Recipe for Mediterranean tomato sauce

Recipe for Mediterranean tomato sauce
Ingredients of Recipe for Mediterranean tomato sauce
450g/1lb medium sized tomatoes
1-2 cloves garlic
Handful of basil leaves
Salt and pepper to taste

Method of Recipe for Mediterranean tomato sauce
1. Place the tomatoes in a large bowl, cover with boiling water and leave to stand for 1 minute. Remove with a slotted spoon and when cool enough to handle, remove the skins.
2. Cut in half and place in a clean bowl with the garlic, basil and olive oil Toss together and season with salt and pepper.
3. Transfer to a large frying pan and turn the tomatoes so that the cut side is uppermost.
4. Heat until just starting to sizzle then cook over a low heat for 30 minutes. The tomatoes should have shrunk a little in size and be charred underneath. Remove from the heat.
5. Allow to cool slightly then transfer to the Liquidiser and blend until smooth. Serve with pasta, or as an accompaniment to meat dishes.

Vegetable Soup with Flat Bread

Ingredients
FOR THE FLATBREAD
5og/2oz plain flour
50g/2oz self-raising flour
1 tbsp wholegrain mustard
2 tbsp cold water
1 tsp olive oil
Drizzle of oil

FOR THE SOUP BASE
1 spring onion, chopped
¼ yellow pepper, de-seeded and diced
¼ beef tomato, diced
120 ml/4fl oz vegetable stock

FOR THE SOUP
1 spring onion, finely chopped
¼ beef tomato, finely diced
¼ yellow pepper, finely diced
Small handful of fresh basil and chives, chopped
Dash of Tabasco sauce
1 tbsp olive oil
Salt and freshly ground black pepper

Method
1. To make the flatbreads, place the plain and self-raising flour, mustard, water and olive oil into the mixer bowl with k beater and mix on speed 2 to form a dough.
2. Using floured hands, knead the dough on a floured surface and then roll out.
3. Fold over the dough and roll again to allow air to be incorporated into the dough. Cut the dough into equal-sized pieces.
4. Heat a griddle pan, drizzled with oil, until hot. Griddle the flatbreads for 1-2 minutes on each side or until golden and crisp.
5. To make the soup base, place the spring onion, pepper, tomato and water into the liquidiser and blend until smooth, adding extra water to thin if necessary. Strain the mixture through a sieve.
6. Transfer the soup base to a pan and stir in the spring onion, tomato, yellow pepper. Heat for a few minutes and then add the fresh herbs, Tabasco sauce, olive oil and seasoning and stir to combine. Heat for 2-3 minutes.
7. Transfer to a serving bowl and serve with the flatbreads.

Rosti potatoes

Ingredients
3 large potatoes (peeled and quartered)
Salt and pepper to taste
50g/2oz butter, melted

Method
1. Shred potatoes using the large shredding plate and add salt and pepper to taste.
2. Using a non-stick pan, heat butter in sauté pan.
3. Spread the shredded potatoes around the pan evenly and saute in butter until brown and crisp (it should resemble a pie). Cook for 3-4 minutes and then turn over with a slice and cook for a further 3-4 minutes. Slice and serve.

Homemade mash potato

Ingredients
5 large potatoes (peeled, cut into 2.5cm/1in cubes)
60ml/4 tbsp milk (warmed)
50g/2oz butter melted
Salt to taste
1 egg

Method
Finely diced garlic can be added to spice up your potatoes.
1. Boil the potatoes until tender, drain and place into the mixer bowl with the k beater. Mix on speed 3-4
2. Add the warmed milk, butter and egg, season to taste and mix again on speed 3-4 until smooth.

Crunchy Coleslaw

Ingredients
325g/12oz white cabbage, cored
1 onion, peeled and cut into quarters
2 carrots, peeled
150ml/1/4 pint mayonnaise
15ml/1 tbsp white wine vinegar salt and
freshly ground black pepper
30ml/2 tbsp snipped chives
30ml/2 tbsp chopped walnuts

Method
1. Using the processor with the thick shredding plate, cut the cabbage into large chunks to fit the feed tube and shred into the processor bowl.
2. Using the same shredding plate shred the onion and carrots into the bowl. Add the mayonnaise and vinegar and toss well to mix.
3. Season generously with salt and freshly ground black pepper. Cover and leave to stand for an hour for the flavours to develop.
4. Transfer to a serving dish. Sprinkle over the snipped chives and walnuts, to garnish.

