Sunday, February 18, 2018

Tomato Salad with Basil and Capers - Red Tractor January

I have been a little busy lately, so I haven't been able to visit this blog other than to keep up with Tuesdays with Dorie.  However, I have decided that today I am going to take time out to blog about Red Tractor's January recipe.  Yep, I liked the Red Tractor calendar so much last year that I bought another one this year.

The words of wisdom for January were: 

I am not someone who gets lost in gardening, but I know lots of people who do, so I understand the sentiment.  And who wouldn't love fresh produce that they grew themselves?  My harvest is limited to a few herbs from the balcony, but that is all I need.

Now to the recipe.  It is for a tomato salad with basil and capers.  It is simple, but very tasty, and perfect when you have ripe fresh tomatoes around.  It is also bright and colourful, which is always pleasant when you are hungry and need cheering up at the end of a long day.

To make the Red Tractor tomato salad, you will need:

450g cherry tomatoes
2 tomatoes, thickly sliced
1/2 red onion, thinly sliced
2 tbs olive oil
2 tbs balsamic vinegar
1 tsp sugar
100g buffalo mozzarella, drained
1/2 cup basil leaves
2 tsp capers, rinsed

Halve the cherry tomatoes and place in a large bowl.  Add the tomato slices, onion, oil, vinegar and sugar.  Season to taste with salt and pepper.

Set aside for 10 minutes.

Arrange the tomato slices on a serving platter then top with the remaining tomato mixture, reserving the bowl juices.

Tear the mozzarella into pieces and arrange on top of the salad.  Drizzle over the reserved juices, and scatter with basil leaves and capers.

Tuesday, February 13, 2018

TWD - Cheesecake Alsace Style

This week's Tuesday with Dorie recipe is Cheesecake Alsace Style.  The fascinating thing about this cheesecake is that it does not contain any cheese - the filling is made with yoghurt and cream.

This cheesecake is featherlight in both the filling and base.  You could eat a number of slices and not even notice.  And better still, it is delicious.  The dark top is normally something that would turn me off a cheesecake, but it is not a negative here at all. 

There are sultanas soaked in booze in this cheesecake, although you could leave them out if you have an aversion to such things.  I soaked my sultanas in Cointreau, somehow being wilfully blind to the fact that the recipe actually said Cognac or rum.

This cheesecake was absolutely perfect and I would happily make it again.

To see what the other Dorie bakers made this week, visit the LYL section of the TWD website

Tuesday, February 6, 2018

TWD - Bees Sneeze Nuggets

I have just moved house, so baking for Tuesday with Dorie (and posting this blog post) have posed some serious issues for me this week.  However, where there's a will, there's a way, and I have managed to bake and blog about these Bees Sneeze Nuggets.

Bees Sneeze Nuggets are named after a cocktail that Dorie had in New York, and the flavours of that cocktail (gin, lemon, honey, ginger, pepper) are incorporated into these little savoury cookies.  They look like scones, but they really are biscuits (or cookies, depending on where you come from).  These nuggets have the honour of christening my (new to me) oven.

I was rather sceptical, but these are very tasty.  They are only tiny (an inch wide), but as Dorie says, the flavours pack a punch.  I liked them - they tasted kind of like a throat lozenge in cookie form, which doesn't sound good, but it is.

To see what the other Dorie bakers made this week and what they thought of it, visit the LYL section of the TWD website