Swiss Alpine Macaroni

Winter has fallen in since wednesday. Lookely no snow felt yet. Crudling myself in a blanket on the sofa and suddenly I knew what I'm going to cook in the evening. 

I got to say that this dish is really a perfect cold-day dish. Nothing for your bodyshape.... 

This dish is mostly served in the area near to the border to austria (grisons-area). But it is well common here as well - to good for serving in just one area. 

This dish is unusual at itself as it contains pasta and potato in one dish with lots of cheese and no vegetables - just steamed apples aside. 

To be trough I did not often eat this dish, as it is really stomach filling - but so goood! Anytime I make it I could lay in it.

If you miss some vegetables, just serve less of the carb and add additional veggies and there you got a healthy but lighter version of your dinner. 

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Alpine Macaroni

4 Persons
40 min

Ingredients:
2 large onions 
½ tbsp flour 
2 tablespoons canola oil 
1 tablespoon margarine
250 g waxy potatoes 
salt 
350 g macroni
200 g vegan cheese block (optional shredded cheese)
2 dl vegan cream 
pepper 
Majoram for garnish 

Preparation 
Cut or slice 1 onion into thin rings. Sprinkle over flour and mix well. Heat oil and butter in a frying pan and fry the onions over medium heat for about 10 minutes until crispy. When crispy lift out and drain on kitchen paper. 

Cut the potatoes into large cubes. Bring a big enough pan with plenty of salted water to a boil and cook the potatoes for 5 minutes. Add macaroni, boil for further 8-10 minutes just until tender. 

Drain well then give back to the pan. 

Cut the cheese into cubes and together with the cream give to the pasta. 

With deactivated stove let it stand covered for about 5 minutes until the cheese is melted. (if you use shredded cheese it's faster done). 

Season with and pepper. Sprinkle with onions and garnish with marjoram. 

Serve with cooked apple slices. (originaly served with)

Linguine with pea-pesto

Sometimes I stand in kitchen with so much ideas on mind to try or prepare, but I have to decide. Then I ended up to prepare first something for saturday lunch, more to prepare later on. And so it came. 

If started with the fasted idea and right after having cleaned up the dishs I went on with other stuff to prepare. 

Well back to the lunchmeal. There are vegetable I mostly buy canned (shame on me, sorry) - but it's just much faster than pulling the peas from the pod. Since having a week off from work, there is plenty of time for pulling. No excuses for canned peas. 

It was worth the work as I sensed the fresh peas stronger than canned ones. 

Of course Pea-pesto is not a normal pesto, but worth trying. Probably next time I will add a garlic knob to the pesto. 

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Linguine with Pea-pesto 

4 Persons
30 min

Ingredients:
500 g Pasta, for exemple Linguine

Pesto:
400 g fresh peas in the pod, triggered or frozen/canned 150 g peas
1 bunch flat-leaf parsley
1 bunch cilantro
100 g pine nuts
1 dl olive oil
1 tsp. lemon juice
salt and pepper

Preparation:
First for the pesto solve the peas from the pod. 

In plenty salted cooking water cook the peas till soft, with a perforated ladle scoop the peas out, deter cold and drain well. KEEP THE SALTED WATER! Set a few on the side for garnishing. 

Process the rest peas together with parsley, cilantro, pine nuts, lemon juice and oil into a pesto, season salt and pepper. Set aside. 

In the remaining salted water cook pasta according to package direction until al dente. 

When done drain and give back into the pan. Mix under the pesto, season with plenty of pepper and garnish with the set aside peas, dizzle some oil over and serve.

Enjoy!

Carrot-Pasta with creamy garlic-tahini sauce

Already one week pasted since back from croatia. 

Still I'm very inspired by the trip, I'm up to prepare food, I would have probably not eaten before or tried to. 

While standing in the kitchen my parents suddenly passed by and brought me some stuff they don't needed anymore such as a old chest and some pictures from myself being a child. About the chest I'm really glad about - though the colors does not really fit into my apartment (green as grass), but the chest is a old childhood memory and wasting? NEVER! For now the chest's up on my screed, ready to filled up with stuff still having in boxes from my moving into the apartment 5 years ago.  

