1 litre vegetable stock 30ml olive oil 30ml butter 1 onion, finely diced 3 cloves of garlic, minced 2 x 400g cans of chopped tomato 45ml tomato puree 125ml white wine 250ml arborio rice 45ml grated parmesan cheese and more for serving 125ml basil leaves, finely chopped
Pour the stock in a small saucepan and heat it over a medium-low heat until just barely simmering. Place a wide, heavy-bottomed pan on medium heat and add the olive oil and butter. Add the onion and cook for about 8 minutes, until soft and translucent. Add the garlic and stir-fry for 1 minute. Add the two cans of tomato and the tomato puree and cook for 15 minutes, until the mixture looks concentrated. Add the white wine and cook for another 10 minutes or so to allow most of the moisture to evaporate. Pour in the rice and stir to coat in the tomato mixture. Add two ladles of stock to the saucepan while simmering. Adjust the heat accordingly and stir continuously. Once the mixture starts to look dry again, add another two ladles of stock. Keep going, repeating the process, until the rice is el dente. Turn off the heat and add the parmesan cheese and basil. Stir through. Serve the risotto immediately with extra parmesan to grate over.
1 x 400g roll Today puff pastry egg wash: 1 egg yolk + 15ml water beaten together 4 large tomatoes a handful of basil olive oil balsamic vinegar
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll the puff pastry and place it on the paper. (Trim the pastry to fit the baking sheet) Lightly score the pastry down the centre in the length. Now score it in half and then halve each square. You should have 8 squares – be careful to score and not cut through! Whisk together the egg yolk and water and lightly brush the pastry all over. Refrigerate until needed. Fill a large pot with water and bring it to the boil. Make a cross incision (x) in the tomato skin on the bottom. Fill a large bowl with ice water. Now lower the tomatoes into the boiling water and simmer for 1 minute. Remove with a slotted spoon and immediately plunge it into the ice water. Remove the skins once they start to curl back from the flesh. Halve the naked tomatoes horizontally. Remove the pastry from the refrigerator. Place a basil leave in the centre of each of the marked squares. Place half a tomato, cut-side down on the basil and drizzle the tomato with a few drops of oil. Season with salt and pepper and bake for 25 minutes. Remove the tart from the oven and drizzle with balsamic vinegar while very warm. Slice the tart into 8 portions and serve as a side.
This chutney is the perfect way to jar your favourite summer memories. Delicious on a sandwich, with meat or on a cheeseboard.
30ml olive oil 2 red onions, chopped 3 cloves of garlic, minced 3cm fresh ginger, grated 2-3 red chillies, sliced 2 cinnamon sticks 2 star anise 750g tomatoes, halved 750g plums, pitted and halved a handful of parsley 190ml brown sugar 250ml apple cider vinegar 2,5ml salt
Heat the oil in a saucepan over medium heat. Add the onion and fry until soft and translucent. Add the garlic, ginger, chillies, cinnamon and star anise and cook until fragrant. Add the tomato, plums, herbs, sugar, vinegar and salt and bring to a boil. Turn the heat down to low and simmer for one and a half hours or until the chutney has thickened. Remove the spices, adjust the seasoning and spoon the chutney into sterilised jars. Serve as a condiment to leftover meat, a cheeseboard or simply on a sandwich.
1 sourdough loaf, cut into 1cm slices 60ml olive oil 600g cherry tomatoes, halved half a red onion, finely chopped 200g goat’s cheese/chevin 100g sour cream juice of 1 lemon (about 30ml) a handful of basil leaves, chopped
Preheat your oven to 180℃. Place the bread slices on a baking sheet and brush them with the olive oil. Toast the bread in the oven for 10 min. Set aside. Add the halved tomatoes and red onion to a mixing bowl, drizzle with some olive oil and season with salt and pepper. Set aside. Add the goat cheese, sour cream, lemon juice and basil leaves to a bowl and whisk together with an electric whisk. Spread the cheese mixture on the bruschetta, top with the tomato and serve immediately.
Preheat your oven to 200℃ and spray a large sheet pan with cooking spray. Place the sausages on the tray, place in the oven and cook for 20 minutes. Add the bacon, mushrooms and tomato to a bowl and drizzle with some vegetable oil. Rub the oil over all the ingredients. Take the tray from the oven and add the bacon, mushroom and tomato. Cook for another 10 minutes. Take the tray from the oven, push the ingredients to the side and break the eggs in the centre of the baking sheet. Season with salt and pepper. Return the tray to the oven for another 4 minutes. Serve with a good sourdough bread.
This is without doubt my favourite salad! If you are a fan of tomato, this is a must-try.
4 x 2cm thick slices of sourdough bread 6-8 fresh, ripe tomatoes at room temperature half a cucumber 1 small red onion 2 cloves garlic, minced 125ml olive oil 60ml balsamic vinegar juice of 1 lemon a bunch of fresh basil leaves
Preheat your oven to 190℃ and line a baking sheet with baking paper. Cut the sourdough slices into cubes of 1,5 – 2cm. Spread the bread cubes on the prepared baking sheet and liberally drizzle with olive oil and season with salt. Place in the oven for 20-30 minutes, until the bread is golden and crisp. Remove from the baking sheet and set aside to cool.
Dressing: Chop 3-4 tomatoes into very small pieces. The chopping is best done in a shallow bowl so that you preserve all of the tomato’s juice. Add the tomato and the juice to a small mixing bowl. Chop the onion as finely as you can, mince the garlic and add to the tomato. Now add the olive oil, balsamic vinegar and lemon juice. Mix these ingredients together and seasonal with salt and pepper. Make adjustments according to your liking.
Slice the remaining 3-4 tomatoes into chunks and place in a large mixing bowl. Cut the cucumber into chunks and add that as well. Pour the dressing over the tomato and cucumber and mix through. Scatter the croutons and basil on top of the salad and mix through. Transfer to a serving platter.