Mediterranean Tart

July 25, 2017July 25, 2017 / thuddirect / Leave a comment

A simple summery tart for supper! What more can you want? Courgettes, tomatoes, cheese accompanied by new potatoes, make this a tasty weeknight supper.

Serves 2

Ingredients: 200g potatoes, 150g cherry tomatoes, 3-4 baby courgettes or 1 courgette, 2 shallots, a few stems of oregano, small bunch of chives.

From the larder: 1 roll ready-made puff pastry, tomato purée, 100g goat’s cheese or 1 ball mozzarella, 1 tbsp olive oil.

Instructions:

Preheat oven to 200 degrees and bring a pan of water to boil for potatoes.
Slice the tomatoes, courgettes and shallots and chop oregano leaves.
Unroll the whole roll of pastry onto a baking tray. Leaving a 1cm border, spread with tomato purée, and sprinkle with the oregano.
Cover with the chopped tomatoes, courgettes and shallots and tear over the mozzarella.
Place in the oven and bake the tart for 15-20 minutes, or until golden.
Meanwhile, halve potatoes and boil for 10-15 minutes. When soft, drain them and chop chives. Mix together with a splash of olive oil and season to taste.
Remove tart from the oven when puffed and serve with potato salad.

Red Lentil Stew with Hasselback Potatoes

March 17, 2017March 17, 2017 / thuddirect / 2 Comments

This a simple and delicious red lentil stew full of spinach and tomatoes and accompanied by a refreshing cucumber yoghurt and served with tasty baked potatoes.

Ingredients: 250g potatoes, 6-10 red cherry tomatoes, 2 cloves of garlic, 1/2 a chilli, 2 shallots, sprig of oregano, handful of spinach, 2 stems of basil, ½ cucumber.

From the larder: 80g red lentils, 1 tin chopped tomatoes, ½ cup yogurt, oil, salt and pepper.

Instructions:

Preheat oven to 200 degrees. To make the hasselback potatoes: thinly slice half way through the potatoes at 3mm intervals, rub with olive oil, sprinkle with salt and place in the oven on a baking tray
Place lentils in a pot of cold water, bring to the boil and simmer until soft, approx. 10 mins.
Chop shallots, garlic, chilli (if you like it spicy – it also tastes fine without) and sauté on a low heat until translucent and then add the tin of tomatoes.
Chop oregano and tomatoes. Add to the pan, season and let simmer.
When lentils are soft, drain and add to bubbling tomatoes and cook for a further 5-10 mins.
Grate or finely chop ½ the cucumber and mix with yogurt in a bowl.
Just before serving the lentil stew, stir in chopped spinach and basil and allow to wilt.
Serve with hasselback potatoes and cucumber yogurt. Add grated cheese as an optional extra.

Red Lentil Stew

October 4, 2016September 14, 2017 / thuddirect / Leave a comment

This is a simple stew of tomatoes, spinach, lentils and warming herbs served with rice or a baked potato and accompanied by a minty yoghurt. What’s not to love?

Serves 2

Ingredients: handful of cherry tomatoes, 2 cloves of garlic, 1 red chilli, 2-3 shallots, small bunch of oregano, large handful of spinach, 5 basil leaves, small baby cucumber.

From the larder: 150g rice or 2 baking potatoes, 100g red lentils, 1 tin chopped tomatoes, ½ cup yoghurt, oil, salt and pepper (optional: grated cheese).

Instructions:

Start cooking the rice or baking potatoes in preheated oven (180 degrees C). If using potatoes, allow up to an hour for them to bake.
Place lentils in a saucepan of cold water, bring to the boil and simmer until soft, approx. 10 minutes.
Chop the shallots, garlic and chilli (use half or a whole chilli if you like it spicy – it also tastes fine without). Sauté on a low heat until translucent and then add the tin of tomatoes.
Chop the oregano leaves and quarter the tomatoes. Add to the sauté pan, season and let simmer for 5-10 minutes.

When lentils are soft, drain and add to the tomatoes along with 50ml of water and cook for a further 5-10 minutes.
Grate or finely chop the cucumber and mix with yoghurt in a bowl.
Chop the spinach and basil leaves and just before serving the lentil stew, stir them in allowing them to wilt.
Serve the lentil stew with rice or baked potatoes and cucumber yoghurt on the side. Add grated cheese as an optional extra.

Oregano Pesto Pasta with Roast Veg

September 13, 2016August 30, 2017 / thuddirect / 1 Comment

Serves 2

Ingredients: 10g Oregano, 12g basil, 7-10 cherry tomatoes, 1 and a half beetroot, 2 heritage carrots, 2-3 shallots, a garlic clove.

Larder: 200g pasta, 30g Parmesan, 5 tbsp oil, 50g cashews or pine nuts (optional extra: sausages roasted with the veggies).

Instructions:

Preheat the oven to 200 degrees C.
Peel and chop the beetroot, carrots and shallots into small chunks and crush the garlic. Place them all in a roasting tin along with the tomatoes whole. Drizzle with 1-2 tbsp oil, season and roast for 20 mins. If using sausages, place in the oven with the veggies. They will increase the cooking time slightly.
Start cooking the pasta according to instructions.
Remove basil and oregano from their stems. In a processor or pestle and mortar, whizz together the oregano and basil leaves, 20g parmesan, cashews and 4-5 tbsp oil to make the pesto.
Add more oil if you like a runnier consistency.
When pasta is ready: drain and mix in the pesto. Remove the veggies from the oven and place on top of the pasta.
Grate over remaining parmesan and serve garnished with any remaining herbs.