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Savoury Tomato Cobbler with Basil and Manchego

26 Sep Savoury Tomato & Basil Cobbler

Tomato & Basil CobblerIt’s been so long since I posted a recipe I’m sorry. I have so many recipes to catch up with but no time, which is a good thing I suppose. Fresh To Go is really busy which is more than we could have hoped for. Thank you customers!

Savoury Tomato & Basil Cobbler

It is still summery here but I realise that in other parts of the world it can’t make up its mind and is sometimes raining and cold. This recipe is perfect because it makes the transition from a light summery dish to cosy comfort food very easily indeed. Just serve it with a nice rocket salad if the sun is out or some yoghurt & herb mashed potatoes if the weather and/or you are miserable. Mashed potato is a well known antidote to misery.

Tomatoes are cheap & plentiful here and also full of flavour. This recipes uses 3 different types of tomato, plum tomatoes, beef tomatoes and cherry tomatoes but you don’t have to. Cooking the tomatoes encourages flavour even out of the most out of season, cold  & dull specimens.

Tomato Basil & Manchego CobblerSavoury Tomato Cobbler with Basil & Manchego Recipe

Serves 6-8, vegetarian. 

  • 1 onion, chopped
  • 4 plum tomatoes, halved lengthwise, white core removed
  • 1 kilo beef (Castellano) tomatoes, chopped (or any tomatoes)
  • 500 g cherry tomatoes, halved
  • 3 cloves garlic, finely chopped
  • 1 Tbsp sherry vinegar
  • a pinch of dried chilli flakes
  • 1 tsp dried or fresh thyme
  • a squeeze of honey
  • 1 tsp Worcestershire sauce (vegetarian)
  • about 10 fresh basil leaves, rolled up & julienned (you will need more for the dough mix too)
  • 1 Tbsp cornflour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups (225 g) wholemeal spelt flour (or other flour)
  • 1/2 cup (75 g) cornmeal/fine polenta/masa harina 
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (110 ml) olive oil
  • 3/4 cup (100 g) finely grated Manchego (or Parmesan) cheese
  • a good handful of basil leaves, rolled & julienned
  • 1 1/4 cups (275 ml) goats (or Greek) yoghurt or buttermilk

Preheat the oven to 180C.

Cook the onion in 1 Tbsp of olive oil in a large pan over a medium heat with a pinch of salt until softened, about 4 minutes. Add the garlic, chilli flakes & thyme and cook for 2 minutes more. Add the chopped tomatoes, cook for 5 minutes then add the vinegar, Worcestershire sauce, cornflour, salt, pepper and honey. Cook for 5 minutes more. Taste and adjust salt & honey as required.

Place the halved plum tomatoes, cut side up in the bottom of a 9 x 13 inch baking dish (or 1 half in each individual dish if you have them), then spoon the cooked tomato, onion mixture over them. Top with the halved cherry tomatoes. Bake for 10 minutes.

Meanwhile mix together the flours, baking powder & baking soda in a large bowl and season with salt & black pepper. Drizzle over the olive oil and then crush it into the flour using a fork until it is evenly distributed and resembles crumble mix. Put it in the fridge for 10 minutes.

Stir the grated cheese & basil into the flour mix, then add the yoghurt and stir until just combined. Do not overmix or it will be tough. Dollop small roundish handfuls of the mix on top of the tomatoes, leaving gaps in between, do not spread to cover.

Bake for 30 – 35 minutes until golden brown. Leave to cool for 10 minutes or longer before serving with either a green salad and/or yoghurt & herb mashed potatoes.

Tomato, Basil & Manchego Cobbler

I am off to Rome to meet up with my Dad this weekend. For research purposes only you understand. Very excited about the food, I have a long list of restaurants I want to try. I’ve heard there’s some sights to see too. Only if there’s time between lunch & dinner though…

Natalie

Italian Courgette Crostata with Goat’s Cheese, Garlic and Basil

11 Oct Courgette Crostata

There is a whole field of courgette plants that I pass every morning with the dog. I have been watching the vegetables grow out of their delicate sunshine flowers and waiting for the day that I arrive and they have  all been harvested. I really hope they don’t leave them too long. They do that a lot here. Leave the courgettes to get too big before they pick them. I know if you grow your own that it is difficult to keep up with the mountain of courgettes that the plants produce but on a farm there is no excuse.

There is nothing worse than big, fat, watery courgettes. You really need them when they are young, firm and still squeaky. Like these ones I found at the market on Sunday.  These were only a euro for a kilo so I had to buy a kilo obviously.

