It’s been a while since I posted a recipe on this blog, so I think it’s high time for Good Food Friday to make comeback! (Hopefully a lasting one!)
Today I’ve decided to share with you a easy-peasy summer recipe: Tomato Bruschetta!
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This is an easy peasy recipe that will make your chilly autumn days a little bit warmer and sweeter.
- 5 big apples (or more if you like)
- 1/2 lemon
- vanilla extract
- Peel the apples and cut them in small pieces.
- In a pot, melt 6 big spoons of sugar until caramelized.
- Add the juice from the half lemon and some of the lemon zest.
- Add 7-8 cups of water in the pot and stir until the caramelized sugar is melted again. (Be careful how you add the water.)
- Once the sugar is melted again and the water is almost boiling add the apples. (!Don’t forget to taste sugared water to see if it’s sweet enough. Usually, once they’re boiled apples get a little sour.)
- Let the apples cook for about 10 minutes or until they’re slightly done. (Don’t let them overcook.)
- Add a little bit of cinnamon for more flavour.
This recipe was mostly an invention. I basically took whatever I had in the fridge and put them all together.
Here’s how you do it!
- 2 tomatoes
- 1 big onion
- 5 small cucumbers
- 1/2 small bowl of corn
- 1 small bowl of peas
- 5 spoons of mayonnaise (or as much as you like)
- condiments: salt, pepper, ground ginger, curry
- Chop the tomatoes, the onion and the cucumbers.
- Boil the corn and the peas if they’re frozen or fresh out of the garden.
- Mix them all together.
- Add the mayonnaise and the condiments.
Time for the weekly recipe! Now, this recipe has no exact amount of ingredients. It’s just about how many vegetables do you want in your sauce.
- mushrooms (fresh, frozen or jar)
- a handful of frozen corn (or fresh if you have it)
- a handful of frozen or fresh peas and carrots
- 1 onion
- 1 garlic clove
- 2 tomatoes
- half a pepper
- tomato sauce (I used home made)
- Boil some water with a pinch of salt for the spaghetti. Once the water is boiling add the spaghetti, stirring from time to time until they’re cooked. Strain the spaghetti.
- Chop the onion, the garlic, the pepper and the tomatoes and the mushrooms if they’re fresh.
- Add the chopped onion and the garlic in pan with olive oil in it. Let them cook until for 1-2 min.
- Add the chopped pepper and stir.
- Add the mushrooms, the corn and the other veggies and let them cook for 5 min. Stir from time to time.
- Finally add the chopped tomatoes and let them cook again for 5 minutes.
- Pour 1 liter of tomato sauce or juice and half a cup of water.
- Add the condiments of you choice and let them cook for 15-20 min or until the sauce thickens and the veggies are cooked.
- Put the sauce on the spaghetti. Enjoy!
I found this recipe some time ago and it seemed so simple and easy that I decided to give it a try and it turned out quite good. So I decided to share it with you.
- 5 carrots (you can use more if you like)
- olive oil
- Peel the carrots and slice them.
- Put some (very little) olive oil into the tray that you’re going to use.
- Put the sliced carrots into a bowl. Add as much as curry as you want or until the carrots are all covered in it.
- Season with salt and pepper and put the carrots into the tray.
- Put the tray in the oven for about 40 minutes at 180°C (356°F), or until the carrots are cooked.