Thursday, 25 May 2017



1 ball garlic & herb pizza dough, (or dough of your choice)
2 cups of grape tomatoes, cut in half if large
Drizzle of olive oil
Sea salt and freshly cracked pepper, to taste
Mozzarella balls, cut in half
Fresh basil, chopped


Make homemade pizza sauce (see below)
Remove the dough from the refrigerator and plastic bag then place in a bowl in a warm spot for 45 minutes prior to cooking.
Preheat the oven to 425 degrees. Coat a baking dish with cooking spray. Add the tomatoes, drizzle with olive oil then season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 10 minutes.
Spread the dough on a pizza sheet that has been coated with cooking spray and a sprinkle of corn meal. Spoon the sauce on the dough and spread evenly. Place the mozzarella cheese evenly over the entire pizza. Next, add the roasted grape tomatoes.
Place into the oven and bake for 15-20 minutes or until cheese is bubbling and the crust is golden brown. Add fresh basil. Enjoy.

Roasted Tomato and Fresh Basil Pizza Sauce


8 miscellaneous tomatoes, cored & halved
1 large clove of garlic, cut into slivers
Onion powder, to taste
Oregano, to taste
Crushed red pepper flakes, to taste
Sea salt and freshly cracked pepper, to taste
3 tbsp tomato paste
3 tbsp fresh basil, chopped finely


Preheat the oven to 375 degrees. Line a baking sheet with tin foil then coat with cooking spray.
Place the tomato halves on the baking sheet then slide slivers of garlic stuck into each tomato half. Season the tomatoes with onion powder, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, along with a drizzle of olive oil.

Place into the oven and roast for 35-45 minutes, or until soft and juicy. Remove from the oven and pour the tomatoes and juices into a saucepan over low heat. Simmer until tomatoes reduce, about 10 minutes. Blend with an immersion blender until smooth. Add the tomato paste and stir well. Place the lid halfway on the pan and continue to cook until reduced enough for the sauce to coat the spoon, about 5-7 minutes. Taste and re-season, if needed. Add the fresh chopped basil to the sauce and stir to combine. Let cool. Spread sauce on pizza dough as needed then store in the refrigerator or freezer.
--Recipe taken from For the Love of Cooking--
Garlic Tomato Bruschetta Recipe
#British Tomato Week
55g Olive Oil
3 tbsp Chopped Fresh Basil
3-4 Garlic Cloved, minced
Pinch Salt and Pepper
4 Medium Tomatoes, diced
2 tbsp Grated Parmesan Cheese
1 Loaf Unsliced Bread
In a large bowl, combine, oil, basil, garlic, salt and pepper.
Add tomatoes and toss gently.
Sprinkle with cheese.
Refrigertae for at least 1 hour.
Bring to room temp before serving.
Cut bread into 24 slices.
Toast under grill until lightly browned.
Top with tomato mixture.
Serve immediately.
--Recipe taken from Taste of Home--

Tuesday, 23 May 2017

Fresh Tomato Soup with Basil Oil
~British Tomato Week~

·         2 onions, quartered
·         1 garlic clove
·         8 tbsp olive oil
·         1kg ripe tomatoes
·         600ml vegetable stock
·         2 tbsp tomato purée
·         12 fresh basil leaves


1.     Using the Food Processing Attachment, fitted with the Knife Blade, chop the onions and garlic. Add to a saucepan and fry gently in 2 tablespoons oil for 5-10 minutes.
2.     Using the Food Processing Attachment, chop the tomatoes and add to the pan with the stock and purée. Bring to the boil, cover and simmer for 15 minutes.
3.     Blend the basil and remaining oil in the Multi-Mill, until smooth. Using the Sieve fitted with the Fine Screen, rough side uppermost, sieve the soup. Reheat, season and serve drizzled with the basil oil.

--Recipe taken from Delicious Magazine--
Roasted tomato ketchup
If you've never made ketchup before, you'll be surprised at how simple it is. Star anise and balsamic vinegar add interesting flavours, but you can leave these out if you're a purist.
Makes about 500ml
10 medium tomatoes (about 1kg)
Coconut oil
1 large onion, chopped
3 garlic cloves, crushed
A pinch of chilli flakes
3 star anise
3 bay leaves
1 tsp ground coriander
30ml balsamic vinegar
Apple cider vinegar to taste
Salt and black pepper
Preheat the oven to 190C/375F/gas mark 5. Wash the tomatoes then cut them in half and place on a lined baking sheet. Lightly drizzle with coconut oil and a pinch of salt. Place in the oven and roast for 30 minutes or so, until the tomatoes are caramelised and fragrant.
2 While the tomatoes are cooking, heat some oil in a large pan and add the onions, a pinch of salt, black pepper, garlic, chilli flakes, star anise, bay leaves, and coriander. Cook until the onions soften slightly – about 5 minutes. When the bottom of the pan gets dry, pour in the balsamic vinegar to deglaze the pan.
3 Once cool, remove the star anise and bay leaves and set aside for later. Place the tomatoes and cooked onions in a food processor and blend to form a puree. Using the back of a wooden spoon or spatula, press the puree through a mesh sieve back into the pan. (You can save the fibrous leftovers for a tomato-based soup or stew.)
4 Return the star anise and bay leaves to the pan, bring to a boil, reduce to a simmer, and cook until thickened (5-10 minutes). Season to taste. If it is not tangy enough, add 2-3 tsp of apple cider vinegar. 
5 Once the ketchup has slightly cooled, pour into a clean glass container and store in the fridge for a week. It also freezes well.

