Archive for Tomatoe

Roasted Tomato and Pancetta Rice Salad

Posted in Cooking, Family, Friends, Life, People, Personal, Random, Recipe with tags , , , , , , , , , on July 13, 2010 by Mandy


1 x 500ml pack  Real Stock- Vegetable
1 1/2 cups long grain & wild rice blend
1 x 250g punnet cherry tomatoes
1 red onion, cut into wedges
2 tbsp olive oil
2 tsp balsamic vinegar
2 garlic cloves, crushed
10 thin slices pancetta
1/3 cup pine nuts, toasted
2 teaspoon brown sugar
1/3 cup chopped parsley
1/2 cup shredded basil
Grated zest and juice of 1 lemon


1. Preheat oven to 180°C.

2. Add Campbell’s Real Stock and rice to a large saucepan and bring to the boil. Cover, reduce heat to the lowest setting, and cook for 12-14 minutes. Remove from heat and let stand for 5 minutes until water is absorbed and rice is tender.

3. Combine oil, vinegar and garlic, add tomatoes and onion and toss. Place cherry tomatoes and onion onto non-stick baking tray (or a baking tray lined with non-stick baking paper) and drizzle with any remaining vinegar mixture. Bake in preheated oven  for 15-20 minutes or until tomatoes have split and wilted slightly and onions are lightly browned.

4. Meanwhile cook pancetta under a preheated grill until crisp. Allow to cool, then tear into pieces.

 5. Place cooked rice in a large bowl. Add tomatoes, onions and any remaining pan juices.  Add pancetta, pine nuts, sugar, parsley, basil and lemon rind and stir gently to combine. Pour over lemon juice and toss gently. Serve warm.

 6. You can just use 1 1/2 cups long grain or basmati rice. If can’t find the blend use 1 1/2 cup long grain and 1/4 cup wild rice.

 TIP:  For a vegetarian option omit pancetta and add 1 x 400g can chickpeas rinsed and drained.
To make a  main meal salad add either some sliced smoked or grilled chicken breast or some canned tuna or salmon slices.


Posted in Uncategorized with tags , , , , , on June 12, 2010 by Mandy

Already it’s that time of year when the sun sets so much earlier and the chill is in the air.  Personally, for me, there is nothing in this world more comforting that a warm, steaming bowl of homemade soup, crispy bread with melted cheese on top!   Soup is one of those dishes that I just don’t think to make for some reason, but when I do, I’m always reminded that I need to do so more often.


3 ½ pounds tomatoes
4 onions, roughly chopped
3 garlic cloves, peeled and chopped
2 tablespoons high-quality, aged balsamic vinegar
2 cups tomato stock (you can use vegetable stock)
Extra-virgin olive oil
1 1/2 tablespoons butter
1 tablespoon flour
1 rustic baguette, sliced
A few leaves of basil to garnish
½ – 1 cup parmesan, grated  


Preheat the oven to 400F. Lightly cut an “X” into the bottom of the tomatoes, just cutting through the skin. Blanch the tomatoes in boiling water for 30 seconds. Transfer to a bowl and let cool. Remove the skins, cut each tomato in half and place in a deep roasting dish. Some people may want to remove the seeds, but seeds don’t bother me.

Add onions, garlic, balsamic vinegar and a generous swirl of olive oil to the roasting dish, stir to combine Add a pinch of sea salt and freshly ground pepper. Roast for 20-25 minutes. Place tomato mixture in a food processor and puree until smooth.

Heat up a cast-iron dutch oven on medium heat and melt butter. When it starts to bubble, add the flour and whisk continuously until it turns a light golden brown. Add pureed tomatoes to the roux and stir. Add stock and turn heat to medium-low. Let cook for 15 minutes. Taste for salt and pepper.

Lower oven to 350F. Drizzle baguette slices with olive oil and sprinkle with grated cheese. Place on a baking sheet and bake for 7-10 minutes. Switch to the broiler and broil for one more minute, or until cheese is golden.

Dip toasty, cheesy bread in the hot soup. Garnish with chopped basil.

I promise you, you will LICK YOUR SPOON…..go on, give it a go!!

Yummy Chicken, Tomatoe and Mozzerella Bake

Posted in Uncategorized with tags , , , , on May 21, 2010 by Mandy

Whats For Dinner!

15 ml olive oil • 150 g weighless bacon, chopped • 1 garlic clove, crushed • 1 sachet Fresh Ideas Basil-Chicken Pan • Freshly ground pepper to taste • 200 g mozzarella cheese, sliced • 1 onion (150 g), finely chopped • 2 skinless chicken breasts (200 g), diced • 350 g rice • 500 ml water • 2 tomatoes (240 g), sliced


Preheat oven to 180C.
Heat oil in a frying pan.
Add the onion and bacon and cook for 5 min.
Add chicken and garlic and cook until browned.
Stir in the rice, sachet of Fresh Ideas Basil-Chicken Pan and water.
Season with pepper and bring to the boil.
Pour this mixture into an ovenproof casserole dish and bake for 30 min or until most of the liquid has been absorbed and the rice is cooked.
Arrange thin slices of mozzarella cheese and tomato overlapping on top of the rice and place under the grill for 5 min until the cheese begins to soften and turn golden brown.
Garnish with basil leaves and serve.    YUMMY!!!

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