Tag Archives: tomato sauce

Greek-style Scrambled Eggs

Greek-style Scrambled EggsI had some lovely Roasted Yellow Tomato Sauce leftover and had the idea of using it in scrambled eggs and when I did a little research I found that in Greek cuisine they make a tomato sauce then add eggs and scramble – this dish has the rather lovely, if
unpronounceable, name of Strapatsada (strah-paht-SAH-thah).

Greek-style Scrambled Eggs

A fabulous combination of flavours that makes a great breakfast that
really sets you up for the day, but also a great lunch or evening meal.

A great way to use any leftover homemade tomato sauce.

Serves 1-2

½ cup leftover Roasted Yellow Tomato Sauce
2 free-range eggs
1 tbsp olive oil
feta cheese, crumbled
shredded basil

1              Heat tomato sauce in a small frying pan over a medium heat, bring to simmering and simmer to evaporate any liquid that may have separated during storage.

2              Lightly beat eggs with olive oil. Pour egg mixture into pan and cook, stirring gently, for 3-4 minutes or until eggs are creamy and scrambled. Serve immediately, scattered with feta cheese and basil.

Where did the ingredients for this dish come from:
Feta: Origin Earth – Havelock North; Eggs: Verry Best Eggs – Napier; Olive oil: The Village Press – Hastings; Basil: Epicurean Supplies – Hastings; Store Cupboard Ingredients: Roasted Yellow Tomato Sauce, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another scrambled egg recipe you might like to try:

Halloumi & Spinach Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

 

Cauliflower in Roasted Yellow Tomato Sauce

Cauliflower in Roasted Yellow Tomato Sauce

Here in Hawke’s Bay cauliflower and broccoli are available, at
reason prices, pretty much year round. I seldom buy them during the summer months, however, after JR returned from a shopping trip I ended up with both, then someone gave us another cauliflower.

At the Market the other day, I was somewhat distracted talking to friends we hadn’t seen for about a year and JR wandered off and came back with a bag fill of lovely fresh produce which included some yellow and orange tomatoes which he told me were acid-free. There were rather a lot of them and I knew there was no way we would be able to eat them all before they deteriorated.

I have always love cauliflower in tomato sauce, so decided to use the excess of both to make this easy and flavoursome dish – during the winter months when tomatoes are not in-season, I use my Easy Homemade Tomato Sauce to make a similar dish.

Cauliflower in Roasted Yellow Tomato Sauce

This is lighter and a delicious alternative to cauliflower in cheese sauce.

Red tomatoes can also be used for this sauce and give a dramatic
presentation.

Serves 4-6

1 cauliflower, cut into florets
freshly grated hard cheese such as Cheddar – I used a local aged cheddar from Origin Earth
chopped parsley
ROASTED YELLOW TOMATO SAUCE
500g ripe yellow tomatoes, halved or quartered, depending on size
1 onion, sliced
2 cloves garlic, roughly chopped
dried Italian herbs
olive oil
sea salt and freshly ground black pepper
1 cup vegetable stock

1              To make sauce, preheat oven to 200°C. Place tomatoes,
onion and garlic in a baking dish, scatter with herbs, drizzle with oil and season with salt. Roast for 30 minutes or until tomatoes are very soft.

2              Place tomato mixture and stock in a blender and blend until smooth – you may need to do this in batches. Transfer tomato
mixture to a saucepan, place over a medium heat, bring to
simmering and simmer, stirring occasionally, for 15-20 minutes or until sauce reduces and thickens. Season to taste with salt and black pepper.

3              Meanwhile, steamed or microwave cauliflower until tender. Drain, place in a serving dish and keep warm.

4              To serve, pour tomato sauce over cauliflower, scatter with cheese and parsley.

Where did the ingredients for this dish come from:
Cauliflower, tomatoes, onion: Krismaw Gardens – Hastings;
Parsley: Epicurean Supplies – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store
Cupboard Ingredients:
dried Italian herbs, vegetable stock, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other cauliflower recipes you might like to try:

Deli Cauliflower Salad

Deli Cauliflower Salad

Cauliflower & Potato Curry

Cauliflower & Potato Curry

Roasted Cauliflower with Bacon & Cheese Sauce

Roasted Cauliflower with Bacon & Cheese Sauce

 

Patatas Bravas with Aioli

Patatas Bravas 001aThese cubes of roast potato are bathed in a moreish spicy sauce,
traditionally served as a tapas dish here I have teamed them with
aioli that would be perfect as part of a tapa selection or as a pre-
dinner nibble with drinks.

If serving as a pre-dinner nibble, place a few cubes of potato on
ceramic Asian soup spoons and top with a small dollop of aioli on top – if serving this way cut the potato smaller so that you can get three or four pieces on each spoon and so they are easy to eat.

I also serve patatas bravas alongside roast meat or chicken and
leftovers are delicious reheated for breakfast and served with a poached egg or try them as a brunch dish.

Homemade mayonnaise is a treat that should not be overlooked and once you have made it once you will wonder why you don’t make every time you want mayonnaise because it is easy and so, so
delicious and tastes nothing like the commercial stuff.

