NIgella's moonblush tomatoes

Here's a Nigella Lawson recipe that I use to turn supermarket tomatoes into gorgeous tomatoes.  I love to serve them on some salad leaves with slices of chevre and a few basil leaves.  Or delicious on the side of some grilled fish.  They take no time to prepare but it's best to make them the day before (or the morning before) you plan to eat them.  However I've had great results just from 30 minutes in the oven rather than overnight.

Ingredients

• 500g (about 24) on-the-vine cherry or other baby tomatoes

• 2 teaspoons Maldon salt or 1 teaspoon table salt

• 1/4 teaspoon sugar

• 1 teaspoon dried thyme

• 1 x 15ml tablespoons olive oil

METHOD

1. Preheat the oven to 220°C/gas mark 7.

2. Cut the tomatoes in half and sit them cut side up in an ovenproof dish. Sprinkle with the salt, sugar, thyme and olive oil.

3. Put them in the oven, and immediately turn it off. Leave the tomatoes in the oven overnight or for a day without opening the door.

White bean puree - a mashed potato substitute

This is a very easy to make white bean puree which the whole family enjoys.  We have it with quickly cooked steaks and grilled asparagus.  It works as a mashed potato substitute and I am always happy to find ways  to use more legumes.

White bean puree - a mashed potato substitute

Serves:

2 (generous)

Ingredients

• 1 can cannelini beans (I always use the italian ones - they seem softer and also don't contain additives)

• 1 clove garlic

• 1/3 cup chicken stock

• 1 slice lemon rind

Method

1. Simmer the beans,garlic and lemon rind in the stock for about 5 mins.

2. Remove the lemon rind and puree with a stick blender. Once blended add 1/2 tab olive oil and quickly whiz again.

Cauliflower 'rice'

If you've overindulged on the bread, cheese, wine or chocolates on the weekend, why not have a lower-carb day and add some extra vegetables to your plate.  The marvellous Jane Kennedy came up with cauliflower rice in her book "cooking without the boombah".  I was extremely dubious about it, but served with something saucey you really don't miss the rice.  For the kids I mix in the cauliflower rice with their basmati. Cauliflower is a member of the cruciferous family, like broccoli.  It contains sulforaphane, an anti-cancer compound.

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Cauliflower 'rice'

Author:

rachel

Serves:

2

Ingredients

Instructions

1. Take half a head of cauliflower. Break into florets and place into a microwave dish with a lid. Don’t add water. Turn on high for (approx) 4 minutes. Whizz the cauliflower with a Bamix or food processor until it resembles cous cous. It should be light and ‘fluffy’, not mushy.

2. The ‘rice’ soaks up the juices and flavours of whatever dish you’re serving….without the added calories.

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Italian country soup

This soup is based on a Bridgette Hafner recipe which I have added more veggies to.  I usually double the recipe as it freezes well and is great for tired children.  If you are vegetarian you could omit the pancetta. Cannellini beans are a great source of protein and fibre.  If you are a fan of having a "meat free Monday" this is a great recipe to make.  The original recipe used dried beans which were soaked overnight and added earlier in the recipe - I have tried it both ways and we like the tinned beans more.

photocredit https://www.flickr.com/photos/38467745@N02/

Serves 6

INGREDIENTS

• 2 leeks, washed and sliced

• 100g flat pancetta, thinly sliced (optional)

• 2 carrots, diced

• 2 zucchini, diced

• 2 sticks celery, diced

• 2 garlic cloves, sliced

• 1 tbsp olive oil

• 1 small potato, peeled and chopped into small dice

• Sprinkle of dried oregano

• 2 tins of cannellini beans

• Splash of white wine

  1 tin Italian tomatoes, roughly chopped

• 4 cups water or chicken stock

• Salt and pepper

• 1 sprig rosemary

• Small handful of risoni (dried pasta shaped like rice) or small pasta shapes or broken fettuccine

• Two or three generous handfuls of baby spinach or kale

• Parmesan cheese, grated

• extra virgin olive oil, to serve

METHOD

1. In a heavy-based pot, gently cook the leeks, carrot, zucchini, celery, pancetta and garlic in the olive oil until softened and lightly golden. Add the potato and cook for a couple of minutes. Add the oregano, white wine, tomatoes and water or stock, season with salt and pepper and add rosemary.

2. Bring to the boil, skim the surface and simmer for 40-50 minutes or until the vegetables are soft. Add the drained and rinsed breans, risoni and, if the soup has become a little thick, more water. Cook for a further 10 minutes. Add the baby spinach or kale.

3. Serve with a sprinkle of freshly grated parmesan cheese and a dash of extra virgin olive oil.

Calories:286  Fat:7g Carbs:41g Fibre:8g Protein:13g