Tag: summer

A Postcard from Thailand: Koh Phangan, Krabi & Phuket

A Postcard from Thailand: Koh Phangan, Krabi & Phuket

Tom and I flew back to Thailand after our two-week adventure in Vietnam. This time we by-passed Bangkok completely, heading straight for the coach and ferry to Koh Phangan. It was a LONG 24-hour journey, but totally worth it when we arrived at our little beach-side bungalow, as the sun was setting over the horizon.

(more…)

Tomatoes and Mozzarella with Creamy Homemade Pesto (or toms on toast…)

Tomatoes and Mozzarella with Creamy Homemade Pesto (or toms on toast…)

Tomatoes and Mozzarella. An all time favourite; a classic. Easily adaptable but always juicey- it’s the Romeo & Juliet of the culinary world.

After publishing my recipe for Harissa-Roast Aubergine and Spiralized Greek Salad, I suddenly realised that the majority of my recipes, although uncomplicated in principle, seem to involve several ingredients and lots of fiddly tasks. Not to mention a whole load of washing up afterwards.

This salad (or sandwich if you opt for the toast version – which I’d advise that you do at least once) is the opposite. Barely any ingredients and nothing you wouldn’t necessarily have in a store cupboard (except, perhaps, the pine nuts). It’s as simple as it is tasty.

Tomatoes and Mozzarella

Tomatoes and Mozzarella with Creamy Pesto (or tomatoes on toast)

 

Ingredients

  • 4-5 Large Tomatoes
  • 150-200g Fresh Mozzarella
  • 2 Large Handfuls of Fresh, Washed Spinach
  • Toasted Dark Rye Bread, to serve (optional)

Tomatoes and Mozzarella

For the Pesto

  • Juice of half a lemon
  • 50 ml Olive Oil
  • 3 Large Handfuls of Fresh Basil
  • 20 grams Pine Nuts
  • 1 Clove Garlic
  • A splash of water
  • Salt & Pepper to season

untitled-design-7

Method

Put the spinach into a bowl. Drain the mozzarella of any excess liquid and slice into circles, approximately 1cm in thickness/depth. Cut the tomatoes into similar rounds and arrange both the tomatoes & mozzarella on top of the spinach.

For the pesto, simply bung the whole lot of ingredients into a blender, and blitz until creamy. This is a cheat’s way of doing things, and creates a lovely smooth, sauce-like pesto. If you prefer something more traditional and chunky, you’d have to go for the old-fashioned method, with a pestle and mortar.

untitled-design-4

Drizzle the pesto over the tomatoes and mozzarella, and whether you choose a bowl or a slice of hot and crunchy toast, it’ll be equally delicious.

untitled-design

The thing to remember about homemade pesto is that all the ingredients are fresh, so the flavour is very strong; much more so than what you get in shop-bought jars. This means that you barely need any for the flavours to come across – just a few splodges here and there.

Tomatoes and Mozzarella