Aioli is just garlic mayonnaise, so if you don’t want the garlic omit for a plain mayo or add other flavourings of your choice – chopped herbs, harissa, capers, dill pickles or use as a base for seafood,
tartare or cocktail sauce.

The secrets to making homemade mayonnaise are:

  • Have all ingredients at room temperature;
  • Use fresh eggs – I always choose free-range which I buy from Verry Eggs at the Farmers’ Markets – they taste so much better and give the mayonnaise a great colour; and
  • Add the oil very slowly – especially at the beginning – if you add it too fast the mayonnaise will split.  I don’t think you can add it too slowly.

I like to use a combination oils as I have in the recipe below but you can use any oil of your choice, just remember that it will affect the flavour of the mayonnaise.

The spicy tomato is also fabulous tossed through other vegetables I have tried it with cauliflower, broccoli and zucchini with good results – so this is a recipe of many parts with many uses. Enloy.

Patatas Bravas with Aioli

For a more mellow aioli, use roasted or Confit Garlic.

If you don’t want a spicy tomato sauce omit the chipotle flake and to give the dish some heat flavour the mayonnaise with harissa.

Serves 4-6

1kg potatoes, cut into bite-sized pieces
olive oil
salt and freshly ground black pepper
SPICY TOMATO SAUCE
1 medium (about 150g) onion, chopped
1 clove garlic, finely chopped
440g can diced tomatoes
1 tbsp tomato paste
1 tbsp white wine vinegar
1 tsp Orcona Chipotle Flake
1 bay leaf
AIOLI (GARLIC MAYONNAISE)
2 free-range egg yolks
1 whole free-range egg
1 clove garlic, crushed
1 tbsp freshly lemon or lime juice or white wine vinegar
1 tsp Dijon mustard
½ cup olive oil
1- 1½ cups rice bran or other neutral flavoured oil
salt and freshly ground black pepper

1              Preheat oven to 200°C
2              Place potatoes, 2 tbsp oil and salt and pepper to taste in a bowl and toss to coat. Tip potatoes in a roasting dish in a single layer and roast, tossing after 20 minutes, for 30-40 minutes or until
tender.
3              Meanwhile, place 1 tbsp oil and onion in frying pan over on a medium heat, cover and cook, stirring occasionally, for 10 minutes or until onion softens and is translucent. Add garlic and cook for 1 minute longer or until fragrant.
4              Add tomatoes, tomato paste, vinegar, chipotle flake and bay leaf, bring to simmering, partially cover and simmer, stirring
occasionally, for 30 minutes or until sauce reduces and thickens.
Remove bay leaf and discard.
5              Transfer sauce to a blender and pulse to make a smooth sauce. Season to taste – add vinegar, salt and pepper, if necessary.
6              Transfer potatoes to a clean bowl or serving dish, pour over tomato sauce, toss to coat and keep warm until ready to serve.
7              To make aioli, place egg yolks, egg, garlic, lemon or lime juice or vinegar and mustard and process to combine – the mixture should be well combined and creamy. With machine running, very slowly drizzle in olive oil then rice bran oil until aioli emulsifies.
Season to taste with salt and ground black pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other potato recipes you might like to try:

Potato Roast

Potato Roast

Cheesy Potato Stacks

Cheesy Potato Stacks

Potato, Onion & Caraway Cake

Potato, Onion & Caraway Cake

 

Pasta with Raw Tomato Sauce

Pasta with Raw Tomato Sauce 018aFor a variety of reasons I found myself eating by myself the other night – I love to cook for someone so it is always challenging for me when it is just me. To encourage myself I usually try to cook something I may not cook when cooking for John and pasta is always a good choice as it is something he is not so keen on.

On looking in the pantry I found I had some lovely Pasta Love fusilli pepper pasta and this just seemed to scream tomatoes and big flavours. Further investigation found lovely ripe tomatoes, olives, anchovies and garlic. A raw tomato sauce tossed through hot cooked pasta is a great summer dish – lovely summer flavours and minimal cooking.

Pasta Love artisan pasta is made right here in the Bay and you can purchase it at the Hastings Farmers’ Market or online at their website.

Pasta with Raw Tomato Sauce

This dish relies on the quality of the ingredients so make sure the tomatoes are really ripe and olive oil is good. While this recipe serves one it can easily be multiplied to serve as many as are at your table.

Serves 1

1 large ripe tomato, chopped
3-4 black olives, chopped
1 anchovy fillet in oil, drained and finely sliced
1 tbsp chopped flat-leaf parsley
1 small clove garlic, chopped
extra virgin olive oil
red wine vinegar
100 g pasta of your choice
shaved Parmesan cheese

1              Place tomato, olives, anchovy fillet, parsley and garlic in a serving bowl and toss to
combine. Add a couple of good splashes of olive oil and a splash or two of red wine
vinegar, season to taste with salt and freshly ground black pepper. Toss gently.
2              Bring a saucepan of salted water to boil, add pasta and cook according to packet directions (as Pasta Love pasta is freshly made the cooking time is a bit less than for
commercial pasta) or until tender. Drain. Add hot pasta to tomato mixture and toss.
Scatter with Parmesan and serve immediately.

Happy cooking and eating.

Recipe by Rachel Blackmore