Baba Ghanoush

This makes about 400-450ml of Babaganoush, depending on the size of the aubergines.

2 aubergines
1tsp freshly ground cumin
1 garlic clove, crushed
2 tbsp tahini
juice of 1/2 lemon
freshly ground black pepper
sea salt
freshly chopped coriander, optional

1. Pierce the aubergines all over with a fork (to prevent them from exploding) and place in a very hot oven (top setting) for 90 minutes.

2. Remove from the oven and leave to cool completely. You may split them in half to speed up the cooling process but be very careful as the aubergines are extremely hot.

3. Once cold, split the aubergines in half, scoop out the flesh and transfer into a food processor or the beaker of a hand-held blender.

4. Add all the other ingredients, except the fresh coriander, and purée. Mix in the coriander if used.



Variation:
Use freshly ground coriander seeds instead of cumin. I think that's what is normally used but I prefer it with cumin.

Pan Panache #2: Rice in the Pan

I actually made twice the amount of the rice from this recipe so had enough left over for a quick meal for two a couple of days later. Sorry, there is no picture, we were too hungry ;)

rice for two
garlic flavoured extra virgin olive oil
350g mushrooms, sliced
1 bunch spring onions sliced - these were from the organic box and tasted fantastic!
freshly ground black pepper and salt to taste
fresh chopped herbs (basil, rocket, coriander)

Heat the oil a large frying pan and sauté the mushrooms in one half and the spring onions in the other. The spring onions were ready a little quicker than the mushrooms, so I pushed them away from the heat until the mushrooms had browned.

Stir mushrooms and spring onions together, season, add the rice and heat through.

At the end stir in the herbs and serve immediately.

What to do with left over tomato salad

Left over tomato salad usually goes soggy by the next day. It would be such a shame to throw it out, though. So just add it to a tomato sauce, for example the slow cooked tomato sauce - it's got the same ingredients already: tomatoes, oil, balsamic, garlic, pepper, salt. What can go wrong? ;)

Cucumber Salad

1 cucumber, optionally peeled and very finely sliced
freshly ground black pepper
sea salt
2tbsp sherry vinegar
1-2tbsp extra virgin olive oil (2tsp with yoghurt)
100-150ml cream, soured cream or yoghurt
fresh or dried dill
1/2tsp Dijon mustard

Combine all the seasoning into a dressing, pour over the cucumber slices and marinate for at least one hour in the fridge. Check the seasoning and serve.

Garlicky Tomato Salad

I didn't make this with red tomatoes, for a change, but with the amazing yellow tomatoes from the organic box - this salad tastes of summer.


500g tomatoes, roughly cut into chunks
1 garlic clove, very finely chopped or crushed
2tbsp balsamic vinegar
4tbsp extra virgin olive oil
freshly ground black pepper
sea salt

Combine all the ingredients into a dressing and pour over the tomatoes. Gently mix and leave to marinate for at least 30 minutes at room temperature, longer if possible.

Slow cooked tomato sauce

This sauce can be made in advance, for example over the weekend, and also freezes well. So preparing dinner on a Monday or any other weekday night won't take any time at all. Just cook some pasta or gnocchi, throw together a quick salad and you have a tasty meal. The sauce also goes well with grilled fish. Or use it to top grilled pork chops, add a slice of mozzarella and grill for a minute or two until the cheese is melting.


3x 440ml tins of chopped tomatoes in thick sauce - you can also use tinned tomatoes in tomato juice
2 onions, finely chopped
4-5 garlic cloves, finely chopped
2 fresh or dry bay leaves, rolled up and held together with a cocktail stick
120ml extra virgin olive oil
50ml red wine or 1tbsp balsamic vinegar
1 lightly heaped tsp brown sugar
freshly ground black pepper
sea salt

1. Heat the oil in a heavy saucepan, e.g. Le Creuset, and gently fry the onions and garlic for approx. 5 minutes until tender but not browned.

2. Pour in the tomatoes and stir through.

3. Season with pepper and salt. Add the bay leaf, sugar and wine. Stir, cover and bring to the boil.

4. Turn the heat low and simmer gently for about 1 1/2 to 2 hours stirring occasionally.

5. About 15 minutes, before the end of the cooking time, take the lid off to let some of the liquid evaporate and thicken the sauce. Remove the bay leaves and check the seasoning before serving.

Variations:
1. Use dried basil instead of bay leaves.
2. Add some sun dried tomatoes and/or black olives.
3. Add some fresh chilli to give the sauce a bit (or a lot of) heat.

Mushroom Pâté

500g mushrooms, ideally large flat Portobello mushrooms, chopped roughly
sea salt
freshly ground black pepper
extra virgin olive oil
1 garlic clove, crushed
a little freshly squeezed lemon juice
a few drops of Tabasco (optional)
100ml crème fraîche/Philadelphia or natural yoghurt

1. Sauté the mushrooms in a little olive oil until brown but still fry. Transfer onto a plate lined with paper towel and leave to cool.

2. Blend all the ingredients incl. seasoning in a food processor or hand held blender. Transfer into a bowl and chill.

Serve with crusty bread, crackers/oat cakes or crudités.

Note: If using yoghurt, the pâté will remain more runny.