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For the mushroom and tomato mixture:
2. In a blender, blitz the garlic for 1 minute, then add the rocket and mustard, and pulse for no more than 5 seconds. Add the horseradish, lemon juice and olive oil and stir. Season to taste and chill. (This will keep for 2-3 days in the ... [... more]
BBC |
Cheese, ham and tomato pizza
handful of soft, mixed herbs (such as parsley, basil, coriander) chopped 4. Divide the tomato mixture between the two slices of bread. 1. Fry the onion in the oil for 4-5 minutes to soften in a medium-sized frying pan. 3. Grill the bread on both ... [... more]
BBC |
Bruschetta
Mix the chopped tomato with the basil, garlic, oil, balsamic vinegar, and salt to taste. When camping we toast it on the fire or grill and get a really smokey flavor (which I like). Put the bread slices on plates and divide the tomato mixture, ... [... more]
International Vegetarian Union |
Capellini with Salsa Cruda
In the meantime, in a large bowl, combine the chopped tomatoes, tomato juice, garlic, basil, olive oil, vinegar, and salt & pepper. When pasta is done, drain and immediately pour into the bowl with the tomato mixture. 1 1/2 pounds ripe tomatoes, ... [... more]
International Vegetarian Union |
Cashew Nut Loaf
Add the tomatoes and ginger to pan and simmer another five minutes. Using a coffee grinder or food processor, grind the cashew nuts into a coarse meal. Add the onion and tomato mixture to the large mixture and stir well. Brush vegetable oil ... [... more]
International Vegetarian Union |
Summer Tomato Pasta
Place tomatoes in a large bowl and add the remaining ingredients except pasta. Mix well and set aside for about 3 hours at room temperature. Drain and add to tomato mixture. Toss well and serve immediately. 1 pound very ripe tomatoes -- chopped 6 ... [... more]
International Vegetarian Union |
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