Indian turkey with spinach and new potatoes

Ingredients
450g/1lb turkey breast
450g/1lb halved new potatoes
2 tbsp vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
60-75ml/4-5 tbsp madras curry paste
400g can chopped tomatoes
300ml/1/2pint chicken stock
150g bag baby spinach leaves

Method
1. Mince the turkey using the mincer with coarse screen. Boil the new potatoes until tender and drain.
2. Heat the vegetable oil in a large pan and cook the onion for 5-6 minutes. Add the garlic and minced turkey and cook for 4-5 minutes.
3. Stir in the curry paste and cook for 1 minute. Stir in the chopped tomatoes and stock, then cover and cook for 20 minutes. Stir in the potatoes and spinach and heat through for 3-4 minutes.

Broccoli and red pepper stir fry

Ingredients
1 large red, pepper, washed and cored
1 medium onion, peeled, cut in half
½ tablespoon olive oil
½ tablespoon walnut oil
2 large cloves garlic, peeled and finely chopped
350g /12oz broccoli florets
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon salt

Method
1. Using the thin slicing plate slice the onion and pepper. Heat the oils in a large frying pan or wok over high heat. Add the garlic and saute’ only until slightly cooked; do not brown. Immediately add the broccoli. Stir fry continuously until all broccoli has turned to a bright green colour. Add 2 tablespoons water, cover and remove from heat for 2 minutes.
2. Return the pan to a high heat. Add the red pepper and onion. Continue to cook, stirring for another 2-3 minutes. The vegetables should be crisp and brilliant in colour when properly cooked. Toss with lemon juice and salt and serve.

Guacamole and Salsa Fresca

** Guacamole
Ingredients
1/2 small onion,
4 tomatoes, skinned, seeded
1 fresh green chilli, seeded
1/2 small green pepper , seeded
15ml/1 tbsp chopped coriander
2 large ripe avocado pears
Salt and pepper
2 teaspoons lemon juice
1 tbsp olive oil
Tortilla chips or crudités to serve

Method
1. Place the onion and tomatoes into the processor with the green chilli, green pepper and coriander and process on speed 1-2 until coarsely chopped. Add the avocado and pulse to mix together.
2. Season with salt and pepper, and stir in the lemon juice. Transfer to a serving bowl and sprinkle with olive oil. Serve immediately with tortilla chips.

** Salsa Fresca
Ingredients
1 tablespoon fresh coriander
1/2 small onion,
2 fresh green chillies,
4 large, ripe, firm tomatoes
Juice of 1/2 lemon
1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Method
1. Place the coriander, onion and chillies into the processor or liquidiser and process on speed 3-4 until finely chopped. Add the tomatoes, lemon juice and salt and process again on speed 1-2 until tomatoes are roughly
chopped.
2. Leave for 15 minutes before serving. Serve as an accompaniment to any bean, rice or meat dish.

Tip - The relish does not keep long, so if there is any left, fry it in a little oil and serve as a sauce for enchilada recipes, or over ranch-style eggs for breakfast.

Vegetarian pie

Ingredients
2 tbsp olive oil
2 onions
2 celery sticks,
3 carrots,
400g can chopped tomatoes
425ml/ ¾ pint vegetable stock
2 tbsp tomato puree
100g/4oz red lentils
3 tbsp pesto (preferably fresh)

FOR THE TOPPING
1kg/2 lb 4oz floury potatoes
1 bunch spring onions
125ml/ 4fl oz milk
Freshly grated nutmeg
25g/1oz butter
100g/4oz grated cheddar or gruyere

Method
1. Slice the onions, celery and carrots using the thin slicing plate. Heat the oil in a large pan, add the onions and fry for 10 minutes, until softened. Add the celery and carrots and fry for 5 minutes. Stir in the tomatoes, stock, tomato puree and lentils. Bring to the boil, then cover and simmer for 20 minutes until the lentils are tender. Season well, stir in the pesto and tip into a 1.7 litre/3 pint ovenproof dish.
2. Meanwhile, peel the potatoes and cut into even sized pieces. Cook in salted water until tender. Chop the spring onions and put into a small pan with milk and a good sprinkling of nutmeg. Bring to the boil, then simmer for 5 minutes and remove from the heat.
3. Drain the potatoes and place into the mixer bowl fitted with the k beater. Mix on speed 3-4 until fairly smooth then add the milk, spring onions, butter, two thirds of the cheese and plenty of seasoning. Spoon over the filling, sealing it in.
4. Preheat the oven to 200°C/gas 6/fan oven 180°C. Sprinkle over the remaining cheese and bake for 30 minutes, until the top is crisp and golden.

