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Thu, 10 Jan 2019
INGREDIENTS serves 8
600g ripe tomatoes
10 spring onions, trimmed
Juice of 1 lime
1/4 bunch coriander, leaves picked, stalks finely chopped
3 mixed-colour chillies, thinly sliced
1 tbs apple cider vinegar
2 tbs extra virgin olive oil
Tortilla chips, to serve
1. Heat a barbecue or chargrill pan to high heat. Grill tomatoes, turning occasionally, for 10 minutes or until charred. Add spring onion and grill, turning halfway, for 2 minutes or until charred.
2. Transfer tomato and spring onion to a tray and set aside until cool enough to handle. Peel and discard tomato skins (don’t worry if a few little bits remain; they’ll only add to the flavour) and chop spring onion.
3. Whiz tomato, spring onion, half the lime juice and coriander leaves in a blender to a chunky paste.
4. Place chilli in a fine sieve and rinse under warm water to remove the seeds. Transfer chilli to a bowl with vinegar, oil, coriander stalk and remaining lime juice, and stir until well combined.
5. Spoon the salsa into a serving bowl, top with pickled chilli mixture and serve with tortilla chips.
500g more or less small grape or cherry tomatoes, roughly the same size
1/8 teaspoon fine salt
1/4 teaspoon each: dried thyme, dried basil, dried oregano (optional)
2 teaspoons olive oil for brushing
Oil for covering (optional, see note)
Cut tomatoes in half lengthwise. If using larger tomatoes, cut out the core (optional).
Arrange the halved tomatoes over a baking sheet lined with parchment paper, cut sides up. (Do not use an aluminium baking sheet as the acid in the tomato will react with the metal.)
Brush (or spray) lightly with olive oil. Sprinkle with salt.
Preheat oven. Bake for 2 hours at 300°F (150°C) or 275 °F (135 °C) if using a fan-oven, until semi-dried. One hour into the baking time, remove the tray and sprinkle with the herb mix.
If using tiny tomatoes reduce the baking time to 1h 15m to 1h 30m. If desired, turn off the oven and leave the tomatoes to dry in the residual heat for another half hour (depending on how dry they already are).
Store in the fridge for up to a few days. For longer storage, submerge the semi dried tomatoes in olive oil. They will keep for a couple of weeks this way.
Perfect for rainy days in front of TV or if you need to throw a quick lunch together.
INGREDIENTS makes about 12 - 15
2-3 medium courgettes, grated
2-3 spring onions, chopped finely
1 clove garlic
a generous sprig of mint
1/2 cup flour (any type of plain flour)
1 cup feta cheese, crumbled
3 eggs lightly beaten
Place into a medium bowl: spring onions, garlic, mint, flour & pepper.
Make a hole in the centre and drop in the eggs. Mix to a batter.
Add the feta and courgette, fold through gently.
Heat oil in a pan and drop in large spoonfuls to make the fritters. Cook about 3 minutes each side until golden.
Keep in warm oven until they are all cooked.
Serve with chutney and salad for lunch or as a side for a picnic or barbecue.
A thrifty, nourishing and hearty vegetarian meal with only a handful of ingredients.
INGREDIENTS Serves 2
Half cup dried beans cooked or one can Lima, butter or pinto beans, rinsed well
3-4 large silverbeet, chard or kale leaves, or similar amount spinach or any dark leafy green, sliced finely (stems too)
1 Tablespoon miso, more or less to taste (start with less)
Garlic, chopped fine
1 shallot chopped into batons (sub anything oniony or omit)
1/2-1 teaspoon chilli flakes or fresh chilli
Olive oil, water, black pepper
Start with a little oil in a pan on med heat. Sauté shallot & half the garlic & chilli for a few minutes.
Add finely chopped greens, sauté some more. Add about a cup of water and the miso. Stir well & let it cook 3-5 mins.
Add beans and remaining garlic & chilli to taste. Cook a few minutes more until beans are hot. Alter water & miso until the flavour is umami and the dish is juicy, crack in plenty of pepper - you won’t need salt.
Tip into bowls and serve with a slice of crusty bread.
Great to take to a potluck meal or picnic.
1 cup self raising flour
12 oz grated zucchini/courgette
1 cup grated cheese
1/2 cup oil
1 medium onion, chopped finely
1-2 teaspoon salt
tin of salmon, tuna, or 3-4 rashers of bacon, chopped
1 cup cooked and cubed potato & 1/2 cup corn kernels
Beat eggs in a large bowl.
Add all other ingredients and gently blend together with a fork.
Pour into a well-greased quiche dish.
Cook 35-40 minutes at 350ºF or 180ºC
Eat warm or cold.