingredients

  • 4 large ripe tomatoes
  • 1 small red onion, finely chopped
  • 2 slices of stale bread made into breadcrumbs
  • 2 italian green peppers, finely chopped
  • 1 clove garlic crushed
  • 1 small cucumber
  • 5 tbsp good quality white wine vinegar
  • 5 tbsp olive oil
  • salt
  • bread for croutons
  • juice of 1/2 a lemon

Method

Peel the tomatoes by dropping them in boiling water for a couple of minutes, then the skin will fall of more easily.

Add all of the ingredients into a food processor, in batches if so required. And blitz into a smooth consistency, adding a little water to help the process. Add salt and lemon juice to taste. Serve with croutons and a drizzle of olive oil.

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My answer to Levi Roots (reggae reggae sauce.) This is loosely based on a recipe by Marcus Wareing. It’s sweet, spicy and very tasty.

Ingredients

  • 500g tomato frito
  • 1 large onion finely chopped
  • 1 large clove of garlic crushed with salt
  • 200ml white wine vinegar
  • 150g brown sugar
  • 1.5 tbsp soy sauce
  • 1 bay leaf
  • tabasco sauce, 10 drops (or to taste)
  • 1/2 tsp smoked paprika
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 tsp of mustard (I used Honeycup’s “Uniquely Sharp” Mustard… Thanks Jess and Tim!)
  • 250ml water

Method

Put all of the ingredients in a pan and bring to a simmer for about 30-40 minutes until the liquid has reduced to about half. Remove the bay leaves and blend. Then push the sauce through a fine sieve and leave to go cold. Put it in a sterilized jar and refrigerate.

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