Category: Recipes

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.

As we bid farewell to another year and eagerly await the arrival of a new one, it’s time to celebrate in style. Whether you’re hosting a grand New Year’s Eve party or having an intimate gathering with friends and family, one thing is for sure – a delicious appetiser is a must! This year, let’s add a burst of freshness and flavour to your celebrations with a classic recipe that never fails to impress: Tomato Basil Bruschetta.

Ingredients:

• 1 baguette, sliced
• 4-5 ripe tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Baguette: Arrange the baguette slices on a baking sheet. Toast them in the preheated oven until golden brown, usually about 5-7 minutes. Keep an eye on them to avoid burning.
3. Mix the Tomatoes and Basil: In a bowl, combine the diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Gently toss the ingredients until well combined. Allow the mixture to marinate for at least 15 minutes to let the flavours meld.
4. Assemble the Bruschetta: Once the baguette slices are toasted and slightly cooled, spoon the tomato and basil mixture generously onto each slice. If you’re feeling indulgent, sprinkle a bit of grated Parmesan cheese on top for an extra layer of richness.
5. Serve and Enjoy: Arrange the bruschetta on a festive platter, and watch as your guests delight in the explosion of flavours with each bite. The combination of juicy tomatoes, aromatic basil, and the crunch of the toasted baguette is a perfect way to kick off the New Year’s festivities.
6. Pairing Suggestion: Complement your Tomato Basil Bruschetta with a sparkling wine or champagne to add an extra touch of elegance to your celebration.

This Rudolph Cheese Toastie with Tomato Soup is not only a festive and creative meal but also a comforting and flavourful combination. Enjoy the gooey cheese toastie alongside the warmth of the tomato soup for a delightful winter treat for those colder December nights!

Ingredients:

For the Rudolph Cheese Toastie:

• 4 slices of whole-grain bread
• 8 slices of your favourite cheese (cheddar or Swiss work well)
• 1 red bell pepper
• 1 black olive
• Butter for spreading

For the Tomato Soup:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cans (28 oz each) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup heavy cream (optional, for a creamier soup)
• Fresh basil for garnish (optional)

Method:

For the Rudolph Cheese Toastie:

1. Prepare the Ingredients: Preheat your pan or toastie maker and cut the red bell pepper into small circles to represent Rudolph’s nose then slice the black olive into thin rounds for Rudolph’s eyes.
2. Assemble the Cheese Toastie: Butter one side of each slice of bread. On the non-buttered side of two slices, place the cheese slices .Add the red bell pepper circle near the top of one slice to represent Rudolph’s nose. Place two olive slices above the red pepper circle as eyes. Top with the other slice of bread, buttered side facing out.
3. Cook the Toastie: Cook the assembled sandwich in a pan or sandwich press until the bread is golden brown, and the cheese is melted.
4. Shape the Toastie: Once cooked, use a round cookie cutter or a knife to shape the top of the sandwich into reindeer antlers.
5. For the Tomato Soup: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
6. Add Tomatoes and Broth: Pour in the crushed tomatoes and vegetable broth. Stir well. Then add dried basil, dried oregano, salt, and pepper. Stir to combine.
7. Simmer: Bring the soup to a simmer, then reduce the heat to low. Let it simmer for about 20-25 minutes, allowing the flavours to meld.
8. Serve: Ladle the tomato soup into bowls and garnish with fresh basil if desired.

These mini quiches are not only visually appealing but also a burst of flavours with the sweetness of caramelised onions, the tanginess of cherry tomatoes, and the creamy richness of goat cheese. Perfect for entertaining or as a savoury treat for yourself!

