Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Saturday, May 3, 2014
Groovy Focaccia and Salmon with Tomato Vinaigrette
I love olive oil, so I was intrigued when I was asked to review some oils from Groovy Food, I was sent two different oils:
Omega Cool Oil –a clever organic blend of Omega 3, 6 and 9. Specially pressed from flax, hemp, pumpkin and evening primrose seed oils, serving up a perfectly balanced amount of essential fatty acids, which our bodies crave. Cool Oil is also the perfect accompaniment to cold foods and as such is ideal when drizzled onto salads, blended into smoothies or used simply for dipping breads and olives.
High Five Cooking Oil – sees a unique yet complimentary fusion of five cold pressed virgin seed oils. Blended to perfection High Five Cooking Oil is the ideal healthier alternative to other cooking fats. Offering high nutritional properties whilst graced with a subtle flavour, the oils unique characteristics ensure the great taste is retained even when cooking at high temperatures.
I thought Id put the oil to the test with a bit of baking and some cooking.
Groovy Focaccia
500g strong white flour
2tsp dried yeast
1 1/2tsp salt
1 tsp caster sugar
175ml water
75ml white wine
75ml High Five Omega Cooking Oil
2 tbsp rosemary, finely chopped
3 tbsp Omega Cool Oil for drizzling
Sea salt flakes for scattering
1. Put the flour, yeast, salt, sugar, water, wine and High Five Cooking Oil into your bread maker and set for dough.
2. When the dough programme finishes, roll or pull the dough out, oil a baking sheet or roasting tin and fill with the dough.
3. Cover with a tea towel and put in a warm place to rise for about an hour to an hour and a half.
4. Us your fingertips to gently press into the surface of the dough, brush with a little High Five Cooling Oil and scatter over the rosemary and sea salt.
5. Heat the oven to 200C and bake for 30 minutes until golden brown.
6. Sprinkle with the remaining Omega Cool Oil.
The Groovy Focaccia was very good, although I did miss the taste provided by the olive oil. I also tried dipping the focaccia in the Omega Cool Oil but I felt that the flavour of the oil didnt lend itself to dipping.
I was planning on having some salmon fillets for supper so used the oil in Recipe #2:
Salmon with Tomato Vinaigrette
4 salmon fillets
2 tbsp Omega Cool Oil
1 tbsp champagne or wine vinegar
1 tsp Dijon mustard
2 garlic cloves, crushed
1 tsp caster sugar
4 ripe tomatoes, deseeded and finely chopped
salt & freshly ground pepper
1. Mix the Omega Cool Oil, mustard, vinegar, garlic and sugar together. Add the diced tomatoes.
2. Brush the salmon with oil and place in a hot frying pan skin side down to crisp the skin, when skin is brown, turn the salmon and cook for 2 minutes, then switch off the heat and leave as the heat in the pan will cook the salmon through.
3. Place the salmon onto the plate and spoon over the vinaigrette.
Serve with roasted red peppers filled with chopped tomatoes and garlic and drizzled with High Five Cooking Oil.
The salmon was delicious as was the roasted red pepper and I would say that the lighter flavour of the seed oil was a really good match for the fish and the vinaigrette was quick easy and one of the best ways of adding a bit of zing to farmed salmon that I have found.
The Groovy Food Oils collection is available throughout Tesco and Sainsbury’s stores nationwide, selected health food retailers and online at freefromandfinefoods.co.uk.
Omega Cool Oil – 250ml – from £8.49
High Five Cooking Oil – 500ml - from £6.99
The company themselves are very passionate about their products as you can see from their website: www.groovyfood.co.uk.
Disclosure Statement: I received two bottles of oil from Groovy Foods to review. I was not required to write a positive review. The opinions I have expressed are my own. The prices are correct at time of posting.
Saturday, April 26, 2014
Gone Tomato Pickin
Not too much will get posted this week. Mr. Ferdzys Aunt is here from San Francisco, which means I wont do much cooking because she didnt really come to visit us, she came to visit our fresh tomatoes, which need more heat to grow than San Francisco can provide, so she doesnt otherwise get them. Lets just say the timing of this visit was very carefully planned.
