Category: Recipes

Enjoy this simple yet effective dish which is the perfect start to Spring!

With its celebration of simplicity, a handful of fresh, quality ingredients transform into a symphony of flavours. You will be transported to the sun-drenched landscapes of Italy through this simple and elegant meal that is bursting with flavour!

Ingredients:

• 8 oz pasta (of your choice)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 3 cups cherry tomatoes, halved
• 1 cup fresh basil leaves, chopped
• Salt and red pepper flakes to taste
• Grated Parmesan cheese

Method:

Step 1 – Cook pasta according to package instructions.

Step 2 – In a pan, heat olive oil and sauté minced garlic until golden. Add cherry tomatoes, cook until they soften.

Step 3 – Toss in cooked pasta, fresh basil, salt, and red pepper flakes.

Step 4 – Serve with Parmesan cheese if desired and enjoy!

Indulge in vibrant colours and exquisite flavours with our Caprese Salad Stuffed Avocados. This refreshing dish seamlessly marries the creamy richness of ripe avocados with the classic Italian freshness of a Caprese salad. Embrace the freshness, savour the creaminess, and enjoy the burst of flavours in every mouth-watering bite!

Ingredients:

• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• Fresh basil leaves, torn
• Balsamic glaze
• Olive oil
• Salt and pepper to taste

Method:

Step 1 – Scoop out avocados and dice the flesh.

Step 2 – In a bowl, combine avocado, cherry tomatoes, mozzarella, and basil. Drizzle with olive oil, balsamic glaze, and season with salt and pepper.

Step 3 –  Gently toss and stuff the avocado shells with the filling to serve.

Are you looking for a tasty treat that’s as mouth watering as it is healthy? These Tomato and Spinach Stuffed Mushrooms are the perfect combination of a fulfilling yet healthy meal!

Ingredients:

• 16 large mushrooms, cleaned and stems removed
• 1 cup cherry tomatoes, diced
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Method:

Step 1 – Preheat the oven to 190°C.

Step 2 – In a pan, sauté garlic in olive oil, add spinach until wilted, then mix in tomatoes and feta.

Step 3 – Season with salt and pepper. Stuff mushrooms with the mixture and bake for 15-20 minutes.

Step 4 – Serve and enjoy!

If you’re looking for a quick and easy yet delicious dish to lighten up your winter nights, look no further! These Baked Caprese Zucchini Boats are the perfect meal to serve this winter.

Ingredients:

• 4 large zucchini, halved
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella, diced
• 1/4 cup fresh basil, chopped
• 2 tablespoons balsamic glaze
• Olive oil
• Salt and pepper to taste

Method:

Step 1 – Scoop out the centre of each zucchini half.

Step 2 – In a bowl, mix cherry tomatoes, mozzarella, basil, olive oil, salt, and pepper.

Step 3 – Stuff the zucchini halves with the mixture. Drizzle with balsamic glaze.

Step 4 – Bake in a preheated oven at 190°C for 20-25 minutes or until zucchini is tender.

Step 5 – Serve and Enjoy!

Happy National Pizza Day from R&L Holt!

What better way to mark this national day than with everyone’s favourite, a classic cheese and tomato pizza that’s as easy to make as it is delicious?

Ingredients

For the Pizza Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (43°C)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil

For the Pizza Sauce:

• 1 can (14 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil

For Toppings:

• Fresh mozzarella, sliced
• Fresh tomatoes, sliced
• Fresh basil leaves
• Grated Parmesan cheese
• Olive oil (for drizzling)

Method:

Step 1 – Prepare the Pizza Dough:

1. In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine flour and salt. Make a well in the centre and pour in the yeast mixture and olive oil. Mix until it forms a dough.
3. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Step 2 – Prepare the Pizza Sauce:

1. In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
2. Add crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.

Step 3 – Preheat the Oven:

Preheat your oven to the highest temperature it can go, typically around 245°C or higher.

