Bruschetta is a tasty Italian appetizer or snack. It is traditionally made by piling ripe tomatoes onto toasted garlic bread.
Prep time: 40 minutes
Cook time: 5 minutes
Serves 2
Ingredients:
4 x 1 inch (2.5 cm) slices Italian style bread, such as ciabatta
3 medium-sized ripe tomatoes
1 tbsp. olive oil
6 basil leaves
1 clove garlic, peeled
Equipment:
knife
cutting board
metal spoon
sieve
bowl
grill pan
1. Halve and seed the tomatoes. Press the seeds through a sieve over a bowl, then discard the seeds. Dice the tomatoes and add to the bowl.
2. Add the olive oil, salt, and freshly ground black pepper. Let stand for 30 minutes. Roll up the basil leaves, hop finely, then add to the mixture.
3. Toast the bread on both sides, preferably in a grill pan to create dark lines, or under a preheated broiler.
4. Rub the warm bread with the clove of garlic. Place each piece of bread on a plate and heap with the tomato mixture.
Tip: Try adding some torn mozzarella, which can also be lightly toasted under a broiler.
Onions and leeks are great for adding flavor to savory meals. They also contain vitamins and minerals that will help keep your heart healthy.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Ingredients:
4 tbsp. butter
4 leeks, trimmed and sliced
1 large onion, chopped
2 medium potatoes, chopped
3 1/2 cups chicken stock
small bunch of tarragon, chopped
1 cup milk
salt and pepper
creme fraiche or sour cream
Equipment:
cutting board
sharp knife
saucepan
wooden spoon
blender
1. Melt the butter in a large saucepan, then add the onion and leeks. Cook gently for about 5-7 minutes, until the onion and leeks are softened.
2. Add the potatoes and stock. Cook for another 10 minutes or until the potatoes are tender.
3. Stir in the tarragon. Remove from the heat and let cool. It is dangerous to blend a soup when it is hot because the heat will force the lid off the blender.
4. Pour the cold mixture into a blender. Blend until smooth. Reheat with the milk in a saucepan to make soup. Season with salt and pepper. Top with creme fraiche.
This wholesome, warming soup is perfect for a cold day. It's made from roasted butternut squash but you can use pumpkin instead if you prefer.
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4
Ingredients:
2 lb (1 kg) butternut squash
1 tbsp vegetable oil
1 onion, chopped
2 cups hot vegetable stock
2 tbsp honey
To serve:
baguette
Gruyere or Swiss cheese
freshly chopped parsley
Equipment:
tablespoon
vegetable peeler
baking sheet
wooden spoon
food processor
large saucepan
1. Preheat the oven to 400*F (200*C). Cut the butternjut squash in half lengthwise, then use a spoon to scoop out the seeds and pith.
2. Cut into large chunks, then, using a peeler, remove the skin. Cut the chunks into 1 inch (2.5 cm) cubes.
3. Place on a baking sheet, season with salt and pepper, then drizzle the oil on top. Roast for 20 minutes; remove from the oven.
4. Add the onion and stir. Return to the oven and cook for another 15 minutes. Remove from the oven and let cool a little.
5. Place the butternut squash and onion in a food processor with half of the stock. Blend until smooth.
6. Place the paste in a saucepan with the remaining stock and honey. Simmer for 3 to 4 minutes. Serve with slices of toasted baguette, cheese and parsley.
Soup is a comforting meal or snack and it makes an easy appetizer to a main meal. This soup is wonderfully thick and creamy and is topped with small pieces of toast, called croutons.
Prep time: 20 minutes
Cooking time: 35 minutes
Serves: 2-4
Ingredients:
1 small onion
1 small carrot
4 tbsp. olive oil
1 garlic clove, crushed
1 tbsp. all purpose flour
14 oz. (400g) can chopped tomatoes
1 tbsp. tomato paste
1 tsp. fresh thyme leaves (optional)
2 cups vegetable stock
a pinch of sugar
a squeeze of lemon juice
2 thick slices of bread
salt and pepper
Equipment:
sharp knife
peeler
cutting board
medium saucepan
wooden spatula
cookie cutters
bread knife
non-stick baking sheet
oven mitts
ladle
blender
1. Peel and chop the onion and carrot. Preheat the oven to 425*F (220*C). Heat half the olive oil in the saucepan over medium heat.
2. Add the onion and carrot and cook for about 5 minutes to soften, stirring occasionally. Stir in the garlic and flour and cook the mixture for 1 minute.
3. Add the tomatoes, paste, thyme, stock, sugar, and lemon juice and bring to a boil. Reduce the heat and simmer for 20-25 minutes. Remove from the heat and cool.
