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30 minute mealsItalianPasta

Spaghetti With Bottarga and Stracciatella

by michelletang118
written by michelletang118

Spaghetti with bottarga and stracciatella. Or in Italian, they will call it spaghettoni alla bottarga con crema di stracciatella.  As if adding bottarga to your spaghetti is not luxurious enough. I’ve decided to up it a notch and top it off with a creamy dollop of stracciatella.

So what is stracciatella? Well, my guess is that you are all familiar with burrata. The only difference between stracciatella and burrata is the thin layer of mozzarella; which, to me, doesn’t add that much value anyways. You just want that oozy, creamy goodness inside. Burrata, in fact, came after the invention of stracciatella, as a way to “hold it all together”.

Simply put, stracciatella di bufala is made with the leftover mozzarella curds and  mixing it with salt and fresh cream, thereby creating a sweet and milky delicacy. Its extremely versatile as a cheese, you can slather it on top of pizza or incorporate it into salads. Often it is served at breakfast time in Puglia, alongside toast, proscuitto, and fresh fruit. For more details as to how stracciatella is made, read this article.

The combination of  stracciatella (or burrata) on top of a dish of perfectly cooked al dente pasta is seriously delicious.

Now onto bottarga. Made from cured grey or red mullet egg roe, bottarga is a delicacy not to be missed. Bottarga is not just a delicacy in Italy, but also in Japan (known as karasumi) and in the Arabic speaking countries (known as butarkah). In Italy, mullet bottarga, or bottarga di muggine, is a specialty of Sardinia, where the rose sacs were traditionally sun-dried after salting. The texture is akin to cured egg yolks or a firm pecorino cheese, therefore making it perfect for grating.

One of my favourite ways to use bottarga is to make pasta con la bottarga. Start with gently toasting whole, crushed garlic cloves in olive oil in a pan set on low heat. This will impart a subtle allium aroma without distracting from the main flavour of the dish: the briny, salty bottarga. Meanwhile, grate your bottarga as the pasta boils. You want to steep this bottarga off-heat in the warm olive oil to coax out the delicate aroma. Last, save a cup of starchy pasta water from the pasta pot as this is ideal for emulsifying the sauce, which is brought together by simply tossing and stirring the noodles off-heat (i.e. no need to finish the pasta dish on heat, a process called mantecatura).

Fresh lemon juice and zest, plus some freshly chopped parsley helps impart some acidity and freshness to the dish. Plate up the pasta (twirl it around a tong inside a ladle if you fancy more of a refined look) and shower it with a fresh dusting of bottarga to accentuate the salty, briny flavour in the first few bites.

 

Spaghetti with Bottarga and Stracciatella

Print
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.6/5
( 10 voted )

Ingredients

  • 40 grams of bottarga
  • 60ml of extra virgin olive oil
  • 2 garlic cloves, lightly crushed
  • 1/4 teaspoon of red pepper flakes
  • 170g of pasta such as spaghetti or linguine
  • few sprigs of parsley, finely chopped
  • 1 tablespoon of fresh lemon juice and zest of half a lemon
  • 1 tablespoon of toasted bread crumbs
  • salt

Instructions

  1. Grate the bottarga with a rasp grater (microplane works) and set aside on a plate.
  2. Heat pot of water to the boil. Add the pasta and cook al dente (take off 2 minutes before time instructed on the package). Reserve a cup of pasta water.
  3. In the meantime, heat a skillet on medium low heat and add the olive oil and crushed garlic. Wait till the garlic turns light brown and discard.
  4. Add the red chilli flakes and cook on low heat for 30 seconds.
  5. Take off heat and add the grated bottarga.
  6. Add the pasta to the skillet with some pasta water and toss till it emulsifies and coats the pasta all over. Add some parsley, lemon juice plus zest, and salt and continue to add the pasta water in 60ml increments till you get the right consistency.
  7. Transfer to serving bowls and dust with fresh parsley, toasted breadcrumbs and a grating of more bottarga. Final touch is to add roughly 30 grams of stracciatella on top of each pasta bowl/dish. Drizzle with a teaspoon of EVOO if desired and serve immediately.

Notes

Grey mullet bottarga, or "bottarga di muggine" in Italian, is sold at some Italian specialty shops and online. It is sold as whole roe sac lobes, or already grated. As with hard cheeses, for optimal flavor we recommend buying whole pieces and grating it yourself. Bottaga, when wrapped tightly, can be stored for several months in the fridge.

