Category: Recipes

This Tomato and Burrata Salad with Basil Pesto is a refreshing and vibrant starter perfect for a spring dinner party! It combines the sweetness of ripe tomatoes, creamy burrata cheese, and the fresh, aromatic flavours of basil pesto—making it a dish that’s both elegant and easy to prepare.

Ingredients:

For the Salad:

• 6-8 ripe tomatoes (mix of heirloom, cherry, or beefsteak)
• 1-2 balls burrata cheese (or mozzarella if preferred)
• A handful of fresh basil leaves (for garnish)
• Olive oil (for drizzling)
• Sea salt and black pepper (to taste)

For the Basil Pesto:

• 2 cups fresh basil leaves, packed
• 1/4 cup pine nuts (or almonds as a substitute)
• 1/4 cup parmesan cheese, grated
• 1/4 cup olive oil
• 1 clove garlic
• Juice of half a lemon
• Salt and pepper, to taste

Method:

1. Prepare the pesto – In a blender, combine the fresh basil leaves, pine nuts, parmesan cheese, garlic, lemon juice, salt, and pepper. Pulse until roughly chopped. With the processor running, slowly drizzle in the olive oil until everything is blended into a smooth, creamy pesto. Taste and adjust seasoning if needed. Set aside.
2. Slice the tomatoes – Slice your tomatoes into thick rounds or wedges, depending on your preference. If using cherry tomatoes, simply halve them. Arrange them neatly on a platter.
3. Add the burrata – Gently tear the burrata into pieces and arrange it on top of the tomatoes. The creamy, luscious cheese will melt slightly from the warmth of the tomatoes.
4. Drizzle the pesto – Spoon generous amounts of the basil pesto over the tomatoes and burrata. You can also serve the pesto on the side if preferred, allowing your guests to add as much as they like.
5. Season and garnish – Drizzle some olive oil over the salad and sprinkle with sea salt and black pepper to taste. Garnish with fresh basil leaves for a burst of green colour.
6. Serve – This salad is best served immediately, at room temperature, so the burrata remains soft and creamy.

You can’t go wrong with a fan favourite, and this warm, hearty tomato and basil pasta celebrates the fresh, vibrant flavours of spring! This is the perfect balance of juicy tomatoes, fragrant basil, and rich olive oil—simple, comforting, and full of springtime goodness.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 6 large ripe tomatoes, chopped (or 1 can of crushed tomatoes if fresh aren’t available)
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• Salt & black pepper to taste
• 1 cup fresh basil leaves, roughly chopped
• 12 oz pasta (spaghetti, penne, or your favourite kind)
• Fresh parmesan cheese, grated (for serving)
• Extra fresh basil (for garnish)

Method:

1. Cook the pasta – Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Once cooked, reserve 1 cup of pasta water and drain the rest. Set aside.
2. Make the tomato sauce – While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
3. Add the tomatoes – Stir in the chopped fresh tomatoes (or canned crushed tomatoes). Let it simmer on low heat for 10-15 minutes, stirring occasionally. Season with oregano, sugar (optional), salt, and pepper. If the sauce gets too thick, add a splash of the reserved pasta water to loosen it up.
4. Combine – Once the sauce has thickened and the flavours have melded together, stir in the chopped fresh basil leaves. Add the cooked pasta to the skillet and toss everything together, making sure the pasta is well-coated in the sauce. If needed, add a little more pasta water to achieve the desired consistency.
5. Serve – Plate the pasta and top with freshly grated parmesan cheese and extra basil for a burst of fresh flavour.

Enjoy the fresh, vibrant flavours of spring with this homemade tomato juice—light, refreshing, and packed with nutrients! Perfect for a morning boost or a mid-day refresh.