After they left, I finished my lunch.  A crunchy carrot salad with a creamy sauce. Topped with fresh herbs some nuts - great and so fresh. Perfect on this hot day and ready go back for work in the garden ;)

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Carrot pasta with a creamy zesty garlic-tahini sauce

Total time: 15 min

Serves: 1

Ingredients

For the noodles:

1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)

For the sauce:

1 full Tbsp tahini

1 Tbsp oil 

3 Tbsp fresh lemon juice

1 tsp tamari

1 tsp grated ginger

1 small garlic clove, grated

To top: handful of parsley (chopped), sesame seeds, pine nuts and anything else you fancy for.

Instructions

Mix all the ingredients for the sauce until you get them all combined.

Cut your carrot into noodles and pour sauce over the carrots and gently mix them by hand to coat.

Top with parsley, sesame and pine nuts and serve fresh.

Keeps well in the fridge overnight.

Vegan Cauliflower Pasta

Tomorrow I will be gone on vacation on a vegan little cruise ship down in Croatia for one week. I'm really exited as I share a room with a unknown person. I will post more after the vacation - telling you what I ate and how it was. 

 Ingredible how much stress and preparation vacation needs. Packing the luggage, deciding what kind of dresses and t-shirt you want to pack -  etc. Beside, making sure showing that all perishable food are either eaten or given away. 

Though I thought that I really good prepared - there were more to do than I thought. And I my flight is at 6 a.m - which means getting up very early.. uah. But I knew I will be to exited for really sleeping. 

Today in the morning I brought my cats to their holiday (a cathotel). I don't like leaving my cats somewhere else, as I knew they are very scary and being without them - I felt so alone at home without the miau, cuddle and so on. 

Anyway, after I've done what I had to do, it was already dinner time. Though my stomach is quite tens, I had wanted to eat something but eating relaxed would feel much better........

I kept it simple of course, with the left vegetable I had in the refrigerator. 

If you're not having cauliflower at home -  us another vegetable - guess the taste will be similar. Now enjoy your dinner. 

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Cauliflower Pasta 

30 min 
2 People

Ingredients: 
400 g cauliflower 
salt 
4 spring onions 
200 g  rigatoni (noodles)

1 clove of garlic 
15 g basil leaves 
10 g pine nuts
120 ml olive oil 
Grated zest and 2 tablespoons juice from 1 lemon

Preparation:
From the cauliflower break florets. In a pot boil water, add salt. Then cook cauliflower for 5 minutes, drain, rinse with cold water and drain. 
Clean and cut 4 spring onions into 1 cm thick rings. 

In a frying pan without fat roast the chopped hazelnuts and then let cool. 

In plenty salted water cook 200 g rigatoni according to the package directions.

Meanwhile peel and press 1 clove of garlic. Coarsly shop basil leaves and puree with the pine nuts, garlic and 100 ml olive oil.  Season to taste with salt. 

Cut the caulifower florets into thick slices and in a large pan with 20 ml oil fry until golden brown about 5 minutes. Add the Spring onions and fry 1 more minute. 
Wisk under the grated zest and 2 tablespoons lemonjuice, season with salt. 

Serve the paste with the vegetable and top with the pesto.  

Spaghetti with Barba di fratte

OH, It's again Monkbeard-time! And I'm happy.... ;)

Last year I prepared a simple salad, but this year I wanna prepare it as it is usual served in italy - with Spaghetti as a main dish. For the omnivores it's the Spaghetti vongole (shells) and a similar taste for the Vegans is Spaghetti with monkbeard. The original recipe is hold pretty simple, spiced with garlic, onion and parmesan. I chearded mine up with some peperoncini.

Yesterday when I bought the monkbeard and standing at the cash desk a women behind me asked me what this is and I - of course explained it to here - even the cashier itself had a closer look at it (AND she was a italian).

Back at home I searched the web for a recipe and just veganized it. The preparing is very easy - beside cleaning the monkbeard.

I was curious about the result, as I never ate Spaghetti with shells... But I knew how Monkbeard tastes and it tastes great!

A real great dish I have to say!! 

People who don't know Monkbeard defenetly miss something...... Glad I'm such curious to try unknow and rare vegetables!