 

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KetoMainsSous vide

Sous Vide Cajun Chicken Breast

by michelletang118
written by michelletang118

 

My favourite way to prepare chicken breast is to go the sous vide, precision cooking method. Chicken breast is lean and ideal for weight loss, but if you simply pan fry or roast it, it could end up rough. To ensure optimal tender and moist chicken breast, I would highly suggest using the precision cooking method via a sous vide. Simply cook the breast for 1.5-2 hours (depending on thickness) at 64.5C and then give it a quick sear on the cast iron pan for a hearty, low fat meal (ideal for keto dieters).

For more reasons as to why to go sous vide for meats and seafoods, click here.

So today I made an extremely simple sous vide Cajun chicken breast for lunch using the Anova sous vide device. Wilted some spinach with golden raisins and garlic as a side for a healthy keto lunch. Note that it is the first time I used my brand new matte pink plate too! Isn’t it pretty?

I opted for some Louisiana flavours so hence opted for the Cajun spice. I was lazy and had mine already made but for those who want to make their own mix, can simply follow the recipe here which involves a mixture of the below spices:

  • 2 tbsp paprika
  • 2 tbsp garlic powder
  • 2 tbsp oregano
  • 1 tbsp kosher salt
  • 1 tbsp onion powder
  • 2 tsp freshly ground black pepper
  • 2 tsp cayenne

The sous vide is a brilliant precision cooking device for lazy cooks who want to ensure their meals turn out perfectly each time and the flavours are captured.

For those who want to optimise their time and perhaps make a batch of sous vide chicken breast for usage on a whim, you can totally freeze the chicken breasts once they are done. Simply remove them from the pouches or zip lock bag, chill them in ice water, dry off, label them with content and date and store in the fridge for up to 48 hours or freeze for up to a year. You can reheat in the sous vide again and give it a quick sear.

Sous Vide Cajun Chicken Breast

Print
Serves: 1
Nutrition facts: 340 calories 4 fat
Rating: 3.2/5
( 24 voted )

Ingredients

  • Chicken breast
  • 1 cup spinach leaves
  • 1 tablespoon of golden raisins
  • 1 teaspoon of lemon juice
  • 1 garlic clove, thinly sliced
  • 1 tablespoon of olive oil.
  • 1 tablespoon of cajun spice
  • Salt and pepper, to taste

Instructions

  1. Set sous vide to 64.5C in a pot of water.
  2. Marinade the chicken with 1/2 tablespoon of olive oil, cajun spices (rub it all over), salt and pepper. Ideally you want to marinade it overnight in the fridge but a few hours will also do.
  3. Either in a vacuum sealed bag or zip lock, immerse the chicken in the bag into the pot of water once the temperature has reached 64.5C. Set the timer for 1.5 hours.
  4. Make the spinach in the last 10 minutes. Heat a skillet on medium heat and add 1/2 tablespoon of olive oil. Add in the sliced garlic and gently fry it along with the spinach and raisins till it wilts. Drizzle some lemon juice and crack some salt and pepper.
  5. Once chicken is done, remove from bag and pat dry. Heat a cast iron skillet and sear on high heat till it is browned on both sides. Let the chicken rest for 5 minutes before slicing and serving with the spinach. Sous vide cajun chicken breast

 

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pesto
30 minute mealsItalianSauce

Fresh Basil Pesto

by michelletang118
written by michelletang118

pesto

Nothing beats the freshness of pesto made within the comfort of your home. Originating from Genoa (northern part of Italy) in the 16th Century, the name Pesto originates from the Genoese word pestâ, which means to pound or to crush. While this refers to the way the sauce is prepared traditionally, with a mortar a pestle, the translation may be a bit misleading as pesto is made from grounding rather than pounding? The grounding action is meant to release the full aroma of the basil leaf; as such, it cannot be crushed.

