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


  • 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


  • 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


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


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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