Archive for September, 2008

Tomato & Coriander Salsa

salsa_1

This makes a great side dish for steak or any Mexican food. Excellent in a posh fajita. I normally leave the garlic out as I find the taste of raw garlic very harsh. If you want garlic, use about half a clove, grated or finely minced. The photo shows the salsa served with chilli con carne and mixed salad leaves.

Ingredients

  • handful of cherry tomatoes, enough for 2 people
  • 1 small shallot, finely chopped
  • bunch or coriander, chopped
  • 1 lime
  • 1 red chilli, de-seeded and finely chopped
  • salt & pepper

Method

  1. Chop each tomato into 4 pieces, add the coriander, shallot and chilli. Season with salt and freshly ground black pepper.
  2. Squeeze half of the lime into the salsa, adjust the seasoning and add extra lime if required.

Serves 2.

Advertisements

Easy Minestrone with Pesto

This is a tasty and chunky soup which takes 20 minutes to prepare from start to finish. I don’t add any pasta, but you could add some spaghetti or macaroni if you like.

soup_2

Ingredient

  • 2 leeks, halved and sliced (or use 2 onions, chopped)
  • 2 sticks of celery, chopped
  • 2 cloves garlic, minced
  • selection of vegetables, chopped (I used a red pepper, 1/2 courgette, some green beans and a handful of frozen peas, but you can please yourself)
  • 1 litre chicken stock
  • 2 tbsp tomato purée
  • 400g can borlotti beans
  • fresh flat-leaf parsley
  • 2 tbsp pesto
  • parmesan cheese, grated

Method

  1. Fry the onion, celery and garlic in some olive oil for 2/3 mins. Add a good splash of the veg stock, cover, and cook until the celery has softened.
  2. Add the remaining stock, tomato purée, beans and vegetables, then season with salt and freshly ground black pepper. Simmer for about 5 minutes until the vegetables are tender.
  3. Stir through the pesto then check the seasoning, adjust if necessary. Garnish with the Parmesan cheese.

Serves 2-3.