Tag Archives: tomatoes

Spaghetti with swiss chard sauce and cherry tomatoes

Swiss Chard spaghetti

Ever since I have a balcony, I try to grow some vegetables every summer. This year I grew lots of tomatoes, some carrots, red radishes, mini cucumbers and swiss chard. I didn’t really knew what to do with the swiss chard first, so it grew kind of massive and I started to desperately think of ideas that would use a lot of it. So I came up with this blended swiss chard sauce, that will turn a whole bunch of swiss chard into a creamy, delicious green sauce. It you don’t want to blend the sauce, I recommend to use a different kind of pasta – so you don’t end up with either pasta or sauce on your fork. Continue reading

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Millet salad with pointed peppers and cherry tomatoes

Millet salad with peppers and tomatoes

Have you ever tried millet? It’s a not very popular – though delicious – grain, that is believed to be one of the oldest cultivated crops in history. There are many different kinds of millet, the most common one being pearl millet, which is also the one I used for this dish. You can use millet just like rice or quinoa, though if you use it for the first time, always check the packaging instructions! Millet is also gluten-free, so you can use it as a tasty substitute for wheat products such as couscous or bulgur. In whole food stores, you might even find pasta or bread made from or with millets!

After using millets in several sweet dishes (like a lovely millet porridge), I wanted to give it a try in a savoury dish as well, but I didn’t want to overpower its delicious flavour with heavy sauces or spices, so I went for a zingy, fresh and just slightly hot salad with crisp pointed peppers (ball peppers will work as well) and cherry tomatoes. If you can’t find millet in your local stores, try bulgur instead – this will work just as well. Of course it won’t be gluten-free anymore! Continue reading

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Hearty tomato soup with aubergines and green olives

Tomato aubergine soup with olives

Tomato soup is something that I almost exclusively eat during the summer – best made from fresh tomatoes of course. I made this one countless times last year, but just realized that I never posted the recipe! So here it is, late, late, but still. I really love the blend of the aubergine flavour with the rich flavours of ripe tomatoes in this soup, and the green olives just add the perfect spice to it. You can use fresh tomatoes – though that might be a little early in the year still – or you can just use canned ones. If using fresh ones, you can peel them if you want to, though admittedly I never do that. Once, because I am lazy, and second because I think the peel actually tastes really good. And this soup is meant to be “chunky” anyway, so some bits of tomato peel won’t be this noticeable. Concerning the seasoning, you can basically throw in any herbs that are growing in your garden – I recently went for rosemary and sage for example, but you can also just stick to the more ‘classic’ Italian flavours like basil and oregano. Just try what works best for you! Continue reading

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Polenta slices with tomato sauce and fresh vegetables

Polenta slices with tomatoes courgette

You may know polenta mainly as a creamy, hot side dish served with italian food, but polenta is much more versatile than that. It gets quite firm when it cools down, so you can easily cut it in shapes and use it as a gluten-free base for hearty slices, veggie burgers and the like. This recipe uses this quality of polenta to make hearty, pizza-like slices that you can eather serve hot or cold. They are perfect for taking to uni or work with you, and you can use whatever vegetable you have at hand for the topping. Continue reading

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Gnocchi with ball pepper and tomato sauce

Gnocchi with ball pepper tomato sauce

Gnocchi are usually classified as a kind of ‘pasta’ and also on the menus in most restaurants gnocchi are normally arranged next to spaghetti, tagliatelle and lasagna. But gnocchi are actually made from potatoes and are comparable with little potato dumplings. Since they are made from boiled potatoes, they only take a few minutes to cook and are therefore perfect for quick and easy dishes. Just like this one:  Continue reading

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Filled mushrooms with tomatoes and goat cheese

Filled mushrooms with tomatoes and goat cheese

Recently I have seen something new in the shelves of my local supermarket: ready-made filled mushrooms. Ready-made. Seriously. As if it is so hard to do it yourself! Not to mention that they were heavily overpriced as well. So my solution was: Nick the idea, not the product. And instead of filling my mushrooms with what looked like an oddly mix of not identifiable vegetables topped with something that should probably considered to be some kind of cheese, I went for fresh tomatoes mixed with herbes and a mild goat cheese. No ready meal can beat this. Continue reading

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Wholemeal pasta with green asparagus

Asparagus tomatoe pasta

I know wholemeal products sometimes have a rather weird image, making people think of self-knitted wool pullovers and space cookies served along with organic lemonade. But you don’t have to be a tree hugger to love wholemeal products – if you haven’t tried them already, do so! They not only have a very delicate taste, but also make you feel ‘full’ for longer, so you won’t go despoiling the fridge this fast ;-). And beside that, you can make delicious dishs from then – just like this: A lovely combination of pasta, asparagus and cherry tomatoes.  Continue reading

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