Then you get home and realise you have a load of courgettes. One of my favourite things to cook with them at the moment is this crostata, we have it for dinner about once a week. A crostata is a freeform tart, an Italian version of a French galette. You cut a big circle of pastry, leave an inch or two border spread the base with some ricotta or yoghurt mixed with garlic & herbs, then make pretty concentric circles with courgette slices and brush with some herby garlic oil. You then roll up and crimp the edges and bake. It’s as easy as that, especially with this quick olive oil pastry recipe.

Courgette Crostata with Goat’s Cheese, Garlic & Basil Oil

Serves 4-6 as part of a meal. Vegetarian. Adapted from Smitten Kitchen

For the spelt olive oil pastry:

  • 250 g spelt or wholemeal flour
  • 1 tsp salt
  • 1 tsp dried herbs (I used 1/2 thyme 1/2 oregano)
  • 60 ml (1/4 cup) olive oil
  • 120 ml (1/2 cup) cold water

In a large bowl, mix together the flour, salt and herbs, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then add an ice-cube to it. Slowly pour the cold water (not the ice-cube) into the flour and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. Do not over work or it will be tough. shape into a flat disc, wrap in cling film and rest in the fridge until ready to use. It doesn’t need long but will keep well for a few days like that.

For the filling:

  • 2 firm small/med. courgettes, sliced into 1/2 cm coins on a slight diagonal
  • 1 pot goats yoghurt (about 100ml) or ricotta or greek yoghurt
  • a handful of grated manchego cheese (or parmesan/cheddar)
  • 25 gr crumbled goats cheese or feta
  • grated lemon zest 1/2 tsp
  • 1 clove garlic, finely chopped
  • a pinch of dried chilli flakes (optional)
  • 1+1/2 tbsp olive oil, plus extra for brushing
  • fresh basil leaves, finely sliced (plus extra for garnish)  or 1 tsp basil pesto
  • salt & black pepper

Lay the courgette slices on kitchen paper, sprinkle with salt and leave to sit while you prepare the pastry & filling.

In a small bowl mix (or blend) together the olive oil, garlic, chilli flakes, basil (or pesto) & lemon zest. Mix 1 tbsp of this in another bowl with the yoghurt (or ricotta), and cheeses. Season with salt & black pepper.

Preheat the oven to 200C and line a baking sheet with baking paper.  Roll out the pastry on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to a very rough circle about 2-3 mm thick.  Take your largest dinner plate or serving plate,  place it lightly on the pastry and cut around it, remove the excess pastry and keep it in the fridge if there is enough for another small tart. Remove the plate with a sharp knife and lift the circle carefully, on a floured rolling pin, onto the lined baking tray.

Leaving a border round the edge of about an inch or two, spread the cheesy mixture out evenly over the pastry. Dry the tops of your courgette slices well with kitchen towel and then start laying them, overlapping slightly, around the edge still leaving the border clear.  When you have finished the outside circle start another circle going in the opposite direction just inside the first. Then overlap a few slices in the middle. See pictures above for these stages.

Drizzle and/or brush the rest of the garlicky herb oil all over the courgettes and then start to fold up the edges by turning the paper and folding and pleating as you go. Brush the pleated border with a little olive oil and bake in the preheated oven for 30-35 minutes until bubbling and golden. Leave to sit for 5 minutes then scatter over a few fresh basil leaves and serve.

Serve with a simple lemon & olive oil dressed green salad or this delicious White Bean Mash. This is a very versatile recipe, you could easily switch up the herbs and cheese to use whatever you have in the fridge.

I know I said I bought a kilo of courgettes and I only used two of them in this dish and I also know that a lot of you are overrun with courgettes at certain times of the year so maybe, like me,  you could have a go at making this deliciously light Zucchini Green Chilli Cornbread or these very moreish Baked Zucchini Fries as well.

Have a Great Weekend!!

 

Grape and Fennel Seed Spelt Focaccia with Sea Salt and Basil

9 Sep Grape Focaccia

I see these grapes every day while running with the dog. They are hanging over a fence saying “steal me”. But I don’t. Even though the farmer on the other side of the fence is letting most of them turn to raisins on the vine. It’s all inspiration though because I have now started thinking about raisin recipes.

Grapes are kind of underused in cooking I think. There’s the Veronique thing with sole and they go very nicely on a cheese board of course. About the same time last year I made a White Grape & Manchego Cheese Tartlet that I sprinkled with fennel seeds and served with an elderflower syrup.

The combination of flavours work really well together. The herb should really be tarragon though, not basil,  to follow on with the anise fennel theme but our plant is on its way out so basil was my next choice. It’s an Ottolenghi recipe that I’ve adapted using spelt flour instead of normal and I added the sea salt and herbs. I like the scattering of sea salt on top to contrast with the sweetness of the sugar and fennel seed topping.

