Caprese

Many women all over the world have been where I found myself a few weeks ago. It was on my way home from work that an impromptu plan was made. Some friends decided to come for dinner. Fortunately they agreed to go halfsies on take out. That still left some appetisers to create.

When in doubt stick to the simple and easy - it usually is the best tasting too. Here's one of my versions of a quick, easy and delicious Caprese. 

Pictures by ime ©

Ingredients

Fresh tomatoes, cut to rough chunks

Mozzarella, roughly shredded

Fresh basil, sliced thin and fine

Salt & freshly ground pepper

Olive oil

Method

Take a shallow glass bowl and sprinkle lightly with olive oil. 

Layer with chopped tomatoes, shredded mozzarella, salt & pepper and a drizzle of olive oil. 

Repeat the layering. 

Final garnish with the basil & microwave or bake in the oven till the cheese has melted. 

Note

Left overs make super sandwiches - open or closed.  

That's all there is to it.. if you make it, I hope you enjoy it as much as I do.. Please write and tell me, I would love to hear from fellow foodies. 

"Food is an important part of a balanced diet" ~ Fran Lebowitz

Sangria

I love cooking with wine...

...sometimes I even put it in the food!

Many years ago I got elected to create cocktails for a fancy-schmancy party (I also cooked the entire meal, now that I think about it). The birthday girl's favourite drink in those days was red wine sangria, so naturally this was part of the menu. I looked online and found a couple of recipes but none of them spoke to me. So I decided to create my own and boy am I glad. I am still making them this way and not a drop gets wasted. Here goes.

Pictures by ime ©

Ingredients

1 bottle red wine
2 shot glasses white rum (can sub with vodka)
1 shot glass lemon juice
1 cup sugar
3 cups fruit, diced small (apples, pears, oranges, grapefruits, strawberries; depending on the season)
Club soda

Method

Combine all ingredients (except the soda) and chill for at least 6 hours
Serve topped with club soda, garnish with fruit.
Serves 4

Salud Amigos!

Bell Pepper & Feta Salad

Sometimes I like to cook when I don't need to, if you know what I mean. I get home from work and just feel like pottering about in the kitchen. The last time I felt like doing this, here is what I made.

Pictures by ime ©

Ingredients

Garlic paste

Bell peppers

Feta cheese

Spinach (optional)

Olive oil

Mixed herbs

Pepper (freshly ground)

Method

Heat the garlic & olive oil in an thick bottom pan. Once you can smell the garlic cooking, add the bell peppers and toss them to coat well. Continue stirring / tossing them so that they cook but don't go too soft. The fragrance should tell you when they are heated through. 

Plate them on a bed of roughly torn spinach (if using), crumble the feta on top and season with herbs & pepper

& there you have it. A quick and light lunch, or a nice salad to accompany your dinner. Works both ways. 

Mushroom & Spinach Frittata

This isn't my first rodeo (or frittata) and nor will it be my last..

I love eggs and all the yum stuff you can do with it; and this would qualify as my one of my favourites. I have seen many versions of this recipe on various websites, but the inspiration (its not an exact match) of what you are about to read comes from Pinterest.

Pictures by ime ©

Ingredients

Garlic, minced
Mushroom, sliced
Spinach, roughly chopped
Eggs, beaten with a teaspoon of water
Parmesan, grated
Italian seasoning
Salt & pepper, to taste
Olive Oil
Sriracha Sauce / Tabasco, to serve

Method

Heat the olive oil with the garlic, then stir in the mushrooms. On a high flame, keep adding the spinach; all the while stirring quickly, till everything is soft and well coated with the oil and garlic.
Once again give the eggs a quick beating and add them to the pan, add the seasoning, and half the cheese and stir well and then stop. Lower the heat and allow the eggs to start cooking and setting. If you feel that the bottom is cooking faster, poke gentle holes in to allow the heat to dissipate.
Once the eggs are almost entirely set, sprinkle the remaining parmesan on top and stick the pan into a pre-heated oven. The eggs will rise and the parmesan will brown.
Check with a knife if the eggs are done in the centre and if they are, remove from the heat and let it sit.
Gently remove the frittata to a plate, cut and serve with a generous helping of Sriracha / Tabasco.

Note

Use a nonstick pan without handles so that you can stick it into the oven. If your pan has handles, then cover the handle with a wet napkin and let it stick out of the oven a bit.
This dish tastes crazy good hot and cold and at any time of the day or night, so make a large lot when you do try it out.

Have fun..

Chicken Cacciatore with Cheese & Pea Rice

Now here's an old favourite that never goes out of style.

Mum used to make this when I was growing up and it was one of the first recipes I took from her. I make it for friends and family and have earned a lot of appreciation and satisfied bellies. Time to share it here as well, me thinks :-)

Ingredients

Pictures by ime ©

For the chicken:
Boneless chicken, cleaned & cut to size
Onions, chopped long
Olives, chopped round
Tomato purée
Italian mixed herbs
Green pepper corns in brine, crushed roughly
Vinegar
Flour, properly mixed with cold water (optional)
Salt, sugar, pepper
Olive oil

For the rice:
Rice, boiled & cooled
Peas, boiled & cooled
Grated cheese (I usually use normal cheddar)
Butter

Method

Chicken:
Heat the olive oil & sauté the onions till transparent. Add the tomato purée, vinegar herbs, salt, pepper, sugar and add some water. Boil.
In another pan, heat some oil and sauté the chicken with salt till the water cooks burns away. Then transfer to the curry to continue cooking.
Add in the peppercorns and olives. If using flour to thicken the curry, this is the time to add it to the curry.
Cook off any excess water till you are happy with the consistency.

Rice:
In a heavy bottom pan, take the butter and peas and sauté till the peas are soft.
Add in the rice, salt and a little pepper and stir well.
Sprinkle in the grated cheese while stirring, so that it spreads well. Careful not to break the rice.

Note

Mum adds mushrooms to the rice sometimes; its nice for a change. Just sauté them in the butter before the peas.
Serve hot with a cold salad or garlic bread to make this wholesome meal complete.

Buon Appetito!