Ingredients:

For the Crust:

• 1 cup all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 2-3 tablespoons ice water

For the Filling:

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 tablespoon balsamic vinegar
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled goat cheese
• 4 large eggs
• 1 cup milk
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Method:

1. Prepare the Crust: In a blender, combine the flour, cold cubed butter, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add ice water one tablespoon at a time, pulsing until the dough just comes together. Be careful not to overmix.
3. Turn the dough onto a lightly floured surface, gather it into a ball, flatten into a disc, and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
4. Preheat the oven to 190°C.
5. Roll out the chilled dough on a floured surface and cut into rounds that will fit your mini quiche pans or muffin tin.
6. Press the dough rounds into the mini quiche pans or muffin tin, trimming any excess.
7. Caramelise the Onions: In a skillet, heat olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until softened and golden brown.
8. Stir in balsamic vinegar and continue cooking for an additional 2-3 minutes until the onions are caramelised. Remove from heat.
9. Assemble the Quiches: Distribute the caramelised onions evenly among the mini quiche pans or muffin tin. Place halved cherry tomatoes on top of the onions and sprinkle crumbled goat cheese over the tomatoes.
10. Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
11. Pour the egg mixture over the tomatoes, onions, and goat cheese in each quiche pan.
12. Bake in the preheated oven for 20-25 minutes or until the quiches are set and the edges are golden brown. Allow the mini quiches to cool for a few minutes before carefully removing them from the pans.

‘Tis the season!

As we get into the Christmas spirit, we’ll be sharing the tastiest tomato Christmas recipes with you to enjoy with your loved ones this festive season. Gather your family and friends around to enjoy these adorable and delicious Mini Christmas Tree Pizzas with Tomato Baubles. They make for a festive and tasty addition to your holiday celebrations!

 Ingredients:

•       1 package of pre-made pizza dough or your favourite homemade pizza dough
•       1/2 cup pizza sauce
•       1 1/2 cups shredded mozzarella cheese
•       Cherry tomatoes, halved (for baubles)
•       Fresh basil leaves (for tree branches)
•       Black olives, sliced (for tree trunks)
•       Olive oil for brushing
•       Salt and pepper to taste

Method:

1.     Preheat the Oven: Preheat your oven according to the instructions on the pizza dough package or to 220°C.

2.     Prepare the Dough: If using pre-made pizza dough, follow the package instructions for rolling it out. If you’re using homemade dough, roll it out on a floured surface into a large rectangle.

3.     Cut Out Christmas Trees: Use a Christmas tree-shaped cookie cutter or a knife to cut out Christmas tree shapes from the rolled-out dough. Place the tree shapes on a baking sheet lined with parchment paper.

4.     Add Sauce and Cheese: Spread a thin layer of pizza sauce on each tree, leaving a border around the edges. Sprinkle shredded mozzarella cheese over the sauce.

5.     Decorate with Tomato Ornaments: Place halved cherry tomatoes on the trees as “baubles.” Get creative with colours and patterns!

6.     Create Basil Branches: Arrange fresh basil leaves on each tree to represent branches. You can layer them to give a fuller appearance.

7.     Add Olive Trunks: Slice black olives into thin rounds and place them at the bottom of each tree as trunks.

8.     Season and Brush with Olive Oil: Sprinkle a pinch of salt and pepper over the trees for added flavour. Lightly brush the exposed edges of the dough with olive oil for a golden crust.

9.     Bake: Bake in the preheated oven for 10-15 minutes or until the crust is golden, and the cheese is melted and bubbly.

10.   Serve: Carefully transfer the mini Christmas tree pizzas to a serving platter. Allow them to cool for a few minutes before serving.

This Tomato, Avocado, and Chickpea Salad with Balsamic Vinaigrette is a delightful and nutritious lunch option. It’s packed with the fresh, vibrant flavours of ripe tomatoes and creamy avocado, combined with the heartiness of chickpeas. The balsamic vinaigrette adds a zesty, tangy kick, making this salad a perfect, well-balanced meal.

Ingredients:

For the Salad:

2 large ripe tomatoes, diced

1 ripe avocado, diced

1 can (14 oz) chickpeas, drained and rinsed

1/2 red onion, finely chopped

1/4 cup fresh basil leaves, chopped

1/4 cup fresh parsley, chopped

Salt and black pepper to taste

For the Balsamic Vinaigrette:

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1 clove garlic, minced

1 teaspoon Dijon mustard

Salt and black pepper to taste

Method:

Step 1 – Prepare the Balsamic Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, and Dijon mustard. Season with salt and black pepper to taste. Set the vinaigrette aside.

