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    Monday, October 19, 2009

    Asparagus and Tomato Again

    Asparagus and Tomato Again
    One thing we missed up in The Island was fresh Asparagus.
    Couldn’t wait to eat some. Of course I just love it paired with Tomatoes
    You must use fresh tomatoes for these dishes.
    It’s important to just warm the tomatoes, it enhances the fresh Tomato taste.
    So for the first meal at home.

    Two dishes same ingredients, different tastes –excellent
    For this version of Tortilla… You need to use a pan that will go into the oven
    You can cook on top of the stove but I love the oven method…very simple,

    Tortilla with Warm Asparagus and Tomato Salad

    Heat oven to 190C

    2 medium potatoes peeled and cut into cubes
    6 eggs
    Sea salt and freshly ground black pepper

    3 tablespoon Olive oil

    Cook the potatoes in boiling water till just folk tender

    Beat eggs in bowl with sea salt and freshly ground black pepper

    Place oil in pan heat gently
    Add cooked potatoes and toss around just to coat with the oil

    Remove potatoes and add to egg mix
    Meanwhile crank the heat up in the pan
    Return egg and potato mix to the pan

    Cook for about a minute till it start to bubble around the edges

    Immediately place in hot oven and cook for about 6 minutes

    Remove and slide onto a plate and cut into wedges.
    1 bunch asparagus
    2 med tomatoes
    1 tablespoon butter
    Sea salt and freshly ground black pepper
    Juice half lemon

    Cook the asparagus and chop into 3 cm pieces
    Chop tomatoes into 8

    Heat the butter gently till it just bubbles
    Add tomatoes, toss around
    Season with salt and freshly ground black pepper
    Add asparagus toss around again for about a minute

    Squeeze in the lemon juice
    A couple of pieces of fresh baguette and
    Hey Presto
    Lunch is served

    Asparagus and Tomato Bake with Crunchy Potato.

    This is another use for the Asparagus and Tomato bake that I cooked and posted a couple of weeks ago.

    1 bunch cooked asparagus cut into pieces

    2 tablespoon unsalted butter
    2 medium tomatoes chopped
    Sea salt and freshly ground black pepper

    11/2 tablespoons flour
    1/2 cup milk

    Squeeze of lemon juice just to heighten the flavours

    2 large potatoes peeled cut into quarters and cooked till tender
    2 tablespoon extra virgin olive oil

    Melt butter in pot
    Add tomatoes
    Mix around till well coated
    Add flour and season
    Cook for about 3 minutes making sure the flour taste in cooked out

    Add milk and cook till thickened
    Add asparagus and pour into a gratin dish

    Meanwhile, mash the potatoes with the olive oil and spoon on top of the bake.

    Fork it up this will help the crunch

    Bake in hot oven 25 minutes

    We greedily ate the lot…I am never going to get slim
    Loved that crunchy topping

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