Tag: tomato
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Easy Tomato Garam Masala Eggs
This visually stunning yet simple egg, tomato and garam masala dish (inspired by Shakshuka) is perfect for breakfast. Don’t let the short ingredient list fool you :).
We will be softening a good handful of tomatoes and some herbs. The finale though is cracking in an egg and letting it cook as we see fit.
Simply
Add a handful or two of chopped tomatoes, some chives and a garlic clove into a small pan. Sprinkle with garam masala, salt and pepper.
Cook on a medium heat until the tomatoes are soft. Keep stirring and add water if need be to stop them burning.
Make a well in the tomatoes and crack an egg into it.
If you like your egg a bit firmer, put a plate on top of the pan for the last few minutes of cooking.
Serving
When the egg is cooked to your liking, scoop the whole lot into a bowl and serve hot.
Enjoy,
PK
Here are some more easy to prep recipes and posts about egg:
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Welchy’s Roasted Tomato Soup
Welchy knows how to make soups that will warm any winter’s day. Her roasted tomato and garlic soup is a prime example and, of course, is so easy to make.
She writes:
Roast a good amount of tomatoes for about an hour, set aside.
Saute some diced garlic and onion, then add them and the tomatoes to a stock pot. Add enough vegetable stock to cover everything and simmer for 20 minutes.
Add some paprika, all spice, salt and pepper. Then blitz to the consistency you like.
Serve with what you love. In this case some cream topped with pork rind for a low carb option.
Love Welchy.
Here are some more soup and Welchy posts.
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PK’S Bruschetta With Tomato And Cheese Antipasto
In Australia we tend to think of Bruschetta (an Italian antipasto) as being bread covered with tomatoes. Whilst tomatoes are often involved, Bruschetta is the garlic and olive oil rubbed grilled bread itself. You can then top it with a wide range of meats and vegetables.
This is my NoRecipe lazy way of making Bruschetta topped with tomatoes, basil, parsley, flash pickled onion and cheese. I have used an amazing Italian washed-rind soft cheese called Taleggio (Mozzarella di Bufala would go a treat too) and red, yellow and purple cherry tomatoes.
Simply
- Earlier in the day to give it time to work, dice the brown onion and put it in a bowl of vinegar (I used apple cider vinegar and the method is here).
- Rough chop the tomatoes, basil and parsley.
- Drain the onions and mix them into the chopped ingredients.
- Lightly grill the bread and smear with garlic infused olive oil.
- Cover the bread with the the chopped ingredients and slices of cheese.
Enjoy,
PK
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PK’s Easy Squid Salad
This squid and green salad is a treat for the eyes and the taste buds. It makes a bit of squid go a long way. 🙂
The trick is only boiling the squid rings long enough to to make them go opaque and slightly bumpy. Don’t over cook them or you will make rubber salad!
Simply:
Make a green salad and drizzle with a bit of balsamic.
Cut your squid rings.
Boil a pot of water with some citrus and herbs.
Cook the squid rings for about a minute, drain and serve warm or chilled.
Scrummy!
Enjoy,
PK
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Welchy Makes Jamie Oliver’s Flaky Pastry Pesto Chicken
I watched Jamie Oliver’s 5 Ingredients show on TV last night and when I saw this dish I walked straight into the kitchen and wrote it on the shopping list for tonight.
Divine is all I can describe it as.
It’ll be hard to eat green beans any other way once you try this simple but deliciously sweet and tangy dressing…who knew a side dish could be such a star!
Ingredients
- 4 chicken breasts
- 400g beans
- 400g vine cherry tomatoes
- 2 sheets butter puff pastry
- 4 heaped teaspoons basil pesto (perhaps try Bish’s Basil Pesto)
Method
- Heat oven to 220 degrees fan forced.
- Trim chicken breasts and pound with your first (or a mallet) until the thick end is the same as the tail end.
- Place chicken breasts on a tray and top with a teaspoon each of basil pesto. Spread the pesto so it covers all of the chicken breast.
- Place each sheet of pastry on the board and cut into half lengthways, and then width ways into four strips about 1-2 inches wide.
- Drape the strips over the pesto chicken, overlapping the edges slightly, and then tuck the excess in underneath. Don’t go too far under as the pastry will just so soggy.
- Brush with oil and place in the oven on the top rack
- In another oven tray place the vine cherry tomatoes. Drizzle with oil, season with salt and pepper, and place in the oven on the bottom rack.
- Cook both the chicken and the tomatoes for 20 minutes.
- Meanwhile, trim the beans and add to boiling water. Cook for 7 minutes, drain and set aside.
- Remove the cherry tomatoes from the oven and transfer to a board to cool slightly.
- If the pastry hasn’t quite puffed/browned, turn oven to Grill for 5-10 minutes but be sure to watch so it doesn’t burn.
- Transfer half the tomatoes to a board and cut into servable portions (4-6 tomatoes per vine). With the other half, remove the vine and squash in the tray to release all the juices. Add a small splash of red wine vinegar, pinch of salt and pepper and stir to create a dressing.
- Toss the beans through the dressing and we are ready to serve!
- Place a bunch of the dressed beans on the plate and top with the pastry chicken. Balance the vine tomatoes off to the side and serve as is or with potato gems.
Hope you like it,
Welchy
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PK’s Fettuccine In Egg Sauce
I think there are only two types of people on this planet and it comes down to pasta to sauce ratios :). I fall into the lots and lots of pasta with just a little sauce camp.
