Tag Archives: Tomatoes

Gazpacho

Now that the summer has finally set in and the temperatures are soaring, what would be more tempting than a tasty and refreshing Gazpacho soup? Gazpacho originated from the southern Spanish region of Andalucia where it is regularly consumed during the hot summer months and is usually made of fresh tomatoes, bell peppers, cucumbers, stale bread, garlic, water and vinegar. In the traditional method, all the ingredients are pounded using a pestle and mortar but with powerful blenders nowadays, it is made much easier and quicker.

Gaspacho_001

Source: Les soupes en quatre saisons – Vorwerk recipe book for Thermomix France

Ingredients
Serves 4 to 6 people

1kg fresh tomatoes
1 red pepper
1 garlic clove
1 onion
1 piece of cucumber (about 6cm in length)
Juice of 1/2 lemon
1 slice of stale bread
1 measuring cup full of Extra virgin olive oil
Salt, pepper and vinegar to taste
6 ice cubes
For the garnish:
2 ripe tomatoes, deseeded and diced finely
1 red pepper, deseeded and diced finely
1/2 cucumber, deseeded and diced finely
Slices of toasted bread
Method
  1. Place all the gaspacho ingredients in the bowl and mix 2min from speed 5 to speed 9 progressively.
  2. Add more water and ice cubes if it’s too thick and mix until you reach the desired consistency. Taste for seasoning.
  3. Serve cold with the garnish on top and a few slices of toasted bread.

Gaspacho_002

 

Lamb provencal

This recipe comes from Ina  Garten’s cookbook: “How easy is that?” and I really recommend this book because so far, all the recipes I have made are fantastically tasty and easy to make. This recipe is no exception and I love it so much that I have made it twice in the last month, even though I don’t normally cook lamb that much. It’s so tasty, you’ll want to lick the plate!

LambProvencal_002

Source: Ina Garten: How easy is that?

Ingredients

Serves 8

1 bone-in leg of lamb (about 3kg)
3 heaped tbsp Dijon mustard
3 tbsp garlic (9 cloves), peeled
1 tbsp fresh rosemary leaves
1 tbsp balsamic vinegar
Sea salt and freshly ground black pepper to taste
700g ripe red tomatoes (I used cherry vine tomatoes but any good quality tomatoes will do), cut in half
50g olive oil
50g liquid honey
1 Spanish onion (or large onion), peeled and sliced
4 sprigs fresh thyme
4 sprigs fresh rosemary

LambProvencal_001

Method

  1. Preheat the oven at 220C
  2. Place the leg of lamb in a large roasting dish, fat side up and pat it dry with kitchen paper.
  3. Drop the garlic on running blades at speed 8, set aside.
  4. Drop rosemary leaves on running blades at speed 8.
  5. Add 1 tbsp of the chopped garlic, the mustard, balsamic vinegar, 1 tbsp sea salt and 1/2 tsp black pepper and combine 10 sec/speed 4.
  6. Spread the mixture on the lamb.
  7. Place the tomatoes, olive oil, 25g honey, remaining garlic, 1 tsp salt and 1 tsp black pepper in the TM bowl and chop 2 sec/speed 4.
  8. Pour around the lamb and add the slices of onion and the fresh sprigs of herbs.
  9. Drizzle with the remaining 25g honey and roast for 20 minutes.
  10. Turn the heat down to 180C and roast for another hour to 1 1/4 hour or until a meat thermometer registers 55 to 57C (130-135F).
  11. Place the lamb on a chopping board, cover with aluminium foil and leave to rest for 15 minutes.
  12. Discard the herbs and return the tomatoes to the oven to keep warm.
  13. Slice the lamb, arrange on a platter and serve with the tomatoes and pan juices spooned on top. Garnish with sautéed potatoes.

You made it…

I would like to share with you another beautiful brioche, this time made by Kathy. Thank you Kathy for sending me the photo and well done!

photoBrioche

 

Huevos rancheros

I love Mexican food. The classic ingredients that go into Mexican dishes such as chillies, coriander, avocadoes, lime juice and tomatoes really tingle my taste buds. I know this blog is mostly about french (and sweet) food but once in a while, I allow myself to steer out of the beaten track!! I have long wanted to try huevos rancheros (ranch eggs) but never got around to it, however last week, this was about to change. I was flicking through Ainsley Harriott’s “100 meals in minutes” cookbook and there it was, a quick and tasty recipe of huevos rancheros, in Ainsley’s flamboyant style. It was everything I was expecting to be: spicy, tomatoey and egg-gooey with the cumin and coriander flavours coming through. Heaven!

HuevosRancheros_001

Source: Ainsley Harriott “100 meals in minutes”

Ingredients
Serves 4 as part of a brunch or 2 for a main.