Step 2 – Assemble the Salad: In a large salad bowl, combine the diced tomatoes, diced avocado, chickpeas, finely chopped red onion, fresh basil, and fresh parsley. Gently toss the ingredients to mix them evenly.

Step 3 – Dress the Salad: Drizzle the prepared balsamic vinaigrette over the salad. Toss gently to coat the ingredients with the vinaigrette. Be careful not to mash the avocado.

Step 4 – Season and Serve: Season the salad with additional salt and black pepper to taste. Mix well and ensure all the flavours are nicely blended.

Are you looking for a comforting winter snack? This Winter Tomato Bruschetta is the perfect plate, offering a burst of freshness and flavour during the colder months. The combination of ripe tomatoes, aromatic basil, and the slight tang of balsamic vinegar is a delightful contrast to the warm, toasted baguette. Whether you serve it at a winter gathering or simply as a cozy snack by the fireplace, it’s sure to brighten your winter days!

Ingredients:

4 ripe Roma tomatoes, diced

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh basil, chopped

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

Salt and pepper to taste

1 French baguette, sliced into 1/2-inch thick rounds

1/4 cup vegan or regular cream cheese (optional)

Method:

Step 1 – Prepare the Tomato Topping: In a bowl, combine the diced tomatoes, red onion, minced garlic, and fresh basil. Drizzle extra-virgin olive oil and balsamic vinegar over the mixture. Season with salt and pepper to taste. Gently toss to combine all the ingredients. Set aside and allow the flavours to meld while you prepare the baguette slices.

Step 2 – Toast the Baguette: Preheat your oven’s broiler or a toaster oven. Place the baguette slices on a baking sheet and lightly toast them under the broiler for 1-2 minutes on each side, or until they become golden brown.

Step 3 – Spread Cream Cheese (Optional): If you’d like to add a creamy layer to your bruschetta, spread a thin layer of vegan or regular cream cheese on each toasted baguette slice.

Step 4 – Top with Tomato Mixture: Spoon a generous portion of the tomato topping onto each baguette slice. Make sure to include a good balance of tomatoes, onions, and fresh basil.

Step 5 – Serve: Arrange your winter tomato bruschetta on a serving platter, and garnish with additional fresh basil leaves. These can be enjoyed immediately while they’re still warm.

Happy National Nacho Day!

To celebrate National Nacho Day, try out this tomato nachos recipe. They are a delightful combination of fresh and zesty flavours, making for a vibrant, satisfying snack or appetiser, and the juicy tomato base adds a unique twist to this classic dish. Enjoy the burst of tomato goodness in every bite!

Tomato nachos are a refreshing twist on the classic nacho dish. They are packed with flavour, and the tomatoes add a burst of juiciness to every bite. This recipe is perfect for a quick snack or appetiser for gatherings.

Ingredients:

4 large ripe tomatoes, sliced into rounds

1 cup tortilla chips

1 cup vegan or regular shredded cheese (cheddar, Monterey Jack, or a blend)

1/2 cup black beans, cooked and drained

1/2 cup corn kernels (fresh, frozen, or canned)

1/4 cup sliced black olives

1/4 cup diced red onion

1/4 cup chopped fresh cilantro

1 jalapeño pepper, thinly sliced (optional, for some heat)

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and pepper to taste

Guacamole and salsa for serving

Method:

Step 1 – Preheat the Oven: Preheat your oven to 175°C.

Step 2 – Prepare the Tomatoes: Place the tomato rounds on a paper towel to remove excess moisture. This will prevent your nachos from becoming soggy. Season each tomato round with a pinch of salt and pepper.

Step 3 – Assemble the Nachos: On a large baking sheet or ovenproof platter, arrange the tomato rounds in a single layer. Layer each tomato round with tortilla chips, a sprinkle of shredded cheese, black beans, corn kernels, sliced black olives, and diced red onion. You can layer the ingredients more than once to create multiple tiers of nachos.

Step 4 – Season: Evenly sprinkle ground cumin and chili powder over the nachos for added flavour. If you like it spicy, add the jalapeño slices.

Step 5 – Bake: Place the nachos in the preheated oven and bake for about 10-12 minutes or until the cheese is melted, and the toppings are heated through.

