This one can be made in volume, and never disappoints. And did I mention how healthy it is?
Mix together in a good blender the following until pureed:
- around 600g large tomatoes
- 2 large teaspoons tomato paste
- 1 large cucumber
- 1 red or orange pepper (paprika)
- 1 onion
- 1 large clove garlic or two if you want it garlicky
- juice of 1 lime
- handful of fresh basil leaves
- around 400 ml water
- 3 tablespoons extra virgin olive oil
- 1 teaspoon cayenne pepper (to taste)
- 1 tablespoon good balsamic vinegar
- 1 teaspoon sea salt and fresh ground pepper to taste
- Optional: you can add a small bunch of fresh mint to the blender and Worcestershire sauce to taste when serving.
A great variation for ginger lovers: reduce garlic and add two inches of fresh ginger, to taste.
Pesto is extremely easy to prepare, and I added ground flaxseed to this version for those extra health points.
Blend together in a food processor or a blender:
2 cloves garlic, peeled
50g ground (or let grind in the food processor with the rest) flaxseed
50g lightly roasted pine nuts
50g grated parmesan cheese
150ml extra virgin olive oil
3/4 tsp sea salt, to taste
1/2 tsp ground black pepper
large bunch fresh basil, leaves plucked
some lemon juice, optional and to taste
This is one of my favourites, easy to make, looks great and can be eaten cold, so excellent if you have friends over and juggling time with other dishes.
- packet of basil, lightly cut in pieces
- approx. one garlic clove (pressed)
- 8 tbls olive oil
- 1 tsp sea salt
- 6 tasty tomatoes cut in thin slices
- 2 mozzarellas, also in thin slices
- 1 packet lasagne pasta
- 1 pack rucola or any other fresh small salad
Mix the basil, garlic, olive oil, salt and tomatoes and allow to stand. Cook the pasta for around 8-9 mins in salty water.
Starting with a layer of pasta apply the basil mixture followed by the mozzarella and rucola. Apply another layer of pasta and do the same. Finish up with a pasta layer, seasoned and topped with cheese of your choice, preferably parmesan.
For those who are lactose intolerant, you can replace mozzarella with goat cheese and works just the same.
Serves 4, as a starter.