Showing posts with label Tomatoes. Show all posts
Showing posts with label Tomatoes. Show all posts

Monday, 17 September 2012

Secret Ingredient Challenge With Heinz Tomato Ketchup : Creative Mondays Blog Hop...



This week I was kindly invited to take part in a ‘Secret Ingredient’ challenge with Heinz Tomato Ketchup. I got sent this fun Heinz cooking pack, including a branded apron, oven gloves, wooden spoon and squeezy Ketchup holder and bottle of Heinz Tomato Ketchup.

All I have to do is cook my own secret recipe using Tomato Ketchup!! With a family of 6 we all love pizza so I made a quick,easy and very tasty pizza.


Saturday, 4 February 2012

Crayfish, Gruyere and Sun-blush Tomato Tart served with Wild Rocket and Toasted Kernels...


Cooking time: 20 minutes

Serves: 4


Ingredients

  • 175g TOTAL Classic Greek Yoghurt
  • 1 egg
  • 225ml milk
  • 180g crayfish (drained from brine)
  • 50g sun-blush tomatoes
  • 50g Swiss gruyere cheese
  • 4 ready baked 11cm savoury tart cases
  • A handful of fresh herbs
  • 250g wild rocket salad
  • 50g pine kernels, lightly toasted

Method

  • Pre heat the oven to 350F/180C/Gas Mark 4.
  • Mix together the egg, 75ml milk and 75g of Greek yoghurt.
  • Fold in the crayfish, sun-blush tomatoes and cheese. Season to taste.
  • Divide the mixture equally between the four tart cases and bake in the oven until golden brown and set.
  • Meanwhile, make the dressing for the salad.
  •  Blitz together a handful of fresh herbs with 100g of Greek yoghurt and 150ml of milk. 
  • Season to taste.

  • Serve each tart with a handful of wild rocket, a sprinkling of toasted pine kernels and a drizzle of dressing.

Nutritional Information( per serving)

510 Calories
19g Protein
35g Fat
11g Saturated Fat
30g Carbohydrate
8g Sugar
1.2g Salt

Recipe and photo credit by- Total Greek yoghurt


Tuesday, 3 January 2012

Stuffed Peppers With Ricotta and Basil......



Serves 4 as a starter or 2 as a main course

Preparation time: 20 minutes

Cooking time: 35-45 minutes

Cals per portion: 108

Fat per portion: 4.5g

of which saturates per portion: 2g

Ingredients


2 large vine tomatoes, skinned and chopped

2 tbsp dry white wine

1-2 cloves garlic, finely chopped

3 large red peppers

150g ricotta cheese

salt and pepper

small handful basil leaves, finely chopped

36 sprays of Fry Light Extra Virgin Olive Oil

Method


1. Put the chopped tomatoes into a small pan with the wine and garlic. Bring to a simmer and cook for 20 minutes or until they become soft and pulpy. Sieve the tomato sauce and season.

2. Meanwhile place the peppers under a grill and cook, turning until blistered and blackened all over. Put into a plastic bag and leave to cool. Carefully remove the skin. Cut each pepper into quarters lengthways removing the seeds.

2. Heat the oven to 200C/400F/gas 6.

3. Season the ricotta cheese with salt and pepper and mix in the basil. Take a heaped teaspoon of the mixture and place at the narrow end of each pepper, place a scant teaspoon of chopped tomato on top. Roll up and place in an ovenproof dish.

4. Spray each pepper 3 times with Fry Light, then put the dish into the oven to heat through for 10 minutes. While the peppers are in the oven, gently re-heat the tomato sauce before serving with the stuffed peppers.

Serve with extra basil leaves to garnish.


Guest post Credits - FryLight

 

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