Step 4 – Roll out the Dough:

On a floured surface, roll out the pizza dough to your desired thickness.

Step 5 – Assemble the Pizza:

1. Transfer the rolled-out dough to a pizza stone or a baking sheet.
2. Spread the prepared pizza sauce evenly over the dough.
3. Place slices of fresh mozzarella and fresh tomato on top.
4. Add fresh basil leaves and sprinkle grated Parmesan cheese over the pizza.

Step 6 – Bake:

Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Step 7 – Finish and Serve:

Drizzle the finished pizza with a bit of olive oil, slice, and serve hot. Enjoy the simplicity and deliciousness of a classic tomato pizza!

With the end of winter in sight, make the most of the warm cosy meals on a dark winter evening with this classic tasty Tomato Basil Soup with Grilled Cheese Croutons:

Ingredients:

• 1 can (28 oz) crushed tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 4 slices bread
• Butter
• 1 cup shredded cheddar cheese

Method:

Step 1 – In a pot, sauté onions and garlic until softened.

Step 2 – Add crushed tomatoes, vegetable broth, and basil.

Step 3-  Simmer for 20 minutes. Season with salt and pepper.

Step 4 – Meanwhile, butter one side of each bread slice, sprinkle with cheddar, and grill until golden.

Step 5 – Cut into croutons and serve on top of the tomato soup.

This hearty Tomato and Harissa Stew with Cheddar Dumplings is a flavourful and comforting dish that marries the rich spiciness of harissa with the sweetness of tomatoes and the cheesy goodness of cheddar dumplings. Serve it as a main course for a satisfying and warming meal.

Feel free to adjust the harissa quantity to suit your spice preference. The cheddar dumplings add a delightful cheesy element to the stew, making it a well-rounded and delicious dish.

Ingredients:

For the Tomato & Harissa Stew:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons harissa paste (adjust to taste)
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 carrots, peeled and diced
• 2 zucchini, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh parsley, chopped (for garnish)

For the Cheddar Dumplings:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 3 tablespoons unsalted butter, melted

Method:

For the Tomato & Harissa Stew:

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic. Sauté until onions are translucent.
2. Add Tomato Paste and Harissa: Stir in tomato paste and harissa. Cook for 2-3 minutes to enhance flavours.
3. Incorporate Vegetables: Add crushed tomatoes, chickpeas, diced carrots, diced zucchini, ground cumin, ground coriander, salt, and pepper. Mix well.
4. Pour in Vegetable Broth: Pour in the vegetable broth, ensuring all ingredients are well combined. Bring the mixture to a simmer.
5. Simmer: Cover the pot and let the stew simmer for about 20-25 minutes, allowing the flavours to meld and the vegetables to become tender.

For the Cheddar Dumplings:

1. Prepare Dumpling Batter: In a bowl, whisk together flour, baking powder, and salt. Add shredded cheddar cheese and toss to coat.
2. Combine Wet Ingredients: In a separate bowl, combine milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. Form Dumplings: Use a spoon to drop spoonful’s of dumpling batter onto the simmering stew. Cover the pot and let the dumplings steam for 15-20 minutes until they are cooked through.
4. Serve: Ladle the tomato and harissa stew into bowls, ensuring each portion has a couple of cheddar dumplings. Garnish with chopped fresh parsley.

If you’re looking to add some spice to your dishes this winter, look no further! This Harissa Roasted Tomatoes with Couscous dish is bursting with flavour, combining the smokiness of harissa with the sweetness of roasted tomatoes. The couscous serves as a perfect base to soak up the delicious juices.