Ingredients:

• 6 large ripe tomatoes (preferably fresh spring tomatoes)
• 1 small cucumber, peeled and chopped
• ½ red bell pepper, chopped
• 1 celery stalk, chopped
• 1 tbsp lemon juice (freshly squeezed)
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional, for a little kick)
• 3-4 fresh basil leaves (or parsley for a different twist)
• ½ cup cold water (adjust for desired consistency)
• Ice cubes (for serving)

Method:

1. Prepare the tomatoes – Cut them into quarters and remove any tough stems. You can peel them if you prefer a smoother juice, but it’s optional!
2. Blend everything together – Add the tomatoes, cucumber, bell pepper, celery, lemon juice, salt, pepper, cayenne (if using), and basil into a blender. Pour in the cold water to help with blending.
3. Blend until smooth – Process on high speed for about 1-2 minutes until everything is well combined and smooth.
4. Strain (optional) – If you prefer a smoother juice, pour the mixture through a fine mesh strainer or cheesecloth to remove any pulp.
5. Chill & serve – Pour over ice cubes in a glass, garnish with a basil leaf or a celery stalk, and enjoy!

Spring has sprung!

If you’re looking for the perfect healthy and delicious spring dish, this tomato and basil bruschetta is the ideal dish for spring! Whether enjoyed as an appetiser or a light snack, this dish is a celebration of simple, seasonal ingredients at their best – Celebrate spring with this light and flavourful tomato dish!

Ingredients:

• 4 ripe tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt & pepper to taste
• 1 baguette, sliced
• 2 tbsp butter or olive oil for toasting

Method:

1. Preheat the oven to (190°C. Place the baguette slices on a baking sheet.
2. Brush each slice with butter or olive oil and toast in the oven for 8-10 minutes, or until golden and crispy.
3. In a bowl, combine diced tomatoes, basil, garlic, olive oil, and balsamic vinegar.
4. Season with salt and pepper to taste and let the mixture sit for 10-15 minutes to allow the flavours to blend.
5. Spoon the tomato mixture onto the toasted baguette slices.
6. Serve immediately and enjoy the fresh taste of spring!

This Middle Eastern dish is hearty and flavourful, with tomatoes as the star ingredient. The combination of warm spices, rich tomato sauce, and soft, poached eggs is comforting and perfect for a cosy February brunch or dinner.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp cayenne (optional)
• 1 can (28 oz) diced tomatoes
• 4-6 eggs
• Fresh cilantro or parsley, for garnish
• Crusty bread for serving

Method

Step 1: Prepare the Base

• Heat 2 tbsp olive oil in a large skillet over medium heat.
• Add the diced onion and sauté for 5 minutes, until soft and translucent.
• Add the diced red bell pepper and continue cooking for another 5 minutes, stirring occasionally.

Step 2: Add Garlic and Spices

• Stir in the minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper (if using). Cook for 1 minute, until the spices are fragrant.

Step 3: Add Tomatoes and Simmer

• Pour in the can of diced tomatoes, including the juices. Stir to combine.
• Season with salt and pepper to taste.
• Lower the heat and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.

Step 4: Add the Eggs

• Use a spoon to make small wells in the tomato sauce, one for each egg.
• Crack an egg into each well. Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny (or cook longer if you prefer fully set yolks).

Step 5: Garnish and Serve

• Remove the skillet from the heat and sprinkle with fresh parsley or cilantro.
• Serve hot with crusty bread or pita for dipping into the rich tomato sauce and runny eggs.

This simple, spicy Italian dish features crushed tomatoes, garlic, and red pepper flakes, creating a bold and vibrant sauce. The heat warms you up in winter, while the tangy tomato sauce clings beautifully to the pasta.

Ingredients:

• 2 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 can (28 oz) crushed tomatoes
• 1 lb spaghetti
• Fresh parsley, chopped (optional)
• Parmesan cheese, grated

Method:

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add the spaghetti and cook according to the package instructions until al dente (usually 8-10 minutes).
• Reserve 1 cup of pasta water, then drain the spaghetti and set it aside.