So this easy peasy way of making a quick lunch or dinner is right up my alley. If you prefer a creamier runny sauce and lots of it please try my Fettuccine Chicken Alfredo.
Each adult serve of this dish needs:
- 2 handfuls of fresh fettuccine
- 2 organic free range eggs
- a handful of cherry tomatoes
- some torn basil
- cracked black peppercorns to taste
- a slug of garlic infused olive oil
- lots of Parmigiano-Reggiano or another hard cheese
Enjoy,
PK
Related Links:
- Dishes using Parmigiano-Reggiano (parmesan)
- Dishes using cheese
- Pasta dishes here
- Italian cuisine here
- NoRecipe goodness
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15 MINUTE MEALS
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PK’s NoRecipe Fettuccine In Egg Sauce
I think there are only two types of people on this planet and it comes down to pasta to sauce ratios :). I fall into the lots and lots of pasta with just a little sauce camp.
So this easy peasy way of making a quick lunch or dinner is right up my alley. If you prefer a creamier runny sauce and lots of it please try my Fettuccine Chicken Alfredo.
Each adult serve of this dish needs:
- 2 handfuls of fresh fettuccine
- 2 organic free range eggs
- a handful of cherry tomatoes
- some torn basil
- cracked black peppercorns to taste
- a slug of garlic infused olive oil
- lots of Parmigiano-Reggiano or another hard cheese
Enjoy,
PK
Related Links:
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PK’s Shakshuka For One
After recently being introduced to this amazing dish by ShakShukaMoroccan (these guys are super friendly and they bring skill and passion to their work) at the Palmyra Markets (Western Australia), I have dreamt about it ever since. I present my first attempt in the hope you get addicted too :).
There is something captivating about this ‘eat any time of the day’ dish because the list of ingredients is so simple but the end result makes your draw drop and your senses swim. I intend to chop and change some of the ingredients depending on what I have in the back of the fridge but the core is lots of tomatoes, onion, capsicum, cumin, leafy greens and poached eggs.
You will be:
- Preparing your ingredients.
- Stewing the tomato base.
- Poaching the eggs.
- Serving.
You will need:
- Ingredients:
- a punnet of cherry tomatoes, sliced
- half a brown onion, thinly sliced
- half a capsicum (bell pepper), sliced
- 1 -2 garlic cloves, finely diced
- 1/2 tsp cumin seeds, ground
- 1/2 tsp coriander seeds, ground
- a generous dash of dried paprika, ground
- a handful of spinach
- a good slug of olive oil
- a really good slug of tomato paste
- black peppercorns to taste, cracked
- table salt to taste
- chili powder to taste
- coriander leaves to garnish (mint leaves are also good)
- Equipment:
- a long sharp knife
- a chopping board
- a dry mixer or a mortar and pestle
- a cast iron skillet (mine was 21cm wide) or heavy pan
- a wooden spoon
Preparing your ingredients
- Roughly slice the punnet of cherry tomatoes.
- Finely slice or chop the half a brown onion.
- Slice the half a capsicum (use more if you prefer).
- Finely dice the 1 -2 garlic cloves.
- Roast and the grind the:
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- Wash the handful of spinach.
- Wash the coriander leaves and rip them up some.
Stewing the tomato base
- Bring your skillet to medium to low heat and add a good slug of olive oil.
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Add the sliced onion, the ground cumin seeds, ground coriander seeds and a generous dash of ground paprika.
- Cook until the onions have started to soften and add the sliced half a capsicum.
- When the capsicum slices are starting to soften add the punnet of sliced cherry tomatoes and the handful of spinach leaves.
Poaching the eggs
- Once you are happy with the tomato stew turn the heat right down.
- Make a couple of indentations in the stew with your wooden spoon.
- Crack an egg into each indent and keep cooking until the eggs are how you like them. You can put a plate over the skillet if you like the top of your eggs cooked.
Serving
Garnish with some ripped coriander leaves or mint and serve piping hot and still in the skillet.I couldn’t wait and started eating it while it was still on the hob :).Enjoy,
PK
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Karina’s ‘Quick Pickle’ Onion And Tomato Salad
My little family does a tasting plate meal night every week, they are so easy and quick to whip up. What is on offer varies but often involves cold meats, multiple salads, pate, cheese etc. I love watching my kids ‘build’ their own meal and there is lots of laughter round the table.
I was telling my telling my good friend Karina about this recently and this was one of her suggestions for something new.
You simply:
- soak onion rings in vinegar (I used white wine vinegar) for about 15 minutes.
- drain them.
- top with sliced tomatoes, salt, garlic, pepper and olive oil.
The result is amazing and I am never buying store bought pickled onions again 🙂
Thanks Karina,
PK
YOU MIGHT ALSO LIKE
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FoodHacks: Karina’s ‘Quick Pickle’ Onion Salad
My little family does a tasting plate meal night every week, they are so easy and quick to whip up. What is on offer varies but often involves cold meats, multiple salads, pate, cheese etc. I love watching my kids ‘build’ their own meal and there is lots of laughter round the table.
I was telling my telling my good friend Karina about this recently and this was one of her suggestions for something new.
You simply:
- soak onion rings in vinegar (I used white wine vinegar) for about 15 minutes.
- drain them.
- top with sliced tomatoes, salt, garlic, pepper and olive oil.
The result is amazing and I am never buying store bought pickled onions again 🙂
Thanks Karina,
PK
Related Links:
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