Step 6 – Serve: Remove the tomato nachos from the oven and sprinkle them with fresh cilantro. Serve them with guacamole and salsa on the side for dipping.

Happy World Vegan Day!

To celebrate World Vegan Day, give this Vegan Tomato and Chickpea Stew a try! Not only is it delicious but also rich in plant-based protein and essential nutrients. It’s perfect for a quick weeknight dinner or meal prep for lunch. Enjoy the hearty flavours of tomatoes and spices in this wholesome vegan stew.

Ingredients:

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 can (14 oz) chickpeas, drained and rinsed

1 can (14 oz) diced tomatoes

1 cup vegetable broth

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon chili powder (adjust to taste)

Salt and black pepper, to taste

1 cup fresh spinach or kale, chopped

Juice of 1 lemon

Fresh cilantro or parsley for garnish

Method:

Step 1 – Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 2-3 minutes until the onion becomes translucent.

Step 2 – Add Bell Peppers: Add the diced red and yellow bell peppers to the pot. Cook for another 2-3 minutes until they start to soften.

Step 3 – Spices and Chickpeas: Stir in the smoked paprika, ground cumin, ground coriander, and chili powder. Add the chickpeas and mix well to coat them with the spices.

Step 4 – Tomatoes and Broth: Pour in the canned diced tomatoes (with their juice) and vegetable broth. Stir to combine all the ingredients. Season with salt and black pepper to taste.

Step 5 – Simmer: Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, allowing the flavours to meld and the stew to thicken.

Step 6 – Add Greens: Stir in the chopped spinach or kale, and let it wilt into the stew, which should take about 2-3 minutes.

Step 7 – Finish with Lemon: Squeeze the juice of one lemon into the stew and stir to incorporate. This adds a delightful touch of brightness.

Step 8 – Serve: Ladle the Vegan Tomato and Chickpea Stew into bowls. Garnish with fresh cilantro or parsley.

Happy National Cheese Toastie Day!

To celebrate this  gouda day, we would like to share with you this delicious Cheese Toastie with Tomatoes recipe.

This comforting and versatile sandwich combines the classic flavours of melted cheese and ripe tomatoes. Feel free to get creative with additional seasonings or add-ins to customise it to your taste preferences!

 Ingredients:

4 slices of your favourite bread

1-2 ripe tomatoes, thinly sliced

1 1/2 cups shredded cheddar cheese (or your preferred cheese)

2 tablespoons butter, softened

Salt and pepper, to taste

Optional additions: a sprinkle of dried basil or a few fresh basil leaves, a dash of hot sauce, or a slice of cooked bacon

Method:

Step 1 – Butter the Bread: Lay out the slices of bread and spread a thin layer of softened butter on one side of each slice. This will become the outer, crispy layer of the toastie.

Step 2 – Layer the Fillings: On the unbuttered side of one bread slice, place a layer of thinly sliced tomatoes. Season the tomatoes with a pinch of salt and pepper to enhance their flavour.

Step 3 – Add Cheese: Sprinkle a generous amount of shredded cheddar cheese (or your preferred cheese) over the tomatoes. If you like it extra cheesy, go ahead and load it up!

Step 4 – Optional Additions: If you want to add some extra flavour, consider sprinkling a bit of dried basil, adding a few fresh basil leaves, or drizzling a dash of hot sauce over the cheese. You can also add a slice of cooked bacon for a smoky twist.

Step 5 – Create the Sandwich: Place another slice of bread on top of the cheese and fillings, buttered side facing out.

Step 6 – Cook the Toastie: Heat a skillet or griddle over medium-low heat. Once it’s hot, carefully place the cheese toastie onto the skillet. Cook it for 2-3 minutes on each side, or until the bread becomes golden brown and crispy, and the cheese melts to your desired gooeyness.

Step 7 – Press and Flip: If you have a panini press or a sandwich press, you can use it to press down on the toastie as it cooks. If not, you can use a spatula to gently press it while cooking, which helps melt the cheese and create that deliciously crispy exterior.

Step 7 – Slice and Serve:Once both sides are beautifully golden and the cheese is melted, remove the toastie from the skillet. Let it cool for a moment before slicing it in half diagonally. This makes it easier to handle and enjoy.