Tomatoes with cottage cheese, tomatoes with bread and mayonnaise, tomatoes with salt. Leftover tomato slices eaten over the kitchen sink. I think shes eaten a cob of corn, a few potatoes and some of the green beans. There was a little chard at dinner. Shes crazy for wild blueberries, and raves about Ontario peaches. But these are just distractions until I can haul in another ripe tomato from the garden. Ive tried to tempt her with some melon, but she got mesmerized by a tomato instead, so maybe tomorrow.
All I can say is this is a great week to not do much cooking, but to go off and eat great big piles of fresh raw or lightly cooked Ontario vegetables and fruit. I suggest you do it too. See you next week.
p.s. Tomatoes in the picture are Persimmon (top left), Djena Lee (toppish right), Banana Legs (long yellow, slightly lower right), Great White (the mid-sized yellow at middle left; a small specimen) and a handful of Jaune Flammé (scattered around the lower left).
Thursday, April 3, 2014
Grilled Swordfish Bruschetta with Thai Basil Cherry Tomato Salad The End of a Great Recipe
This grilled swordfish bruschetta recipe is the type of thing I rarely think to film. Recipes that are so simple I assume there wont be any great technique or creative twist to feature. Of course, as soon as I serve it, I realize there was plenty to share, and end up eating with a large side of regret.
This time, I decided to not let that happen, and filmed the plating of the recipe, which gave me the opportunity to at least describe the recipe. There are only a couple ingredients, and as youll see and hear in the video, the procedure could not be simpler.
There are two keys to this recipe: One is to add enough oil and vinegar to your tomatoes to make a good amount of "sauce," with which to douse the grilled fish and bread. Secondly, be sure to grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious.
I hope you give this a try while cherry tomatoes are at their peak ripeness. Below youll see all the ingredients I used to make this incredibly simple, yet extraordinary meal. Enjoy!
Ingredients:
6 slices French bread, brushed with olive oil
For the fish:
2 swordfish steaks
1 teaspoon grapeseed oil
salt and fresh ground black pepper to taste
* For the tomato salad:
1 cup cherry tomato halves
salt and fresh ground black pepper to taste
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 tablespoons freshly sliced basil
pinch of cayenne
* Mix and let sit out for at least 30 minutes
Saturday, March 1, 2014
Veg Pasta Italiano Red Tomato Pasta Domions India style Restaurant Pasta Recipes
This is Domions India style pasta recipe. Bow tie pasta tossed with olive oil, aromatic italian herbs, exotic veggie and with generous amount of flavourful Italian red tomato sauce. For non vegetarian pasta Italiano red, top with marinated grilled chicken.
 |
| Tomato Pasta |
Ingredients
Bow tie or Penne Pasta cooked- 2 cups
Home made easy tomato sauce for pasta---click for recipe- 1 cup
Chopped olives- 1/4 cup
American sweet corn- 1/4 cup
Onion thickly sliced- 1/4 cup( optional)
Shredded cheddar cheese- 1/2 cup
Parmesan cheese- 1/4 cup( optional)
Olive oil- 2 tbsp
Dried oregano( or parsely, basil)- 1 tsp
 |
| Restaurant Italian Pasta |
Method
Boil pasta with enough salt until aldente( firm) as per box instructions.
Heat oilve oil in a sauce pan on low heat, add cooked pasta, oregano and home made tomato sauce, sweet corn, chopped olives, Parmesan cheese, cheddar cheese to the pan. Toss well and serve.
Or
Heat oilve oil in a sauce pan on low heat, add cooked pasta and oregano, toss well and place on plate. Pour generous amount of home made tomato sauce on pasta. Garnish with sliced olives, sweet corn and generous cheese.
Monday, January 27, 2014
Tomato soup with dry bread crumbs croutons
- Add carrot cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, salt and pepper. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.
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