Tag Archives: tomatoes

Penne a la vodka

22 May

penne a la vodka

Penne a la vodka was all the rage when I first moved to London. After ordering it in restaurants, I had a go at making it myself.

There wasn’t an internet to refer to, but it wasn’t complicated to work out what was in it – tomatoes, onion, garlic, chilli, cream… and vodka.

For some reason, I had the idea that the vodka should be set alight like the brandy on a Christmas pudding.

I’d cook down the tomato sauce, then pour the vodka over top and set a match to it. Blue flames would dance impressively across the surface and die down, after which I’d stir through the cream. Continue reading

Lasagne

23 Sep

lasagne

A well-made lasagne is a delightful thing. Unfortunately, the dish that passed for lasagne in my childhood did not fit this description.

According to the index card, mum got the recipe from a neighbour on our block. It calls for an entire tin of tomato paste, Kraft cheese slices, and a large tub of sour cream.

It was years before I ate lasagne again, and was happily surprised to discover how good it can be. Continue reading

Tomate aux crevettes

11 Jul

I liked the look of this Belgian recipe for tomate aux crevettes, but wondered if it might be no more than the sum of its (very few) parts.

But after a short spell in the fridge, the prawn filling both infused the tomato shell and set a bit so that it sliced surprisingly well. Continue reading

Garlicky aubergine dip (mirza ghazemi)

15 Jun

mirza ghasemi

This garlicky aubergine and tomato dip is the most moreish dish I’ve eaten in a long while.

Rich, deeply flavoured and velvety soft, it is delicious spooned onto warm bread.

I had visions of taking the leftovers for my work lunch. However the rest of the family fell upon this dip like a pack of starved hyenas.

I’ll be doubling the recipe next time. Continue reading

Tomato salad with pomegranate molasses

11 Jun

This tomato salad with pomegranate molasses is a recent happy discovery.

Someone brought it to a friend’s barbeque buffet, and only good manners stopped me from eating an unseemly amount.

It turns out freshly sliced tomatoes and pomegranate molasses do very good things to one another.

Continue reading

Red-red stew

8 Oct

red red

Red-red is a traditional Ghanaian bean stew that gets its name (and colour) from the tomatoes and palm oil used to prepare it.

The first red-red recipe I tried called for three types of chilli – fresh Scotch bonnet, chilli flakes, and chilli powder (plus additional minced chilli to garnish).

Despite cutting back significantly on the quantity of chilli (and omitting the chilli powder altogether), it was so blisteringly hot the girls were unable to eat it. Continue reading

Itch (Armenian bulghur wheat salad)

30 Sep

Itch (Armenian bulghur-tomato salad)

I’d want to make this Armenian bulghur wheat salad for the name alone…

While itch is similar to kisir, using tomato sauce to hydrate the bulghur wheat places itch more in the realm of side dish than salad. Continue reading