For those of us who want to be traditional, feel free to use the mortar and pestle and ground to your heart’s desire by all means. However, when making pesto in large batches, I prefer to use the food processor. The downside of this though is that a bitter flavour will be released due to the motor blades of the food processor emulsifying the extra virgin olive oil and squeezing out the bitter tasting polyphenols (from the fatty acids that coat it and prevent it from dispersing). To overcome this, it is hence recommended to use the more tiresome mortar and pestle way, or simply substitute some water with the oil when using the processor and add the olive oil in a separate bowl with the processed mixture at the end. You could also simply ‘mask’ the bitterness by adding more cheese or garlic. Another shortcoming of the lazy food processor method is that it will tend to bruise the basil leaves. To overcome this problem, simply chop up the basil first with a sharp knife, then let the processor to the “combining work” with the rest of the ingredients.

Some other pesto making tips and suggestions:

  • While basil is the core element, feel free to be adventures and ‘mix and match’ some alternative greens such as parsley, kale (not too much as this is bitter), or arugula. Choose one big, bold flavor, and fill out the rest with something milder, like parsley. Follow this rule of thumb: If you can eat it in a salad, you can probably use it to make a pesto.
  • Feel free to experiment with nuts other than pine nuts (which get expensive). Think pistachio, walnut, pecans or cashews. Some handy advice: kale is great with almonds, and sweet pecans would be a fine match for spicy arugula.
  • Go easy on the garlic. Garlic can be overpowering so add this slowly and taste as you pound / pulse. Remember that you can always add more garlic as you go but you can’t take any out!
  • As for the cheese, feel free to use Pecorino Romano or classic Parmesan, but there is one rule you must follow: pestos need hard, salty, aged cheeses. Plus a little texture doesn’t hurt!
  • To store pesto, cover it in a bowl with a film of plastic wrap set directly on top of the sauce or in an air tight jar.  Refrigerate until you’re ready to use it. Note that it will freeze up to a week so be quick in using it. It also freezes beautifully (but for freezing, I would avoid adding the cheese while making it and adding it only when you are about to use it; i.e. just freeze the pesto without the cheese element in an ice cube tray, and defrost it then add the grated cheese when using fresh).

There are many ways to use pasta, on top of a creamy burrata or with scallops and prawns. My favourite way, however, is with pasta and you can refer to this prawn and pesto spaghetti recipe here.

I think that is enough about pesto from me. Now…who wants to go to the pesto festival in Cinque Terre with me?

 

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30 minute mealsFishFrenchKetoPescetarianseafood

Salmon à la Nage

by michelletang118
written by michelletang118

Poaching fish is an underrated way to prepare it. Maybe it is not complicated or pretty enough of a method, but when done correctly on a very low heat, it never fails to yield amazing results – fish so tender it literally melts on your tongue!

Feel free to use a court bouillon (pronounced “coor boo-YONE”) for poaching. Don’t let the fancy French name fool you. Court Bouillon means “short broth” in French, and is a flavorful, aromatic liquid used for poaching fish and shellfish. The simplest court bouillon consists of nothing but salted water, while some traditional recipes call for a mixture of half salted water and half milk.

In this instance, I used fish fumet to poach the salmon instead (since I had some leftover from Sunday’s cooking adventures). Instead of white wine, I opted for rose too and added a tinge of vinegar and bunch of aromatics for extra flavours. The recipe is paleo, keto, gluten-free, dairy free and fairly low carb. Best of all, it merely takes 25 minutes to make from beginning to end.

As for the fish to use when poaching, feel free to use other lean fish besides fatty ones like salmon such as cod, halibut, snapper, tilipia or haddock. I personally prefer the thicker and meatier fish like salmon, trout and artic char.

Salmon á la Nage

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 5 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 pieces of salmon (~150g each)
  • 1 cup dry rosé
  • 1 cup fish fumet
  • 2 shallots, halved
  • 1 lemon, sliced
  • 1/2 carrot, diced
  • 1 celery stick, diced
  • 2 cloves garlic, sliced
  • 1 teaspoon juniper berries
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 3-4 star anise
  • 1 tablespoon of olive oil or butter
  • 1 tablespoon of diced parsley and/or dill stems (reserve the leaf for garnish)
  • 1 stem of asparagus, diced
  • 6 small mussels
  • 2 tablespoons of vinegar

