Basic version of Bruschetta ‘Veggie stuff on toast’
Prep: 10 mins.
Cooking: 10 mins.
Course: Snack, Lunch, starter
Serves: 3 or 6, depending……. (one or two slices of bread each, I’d suggest…….)
Rating: 1: Easy-peasy
6 slices of your favourite bread (for 3 or 6 peeps)
2 or more large tomatoes all chopped up ready (or just use a tin of chopped toms and a squeeze of a tomato puree tube…..)
2 or more cloves of garlic
Fresh basil….. about 20-ish leaves; perhaps more
Seasoning to taste…… quite a bit of freshly milled black pepper is nice
- Toast the bread on both sides – don’t burn it!
- Place tomatoes into a bowl and add enough olive oil to cover the tomatoes (if using a can o’toms, just pour off a little of the liquid first)
- Add basil (rip it – don’t cut basil with a knife; apparently it alters the taste……don’t ask me why…. I’m not a molecular scientist….)
- Season to taste.
- Rub each slice of toast with a cut clove of garlic – it will sort of ‘grate’ away (one side only or it will be too fiery on the tongue)
- Add tomato mixture to each slice of toast, on the side infused with garlic and serve – Bob’s yer uncle!
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5V30 [A] Spanish Spinach with Pine Nuts
Prep: 5 mins.
Cooking: 10 mins.
Course: Starter, lunch or snack
Rating: 2: Easy
- 500g bag of young spinach leaves
- Olive oil
- Sultanas or dried prunes
- 2 large cloves garlic, finely shredded
- 50g pine nuts
- Wash the spinach and pop it into a covered pan with just the water it has after being rinsed and cook for about 5 mins, stirring and turning over the leaves quite often.
- Heat the olive oil in a pan then gently fry the pine nuts with the sultanas/prunes.
- Pop the shredded garlic in the pan just for a very short while to take the harshness away – it must not burn!
- Squeeze the spinach as much as you can – it will lose a great deal of moisture.
- Add the spinach, turn up the heat to maximum and mix well. Add seasoning to taste and serve.