Grape & Fennel Seed Focaccia Recipe

Makes a 20 x 30cm focaccia, vegan, wheat-free.

Adapted from Ottolenghi The Cookbook

For the starter:

  • 15g fresh yeast ( or 1 sachet dried)
  • 210ml bottled lukewarm water
  • 165g spelt flour (I used wholemeal)

Put the yeast and water in a large bowl and stir with a wooden spoon until the yeast dissolves. Add the flour, stirring until you get a porridgy consistency. Cover with a damp cloth and leave in a warm place for about 2 hours to double in size.

For the dough:

  • 165g spelt flour (wholemeal or white)
  • 1+1/2 tsp light brown sugar
  • 1 tbsp olive oil plus extra for brushing
  • 1 +1/2 tsp sea salt plus extra to sprinkle

Mix the doubled in size starter (above) with the flour, sugar & olive oil in a bowl. Tip out onto a lightly floured surface and knead for 6-8 minutes then add the salt and knead it into the bread for about 2 minutes until the dough is smooth and elastic.

Brush the inside of a bowl with some olive oil put the dough in it and brush the surface with more oil. Cover with a damp cloth again and leave in a warm place for an hour until doubled in size.

Tip the dough out onto a floured surface and gently stretch it with your fingers into a rectangle. Fold one of the short edges of the rectangle into the middle, then fold the other short end over that so you get 3 layers. Brush the inside of a 20 x 30cm baking tin with oil and put the folded dough in it with the seam underneath. flatten it out with your fingers until it nearly fills the tin, cover with cling film and leave to rise for another hour. Go back 3 or 4 times in the hour to press it out with your fingers to reach the edges. By the end it should fill the tin, have lots of finger bumps and be about 2cm thick.

For the topping:

  • 150g seedless grapes (I used a mix of red & white)
  • about a tbsp raw/brown sugar
  • 1 tsp fennel seeds
  • flaky sea salt
  • fresh tarragon leaves (or basil)

Preheat oven to 220C.  Halve the grapes lengthways and stud them all over the dough.  Mix the sugar and fennel seeds together and sprinkle this all over the top too.

Bake  for 10 minutes then lower the heat to 190C and bake for a further 15-20 minutes until slightly browned & cooked through. Remove from the oven and brush with olive oil while still hot and then sprinkle over some sea salt. When ready to serve strew or tear over some fresh tarragon or basil leaves.

This is lovely as a snack, supper or picnic with some mature cheese (like a Manchego or Parmesan) and a glass of wine. Or serve as part of a continental breakfast or brunch instead of croissants and pastries.

Enjoy!

Tomato and Saffron Risotto with Basil, Pine Nuts and Parmesan

24 Aug Tomato & Saffron Risotto

It’s been a while since I posted a recipe inspired by our trip to Cape Town. This one is a version of the Tomato Risotto I had at Sand at The Plettenberg Hotel in Plettenberg Bay.

Sand is one of the restaurants in the Liz Mcgrath Collection of three hotels overseen by the Grand Chef, Peter Tempelhoff. I have been lucky enough to have eaten at all three. I had an unforgettable passionfruit souffle at The Marine, Hermanus a few years ago that I must remember to have a go at with my next  lot of passionfruit.

I had one of the best meals of my life, a 7 Course Vegetarian Tasting Menu at The Greenhouse , Cellars Hohenort, awarded restaurant of the year and number 1 in South Africa, this year. More of that in a future post, I am still trying to get close to replicating one of the recipes from that memorable meal, but failing miserably at the moment. I can see why he is a multi award-winning Grand Chef.

Above are some pictures of the beautiful meal I had at Sand prepared by the very capable sous-chef , Tronnette. We were presented first of all with some Baked Rosemary & Sea Salt Lavash with Aubergine Puree and a Melon Shot with Cucumber Salsa Bruschetta. For a starter I chose the Double Baked Underberg Cheese Souffle with Chive & Parmesan Veloute which was light, fluffy and creamy, the best  savoury souffle I have ever had. A Tomato & Artichoke Risotto was prepared especially for me (being vegetarian). It had an intense tomato flavour (from the stock I think) that made it particularly special. The dessert was a Madagascan Vanilla Creme Brulee, Coconut Foam, Marshmallow Compresse and Pineapple Almond Biscotti, this was totally amazing!

They very kindly sent me the recipes for both the souffle and the risotto. So, with it being summer here now and with tomatoes being at their cheapest and best at the moment, I had to make the risotto first.  I added some saffron for colour and for that extra Spanish touch and topped it with my favourite tomato friends: basil, pine nuts and parmesan. They were meant for each other.