1 tbsp olive oil
1 large onion, peeled and quartered
2 garlic cloves, peeled
1 red and yellow pepper (I peeled them using my Zyliss soft skin red peeler), deseeded and quartered
1 red chilli
1 tsp dried oregano
1/2 tsp cumin
1 tbsp caster sugar
1 x 400g tin chopped tomatoes
4 eggs
Salt and freshly ground black pepper

To serve:
Coriander or chives, chopped and crusty bread

Method

  1. Preheat the oven at 180C/350F/gas 4
  2. Thermomix version: place the peppers, onion, garlic, chilli and oil in the TM bowl.Chop 3 sec/speed 5.
  3. Cook for 5 min/100C/speed 1.
  4. Add oregano, cumin, sugar and chopped tomatoes. Cook for 20 min/Varoma temp/speed 1 measuring cup OFF and internal basket sitting on the lid to reduce the sauce. Season to taste. Follow the recipe from step 7 onward.
  5. Non Thermomix version: heat the oil in a fry pan, add chopped onions, garlic, chilli and peppers and fry over medium heat for 4 to 6 minutes, stirring occasionally.
  6. Stir in the oregano, cumin, sugar and chopped tomatoes. Bring to a simmer and reduce for 15 minutes until the peppers are cooked through and the sauce has reduced and thickened. Season to taste.
  7. Pour the sauce in a gratin dish (or individual ramequins) and using the back of a tablespoon, make 4 holes in the pepper mixture just large enough to fit the eggs.
  8. Carefully crack one egg into each hole, season and bake for 10 to 12 minutes or until the egg whites are set but the yolks are still runny. If using a mini casserole like I did, bake for 8 minutes instead as the lid will make the egg cook quicker.
  9. Scatter over the coriander or chives to garnish and serve straight away with plenty of crusty bread.

Chicken bouillabaisse

I realise that I haven’t posted in a long time. The preparation of the cooking classes plus a week training in the UK for Thermomix have left me very little time to cook anything else than very basic stuff not worthy of a post. I hope to be able to post more in the next few weeks as I have plenty of recipes in my head that I’d like to try and share with you!

Bouillabaisse is a classic and probably the most famous Mediterranean fish dish. This however is the meat version and is every bit as tasty as the original. Since we are not huge fans of fish in the house, it suited us perfectly. The recipe asks for Pastis to marinade the chicken but since it’s near impossible to find it in Ireland (and we wouldn’t really drink it anyway), I used white wine and star anis as a substitute. That, added to the fennel in the sauce, brought a subtle yet very distinctive aniseed flavour throughout the dish and married really well with the chicken. The potatoes were perfectly fondant and the rouille added a very welcome garlic and spicy dimension to this bouillabaisse. I shall do it again and again!

BouiillabPoulet_003

Source: Siromix from the Supertoinette forum

Ingredients

4 chicken legs (cornfed for me)
1 can chopped tomatoes
4 slices of toasted bread (I didn’t use it)
1 onion
2 garlic cloves
1 fennel
1 handful of parsley (I used the fronds from the fennel)
4 big potatoes, peeled and sliced or 8 small potatoes peeled and left whole
1 pinch of saffron
100ml pastis (white wine + 4 star anis for me)
100ml olive oil
Salt and pepper to taste

Sauce Rouille
1 garlic clove
1 egg yolk
1 tbsp tomato paste
50g of the boiling bouillabaisse sauce
70g cooked potatoes (take one from the bouillabaisse dish) or 70g sliced bread
2 red chillies or a pinch of cayenne pepper
40g olive oil

Method

  1.  The day before or 4 hours ahead, marinade the chicken pieces in the Pastis (or white wine + star anis), olive oil, saffron and salt and pepper.
  2. Chop the onion and garlic in the Thermomix 2 sec/speed 5.
  3. In a cast iron pan, heat a tablespoon of oil and add the chopped onion and garlic. Let it sweat gently in low heat until soft.
  4. Add the chopped tomatoes and stir. Turn up the heat to a simmer.
  5. Chop the fennel, cut in quarters (keep the fronds aside) in the Thermomix for 2 sec/speed 5.
  6. Add to the onion and garlic along with the chicken and chopped fennel fronds (or parsley if using).
  7. Cover with marinade and enough boiling water to cover the chicken to 3/4.
  8. Boil for 10 minutes at high heat. Add the potatoes and cook for 30 minutes, lid on.
  9. Just before serving, make the sauce rouille: if using bread, dip it into the 50g of Bouillabaisse sauce and set aside.
  10. Drop the garlic clove on running blades at speed 8. Scrape down the sides of the bowl.
  11. Add the egg yolk  & chillies/Cayenne pepper and mix 20 sec/speed 5.
  12. Add the bread or potato along with the Bouillabaisse sauce. Mix 2min/speed 3 while pouring slowly the olive oil through the hole in the lid (I weighed the oil in the measuring cup and used it to pour for ease).
  13. Scrape down and mix another 5 sec/speed 5.
  14. Toast 4 pieces of bread and serve the Bouillabaisse with the sauce rouille in a separate individual bowl and the toasted bread. Delicious!