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Tag Archives: tomato

Tomato soup with gnocchi

27 Monday Nov 2017

Posted by Nadia in Appetizers, General, Pasta, Soup

≈ 13 Comments

Tags

gnocchi, Pasta, Soup, tomato

IMG_3005Winter is fast approaching here in the Dordogne and the days are much shorter and cooler. It does not snow here, at least not very often. The last decent snow was about 5 years ago according to the locals and that was real snow, 5 days where many could not leave home, no power, no heat, due to the lines down. We do not get snow here so when we do, we are not quite prepared to deal with it. Very different from the time I lived in Denmark for 18 months. But, I like to think my pantry is well stocked to withstand me not being able to leave for at least 10 to 14 days; my husband would argue that it is stocked to keep us going for at least a month. But, I would need heat and gas and electricity.

One of the meals that I might make is this soup. Great tasting and easy. Plus the gnocchi gives this soup some real substance. In a very comfort-food-like way. Which also helps with the cold. Now, all I need is snow….

Serves 4

Ingredients:

soup
30 ml / 2 tablespoons olive oil
1 onion, peeled and diced
1 garlic clove, crushed
Tomatoes, 2 x 410 g cans of chopped tomatoes
5 tablespoons tomato paste or 1 x 80 g can
100 ml dry white wine
1 tablespoon sugar
Grated rind and juice of 1 lemon, preferably organic
Salt and freshly ground black pepper
Basil, about 1/2 cup, fresh and roughly chopped
500 ml vegetable bouillon
Parmesan, freshly grated

gnocchi
500 g / 1 lb floury potatoes, baked and cooled (see below)
30 g / 1/4 cup flour, plus extra for dusting
1/2 teaspoon salt
1 egg, beaten

Preparation: 

gnocchi
To bake the potato, using a fork, prick the skin of the potato all over
Wrap the potato in foil and bake at 175 C /350 F until tender, about 1 hour
Cut the baked potato in half and scoop the flesh into a large bowl; discard the skin
Using a fork mash the potato and salt together until smooth (better yet, use a potato ricer) you want it to be as smooth as possible
Mix in 3 tablespoons of the egg (reserve the remaining egg for another use or discard)
Sprinkle the flour over the potato mixture
Stir until the mixture forms a dough
Knead until smooth, about 1 minute
On a lightly floured work surface, divide the dough into 4 equal pieces
Roll each piece between your palms and the work surface into a 1 cm / 1/2″ diameter rope (about 50 cm  / 20″ long)
Cut the dough into 2 cm / 1″ pieces
Roll each piece of dough over a wooden paddle with ridges or over the back of a fork to form grooves in the dough
Set aside

tomato soup

Heat the oil, over medium heat, in a large casserole or pot
Add the onion and cook until soft but not coloured
Add the garlic and cook about 1 minute
Add the tomatoes, tomato paste, wine, sugar, lemon rind and juice
salt, pepper, basil and bouillon
Bring to a boil, then lower the heat and simmer for 30 minutes
Allow to cool slightly then purée it using an immersion blender (or a food processor for a smoother texture)
Return the soup to the heat
Add the gnocchi to the soup and cook until they rise to the surface of the soup (this will indicate that they are cooked)
Ladle the soup in warmed soup plates or bowls and sprinkle with Parmesan
Enjoy!

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Tomato, mozzarella and olive tart

11 Thursday Aug 2016

Posted by Nadia in General, Savoury Tarts and Quiches

≈ 18 Comments

Tags

fiesta friday, mozzarella, olives, quiche, tarts, tomato

imageThis is so quick and easy to put together and looks and tastes great. Using a good quality mozzarella makes all the difference. I used Mozzarella di Bufala, or buffalo mozzarella, a mozzarella made from the milk of the domestic Italian water buffalo. I find it is not necessary to add salt to this tart as the olives are already rather salty but do add pepper and a dash of cayenne pepper if you desire. Kalamata olives are good to use as they are quite meaty and easier to pit than smaller olives. Of course if you buy already pitted olives, it is even easier. But, please do not use olives in tins or jars, do use fresh olives, they taste so much better and are firm and not mushy.

