I do love Bruschetta, in fact anything Italian, it has to be my 2nd favourite cuisine, next to Scottish Cooking, of course!
This is a classic recipe that never fails to satisfy the taste buds. Bruschetta is an antipasto starter consisting of toasted bread with oil and garlic, topped with tomatoes & basil. It’s light & refreshing, a perfect snack, starter or party food dish.
1 Baguette or any crusty bread- sliced diagonally (try Tiger bread, its delicious too)
250g Cherry Tomatoes – sliced into quarters
1-2 Garlic Cloves – crushed
Fresh Basil leaves – chopped or 2 tsp dried basil
30ml Balsamic Vinegar (use a good quality one – you’ll taste the difference)
60ml Extra Virgin Olive Oil (use a good quality one)
1/2 Small red onion – chopped finely
1 Tsp Sea salt
1 Tsp Cracked Rainbow Pepper
Place the diced tomatoes, red onion, garlic, basil, balsamic vinegar & olive oil into a bowl & mix through. Season with salt & pepper. Cover & refrigerate for 1 hour to allow flavours to infuse.
When ready to serve, brush the bread with a little olive oil & garlic, grill lightly under a medium grill heat until lightly toasted.
Spoon mixture onto the bread, sprinkle a little basil & serve. Enjoy!
Fresh Pasta is just the best, but I always make far too much, I really need to learn my portion sizes…lol. Today I came across a recipe for balsamic chicken so I decided to try it out but add a little honey to it for the glaze and flavour, it was delicious.
For the pasta: (makes 4 servings)
275g ‘OO’ Grade Pasta Flour
3 large eggs
1 tbsp dried basil
Sift the flour & put basil into the large bowl on Kitchen Aid mixer or work surface.
Make a well in the middle. Crack one egg in and whisk gently.
Gently with your hands start to incorporate the flour starting at the bottom, once it starts to come together crack the 2nd egg, then the 3rd until it becomes sticky.
Using the dough hook on the mixer, knead together until you get a smooth like dough. Remove, cover with cling film and leave for about 1 hour.
Attach the pasta attachment, cut the pasta dough into 4 sections.
Flatten dough with hand then feed through the pasta maker, No. 1 x 5, No. 3 x 2, No. 5/6 x 1
Change attachment to fettuccine and feed through. Hang until ready to cook.
Heat a large pan of slightly salted water and cook for about 3-4 minutes. Strain
For the Balsamic Honey Chicken:-
2 Chicken Breasts (1 per person)
2 tbsp balsamic vinegar
2 tbsp worcestershire sauce
2 tbsp honey
1 tsp rainbow pepper
1 tsp garlic powder
1 tsp ginger powder
1 tbsp olive oil
Place chicken breast in a dish. Combine all the marinade ingredients in a seperate dish then pour over the chicken. Marinade in the fridge for at least 2 hours.
Pre heat your grill to medium heat and gently grill the chicken on the wire shelf for about 16-17 minutes turning halfway through. Tip:- place a tray of cold water underneath to catch any drips but this also adds a little steam to help keep the chicken moist. (I have a chicken breast setting on my oven which I used, this automatically controls the temperature).
Meanwhile cut some baby tomatoes in half (I used vittoria tomatoes), and place in the dish with remaining marinade sauce and mix. Place in the oven with the chicken beasts and next shelf down (underneath).
Remove chicken from grill and slice lengthways, tip into the drained pasta along with the tomatoes and sauce and combine. Serve. Yummy!
I just love Sunday Brunch time, no alarm, lay in, relaxing morning and a fantastic big breakfast that will keep me going until my Sunday dinner. I couldn’t decide between sweet or savoury this morning, so why not both?? This was an absolute treat and so glad I had some fresh tomatoes as this jam just nailed the dish.
Makes 2 portions
For the Jam
10 cherry tomatoes – 1/4
1 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp butter
1 red onion – finely chopped
For the French Toast
2 slices of bread (I used wholemeal)
1 tbsp butter for frying
Salt & pepper to taste
1 large handful of kale – I steamed cooked mine for 4 minutes, perfect.
1/2 Avocado – sliced
To make the jam:- Heat 1 tbsp butter and some spray oil in a fry pan
Saute the onion on medium heat until tender about 5 minutes
Add brown sugar, stir and cook for a further 3 minutes
Add the tomatoes and balsamic vinegar and cook for a further 5 minutes, remove with a slotted spoon and keep warm
To make the French Toast:- Heat 1 tbsp butter in a fry pan.
Whisk the eggs and season with salt & pepper
Place the slices of bread in the egg mixture and allow to soak for a minute, then place into the hot pan and fry on each side for about 3-4 minutes or until golden brown and crispy.
Steam cook your kale.
Place kale onto toast, then avocado slices then top with the jam.
I wanted to try something a bit different………………and isn’t it just amazing when it turns out delicious! I fancied Greek style but healthy and with a kick, so here is my Greek inspired lettuce sandwiches.
1 Red mini Cos Lettuce (or any lettuce of your choice)
1 tin of tuna in spring water
2 tbsp of black olives – halved
1/2 red onion – chopped finely
1 tsp of chilli flakes
1 tbsp balsamic vinegar
2 tbsp mayonnaise low fat
1/2 avocado – sliced
Mix tuna, olives, balsamic, chilli, mayo and onion together in a bowl
Wash lettuce and place on a plate
Top lettuce with the tuna mix and place avocado slices on top
Place another lettuce leaf to close the sandwich and serve. Yum!
Beware if you are eating with your hands, you WILL get messy!