Instructions

  1. Remove salmon fillets from the refrigerator 30 minutes before cooking.
  2. Add a dollop of olive oil or butter and gently fry the garlic, shallot, celery, carrots and the diced parsley/dill stems for a few minutes.
  3. Add the vinegar and rose and stir for 20 seconds. Add the fish fumet, along with the lemon slices, star anise, juniper berries, black peppercorn and bring to a boil over medium-high heat.
  4. Bring to a boil over medium-high heat.
  5. Reduce the heat to very low, just below a simmer (180ºF (82ºC)). This will ensure you don't overcook the salmon.
  6. Gently slip salmon fillets into the liquid with a fish spatula or your hands.
  7. Continue to cook at this very low heat below a simmer for 8-10 minutes. Cooking time will depend on the thickness of your fillets. Feel free to use a thermometer if you desire, but if you don’t have one just make sure to keep it just below a simmer. You should still see a few bubbles rising from under the fillets, but not too many.
  8. During the cooking process, baste any portion of the fillets that is not covered by the liquid by spooning some liquid over the tops. This will help ensure the tops are cooked gently through. After 5 minutes, add the chopped asparagus and mussels to the fumet. Continue to cook for another 4-5 minutes. Once done, carefully use the fish spatula to remove the fillets, mussels and asparagus into a bowl and using a ladle, generously spoon the broth mixture over the fish. Garnish with remaining dill and/or parsley leaves. Serve while warm. 
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30 minute mealsSidesVeganVegetables

Grilled Broccolini with Lemon and Aleppo Chilli

by michelletang118
written by michelletang118

Looking for a simple keto and vegan meal without the fuss? I may have the answer for you. Presenting the grilled broccolini dish with lemon and aleppo chilli. This dish will only take you 20 minutes to prepare and make.

But before we get down to the details, a little trivia for you. Did you the the broccolini was created in 1993 as a hybrid between the broccoli and chinese kale? Who would have thought the offspring would be so delicious. You get the benefits of both worlds: the florets found in broccoli and the longer, tender stems and leaves found in the Chinese kale. As such, it is a dream to cook with. You don’t have to worry about burning the delicate florets while waiting for the stems to cook. Not to mention, broccolini requires much less prep work than regular broccoli – no stem-peeling is necessary, just chop off the bottom 1/4 inch and you are good to go. More information about the differences between the broccoli, broccolini, and the rabe can be found here.

As for flavour, broccolini lands somewhere in the middle between the broccoli and Chinese kale. It has a mellower note and is less bitter than broccoli, while imparting a mild sweetness much more akin to the Chinese kale. The texture is second to none. The long stems have a pleasant crunch while the ratio of stem to leaf to bud is pretty perfect if you ask me.

So how to cook broccolini? While simply sprinkling some salt and olive oil and roasting these babies is the easiest way to cook these beauties, my favourite way to prepare broccolini is to char it on a grill pan so that it yields those irresistible char marks. To enhance the flavour profile, in addition to the olive oil and salt mix, I like to add some slices of garlic, a good squeeze of lemon juice and finish it off with a chilli kick.

As for the lemon, I would personally have preferred to use the Meyer lemon for salads (they are sweeter). However, as they are seasonal, it wasn’t an option here. For those curious to find out the difference between the regular lemon vs the Meyer, please read this.

Broccolini with Lemon and Aleppo Chilli

PREP TIME: 5 min | COOK TIME: 10 min | TOTAL TIME: 15 min | YIELDS: 2 servings

broccolini with lemon

INGREDIENTS:

  • 1/2 pound of broccolini
  • juice of half a lemon
  • 1 fresh lemon, sliced and/or wedged
  • teaspoon of aleppo chilli flakes
  • 2 garlic cloves, crushed or sliced
  • tablespoon of pine nuts, roasted
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of Maldon sea salt flakes
  • Pinch of black pepper, to taste

METHOD:

  1. Parboil broccolini in a pot of boiling water (along with some salt and oil) for 2 minutes and then quickly submerge into a bucket of ice water (to keep it green and prevent it from cooking).
  2. Pat dry (or use salad spinner). Heat a grill pan on high heat and brush some oil.
  3. Once grill pan is smoking, add the lemon slices. Wait 2 minutes and flip other side to repeat. You want those lovely char marks. Remove on a separate plate once done. 
  4. In same grill pan, brush some olive oil and layer the broccolini in one layer. Sprinkle the garlic on top along with some sea salt, pepper, chilli flakes and lemon juice. Wait 2-3 minutes and rotate so the other side is charred. Once cooked, serve it on a plate along with the lemon as garnish. Sprinkle more chilli flakes and the roasted pine nuts on top before serving.