Serves 4

Ingredients:

Puff pastry, blind baked
1 large coeur de boeuf tomato (beefsteak type – meaty and fleshy)
15 kalamata olives, pips removed and halved
1 small onion, thinly sliced
1 to 2 balls of mozzarella, torn
4 eggs
1 cup heavy cream
Freshly ground black pepper
Pinch of cayenne pepper (optional)
6 basil leaves

Preparation:

Preheat the oven to 200 C / 400 F
Slice the tomato and the onion
Arrange the tomato and the onion slices in the pre-cooked pastry shell
Dot with the olives
Add the torn mozzarella on top
Mix eggs with the cream, black and cayenne pepper
Pour into the pastry case
Bake for 30 minutes or until the tart is set
Add the basil leaves
Enjoy!

 

 

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Tomato salad

14 Thursday Jul 2016

Posted by Nadia in Appetizers, General, Salads

≈ 6 Comments

Tags

beefsteak tomatoes, cherry tomato, green zebra, kumato, marmande, roma, salad, tomato, vinaigrette

imageThis is an incredible tomato salad that will wow you and your guests yet is so very simple. Seeing as the main ingredient is tomatoes, it is very important to use a mixture of beautiful, different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Try and use at least two or three very large red tomatoes such as  coeur de boeuf or beefsteak tomatoes as a base then add some green tomatoes, such as green zebra, yellow tomatoes, orange tomatoes, black kumato tomatoes and a few red cherry tomatoes for size and texture. The more variety you have the nicer your salad will look.
Many people insist that you should never place your tomatoes in the refrigerator, unless they will be used for cooking. Tomatoes should always be kept on the counter-top as cold kills the flavour they say, but who wants to throw out tomatoes after a day or two because they are rotten. I agree that tomatoes should be kept out if at all possible and especially for this recipe, do not use tomatoes that have been refrigerated.
  • If at all possible, buy only as many perfectly ripe tomatoes as you can eat within a day or two, keep them stored stem-side-down on a flat surface at room temperature, and make sure to eat them all within the first day or two.
  • If you buy under-ripe tomatoes, leave them out at room temperature until fully ripened, then move them to a cooler spot for longer storage.
  • If you have a wine fridge or cool cellar, store all ripe tomatoes that you can’t eat within the first day there.
  • If you don’t have a wine fridge or cool cellar, store all ripe tomatoes that you can’t eat within the first two to three days in the refrigerator.
  • If storing tomatoes in the refrigerator, it may be better to locate in the warmest section of the fridge.
  • Allow the tomatoes to come to room temperature before using.

 

Serves 4 to 5

Ingredients:

2 coeur de boeuf or beefsteak tomatoes
2 black tomatoes (kumato or noires de Crimée)
2 green zebra tomatoes
2 yellow tomatoes (ananas or pineapple)
1 red tomato (roma or marmande)
8 red cherry tomatoes, cut in half
1 echalote (shallot), diced very finely
1/2 teaspoon thyme leaves
1 tablespoon sherry vinegar
3 tablespoons olive oil
Salt and freshly ground black pepper
Fleur de sel
4 to 5 purple basil leaves, torn into pieces

Preparation:

Preheat the oven to 60 C / 120 F
Wash and dry all the tomatoes carefully
Cut the coeurs de boeuf, black kumatos and red marmande to a thickness of about 4 mm / 1/6″ and set aside
Cut the green zebra tomato into 6 petals (in half and then each half into 3)
Place the pieces in a bowl with the oil, vinegar and thyme and allow to marinade for 30 minutes
Skin the yellow tomatoes, (place in boiling water for a few seconds to remove it easily) and cut into 6 petals
Place the yellow tomato pieces on a baking sheet, drizzle a little olive oil and sprinkle some thyme leaves and place in the oven for 30 minutes
Drain the green tomatoes but keep the dressing
Add the shallots to the dressing
Season the dressing with some salt and pepper
Arrange the slices of thinly cut tomatoes in a circular fashion, overlapping each other, on a large serving platter
Place the green tomatoes and yellow tomato petals on top
Scatter the cherry tomatoes haphazardly
Drizzle the echalote vinaigrette over the entire plate
Sprinkle a few grains of fleur de sel and a few purple basil leaves
Enjoy!

 

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