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Spaghetti con barba the fratte (monkbeard)

for 2 people

Ingredients:
300g monk beard 
200g spaghetti 
2 tablespoons olive oil 
1 Peperoncino, halved and deseeded
2 red onion, chopped into rings
3 cloves of garlic 
salt 
vegan parmesan 

Direction:
Cook the spaghetti in salted water. Meanwhile, cut off the roots of the red monk Barts and wash the vegetables thoroughly. 5 minutes before the spaghetti are al dente, give the monk beard into the salt water with the spaghetti.

Meanwhile cut peperoncino in rings,  and cut garlic into thin slices and onion into rings. Heat the olive oil in a frying pan, add the garlic, onion and peperoncino into the oil and shortly roast. Immediately turn off the heat and maybe take the frying pan off the plate, so that the garlic won't burn (it would get bitterly). Let garlic, onion and peperoncino in the hot oil 

When the spaghetti are al dente, drain, and give into the pan, lightly mix with garlic, onion and peperoncion, then immediatly arrange on plates, pour over with the remained sauce and rub on some vegan parmesan cheese. You can easly spinkle on some lemonjuice or add some roasted cherry tomatoes.


Buon Appetito!

Pesto-Broccoli-Salad

First Advent: Yesterdayafternoon I made a quick Advent wreath, I know not really special or even great, but I had no time preparing one and therefore mine's just a plate with some stars, glammer and candles. If I would have used greens the cats probably would play with it - and that's not what I wanted.

As most sundays I do a lot of work in the kitchen. Cooking, preparing dips, spread, sauce and so on. This day I first prepared my lunch: a healthy one. As I already precooked Pasta on hand and some vegetables to be done and my vegan pesto.

Damm this salad was good. It's been a while since I ate Pesto....and I realized that I really missed the taste of herbs and so on.

The good thing about this dish? It could be eaten hot and cold and at the low temperature I ate it of couse hot ;)

Enjoy this dish as well!

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Pesto-Broccoli-Salad

 

Serves: 8 

 

Ingredients:

2 cups penne pasta, uncooked

6 cups broccoli florets, cut into bite-size pieces

1 cup grape or cherry tomatoes, sliced in half

½ cup sliced black olives, drained

½ cup red onion, chopped

1 cup vegan pesto sauce

Pesto-Sauce:

2 cups, washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley

1/2 cup shelled pecans , walnuts or pine nuts (I used pine nuts)

1-2 cloves fresh garlic

1/4 to 1/2 cup good tasting extra virgin olive oil, as needed

Sea salt, to taste

 

Direction: Pesto

Combine the fresh herbs, nuts, and garlic in a food processor and process the mixture until it turns into a coarse meal.

Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.

Season with sea salt, to taste.

Cover and store chilled for at least an hour to saturate the flavors. I like to pour a thin layer of extra virgin olive oil over the top to help keep it bright green.

Makes roughly a rounded cup.

Direction: Broccoli, Pasta

Cook pasta according to package directions. Drain pasta and reserve the water to blanch the broccoli. Place the drained pasta in a large bowl and set aside.

 

Bring the pasta water back to a boil, then add the broccoli. Boil broccoli for 2 minutes, then place in a bowl of ice water to stop the cooking process. Drain the broccoli and add to the pasta.

 

Add the remaining ingredients to the pasta and broccoli and gently fold to combine the ingredients.

 

Chill in the fridge for a couple of hours prior to serving so that the flavors can combine.

 

Serve cold or at room temperature.

Tagliatelle with Aspargus & Tomatoes

Yesterday I celebrated my Birthday with rainy weather - again! I didn't made something special - this will happen on saturday with the family with grilling and hopefully better weather. On the radio they said, that it's the weted and cold May since 20 years!!!! Unbelieveble. I still don't feel better, still the bad cough and sometimes headache. If it don't gets better I got to visit the doctor.

As I will do a little party on saturday I already prepared some stuff ahead and this took me almost the whole afternoon standing in the kitchen with a mouthmask to preware my virus coming on the food while coughing.
In the evening I anyway cooked, to fait against the weather, a simple, easy but so good "summery" dinner and I immediatly felt better. Incredible who good food can heal your soul....

Of course I will post the food I made for saturday later on, be patient ;)

For now the recipe made on my Birthdayevening.  Enjoy and hopefully you got better weather and enjoy it!