Greek Salad

Ingredients:
4 ripe tomatoes
1 red onion
1 cucumber
1 green pepper
1 red pepper
250 g feta cheese
100 g black olives
½ lemon
80 ml olive oil
1 tbsp oregano
salt and pepper

Method: Firstly, cut the top of the tomato and discard. And continue to chop it roughly into rustic chunky slices. Then, discarding the bottom, roughly cube.
Take another tomato and repeat until all the tomatoes are cut into chunky cubes. Then place in a large bowl.

Slice the onion in half then cut into thin slices and transfer them into the bowl with the tomatoes.

Using your vegetable peeler, peel off the skin from top to the bottom, creating a striped pattern by peeling then missing the next strip. Cut off both ends then slice them in half and cut them across into cubes.

And add them to the bowl of tomatoes and onion.

Take a red pepper and using your large knife cut into several large slices discarding the centre with the seeds. Cut the slices in half and then into chunky cubes. Take a green pepper and repeat exactly the same process.

When they are all cubed transfer them into the bowl with the rest of the ingredients.

Add the oregano to the bowl then the black olives and the salt and pepper. Then taking a fork, pierce a lemon and squeeze the juice all over the salad discarding any pips then pour over the olive oil and using your spoon combine it all together.

Just before serving heap the feta cheese on top of your salad and serve.

Batata Hara ( Hot Potatoes)

Ingredients:
*1 KG of potatoes peeled , washes and cubed and also dried
*2 bunches of fresh coriander washed and chopped
*5-6 cloves garlic mashed with salt
*1 TSP dry coriander
*1/2 tsp red chili pepper
*1/4 cup lemon juice
*1/2 tsp salt
*1/4 cup of oil , to fry the coriander and garlic
*Oil to fry the potatoes

Method: Fry the Potatoes until pinkish and crisp
In another pan, heat 1/4 cup oil and fry the garlic and coriander for 1 to 2 minutes. Add the dry coriander ,lemon juice salt and chili pepper
Pour this sauce over the fried potatoes mix and serve

Fattoush

Ingredients:*1 lettuce washed and chopped
*1 bunch of parsley chopped
*1/2 bunch of mint leaves washed and drained
*2 to 3 cucumbers cubed
*2 tomato cubed 
*7-8 radishes sliced
*1 medium green ,red diced 
*1 medium onion thinly sliced
*2 green onions chopped
*1/4 cup pomegranate syrup
*1/2 cup lemon juice
*2/3 cup olive oil
*1/2 tsp paprika
*1 to 2 tbsp sumaq
*salt to taste
*2 Arabic bread pits breads cut into squares fried or toasted.

Method: 
Combine all of the above vegetables in a large salad bowl.

Blend together the pomegranate syrup lemon juice and oil ,sumaq , paprika and salt.

Pour this sauce over the vegetables and mix throughly .

Top with the Arabic bread squares and serve.

Vegetable Spring Rolls

Ingredients:
10 spring roll wrappers
½ red pepper , thinly sliced
1 carrot , grated
¼ white cabbage , shredded
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar
some salt and pepper
1 ltr vegetable oil
1 egg , beaten


Method: heat the wok. When hot, add some oil, the red peppers, carrots, and cabbage. Cook until the vegetables have slightly softened.

Add the oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.

Preheat the frying oil Place the pan with the oil for frying over a medium-high heat.

Make the spring rolls Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimeters clear. Lift the wrapper over the top and tuck it in under the filling.
Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.

Fry the egg roll Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain. 

Mashed Potatoes

Ingredients3 potatoes
1/3 to 1/2 cup milk
1/4 cup butter or margarine, softened
1/2 teaspoon salt
Dash of white pepper pepper


Method:1. 1 Cut the Potatoes into large cubes in saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
2. 2 Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
3. 3 Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika.

Tabouleh

Ingredients

*3 Bunches of parsley,chopped
*1/2 bunch of fresh mint,chopped
*4-5 tomatoes,diced
*1 medium onion,finely chopped
*2-3 tbsp.burghal (dark cracked wheat)
*1 tsp of salt
*1/4 - 1/2 cup olive oil
*1/8 tsp cinnamon 
*1/4 tsp all spice
*1/2 tsp lemon rind and 1/4 cup lemon juice 
*1/2 tsp paprika 

Directions:
* Put chopped onion in a bowl and rub with salt, paprika,and spiced until juicy.
*Add the parsley ,mint,tomatoes,and cracked wheat burghal and mix together.
*Blend together the lemon juice ,olive oil and lemon rind and pour over tabouleh.
*Stir mixture until vegetables are shiny and coated with the dressing .