Step 2: Prepare the Arrabbiata Sauce

• While the pasta is cooking, heat 2 tbsp olive oil in a large pan over medium heat.
• Add the thinly sliced garlic and sauté for 1-2 minutes until golden and fragrant. Be careful not to burn it.
• Stir in 1/2 tsp red pepper flakes (adjust to your spice preference) and cook for 30 seconds to release the heat.
• Add the can of crushed tomatoes and stir well. Simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly.

Step 3: Combine the Pasta and Sauce

• Add the cooked spaghetti to the sauce and toss to coat evenly.
•  If the sauce seems too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until you reach your desired consistency.
•  Taste the sauce and season with salt as needed.

Step 4: Garnish and Serve

• Divide the spaghetti arrabbiata into serving bowls.
• Garnish with chopped fresh parsley for a pop of colour and flavour.
• Sprinkle with grated Parmesan cheese if desired.
• Serve immediately with a side of garlic bread or a fresh salad for a complete meal.

This luxurious, creamy tomato risotto is a perfect dish to impress your loved one. The tangy richness of the tomato pairs beautifully with the delicate, garlicky prawns, creating an elegant and indulgent meal for two. Add a glass of wine and candlelight, and you’ve got romance on a plate.

Ingredients (Serves 2)

For the risotto:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 can (400g) chopped tomatoes
• 3 cups chicken or vegetable stock, kept warm
• 1/4 cup Parmesan cheese, grated
• 2 tbsp heavy cream (optional)
• Fresh basil leaves, for garnish

For the garlic prawns:

• 200g king prawns, peeled and deveined
• 2 tbsp butter
• 2 garlic cloves, finely chopped
• 1/2 tsp chili flakes (optional)
• Lemon juice, to taste

Method

Step 1 Make the risotto:

• • Heat olive oil in a large pan over medium heat. Sauté the onion until soft, then add the garlic and cook for 1 more minute.
  • Add the Arborio rice and stir to coat in the oil. Pour in the white wine and simmer until absorbed.
  • Stir in the chopped tomatoes. Begin adding the warm stock one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next. This should take about 20-25 minutes.
  • When the rice is tender and creamy, stir in the Parmesan cheese and heavy cream if desired. Season with salt and pepper.

Step 2 Prepare the garlic prawns:

• • • In a separate pan, melt butter over medium heat. Add the garlic and cook until fragrant.
    • Toss in the prawns and cook for 2-3 minutes on each side until pink and cooked through. Sprinkle with chili flakes (if using) and finish with a squeeze of lemon juice.

Step 3 Plate and garnish:

• • • • Spoon the creamy tomato risotto onto plates and top with garlic prawns. Garnish with fresh basil leaves and a sprinkle of Parmesan.

Serving suggestion: Pair with a crisp white wine or rosé, and finish the meal with a chocolate dessert to make your Valentine’s Day truly unforgettable. ❤️

This classic soup has a rich, velvety texture with the perfect balance of acidity from the tomatoes and sweetness from sautéed onions and garlic. Fresh basil brings a fragrant, herbaceous note. Adding grilled cheese croutons makes it a nostalgic, satisfying meal for cold February days.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 can (28 oz) whole San Marzano tomatoes
• 2 cups vegetable broth
• 1/4 cup heavy cream (optional)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Bread, butter, and cheddar for grilled cheese

Method:

Step 1 – Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the diced onion and sauté for about 5 minutes, or until soft and translucent. Add the minced garlic and cook for another minute, stirring to avoid burning.

Step 2: Add tomatoes and simmer. Pour in the can of whole San Marzano tomatoes and crush them with the back of a spoon. Add 2 cups of stock (vegetable or chicken) and bring the mixture to a gentle simmer. Let it cook uncovered for about 20 minutes, stirring occasionally to let the flavours meld.

Step 3: Blend the soup. After simmering, use an immersion blender to blend the soup until smooth. If you don’t have one, let the soup cool slightly and blend in batches in a regular blender. Return the soup to the pan, stir in the chopped basil, and season with salt and pepper to taste. If desired, stir in 1/4 cup heavy cream for added richness.