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30 minute mealsFishMainsMediterraneanPescetarianseafood

Salt-crusted Sea Bass

by michelletang118
written by michelletang118

Ever wondered how to roast fish while keeping all its moisture intact? Well, look no further than the salt baked method whereby you bury your fish of choice (mine is the sea bass or dorade) in an egg white x coarse salt mixture with the consistency of wet sand.

Note that any fresh white-fleshed fish will do. I prefer sea bass because it has a higher fat content than snapper. Feel free to stuff the cavity full of herbs and citrus of your choice. Some of you may wonder will the fish turn out overly salty? Short answer is “no”. The salt forms a ‘mini-oven’, acting like an insulation whereby all the juices and aromas from the herbs and lemons are trapped and only lightly seasons the fish.

As a rough measure, you would bake the fish at 8 minutes per pound so that the flesh registers 120-125. As mentioned, feel free to use any type of white fish such as sea bass, brazino, and snapper.

Salt Baked Sea Bass

PREP TIME: 10 min | ACTIVE TIME: 30 min | TOTAL TIME: 40 min | YIELDS: 2-3 servings

INGREDIENTS:

  • 1 sea bass ~ 1.25 kg
  • 500g of coarse sea salt
  • 3 egg whites
  • Lemon, sliced
  • 2-3 cloves of garlic
  • bunch of fresh thyme or rosemary

METHOD:

  1. Preheat oven to 180C.
  2. Beat egg whites until stiff peaks form with an electronic hand whisk (suggested).
  3. Fold in the coarse salt into the egg white mixture to  form a loose ‘cement’ paste.
  4. Clean the fish and pat dry. Insert a few slices of lemon, garlic and thyme/rosemary inside the cavity.
  5. Pour 1/3 of the salt onto the lined baking tray to form a ‘base’ for the fish. Lay the fish on top and cover the rest of the fish with the remaining salt egg white mixture.
  6. Insert tray into preheated oven and bake for 25-30 minutes. Remove once done and crack the salt crust, remove it from the fish and discard. Peel skin from the fish and place on serving plate.  Drizzle with extra virgin olive oil and/or lemon juice.

Salt baked sea bass

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AppetiserDipsMiddle EasternVeganVegetarian

Kashke Badejman (Persian Eggplant and Caramelised Onion Dip)

by michelletang118
written by michelletang118

If you are a fan of dips and Iranian cuisine then look no further than the Kashke Bademjan, one of the most popular dips in Persian cuisine. The star of this dip is the bademjan, Persian for eggplant. As for Kashke, it is a type of yogurt whey. In the process of making cheese, the remaining liquid after milk has been strained is called whey. I opted out of the kashke as I preferred to make mine vegan-friendly but by all means go ahead and add the dollop of kashke at the end to make for a creamier dip. You can also sprinkle some crushed walnuts too in the end for the extra texture.

The kashke bademjan, while not difficult to make, does however require a lot of patience. This part is required for caramelising the onions. Too high a heat will simply burn the onions so one must slowly simmer the onions on low heat.  Caramelising onions is the best way to pull flavour out of the simplest ingredients. You know your onions are caramelised when you see them transform into a soft, golden hue colour.

Now for the most expensive spice in the market: saffron. One of the reasons behind this high price is the fact that this plant cannot be found except in a handful of places. Hence, saffron has been nicknames the red gold. While saffron can come from a few countries such as Spain and Egypt, I procured the best from no other country than Iran itself. Simply steep a pinch of saffron in a tablespoon or two of hot water to release the flavours and intensity in colour.

Kashe Badejaman (Persian Eggplant Dip)

PREP TIME: 10 min | COOK TIME: 40 min | TOTAL TIME: 50 min | YIELDS: 6 persons as appetiser

