This soup is what I make when I have leftover bread and a garden full of tomatoes – delicious!
2 lb tomatoes, cored, quartered
2 garlic cloves, smashed
½ tsp fennel seeds
6 TBSp olive oil, divided, plus more
Salt and pepper
4 sprigs basil
¼ loaf country-style bread, crust removed, torn into 2″ pieces
(about 1 ½ c), divided
Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 Tbsp. oil in a large baking dish; season with salt and pepper. Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes.
Transfer tomatoes to a large pot, add basil, 1 c bread and 4 c water. Bring to a boil and simmer about 8 – 10 minutes, stirring occasionally.
Toss the remaining bread with 3 TBSp olive oil, salt pepper and Italian seasoning. Bake until crips about 8 minutes.
Serve soup topped with bread. Drizzle with a little olive oil.
These yummy meatballs are inspired by Ottolenghi – yup been cooking enough of his recipes to start making tweaks. I love these because there are plenty of leftovers for lunch.
3/4 cup sweetcorn kernels (fresh or frozen)
3 slices of stale white bread (I used Hawaiian rolls)
2 TBSP milk
1 lb ground turkey breast
8 green onions, finely chopped
4 TBSP finely chopped parsley
2 ½ tsp ground cumin
1 ½ tsp salt
½ tsp black pepper
1 tsp ground coriander
1 garlic clove, crushed
Roasted pepper sauce
2 roasted red peppers
3 sweet & hot red peppers
1 tsp salt
a handful of cilantro, leaves and stalks
1 garlic clove, peeled
2 TBSP cider vinegar
Combine red pepper ingredients in a blender. Process until smooth, then taste and adjust the salt if necessary. Set aside.
For the meatballs, place a heavy non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes, until lightly blackened. Remove and leave to cool.
Soak the bread in milk for a minute, then squeeze well and crumble it into a large bowl. Add all the rest of the ingredients and mix well with your hands.
With wet hands, shape the mince mix into balls, about the size of golf balls.
Cook them in small batches over medium heat until they are golden brown all over and cooked through.
Serve with sauce on the side.
Serves 4 – 6.
This dish looks fancy, but is perfect for a hectic weeknight. I used frozen lobster tails from Trader Joes. If you are watching your weight just cut the oil, butter and Creme Fraiche in half – this was my cheat meal for the week so I did not cut back.
8 oz pasta
1 lb cherry tomatoes, halved
1 shallot, minced
2 TBSP olive oil
2 TBSP butter
Salt and pepper
1 lb lobster, cut into bite size pieces
4 oz creme fraiche
Cook pasta according to package.
In a 12 inch skillet heat oil and butter over medium heat. Add tomatoes, chili flakes, salt and shallots and cook for 5 minutes. Add the lobster and cook for 2 minutes, stir in creme fraiche and drained pasta and cook for 2 minutes until lobster is cooked through. Season with espelette and serve.