Step 4: Make the cheese croutons. Preheat a non-stick pan over medium heat. Butter one side of each slice of bread. Place one slice (butter-side down) in the pan, add cheese on top, and sandwich with the other slice (butter-side up). Cook for 2-3 minutes on each side until golden and the cheese is melted. Remove from the pan, let cool for a minute, and cut into bite-sized croutons.

Step 5: Ladle the warm tomato basil soup into bowls. Top with the cheese croutons, a drizzle of olive oil, or an extra sprinkle of basil for garnish. Serve immediately and enjoy!

January calls for meals that are hearty, wholesome, and warm. This spicy tomato and chickpea stew is the perfect way to use simple pantry ingredients to create a nourishing and flavourful dish. It’s ideal for Meatless Monday or any day you want a cosy, plant-based meal.

Ingredients (Serves 4)

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red chili, finely chopped (or 1 tsp chili flakes for heat)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 400g tin of chopped tomatoes
• 2 tbsp tomato puree
• 400ml vegetable stock
• 1 tsp sugar (optional, to balance acidity)
• 400g tin of chickpeas, drained and rinsed
• 1 handful of fresh spinach or kale (optional)
• Salt and freshly ground black pepper
• A handful of fresh coriander, chopped (for garnish)
• Crusty bread, couscous, or rice (to serve)

Method

Step 1 – Heat the olive oil in a large pot or deep skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and chili, cooking for another minute until fragrant.

Step 2 – Sprinkle in the smoked paprika and cumin, stirring well to coat the onion mixture. Add the tomato puree and cook for 1-2 minutes to intensify the flavour.

Step 3 – Pour in the chopped tomatoes, vegetable stock, and sugar (if using). Stir in the chickpeas, season with salt and pepper, and bring to a simmer. Reduce the heat to low and let the stew cook for 20-25 minutes, stirring occasionally, until it thickens.

Step 4 – If using spinach or kale, stir it into the stew during the last 5 minutes of cooking, allowing it to wilt into the sauce.

Step 5 – Ladle the stew into bowls and garnish with fresh coriander. Serve with crusty bread for dipping, or spoon it over fluffy couscous or rice for a heartier meal.

This cheesy tomato and beef pasta bake is the ultimate comfort food. Packed with rich tomato flavour, tender pasta, and gooey cheese, it’s a meal that will satisfy your hunger and leave you feeling cosy and content.

Ingredients (Serves 4-6)

• 300g pasta (penne, rigatoni, or fusilli work best)
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 500g lean minced beef (or plant-based mince for a vegetarian option)
• 400g tin of chopped tomatoes
• 2 tbsp tomato puree
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp sugar (optional, to balance acidity)
• 100ml beef or vegetable stock
• 200g grated mozzarella cheese
• 50g grated Parmesan cheese
• Salt and freshly ground black pepper
• Fresh basil leaves (for garnish)

Method

Step 1 – Bring a large pot of salted water to a boil and cook the pasta until just al dente (it will finish cooking in the oven). Drain and set aside.

Step 2 – Prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Add the minced beef, breaking it up with a spoon, and cook until browned.

Step 3 – Stir in the tomato puree, chopped tomatoes, oregano, basil, sugar (if using), and stock. Season with salt and pepper. Reduce the heat and simmer for 15-20 minutes until the sauce thickens.

Step 4 – Preheat your oven to 200°C (180°C fan/gas mark 6). In a large mixing bowl or the skillet (if it’s oven-safe), combine the cooked pasta with the sauce. Mix well to coat the pasta evenly.

Step 5 – Transfer the pasta and sauce mixture to a large baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top.

Step 6 – Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbling with a golden crust.

Step 7 – Remove from the oven, let it cool for a few minutes, and garnish with fresh basil leaves. Serve with a crisp green salad or garlic bread for a complete meal.