4. While the soup is cooking, use cookie cutters to cut out shapes for the croutons. Scatter the bread on the baking sheet, drizzle over the remaining olive oil.
5. Use your hands to coat the bread in the oil and season. Bake for 8-10 minutes, until crisp and golden. Turn after about 4 minutes for even cooking.
6. Ladle the cool soup into the blender and blend until smooth. Reheat in a saucepan, then ladle into bowls. Serve with the croutons on top.
Muffins are delicious for breakfast or dessert. The blueberries make the muffins extra moist and yummy. They pop while they cook to create great bursts of color.
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 12
Ingredients:
4 tbsp. unsalted butter
2 cups self-rising flour
1 tsp. baking powder
1/4 cup superfine sugar
finely grated zest of one lemon (optional)
1 cup plain yogurt
2 large eggs lightly beaten
9 oz. (250 g) blueberries
Equipment:
mixing bowl
sieve
large pitcher
wooden spoon
2 soup spoons
12-cup muffin pan and liners
1. Preheat the oven to 400*F (200*C). Line a 12-cup muffin pan with paper liners. Melt the butter in a pan, then set aside to cool. Sift the flour into a bowl, and mix in the baking powder, sugar, and lemon zest.
2. Make a well in the center of the flour. Mix the yogurt, eggs, and cool melted butter together in a large pitcher, then pour into the dry ingredients.
3. Add the blueberries. Mix until just combined, but don't overmix or the muffins will be heavy.
4. Spoon evenly into the paper liners and bake for 20 minutes, or until golden brown and springy. Cool in the pan for 5 minutes.
Tip: Put half the muffins in an airtight container and place in the freezer to have at a later date. The muffins can stay in the freezer for up to two months.
Pancakes can be thick or thin depending on the ingredients you use to make them. Have fun trying out both types of pancake. Thin pancakes are often called crepes. Make this dish for your family.
Prep time: 3 minutes
Cook time: 12-15 minutes
Serves: 4
Ingredients:
1 egg
2/3 cup self-rising flour
1 tsp. baking soda
2/3 cup milk
sunflower oil for frying
7 oz. (200 g) fresh strawberries
4 tbsp plain yogurt
Equipment:
mixing bowl
liquid measuring cup
whisk
frying pan
tablespoon
spatula
1. Wash the strawberries and cut a few of them into halves and place to one side (they will be used for decoration). Hull the remaining strawberries and carefully cut into slices.
2. Put the egg, flour, baking soda, and milk into a bowl. Whisk the mixture until it's smooth.
3. Heat a tablespoon of sunflower oil in a frying pan. Use a large spoon to pour the pancake mixture into the pan carefully. Fry the pancake until golden brown on the bottom.
4. Flip the pancake and fry the other side. Place a few strawberry slices and a tablespoon of yogurt on a pancake, then a pancake on top. Repeat until you have two layers of strawberries.
This omelet is a tasty variation of the traditional breakfast. It has all the right ingredients for a filling weekend brunch -- eggs, bacon, tomato, mushrooms -- and can even be served with a mixed salad as a light or main meal.
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 1
Ingredients:
2 eggs
2 tbsp milk
1 oz. (30 g) cheddar cheese
1 pat unsalted butter
salt and pepper
For the filling:
1 tomato
2 strips bacon
1 tsp. sunflower oil
2 oz (60 g) mushrooms
Equipment:
whisk
liquid measuring cup
grater
wooden spoon
sharp knife
2 cutting boards
small nonstick frying pan or omelet pan
wooden spatula
2 plates
paper towels
1. Whisk the eggs and milk together in a liquid measuring cup. (This will make it easy to pour in step 5.) Grate the cheese and stir it into the egg mixture. Season.
2. Cut the tomato into chunks and slice the mushrooms. On a separate cutting board, cut the bacon into cubes.
3. Place the frying pan over medium heat and fry the bacon for 3 minutes, or until cooked completely. Put the bacon on a plate lined with paper towels.
4. Heat the oil and fry the mushrooms for 2 minutes. Add the tomato to the pan and cook for 1 minute. Put the tomato and mushrooms onto a plate.
5. Melt the butter in the pan. Pour in the eggs so they cover the bottom of the pan. Cook the eggs on medium heat until the edges begin to cook and set.
6. Using a spatula, push the cooked egg into the center of the pan. The uncooked egg will run to the sides. Repeat until all the egg is cooked.
7. Shake the pan to release the omelet and spoon the filling over one half. Slide the omelet out onto a plate and gently flip the unfilled half over the top.
