A nice hefty salad that makes for a great party dish. Fresh fruit works very well as a dessert afterwards as it complements the salty and savory flavors of the salad.
1 bag of cheese filled tortellini (ca, 250g)
ca, 1dl Italian dressing
2 bell peppers, cut into strips (one red and one yellow looks best)
8-10 cocktail tomatoes, cut in half
ca, 20 olives, mixed and seedless
2-3dl cheese, in small cubes
1/2-1dl fresh basil, finely chopped
ca, 12 salami slices
Cook the tortellini according to its own instructions.
Drain the pasta and mix it with the dressing while still warm in a bowl and set aside a let cool.
Prepare the vegetables and mix them into the cooled off pasta together with the cheese and basil.
Roll the salami slices into cones and push them into the salad so that they stick upwards like tasty flowers.
Serve with some nice bread to soak up the dressing afterwards.
Enjoy!
Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Thursday, June 7, 2012
Thursday, May 10, 2012
Hot Dog Salad
A hot dog is always a welcome snack but sometimes you get a few left over and this salad is a good way to use them.
4 grilled/boiled hot dogs
5 boiled potatoes
1/3 cucumber
3-5 pickle slices
4 tomatoes
1 red onion
a small bunch of chives
1 1/2dl mayonnaise
1tbl mustard
1/2dl crème fraiche or sour cream
salt
pepper
Slice the hot dogs thinly.
Cut the potatoes, cucumber and pickle slices into triangles of similar size to the hot dog slices.
Chop the red onion and chives into small pieces.
Flavor the mayonnaise with the mustard, crème fraiche, salt and pepper.
Mix everything, except the tomatoes, together and place in a bowl.
Cut the tomatoes into nice wedges or slices and decorate along the edge of the bowl.
Enjoy!
4 grilled/boiled hot dogs
5 boiled potatoes
1/3 cucumber
3-5 pickle slices
4 tomatoes
1 red onion
a small bunch of chives
1 1/2dl mayonnaise
1tbl mustard
1/2dl crème fraiche or sour cream
salt
pepper
Slice the hot dogs thinly.
Cut the potatoes, cucumber and pickle slices into triangles of similar size to the hot dog slices.
Chop the red onion and chives into small pieces.
Flavor the mayonnaise with the mustard, crème fraiche, salt and pepper.
Mix everything, except the tomatoes, together and place in a bowl.
Cut the tomatoes into nice wedges or slices and decorate along the edge of the bowl.
Enjoy!
Tuesday, May 8, 2012
Potato And Tomato Casserole
A nice vegetable dish with a nice mix of sweet and savory flavors.
2tbl butter
2 large yellow onions, finely sliced
1 crushed garlic clove
450g potatoes, peeled and thinly sliced
3dl vegetable stock, warm
2 tomatoes, thinly sliced
50g grated cheese
1tsb chives, chopped
salt and pepper
Melt the butter in a pan and fry the onion and garlic lightly.
Make alternating layers of the sliced potatoes and onion mixture in a casserole dish. Salt and pepper thoroughly between each layer.
Pour over the warm stock and place a lid on the dish.
Place in the oven at 160ºC until the potatoes feel soft and the stock is absorbed, should be around 1 hour and 15min.
Lay the sliced tomatoes on top and sprinkle the cheese over them.
Place the dish back in the oven without a lid until the cheese has gained some color.
Sprinkle the chives over the top just before serving.
Serve with pork chops, beef steak or hamburgers.
Enjoy!
2tbl butter
2 large yellow onions, finely sliced
1 crushed garlic clove
450g potatoes, peeled and thinly sliced
3dl vegetable stock, warm
2 tomatoes, thinly sliced
50g grated cheese
1tsb chives, chopped
salt and pepper
Melt the butter in a pan and fry the onion and garlic lightly.
Make alternating layers of the sliced potatoes and onion mixture in a casserole dish. Salt and pepper thoroughly between each layer.
Pour over the warm stock and place a lid on the dish.
Place in the oven at 160ºC until the potatoes feel soft and the stock is absorbed, should be around 1 hour and 15min.
Lay the sliced tomatoes on top and sprinkle the cheese over them.
Place the dish back in the oven without a lid until the cheese has gained some color.
Sprinkle the chives over the top just before serving.
Serve with pork chops, beef steak or hamburgers.
Enjoy!
Tuesday, May 1, 2012
Fish With Tomato Blanket
A refreshing dish that is surprisingly light.
600g fish fillets, fresh or frozen (cod, haddock, pollock)
2tbl butter
1tsp salt
1/2 pinch white pepper
2tbl Dijon mustard
2tbl dill, finely chopped
2 tomatoes
1/4 leek
2tbl fine breadcrumbs
Set the oven to 225ºC
Use half the butter to grease an oven safe dish.
Cut the fish, half thawed, into 2cm thick pieces and place in the dish. (if fresh, fillets are usually thin enough so they shouldn't need to be sliced)
Salt and pepper the fillets then spread the mustard over them.
Sprinkle over the dill.