Ingredients:

For the Harissa Roasted Tomatoes:

• 1 pound cherry tomatoes, halved
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste

For the Couscous:

• 1 cup couscous
• 1 1/4 cups vegetable broth or water
• 1 tablespoon olive oil
• Salt to taste

For Garnish:

• Fresh cilantro or parsley, chopped
• Lemon wedges

Method:

1. Preheat the Oven: Preheat your oven to 200°C.
2. Prepare the Harissa Roasted Tomatoes: In a bowl, mix harissa paste, olive oil, minced garlic, ground cumin, ground coriander, salt, and pepper. Add the halved cherry tomatoes to the bowl and toss them in the harissa mixture until well coated. Spread the tomatoes evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes or until the tomatoes are slightly charred and caramelised.
3. Make the Couscous: While the tomatoes are roasting, bring vegetable broth or water to a boil in a saucepan. Stir in couscous, cover the saucepan with a lid, and remove it from heat. Let it sit for about 5 minutes. Fluff the couscous with a fork and drizzle with olive oil. Season with salt to taste.
4. Assemble the Dish: Spoon the cooked couscous onto a serving platter. Arrange the harissa roasted tomatoes on top of the couscous.
5. Garnish and Serve: Garnish the dish with chopped fresh cilantro or parsley. Serve with lemon wedges on the side for a bright, citrusy kick.

Even though Christmas is over, the cold winter nights certainly aren’t, but don’t worry, we have the perfect winter-warmer dish for those cosy evenings in. This Butternut Squash and Cherry Tomato Crumble is a unique and flavourful way to enjoy the bounty of fall vegetables. It’s a comforting dish that can stand alone as a vegetarian main course or serve as a flavourful side dish to complement your meal.

Ingredients:

For the Filling:

• 1 small butternut squash, peeled, seeded, and diced
• 1 pint cherry tomatoes, halved
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Crumble Topping:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped walnuts
• 1/2 cup unsalted butter, cold and cubed
• Salt and pepper to taste

Method:

1. Preheat the Oven: Preheat your oven to 190°C.
2. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened. Add diced butternut squash to the skillet and cook for about 5-7 minutes until it starts to soften. Stir in halved cherry tomatoes, dried thyme, salt, and pepper. Cook for an additional 3-5 minutes, allowing the flavours to meld. Remove from heat.
3. Make the Crumble Topping: In a bowl, combine rolled oats, all-purpose flour, grated Parmesan cheese, chopped walnuts, cold cubed butter, salt, and pepper. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Assemble and Bake: Transfer the butternut squash and cherry tomato mixture to a baking dish. Sprinkle the crumble topping evenly over the filling.
5. Bake in the Oven: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the crumble topping is golden brown, and the filling is bubbling.
6. Serve: Allow the butternut squash and cherry tomato crumble to cool slightly before serving.

Happy New Year from R&L Holt!

As 2024 is now upon us, many of us will have some New Years resolutions to start the year on a high and if eating healthier is on your list, you’re in the right place!

These delicious Quinoa-Stuffed Bell Peppers with Tomato Salsa is the perfect healthy dish to kick start your New Year. With a blend of protein-packed quinoa, fibre-rich black beans, and a burst of freshness from tomatoes and other veggies along with the tomato salsa adding a zesty kick, this is a satisfying and nutritious meal that’s as delicious as it is good for you.

Ingredients:

For the Stuffed Bell Peppers:

• 4 large bell peppers
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, diced
• 1 cup spinach, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or a Mexican blend), optional

For the Tomato Salsa:

• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, finely chopped (remove seeds for milder salsa)
• Juice of 1 lime
• Salt and pepper to taste

Method:

1. Preheat the Oven: Preheat your oven to 190°C.
2. Prepare the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is cooked and liquid is absorbed.
3. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
4. Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, chopped spinach, cumin, chili powder, salt, and pepper. Mix well.
5. Stuff the Bell Peppers: Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling. If using cheese, sprinkle it on top of each stuffed pepper.
6. Bake: Cover the baking dish with aluminium foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
7. Prepare the Tomato Salsa: In a bowl, combine halved cherry tomatoes, red onion, cilantro, jalapeño, lime juice, salt, and pepper. Toss to mix well.
8. Serve: Once the stuffed peppers are cooked, remove them from the oven. Top each with a generous spoonful of tomato salsa.