--Recipe taken from Independent--

Thursday, 18 May 2017

*~National Veggie Week~*
Vegetable Tartlets

·         1 x 500 g block of ready-made puff pastry
·         plain flour , for dusting
·         4 teaspoons pesto
·         1 handful of mixed, ripe cherry tomatoes
·         8 asparagus spears
·         4 baby courgettes
·         2-3 jarred roasted peppers
·         ½ a bunch of fresh basil
·         olive oil
·         8 black olives , optional
·         1 x 100 g ball mozzarella

·         20 g Parmesan cheese , optional
1.      Turn on the oven to 200ºC/gas 6. Carefully cut the pastry block in half with a table knife. Wrap the other half and refrigerate or freeze for later.
2.      Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares.
3.      Place the pastry squares on a baking tray, leaving a space between each.
4.      Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges.
5.      Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces. Keep the lovely pointy tips and a little of the stalk, but discard the end 3cm.
6.      Using a speed peeler, carefully shred the courgettes into ribbons. Tear the roasted peppers into strips and add to the bowl.
7.      Pick the basil leaves, reserving the pretty ones for later. Place the large ones in the mixing bowl.
8.      Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).
9.      Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan (if using).
--Jamie Oliver Recipe--

Thursday, 4 May 2017

Have you seen our new limited edition Fundix by Castey 36cm Paella Pan with Lid?
Currently with 25% off RRP, free gift (stretch storage lids) and free delivery. Now £75.00
Here's a Classic Spanish Paella recipe that would be perfect on a summer's evening to cook in this fabulous limited edition pan!!
Ø  large pinch saffron strands
Ø  600ml (1pt) vegetable or chicken stock
Ø  3tbsp olive oil
Ø  125g (4oz) chorizo, roughly chopped
Ø  500g (1lb) boneless, skinless chicken breasts or thighs (or a mix), chopped
Ø  1 onion, finely chopped 
Ø  3 garlic cloves, finely chopped
Ø  1 red pepper, de-seeded and chopped
Ø  2tsp paprika
Ø  250g (8oz) Spanish paella rice
Ø  4 medium tomatoes, roughly chopped
Ø  75g (3oz) frozen peas
Ø  250g (8oz) cooked prawns with shells on (thawed if frozen) and rinsed
Ø  small handful flat-leaf parsley
Ø  chopped lemon wedges to serve
1.       Stir the saffron strands into the stock and set aside to allow the flavours to infuse while you prepare the rest of the paella.
2.       Heat 1 tablespoon of the oil in a paella pan or a large deep frying pan with a lid. Tip in the chorizo and fry for about 3 minutes until it’s crisp and the spicy red oil has been released. Remove and drain on kitchen towel.
3.       Stir the chopped chicken pieces into the pan and fry over a high heat for about 8 minutes, or until the meat is starting to turn golden around the edges. Transfer the chicken to a bowl and set aside.
4.       Pour another tablespoon of oil into the pan, tip in the chopped onion and garlic and stir-fry for 4-5 minutes, until the onion is softened and just starting to colour. Stir in the pepper and paprika with the remaining tablespoon of oil and stir-fry for a further 1-2 minutes. By now the pan should have lots of brown crispy bits on the bottom, which will all add flavour.
5.       With the heat still quite high, quickly stir in the rice so it gets well coated in the oil, then pour in the infused stock plus 450ml (¾pint) of boiling water, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon. Return the browned chicken pieces to the pan, then add the chopped tomatoes. Cover the pan and cook on a medium heat for 10 minutes, stirring only very occasionally and the chicken is cooked through until no pink is showing. Scatter the peas, prawns and fried chorizo over the top, cover again and leave to cook a further 5 minutes, or until the rice is just cooked and most of the liquid in the pan has been absorbed.
6.       Remove the pan from the heat, put the lid on and leave it to stand for 5 minutes. When ready, give the paella a couple of stirs to lightly mix the ingredients. Season to taste with salt and pepper, scatter over the chopped parsley and serve with lemon wedges and an extra drizzle of oil, if you like.

--Tesco Real Food Recipe--