ingredients:
  • Extra virgin olive oil
  • 2 large eggplants
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons dried mint
  • 1/2 teaspoon saffron threads, soaked in 2 tablespoons of hot water
  • 1 lemon, juiced
  • 1/2 teaspoon turmeric
  • Salt and pepper, to taste
METHOD:
  1. Preheat oven at 200C. Cut the eggplant in halves lengthwise. Then cut each into half width-wise.  Lay on roasting tray and spray or brush olive oil with sprinkle of salt on the exposed eggplant surface. Once oven is hot, shove the tray inside the oven. The eggplants should take about 30-40 minutes to soften. For the last 10 minutes I like to turn on the broiler to impart a ‘smokier’ flavour for the eggplants.
  2. Caramelise the onions in the meantime. Heat pan on low-medium heat and add 2 tablespoons of olive oil. Throw in the sliced onions and let it cook on low heat (don’t turn it up too high or it’l’l burn) while stirring occasionally to prevent them from sticking or burning. Slowly the onions will caramelise and take on a golden hue colour. Heads up as this may take up to 40 minutes.
  3. Once onions are down, remove the onions to a plate or bowl. In the same pan, add a tablespoon of olive oil and throw in the sliced garlic with dried mint, saffron water and lemon juice. Stir for 45 seconds until the garlic takes on a golden colour.
  4. Take eggplants out of the oven and remove the skin by peeling. Mash the eggplant with a masher or two forks.
  5. Throw the eggplant mixture into the pan with the garlic. Add in the caramelised ovens and generous sprinkling of salt and pepper and turmeric to taste.  Cook gently on low heat altogether for 2-3 minutes. Transfer to a serving plate and let cool to room temperature before serving.

 

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Italian

Spaghetti with dried baby shrimps, anchovies and dill

by michelletang118
written by michelletang118

SPAGHETTI UMAMI | A fusion dish comprised of dill, lemon, anchovies and dried baby shrimp.

Despite I’m trying to embark on a keto diet, I had an irresistible craving for pasta today – one that I could not resist. To that effect, I acted on my instincts and came up with my own modified lemon and dill spaghetti – a fusion of asian and western ingredients.

First, select a high quality pasta. Here, I use Martelli, simply my favourite. Second, instead of salt, I urge you to substitute it with anchovies. You will not regret the complexity it adds in terms of packing in an umami punch. This is the “fifth taste”, after salt, sweet, sour and bitter – and is a fascinating piece in the jigsaw of our gastronomic evolution. Thou shall not forget.

Third, baby dried shrimps. These baby shrimps are sun-dried until very small for preservation purposes and once again, like the anchovies, impart a unique umami and seafood-like taste. You can find this delicacy in pretty much any Asian supermarket. Simply soak them briefly to reconstitute them (they will plump up), pat dry and they are good to go in any stir fry or pasta dish.

Fourth, get those sun-dried tomatoes ready and sliced thinly. I procured mine from Taormina in Sicily, but I’m sure you can find these in any high-end or Italian grocer.

Last but not least, you will need a high quality extra virgin olive oil, fresh dill, fresh lemon juice and a handful of dried red chilli flakes for the finishing touch.

Within 20 minutes you should be able to dish up a simple yet delectable dish whereby the flavours of each ingredient combine to yield a transformational spaghetti that will heighten your senses.

Spaghetti with dried baby shrimps, anchovies and dill

PREP TIME: 10 min | COOK TIME: 10 min | TOTAL TIME: 20 min

INGREDIENTS:

  • 60g of high quality spaghetti (such as Martelli)
  • 2 tablespoons of high quality extra virgin olive oil
  • Juice of 1/2 lemon
  • Bunch of fresh dill, finely chopped
  • 1 garlic clove, diced
  • Pinch of dried red chilli flakes, to garnish
  • 2 tablespoons of dried baby shrimp
  • 2 sun-dried tomatoes, finely cut into shreds
  • 2 anchovies
  • Freshly cracked black pepper

METHOD:

  1. Boil pasta as per packet instructions, roughly 8-10 minutes till al dente. Be careful not to overcook. Drain once done.
  2. As pasta boils, head a frying pan on medium heat and add the olive oil. Throw in the diced garlic, anchovies, dried baby shrimps, and sun-dried tomatoes. Once the anchovies begin to melt into the olive oil, add the chopped dill and lemon juice. Stir.
  3. Combine the spaghetti into the olive oil pasta ‘sauce’ and toss together with a pair of tongs until evenly coated.
  4. Crack black pepper and sprinkle with dried red chilli flakes before plating to serve.

 

 

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AppetiserMediterraneanMezzeVegetarian

Charred Tomatoes With Black Lava Salt On Cold Yoghurt

by michelletang118
written by michelletang118

This recipe was inspired by Simple, Ottolenghi’s latest book; except I added my own twist (and subtracted the thyme and oregano since I didn’t have any at hand – yes, one must improvise 😉 ).