The first part of this recipe is making a tomato fondue (or sauce) to add into the risotto when it is cooked. You could skip this part if short on time and replace it with some shop-bought tomato pasta/marinara sauce.

Tomato & Saffron Risotto with Basil Pine Nuts & Parmesan

Serves 4, vegetarian, gluten-free. Adapted from Sand at The Plettenberg recipe

For the tomato fondue (sauce)

  • 2-4 ripe tomatoes, I used 2 huge Spanish ones that hardly have any seeds
  • 1/2 red onion, finely chopped
  • 1 large clove garlic, finely chopped
  • 1/2 tsp dried oregano
  • 1 tbsp tomato ketchup
  • 1/2 tsp brown sugar
  • salt & pepper

Drop the tomatoes in boiling water for about 20 seconds, drain and remove the skins, seeds and chop the tomato flesh. Cook the onion in olive oil for a few minutes with a pinch of salt then add the garlic & oregano and cook for another minute. add the tomatoes and cook until softened. Add the ketchup, sugar and season with salt & black pepper. Cook until reduced and thickened. Taste and adjust sugar/salt as required. Set aside.

For the Risotto:

  • 350 g risotto rice
  • 1 litre vegetable stock (I made my own recipe here using lots of tomato to intensify the tomato flavour)
  • a big pinch of saffron
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • a pinch of dried chilli flakes
  • 150 ml sherry or white wine
  • about 120 ml (1/2 cup) tomato fondue/pasta sauce (see recipe above)
  • 200 g cherry/baby tomatoes (on the vine if possible)
  • olive oil
  • salt & black pepper
  • 30 gr grated parmesan or manchego (vegetarian) plus shaved for garnish
  •  a hand ful of basil leaves juliennned, plus leaves to garnish
  •  a squeeze of fresh lemon juice
  • 40 gr toasted pine nuts

Put the veg stock and saffron in pan over a medium low heat to warm up but not boil.

Meanwhile, cook the onion in the olive oil with a pinch of salt over a medium heat for 3 minutes then add the garlic, oregano & chilli flakes and cook for another 2 mins.  Add in the rice stirring to coat in the oil and cook for 2 minutes before adding the sherry/wine and cook until it is dry.

Start by adding 2 ladles of the hot stock to the rice and swirl the pan until all the liquid has been absorbed. Add another ladle of stock, wait for it to be absorbed, swirling  and continue like this until the rice is cooked and you have used all of the stock. If you run out of stock you can add hot water. Then stir in the tomato fondue/sauce.

Stir in the grated parmesan, sliced basil, lemon juice and season with salt & pepper. Remove from the heat and put the lid on.

Preheat a griddle pan (or frying pan if you don’t have one), season the cherry tomatoes in a bowl with salt, pepper and drizzle with olive oil, toss to coat. Cook them on the griddle pan until you get black marks and they start to soften.

Taste the risotto for seasoning and serve topped with a pile of  cherry tomatoes, shaved parmesan, toasted pine nuts and basil leaves.

Buen Provecho!

 Sand at The Plettenberg

Look-out Rocks, 40 Church Street
P. O. Box 719
Plettenberg Bay 6600
South Africa

+27 44 533 2030
 

Green Fig and Goat’s Cheese Bruschetta with honey, basil and black pepper

22 Aug Fig Bruschetta

It’s green fig season here……

I bought a kilo at the organic market on Sunday…..

I also bought a jar of local goat’s cheese spread. You may have already noticed that one of my favourite food combinations is fig and goat’s cheese from this Dried Fig & Goat’s Cheese Pizza and this Fresh Fig & Goat’s Cheese Quiche.

But this gives all the fabulous flavour in a fraction of the time. It literally takes 5 minutes to make and the ingredients are local. To me anyway… The figs and goat’s cheese are from Coin (next village).  The honey I used is not actually honey, it is called Miel de Cana (cane honey) which is molasses from Malaga, a delicacy used liberally in this local recipe for Berenjenas con Miel (fried aubergines with honey).

I finished it off with a grinding of black pepper, some flakes of sea salt, a drizzle of Andalucian extra virgen olive oil and some baby basil leaves from our terrace. Andalucian sunshine on a plate, sending it your way if you are in need of some….

Green Fig & Goat Cheese Bruschetta Recipe with honey, basil & black pepper

Serves 1 as a snack, vegetarian

  • 1 large ripe green fig, cut into 8 wedges
  • 1 piece of wholemeal/brown/rustic bread
  • goats cheese
  • black pepper
  • miel de cana or honey
  • sea salt
  • small fresh basil leaves
  • extra virgen olive oil
  • salad leaves to serve (optional)

Toast the bread under a hot grill (or in a toaster) on both sides. Spread the goat’s cheese on the toast and top with the wedges of fig. Generously drizzle over the honey and grind over the black pepper.