Slice the tomatoes and chop the leek and spread over the fish.
Place the rest of the butter in small pieces evenly over it and then sprinkle over the breadcrumbs.
Put the dish in the middle of the oven for 15-20min if the fish was fresh or about 30min if it was frozen.
Test the fish with a fork to see of it's done,it should be white and nontransparent.
Serve with pressed or mashed potatoes or rice.
Enjoy!
600g fish fillets, fresh or frozen (cod, haddock, pollock)
2tbl butter
1tsp salt
1/2 pinch white pepper
2tbl Dijon mustard
2tbl dill, finely chopped
2 tomatoes
1/4 leek
2tbl fine breadcrumbs
Set the oven to 225ºC
Use half the butter to grease an oven safe dish.
Cut the fish, half thawed, into 2cm thick pieces and place in the dish. (if fresh, fillets are usually thin enough so they shouldn't need to be sliced)
Salt and pepper the fillets then spread the mustard over them.
Sprinkle over the dill.
Slice the tomatoes and chop the leek and spread over the fish.
Place the rest of the butter in small pieces evenly over it and then sprinkle over the breadcrumbs.
Put the dish in the middle of the oven for 15-20min if the fish was fresh or about 30min if it was frozen.
Test the fish with a fork to see of it's done,it should be white and nontransparent.
Serve with pressed or mashed potatoes or rice.
Enjoy!
Thursday, April 12, 2012
Sausage And Bean Stew
A simple dish that works well when you are stressed and it's cold out.
400g sausage (whatever type you like or have)
2 bell peppers (any colors)
4dl crushed tomatoes
1-2tsp sambal oelek
2 pinches of salt
1 can white beans in tomato sauce (add more if you feel like it)
3-4tbl of any green herb (cilantro, oregano, parsley anything you like)
Rinse, deseed and dice the peppers.
Cut the sausages into pieces of whatever size you like.
Boil the crushed tomatoes together with the sambal oelek and salt.
Add the pepper and sausages and simmer under a lid for about 5 min.
Pour in the beans and let them get warm.
Sprinkle over your chosen herb.
Serve with nice white bread.
Enjoy!
400g sausage (whatever type you like or have)
2 bell peppers (any colors)
4dl crushed tomatoes
1-2tsp sambal oelek
2 pinches of salt
1 can white beans in tomato sauce (add more if you feel like it)
3-4tbl of any green herb (cilantro, oregano, parsley anything you like)
Rinse, deseed and dice the peppers.
Cut the sausages into pieces of whatever size you like.
Boil the crushed tomatoes together with the sambal oelek and salt.
Add the pepper and sausages and simmer under a lid for about 5 min.
Pour in the beans and let them get warm.
Sprinkle over your chosen herb.
Serve with nice white bread.
Enjoy!
Friday, April 6, 2012
Shopka Salad
A Bulgarian national dish at its simplest. Simple cut the vegetables into pieces of whatever size you prefer.
4 tomatoes, cut into pieces
1/3-1/2 cucumber, cut into pieces
1 bell pepper of any color, cut into strips
1 yellow onion, chopped
200g white sheep's milk cheese
Distribute the vegetables on to four bowls or small plates.
Grate the cheese and pile it on top of the vegetables so that it looks vaguely like a snow drift.
Serve as a started to almost any dish.
Enjoy!
4 tomatoes, cut into pieces
1/3-1/2 cucumber, cut into pieces
1 bell pepper of any color, cut into strips
1 yellow onion, chopped
200g white sheep's milk cheese
Distribute the vegetables on to four bowls or small plates.
Grate the cheese and pile it on top of the vegetables so that it looks vaguely like a snow drift.
Serve as a started to almost any dish.
Enjoy!
Monday, March 26, 2012
Red Pesto
A nice variation of the ordinary green pesto that gets it's red color from the sun dried tomatoes in it. The pine nuts have been replaced with walnuts or hazelnuts.
10 sun dried tomatoes in oil
25g Parmesan cheese in pieces
1 garlic clove
25g walnuts or hazelnuts
1dl basil, roughly chopped
2 pinches of salt
1dl olive oil
Place the tomatoes and pieces of cheese evenly in a food processor.
Add the garlic, nuts, basil and salt and blend until you have an even mixture.
Whilst you are blending add the oil a little bit at a time so that the mixture has time to absorb the oil before you add more.
Serve with grilled or fried beef, with lamb or game, or mix it with spaghetti for a quick pasta dish.
10 sun dried tomatoes in oil
25g Parmesan cheese in pieces
1 garlic clove
25g walnuts or hazelnuts
1dl basil, roughly chopped
2 pinches of salt
1dl olive oil
Place the tomatoes and pieces of cheese evenly in a food processor.
Add the garlic, nuts, basil and salt and blend until you have an even mixture.
Whilst you are blending add the oil a little bit at a time so that the mixture has time to absorb the oil before you add more.
Serve with grilled or fried beef, with lamb or game, or mix it with spaghetti for a quick pasta dish.
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