Charred tomatoes on a bed of cold, creamy Greek yoghurt. Finish with a dusting of black lava salt and a light touch of lemon zest. Simple to make, impressive to look at, and simply delicious to taste. Without doubt, it’ll be one of the dishes you probably end up making again and again to serve as a starter or incorporate it as part of a mezze.

So what is black lava salt? This revered and delectable salt is used for adding depth and complexity to the finest of culinary creations. In addition to its stunning flavor, the nutritional advantage of Black Lava salt is that it is infused with activated charcoal which assists the body in removing harmful impurities, and is exceptional in essential minerals to help maintain the body’s normal functions. This scrumptious salt adds a truly unique flavor to roasted vegetables, soups, stir-fry dishes and on the barbeque.

Charred Tomatoes With Black Lava Salt On Cold Yoghurt

PREP TIME: 10 min | ACTIVE TIME: 20 min | TOTAL TIME: 30 mins |  YIELDS: 4 servings (as a starter or part of a mezze)

INGREDIENTS:

  • 350 g (12.5 oz) cherry tomatoes
  • 3 tbsp olive oil
  • ¾ tsp cumin seeds
  • ½ tsp light brown sugar
  • 3 garlic cloves peeled and finely sliced
  • 1 lemon – zest of one half shaved off in 3 wide strips, the other half grated
  • crack of black pepper
  • 250 g (9 oz) fridge-cold extra-thick Greek yoghurt
  • 1 tsp of black lava salt

METHOD:

  1. Heat the oven to 200oC (400oF) . Start zesting the rind of half a lemon and shaving 2-3 strips.

  2. Put the tomatoes in a rimmed baking dish that’s just large enough to accommodate them all snugly. Add the oil, cumin, sugar, garlic,  lemon strips, a pinch of salt and a good grind of pepper. Toss together with your hands. 

  3. Roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling, then turn the oven to the grill setting and grill for 5 to 7 minutes, until the tomatoes start to blacken on top.

  4. While the tomatoes are roasting, mix the yoghurt with the grated lemon zest and 1/4 tsp salt, then return to the fridge.

  5. Once the tomatoes are ready, spread out the cold yoghurt on a large plate or shallow, wide bowl. Spoon the hot tomatoes on top, as well as the pan juices, lemon peel, garlic and herbs, and finish with the remaining oregano and chilli. Serve at once with some flatbreads or sourdough.

 

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Middle EasternSaladSidesVeganVegetarian

Torn bread, tomato, roast lemon salad with sumac and toasted pine nuts

by michelletang118
written by michelletang118

TOSSED BREAD TOMATO SALAD  | Sumac, lemon and juicy ripe tomatoes is all it takes in this Middle Eastern salad

In this salad, the bread takes centerstage. True that there are many variations of tomato salads but very few involve roasting lemon pieces and bread together. Spruce this up with some citrus-tasting sumac and a generous drizzle of a high quality extra virgin olive oil on top of some juicy sweet ripe tomatoes (choose heirloom if you can), and you will have a simple summer salad that is simply irresistible .

Torn bread, tomato, roast lemon salad with sumac and toasted pine nuts

PREP TIME: 10 min | ACTIVE TIME: 20 min | TOTAL TIME: 30 min | YIELDS: 4 servings

INGREDIENTS:

  • 2 medium lemons, thinly sliced crosswise
  • 4 cups day-old bread, torn into rough bite-sized pieces
  • ½ cup + more extra virgin olive oil
  • 1 tbsp sumac
  • 1 tbsp salt flakes
  • 6 – 8 medium sized ripe tomatoes, thickly sliced crosswise
  • 2 tbsp toasted pine nuts
  • 1 cup basil, freshly torn
  • freshly cracked black pepper

METHOD:

  1. Preheat oven to 200ËšC.
  2. Bring a small saucepan of water to the boil and cook the lemon for 2 minutes. Drain and run under cold water to chill.
  3. Toss lemon with the torn bread, ½ cup extra virgin olive oil, sumac and salt flakes together in a bowl.
  4. Evenly spread over a baking tray and bake in the oven for 20 minutes, tossing halfway to ensure even browning. Allow to cool.
  5. Toss sliced tomato with olive oil and torn basil leaves.
  6. On a platter, layer slices of the tomato with the basil and the bread lemon mixture. Sprinkle toasted pine nuts on top. Serve drizzled with more extra virgin olive oil and freshly cracked black pepper.

 

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