Basic version of Bruschetta

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

Find:

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

Olive oil

Fresh basil….. about 20-ish leaves; perhaps more

Seasoning to taste…… quite a bit of freshly milled black pepper is nice

Method:

  • 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!

>>>>>>>>>>>>End 29<<<<<<<<<<<  REVISED

 

 

5V30 [A] Spanish Spinach with Pine Nuts

Description

Prep:           5 mins.

Cooking:      10 mins.

Course:        Starter, lunch or snack

Serves:        4

Rating:         2:  Easy

 

Find:

  • 500g bag of young spinach leaves
  • Olive oil
  • Sultanas or dried prunes
  • 2 large cloves garlic, finely shredded
  • 50g pine nuts
  • Seasoning

Method:

  • 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.

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