Every Monday its time to bring out the thinking cap for a meatless Monday dinner. I remembered a pasta I used to have when I was still young and living in South Africa with my now husband and we used to frequent this great restaurant called Cappuccino’s. This would be about 12 years ago! They had this yummy vegetarian pasta and this is my attempt at recreating it. Enjoy
6 medium sized soft tomatoes, chopped
1/2 cup tomato puree
1 onion, chopped
2 garlic cloves, chopped
1/4 cup fresh oregano
1/4 cup flat leave parsley
3/4 cup fresh basil
1/2 cup water
salt and pepper for seasoning
200ml thickened cream
1 green pepper, sliced
1 large yellow zucchini, sliced
1 large green zucchini, sliced
1 cup cherry tomatoes
Heat oil in a pot and fry the onions and garlic for a few minutes. Add the chopped tomatoes, herbs tomato puree and water and season with salt and pepper. Allow to simmer for 1.5 hours stirring occasionally. Once the tomatoes are soft use a stick blender and blend the mixture in the pot or pan until smooth and add the cream and cherry tomatoes. Allow to simmer while the.
While this is simmering away, fry the sliced vegetables in a pan with a bit of oil. Fry until it starts to brown a bit. Add the tomato sauce to the vegetables and simmer while cooking the pasta of your choice as per packet instructions. Serve with parmesan and enjoy.
My garden has been producing the most beautiful produce so I decided to use the tomatoes and basil in a simple dish but keep it fresh to highlight these wonderful flavours. This is quick and easy to make and very yummy.
your choice of dried pasta
2 garlic cloves, finely chopped
4 shallots, finely chopped
3 tomatoes, chopped
1 cup basil leaves
salt and pepper to taste
grated parmesan to serve
1/4 cup olive oil
Boil the pasta as per packet instructions and drain. While pasta is cooking heat oil in a pan and fry the garlic and onion. I p-refer to burn mine a bit as it adds some nice sweet flavours to the pasta. Once fried, add in the cooked pasta, chopped tomatoes and basil, mix together and season with salt and pepper. Serve with the grated parmesan and there you go. As simple as that.
Toasties, the absolute pleasure food with so many options. Pick anything you like to eat and smack it between two slices of good bread and you have heaven on a plate. Remember… lots of cheese!
4 slices of fresh bread of your choice
1 cup grated aged white cheddar
1 red onion, sliced
1 tsp brown sugar
1/4 cup balsamic vinegar
pinch of salt
butter for bread
Fry the onion with the salt in a non stick pan with a bit of oil until soft. Add the sugar until dissolved and then add the balsamic vinegar. Allow to simmer until the onions are nice and sticky and the balsamic has become a thick sauce. Butter the outside of the bread and top with the cheese and onions. Fry on a griddle pan until the cheese has melted and the bread has nice grill marks on the outside. Enjoy with a nice cold beer.
I am literally addicted to any kind of citrus curd. Its pretty simple to make… A little elbow grease and separating eggs and your golden. Tasty, looks beautiful and a great finish to a dinner party. Most of all, make it in advance and let it sit in the fridge and do its thing.
2 eggs + 2 egg yolks
3/4 cup castor sugar
juice and zest of 4 limes
80g unsalted butter
Whisk the eggs and sugar together in a small pot. once whisked turn on the stove to a low heat. Add the butter and lime zest and juice, turn heat up slightly and continue whisking until the mixture turns thick. Strain through a sieve and put in the fridge to cool down.
250g cream cheese, at room temperature
300ml thickened cream
4 tbsp sugar
1 tsp vanilla essence
200g digestive biscuits
50g unsalted butter, melted
Place the crackers in a ziplog bag and crush with your hands. They break up very easily. Once broken up add the melted butter and mix well by squashing it all together in the ziplog bag. Whip the cream in a large bowl. I used a hand held mixer. Once whipped add the vanilla, sugar and cream cheese and beat until well combined.
Assembly time! Place some of your biscuit mixture at the bottom of a glass followed by the cheesecake mixture, top with some lime curd and more biscuit mix. Allow to set in the fridge for 4 hours. Enjoy
Yes, more beetroot. If you have it, why not use it right. Super yummy salad inspired by a starter we had a a wedding a few weeks ago. Enjoy
2 medium cooked and peeled beetroots
1/2 cup bocconcini
1/4 cup pine nuts
1 cup fresh rocket leaves
extra virgin olive oil
salt & pepper to taste
Slice the beetroot as desired. I decided to cut mine into different shapes… cubes, slices and quarters. Roast the pine nuts in a dry non stick pan for 3 – 4 minutes until you can smell the smoky flavour. Roasting the pine nuts gives it an amazing flavour. Arrange the rocket, beetroot, bocconcini and pine nuts on a plate. Drizzle with oil, balsamic and season with salt and pepper. Enjoy
Quick, easy and delicious. Yes, you can buy all this easily but I’m sure friends would appreciate something you made yourself. For me I love trying to make simple things myself… That way I am able to improvise when I have people come over unexpectedly and need to serve something with theirs drinks at short notice.
Beetroot & Feta Dip
2 medium cooked and peeled beetroots
1/3 cup feta cheese
1/3 cup walnuts
juice of 1 lemon
salt and pepper to season
Combine all the ingredients in a food processor and process until your desired consistency. I processed mine till it was still a bit chunky. As easy as that.
1.5 cups flour
1/2 cup water
1 tbsp lime juice
3 tbsp olive oil
smoked flake sea salt
Pre heat your oven to 180 degrees Celsius. Mix all the above ingredients together and knead the dough for a few minutes on a floured surface. Allow to rest for 20 – 25 minutes. Using a rolling pin roll out on a floured surface to approximately 1.5 mm thick. Brush with oil and sprinkle with sea salt. Cut into desired cracker shapes and place in a baking tray lined with baking. Bake for 10 minutes or until and crispy.
Serve with the dip and some fresh veggies. Enjoy
I have made these before (the bigger pepper version) and forgot to post on my blog and when I saw these cute little peppers in the shop, of course I had to buy it and add to my recipe collection. It might sound silly to get excited about baby peppers but since everything in Singapore is imported you have to grab it when you can. And believe it or not, its the first time I saw these! This is a very easy meal to make. It is vegetarian and its is packed with loads of flavour. Hope you enjoy.
2 cups cooked brown rice
1 corn, kernels removed
1 red chili, deseeded and finely chopped
1 shallot, finely chopped
1/3 cup coriander, chopped
1/2 cup of kidney beans, drained
1 cup grated monterey jack cheese
12 – 15 small peppers or 4 big peppers
extra cheese to top the peppers
Pre heat the oven to 180 degrees celcuis. Cut the tops off your peppers and remove the core and seeds without cutting through the flesh. If the pepper aren’t able to stand up by themselves, cut a little bit off the top to stabilise them. Drizzle and rub therewith olive oil. Set aside.
Cook you rice as per the packet instructions and set aside. I cooked my brown rice in chicken stock with a little bit of butter. Once the rice is cooked allow to sit for 10 minutes and mix together with all the other ingredients. Season the mixture with salt and pepper. Using a spoon get a good amount of stuffing in each pepper and cover with a little bit of cheese. Bake in the oven for 15 minutes if using small peppers or 35 minutes when using the big peppers. Make sure that the peppers are soft but still holds their shape. Serve hot and enjoy