Tagliatelle with Aspargus & Tomatoes




Serves 4

Ingredients

olive oil

2 cloves garlic, peeled and sliced

1 small bunch basil, leaves and stalks finely chopped

2 x 400 g tinned plum tomatoes

sea salt

freshly ground black pepper

1 bunch asparagus

500 g fresh tagliatelle (egg-free)

extra virgin olive oil, to serve

 

Direction:

Heat a saucepan over a medium heat and add a nice lug of olive oil. Add the garlic and fry until it turns a light golden brown. Add the chopped basil stalks and tinned tomatoes, and bring to the boil. Season with pepper and a tiny pinch of salt, then simmer for 5 minutes.

Snap the woody ends off the asparagus stalks and throw them away. You can either chop the asparagus finely with a knife or use a food processor. Add it to the tomato sauce, let it simmer for 1 minute or so, then take it off the heat. Taste, and add a little salt and pepper if needed. Finish off the sauce by stirring in the basil leaves.

Cook the tagliatelle according to the packet instructions, then drain, reserving some of the pasta water. Toss in the pasta sauce with a little of the water to loosen.

Serve with a drizzle of extra virgin olive oil and vegan Parmesan cheese (if desired).

Fusilli with peas and walnuts

 I defently need a new camera. The one I have is old and sometimes it can't the pictures the way I want them. The only reason I haven't got a new one is that I don't have the money for it. I have to be patient with my old one.

Lately I realize that I cry really often, this could happen while watching a good movie or just by thinking that my parents are going to leave the house I grew up, moving to an appartement. I understand them, the house is too big for two, but the fact is just too hard to accept. And yesterday evening while eating dinner and thinking about it tears run down my face. Well I'm a sentimentel person and that's a fact I knew.

Fact is also that the dinner I made was so good! Creamy, colorful and tasty. A recipe to share with you!



Fusilli with peas and walnuts

Serves 4
Time: 25 min.

Ingredients:
400 g fresh or frozen peas
400 g Fusilli (pasta)
1 Onion, peeled and finely chopped
1 glove garlic, peeled and finely chopped
1 Tbsp. vegan cream cheese
200 ml vegetable broth
1/2 bunch flat parsley, chopped
1 hand full walnuts, chopped roughly
Olive oil
Salt and fresh black ground pepper

Directions:
1. Prepare the frozen peas as it said on the packing, for the fresh peas, put them in salty cooking water for about 2 min. afterward shock them in icewater (to beware the color).

2. Cook the Fusilli in cooking water until tender. Meanwhile roast the walnuts in a pan without oil till they starts smelling, set aside and let them cool down.

3. In a big pan head 1 Tbsp. oil. Add the onion and garlic and roast till glassy. Add half of the peas, stirring frequently for 2 min. After add the vegetable broth, vegan cream cheese and parsley and puree well till creamy. Taste with salt and pepper.

4. Add the remaining peas and fusilli pasta into the peacream stirr well and heat them up again and serve. Garnish with the walnuts and enjoy!

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Chinese Tofu Salad

 

 

 

A simple Chinese salad with an incredible dressing that will have you craving more!

 

Prep time: 10 mins

Cook time: 2 mins

Total time: 12 mins

 

Serves: 1

 

Ingredients

1 block of  tofu, sliced

½ green pepper, thinly sliced

½ red pepper, thinly sliced

1 green onion, thinly sliced

2 tablespoons light soy sauce

1 tablespoon sesame oil

1 teaspoon black rice vinegar

½ teaspoon sugar

1 clove garlic, minced

 

Instructions

1. Add the tofu to preheated roasting pan and roast on each side for several minutes. Remove and place in a bowl to cool.

 

2. Add peppers and tofu to a large bowl.

 

3. In a separate bowl combine light soy sauce, sesame oil, vinegar, sugar and garlic. Mix until smooth.

 

4. Pour dressing over salad and lightly mix. Serve immediately.

Pasta with pepper sauce

I love pasta, specialy the asian pasta, but I can't always eat only the asian pasta. I guess everyone loves pasta it's easy and fast done and the variousity is just that great. Wheater you add vegetable, tempeh or tofu it always tastes different. This time I made a "meatless" pasta dish only with a sauce, but not the "usual" tomato sauce. I like the taste of roasted peppers - well they need some time to roast but the taste is worth it!