Put under the grill for a few minutes until bubbling and hot. Serve sprinkled with flakes of sea salt, baby basil leaves and drizzle over some olive oil. Add a handful of salad leaves to the plate if you like.

Serve this as a luxurious breakfast, brunch, lunch, snack or supper. Even as a starter/appetizer it works very well. Easy, impressive and it takes minutes. Which is always a good thing.

Buen Provecho

Savoury Cherry Tomato Clafoutis with Basil, Goat’s Cheese and Courgette Blossom

7 Jul Individual Cherry Tomato Clafoutis

I have been wanting to make a clafoutis for a while now. The traditionally sweet French dessert is made with fruit, usually cherries, cooked in a batter made with eggs, ground almonds, sugar and flour. Cherries are in season here now and are very cheap but it is impossible to find a cherry pitter/pipper/stoner or whatever it’s called, in this town. Apparently you can make it with the stones left in the cherries but I live with the most accident prone man in Andalucia and can’t be doing with the Heimlich manoeuver in this heat.

Thankfully our cherry tomato plant has just decided to produce a large amount of ripe fruit at the same time that the basil plants (purple and green) are growing like weeds. I say thankfully because I found a recipe for a savoury clafoutis in  The Little Paris Kitchen by Rachel Khoo that my friend Rhian bought me for my birthday. There are lots of lovely things in the book but the savoury clafoutis was top of my list of things to try especially with our little baby tomatoes.

I saw these courgette blossoms still with the little courgettes attached at the market and bought a load of them. I used some as a topping with some portobello mushrooms on a pizza but still had a few left so I sliced the mini courgettes into the clafoutis filling and topped them with a flower.

I made two individual clafoutis in mini loaf tins with this recipe but you can double it and make a big one in a baking dish or tin that should serve 4-6 as part of a lunch or picnic. Or use little ramekins.

You could change the cheese to a Manchego, Cheddar or Gruyère, switch up the herbs and use leftover roasted vegetables as an alternative filling. I served it with this French Potato Salad.

Cherry Tomato Clafoutis with Goat’s Cheese, Basil & Courgette Blossom

Serves 2-3 (easily doubled), Vegetarian. Adapted from The Little Paris Kitchen

Prep time: 10 mins Cooking time: 15-20 mins (small) 30-40 mins (large)

  • 50g goat’s cheese/feta
  • 50g cherry tomatoes, halved or quartered
  • 2 or 3 courgette blossoms (stamens removed) baby courgettes finely sliced (optional)
  • a handful of fresh basil leaves, finely chopped
  • a few sprigs of fresh oregano leaves, finely chopped
  • 2 eggs
  • salt & black pepper
  • 25g ground almonds
  • 1 tbsp flour
  • 50g goat’s yoghurt (or greek yoghurt)
  • 50 ml milk (I used oat milk)

Preheat oven to 180C and lightly oil and flour your dishes. Scatter the tomatoes, crumbled/torn goat’s cheese and sliced baby courgettes, if using, evenly over the base(s).

Whisk the eggs well with the salt & pepper then gently fold in the ground almonds and flour until just combined. Stir in the yoghurt, milk and fresh herbs.

Pour the batter over the filling and top each one with a courgette flower. Bake until golden brown and set. 15-20 minutes for small, 30 -40 minutes for larger. Tip them out of the moulds or serve from the large dish, warm or at room temperature.

Things That Made Me Smile Today………

Our new lavender plant, a beautiful magenta colour.

Huge, bright and blousy squash and pumpkin flowers, the first sign that autumn will arrive and along with it relief from the unbearable heat.

Enjoy your weekend..

Tricolor Baked Avocado with Pesto Garlic Bread

29 Nov Baked Avocado

The smooth skinned, green avocados are in season here at the moment. Where we walk the dog there are thousands of avocado trees and sometimes, if it has been windy, there will be a windfall or two. Gifts from heaven if you like.

For a change I wanted to make a dish where the avocado was the star rather than just being an ingredient in a salad or made into a guacamole. You can cook avocado, it intensifies the flavour and makes it even more creamy in my opinion. 

 This is a dish that The Washer Up and I came up with when we first moved to Spain and lived with my dad. It’s a hot Tricolor salad really. The avocado is surrounded by a pool of your favourite tomato pasta sauce, topped with sliced or ripped mozzarella and strewn with fresh basil leaves.  Continue reading

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