I know, I’ve been away for far too long. What can I say – life happens. But here’s this fantastic summer dish that I just have to share. Not as many pictures as in other food posts, but I guess this will do anyways. 🙂 Also, testing the camera in my new smartphone, thus I can somehow not get the pictures any bigger. 😦
500 g Date Tomatos (alternatively Cherry Tomatos or Perla Tomatos)
- a generous bunch of fresh basil
- pine nuts or almonds or walnuts
- parmesan cheese
- a couple of sprigs rosemary
- sour cream
- spring onions
- paninis to finish baking yourself
- olive oil, salt, pepper, sugar, aceto balsamico
Start by finely chopping a clove of garlic and some rosemary. Mix with some coarse salt and olive oil and set aside. (you will need this to brush the bread rolls, so one to two tsp of olive oil will do)
Next, prepare the tomatoes. To make a regular tomato a princess tomato, you want to peel them. This is actually quite easy. 🙂 Firstly, you want to nick all the tomatoes on top. Just a small cut through the skin. Next, bring some water to a boil. Prepare a separate bowl with ice water in it. As soon as the water is boiling, you want to blanch the tomatoes for about 20 seconds. Simply count from 20 to 40, that will do. 🙂 Then dump the tomatoes in the ice water. You will now be able to remove the skin quite easily. Put the skinned tomatoes in a bowl and sprinkle with approx. 1 tbsp sugar and some olive oil. Yes, sugar. Trust me, it’ll turn out real tasty! Then set aside.
Next, the pesto. A traditional pesto is prepared with pine nuts. However, the price of pine nuts around here is exorbitantly high and therefore I went for the budget version. About five almonds or a couple of kernels of walnuts will work just as well. Put a generous amount of fresh basil, one or two cloves of garlic, some parmesan, five almonds (or pine nuts or walnuts) and a generous amount of olive oil in a food processor. Mix until you have a a nice paste. You might need to add some more olive oil to give it a sauce-ier consistency. Lastly, add just a dash of Aceto Balsamico to the pesto.
While you could obviously make your own fresh bread rolls, I went again for the quicker version – store bought rolls to pop in the oven and bake for a couple of minutes. Seriously, after a long day at work I don’t have the energy to be a perfect housewife and do use shortcuts whenever possible. 😉 Prepare as directed on the packaging.
Lastly, the sour cream dip. Finely cut the green of a spring onion. Mix with the sour cream, add freshly ground pepper and a dash of lemon juice. Mix well and set aside.
Now, to add the last touches to the princess tomatos. They have by now marinated nicely in some olive oil and sugar. Heat some olive oil in a pan. Add the tomatoes, sprinkle with some sugar, quickly stir them in the hot pan and take them out again. You don’t want to cook them, you just want to caramelize them.
Next, bring everything together. Chop a couple of fresh basil leaves and mix them with the tomatos. Cut the buffalo mozzarella into pieces. Brush the rosemary/garlic/olive oil mix over the still warm rolls. Arrange everything on a plate and then enjoy a caprese salad like you’ve never had one before. 🙂
I’m really bad when it comes to leafy green salad. If it’s only a tiny bit wilted, I don’t want to eat it. It even goes as far that I give the salad leaf that is usually inbetween a sandwich to my cat. Yes, Spike really loves salad greens and will eat it with great gusto.
However, I can’t give Rucola to the kitties, too spicy for them. 🙂 Besides, I love the taste of Rucola but I can’t get myself to eat it when it’s not crispy fresh. The solution – Rucola Pesto! Continue reading →
This is a great summer dish that we eat a lot these days. It’s light and tasty and could also be prepared on the barbeque. (I don’t have one, so I use the oven). It’s really easy and may be varied to fit almost every taste.
- Fresh or frozen and thawed fish filets (I’ve used pangasius)
- Red Onions
- fresh garlic
- Olive Oil
- salt, pepper, herbs to taste
- Tin foil Continue reading →
When it comes to cooking, I’m the queen of improvisation. Often the boyfriend looks at me with big, hungry, sad puppy eyes and says that there’s nothing left in the fridge. That’s when I work some magic and prepare a yummy dish with whatever is at hand.
You know how it is – often you end up with a last bit of bread during the week that is not yet bad, but a bit stale. I hate to throw away good bread.
Here’s an idea what I do with that last bit of hard bread – Italian Style Bread Salad! It’s a great dish to use up all sorts of leftovers and it can be varied endlessly.
- Some leftover bread, cut in bite-sized cubes
- Fresh tomatoes of any kind
- Olive Oil
- Salt, pepper, fresh or dried herbs
Additional optional ingredients:
- Bacon cubes
- Spring onions
- sundried tomatoes
- feta cheese or mozzarella
- Crema di Balsamico