 

Pasta with Roasted Red Pepper Sauce

I

Prep Time:15 Minutes

Cook Time:30 Minutes

Servings:4

Ingredients

• 3 whole Red Bell Peppers
• 2 Tablespoons Pine Nuts (optional)
• 2 Tablespoons Olive Oil
• 1/2 whole Medium Onion, Finely Diced
• 2 cloves Garlic, Minced
• 1/2 cup Soy Cream
• Flat Leaf Parsley, Finely Minced
• 1/2 pound (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Preparation Instructions

Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.

 

Lightly toast pine nuts in a skillet. Set aside.

 

Puree peppers with pine nuts. Set aside.

 

Cook pasta according to package directions.

 

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.

Pour in soy cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.

 

Place pasta into a bowl, top with chopped parsley

 

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I'm not a really fan of dessert but sometimes I just feel like I have to make something sweet. The reason I made this apple tart was that I had my sister over for a cup of coffee and just a "plain" coffee without a sweet beside is a no-go. And this tart is really pretty fast done.

 



Quick and Easy Apple Tart

 

Prep Time:20 Minutes

Cook Time:20 Minutes

Servings:4

Ingredients

• 1 whole Sheet Puffed Pastry, Cut Into Half Or Thirds
• 4 whole Apples, Cored, Halved, And Sliced, But Not Peeled
• 1 cup Brown Sugar
• 1/4 teaspoon Salt

Preparation Instructions

Preheat oven to 415 degrees.

 

Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.

 

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

 

Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.

 

 

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Warm Lentil salad

What a cold, windy and rainy day we got right now, defenetly not the weather for being outside. But I have to, cause my little nephew got his Birthday today, he will be 3 today and my sister is making a little Birthdaycelebration with the family. It will me a coffee and cake meeting. He's so cute and so fast growing. He was born in America, Texas. (my sister lived there with her husband - he got the chance to work abord and they came back to switzerland this years spring).

 

I'm not really a lentil lover, can't tell you why, thats something I got from my father and grandfather. Nobody in my family loves Lentil. On occasionaly I try to make something with them but till now I didn't figured out in with ways I could eat them.

 

This time I tryed to put them in salad with some Brussels and I was good I have to say :) I guess this way is one option for me to eat the lentils....

 

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Warm French Lentil and Brussels Sprout Salad

Serves 2 as an entree or 4 as a side

1 cup french lentils
3 cups vegetable broth (or water)
1 pound Brussels sprouts, cut into ribbons (lay sprouts on their sides and slice thin, creating green ribbons)
1-inch piece of ginger, grated
2 garlic cloves, minced
2 tablespoons olive oil, divided
3 scallions, chopped
1 avocado, pit removed and chopped
freshly grated pepper and sea salt to taste

Preheat oven to 325 degrees.

Add your lentils and vegetable broth (or water) to a pot and bring to a boil. Boil for 3 minutes, then bring down to a simmer. Simmer until lentils are cooked and tender (about 30 - 45 minutes). Drain any extra liquid from the pot.

Using your hands, mix the Brussels sprouts with 1 tablespoon of olive oil, ginger, and garlic. Use your fingers to get the oil worked into the Brussels sprouts well. Lay flat on a sheet pan and place in the oven for 8 minutes, turning them after 4 minutes. When cooked, the Brussels sprouts should be tender (but not mushy) and the garlic and ginger will be fragrant.

Divide the Brussels sprouts evenly amongst your plates. Top with the lentils. Add the chopped scallions, avocado, salt and pepper to taste, and drizzle with a little olive oil over the top. Serve warm.

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Quinoa Pasta with Golden Beets and Greens

 Serves 4 - 6

2 bunches of beets and greens
1 cup french lentils, uncooked (optional)
1 pound of dry pasta
4 Tablespoons olive oil, divided

1 medium yellow onion, diced

4 cloves garlic, minced

Freshly ground black pepper and sea salt to taste
a sprinkle of nutritional yeast (optional)

Wash the beets thoroughly. Chop the beet greens and put them aside. Place the beets in a medium pot, add enough water to cover, and bring to a boil. Cook on medium heat for 45 - 60 minutes, or until the skins can be rubbed off with your fingers. (To test one, fish it out of the pot with a pair of tongs and run it under cold water until it's cool enough to handle.) When the beets are ready, give them a few minutes to cool, then peel the beets using your fingers and cut them into bite-size pieces.

Meanwhile, cook the lentils (if using). Add two cups of water to a saucepan and bring to a boil over medium-high heat, then reduce to a simmer. Add the lentils and cook until they are done (but not mushy), about 25 minutes. Drain if necessary.

Cook the pasta according to package directions. Drain.

Add one tablespoon of olive oil to a pan over medium-low heat and sauté the onions until translucent, about 5 minutes. Add the garlic and beet greens and sauté for an additional 3 -5 minutes, until the greens are tender. Remove the pan from the heat and toss contents with the olive oil, pasta, and beets. 
Top with freshly ground black pepper, sea salt, and a little nutritional yeast if desired.

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There is always hope

 

I don't know how you say the 3thrd day of Christmas, but here in Switzerland we call it the "Stephansday". Don't ask me who Stephan was - I don't really know.....

 

Yesterday we had a "small" meeting for coffee and snack with the kingship at my uncles house. It was good to see almost everybody. My youngest cousine was also there, she came from a city located in the middle of switzerland ( I live at the border). So we don't really often see eachother.

During the afternoon she played the panflute. It was so great - I love the sound of the panflute (hope I pronounce it right) with the music in the background.

 

Today there is nothing special plannend and so I will stay home.

 

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Cheesy pasta casserole with sausage, greens, and cornbread crumb topping

 

 

Ah, the casserole. What could be better on a chilly evening?

 

Oh, how I love it.I combined finely shredded kale with tofu, cooked the pasta, then poured over the sauce straight from the blender. Leftover cornbread that went stale in the freezer makes the crispy topping, which gets a quick dusting of minced cilantro before serving. This goes into the oven in about 15 minutes.

 

Makes 6-8 servings

230 g gluten-free quinoa-corn radiatore or rotini pasta
100 g finely shredded kale
225 g tofu or any you like
leftover cornbread (90 g)
fresh cilantro

 

Preheat the oven to 180C

 

Cook the pasta according to package directions, usually about 10 minutes. Make sure you use a big pot, a lot of water, and have it really boiling. I add a good spoonful of salt and a small splash of olive oil, which seems to help the gluten-free pasta’s consistency.

 

Finely shred the kale after removing the tough stems. Saute the kale with the tofu in a skillet with a small amount of oil while the pasta is cooking.

 

After taste-testing the pasta to make sure it’s just cooked through but not too soft, drain in a colander and rinse with cold water. Drain well.

 

Make the Cashew Cheez Sauce, recipe below.

 

Spray a heatproof casserole dish with cooking spray. Toss the pasta with the kale-chorizo mixture (I use the rinsed-out pasta pan for this), then pour over the cheez sauce. Toss until everything is well-coated. Pour into the prepared casserole dish.

 

Crumble the stale cornbread into crumbs, making an even layer on top.

 

Bake for 30 minutes until the top is golden brown. Finely chop some fresh cilantro and sprinkle over the top.

 

Cashew Cheez Sauce

130 g cashew butter*
45 ml fresh lemon juice
15 g nutritional yeast flakes
1-1/2 T. light or chickpea miso
1 t.  onion powder
pinch of garlic powder
up to 250 ml water
Sea salt to taste

 

Place all ingredients in the blender except the water and blend until a smooth consistency. Add water until you get a thin pourable sauce. It will thicken as it bakes, so don’t make it too thick.

 

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Roasted red pepper and cherry tomato salad

 

Another super-simple salad at its best.
Beautiful organic peppers and yellow pear-shaped cherry tomatoes combine with fresh basil and just a touch of olive oil and lemon juice. If you have bell peppers that are past their prime, roasting them is an excellent way to use them up!

Roasted red pepper and cherry tomato salad
About 4 servings
2 large red bell peppers
450 g yellow cherry tomatoes
3 sprigs fresh basil
15-30 ml olive oil
1/2 lemon
sea salt
cracked black pepper

If you can’t find yellow tomatoes, use regular cherry tomatoes with orange or yellow bell peppers. Just as pretty!

Roast the peppers, peel and cut into thin slices. Slice the tomatoes in half. Julienne (roll up and cut into fine ribbons) the basil leaves. Toss everything in a serving bowl with the juice from the lemon half, the olive oil, and the salt and pepper.