I came across these images today on Facebook.* I had to share these Delicious & Curious – Trendy Tomato Recipes on my blog They come from a book Delicious Tomato Fantasies I know it is in Russian but let the images speak for themselves. So there they are: A Dog A Tiger A Rabbit A Dragonfly A Flower *From http://eilin-o-connor.livejournal.com/
While looking for more new red and trendy recipes, I came across the Red Burger. As it is the case with the most of my Red cooking experiments, I saw this one in a magazine. I thought that making a Red Burger was fun and decided to try. Serves 4 / Very Easy to Make/ Preparation time 15 minutes Ingredients: 4 pan bagnat (whole wheat bread formed in a circle, originally a specialty of Nice, France) with olives, 1 red tomato, 2 white onions, 8 anchovies, 4 artichokes hearts, 200 gr canned tuna in oil, a few olives, salt to taste, to make it extra red I added grilled red bell-peppers. Wash and slice tomatoes; peel and thinly slice onions; slice artichokes. Slice bread lengthwise without cutting it through completely. Assemble the sandwich by layering the ingredients, lay down a layer of tomatoes, anchovies, sprinkle with onions, then place another layer of artichokes, add another layer of tomatoes, sprinkle with salt, add crumbled tuna, grilled peppers and a few sliced olives. Cover with the second half of the bread and enjoy without delay. For an extra Red burger – add sliced radishes; for an extra coloured burger – add 1 green and 1 yellow tomato. I’m not the best of the cooks and might have done something wrong so to be entirely honest with you – the burger was a bit on a dry side and needed some kind of a sauce or mayonnaise. Nonetheless it was still pretty, […]
Can be cooked in advance and served for breakfast, lunch or dinner, as an excellent side dish for fried eggs. Serves 4/ Very easy to make / Preparation time 15 min / Cooking time 45 minutes Ingredients: 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 500 gr ripe tomatoes, 3 large white onions, 2 cloves of garlic, 3 tbsp olive oil, 2 sprigs of fresh oregano, salt to taste. Grill peppers in the oven, turning regularly until the skin browns, or alternatively you can cut them into slices 2 cm wide and sauté in pan with oil. Set aside in a salad bowl to chill. Peel and slice onions, cut tomatoes into four quarters, removing seeds, and peel and chop garlic cloves. Heat the pan, add olive oil and garlic and cook for 2 minutes; add onions, stirring occasionally; cook for 5 minutes, then add tomatoes and cook for another 10 minutes on medium heat. If your peppers were cooked in the oven, peel and seed chilled peppers, and slice into strips 2 cm wide, or alternatively peel cooked sliced bell-peppers, add to a tomato mix, salt to taste add oregano, cook on low heat for another 15 minutes. Can be served hot or cold.
Serves 4/Preparation time 15 min/Cooking time 15 min Ingredients: 500 red quinoa (you can also add bulghur and quinoa at 50/50 ratio) 2 small cucumbers 10 radishes 2 small white onions ½ small bunch of cilantro 20 sprigs of parsley 5 sprigs of mint 3 tbsp lime juice 3 tbsp olive oil Salt to taste To make the tabbouleh: Cook quinoa (and possibly bulghur) for 15 min (ratio quinoa/water – 1 to 2). Once cooked, put into a salad bowl and leave aside to chill. Wash and thinly slice the herbs, add to quinoa and mix well. Wash and thinly chop cucumbers, radish and onions Mix lemon juice and olive oil, add to quinoa and mix well Place tabbouleh into small serving bowls and decorate with sliced vegetables and the remaining sprigs of cilantro From Madame Figaro, 18-19 July 2014, Section Lifestyle Spécial cuisine d’été
Here is a new chic and trendy New Summer Version of Tomatoes/Mozzarella –Strawberries – Feta Cheese Salad Serves 4/Preparation time 15 min Ingredients: 500 gr strawberries 200 gr feta cheese 2 tbsp Olive oil Basil leaves to taste Mint leaves to taste ½ Lemon Ground Pepper To make the Strawberries – Feta Cheese Salad: Wash and pat dry basil and mint sprigs and tear off leaves; Rinse strawberries in water, remove green caps and stems and slice into halves. Place strawberries in a salad bowl, sprinkle with chopped basil and mint leaves, pour half of the olive oil/lemon juice mix into bowl, mix delicately and put into refrigerator. Before serving, decorate 4 plates with remaining basil leaves, spread out the halved strawberies, scatter the feta cheese over top, drizzle with remaining oilive oil/lemon juice mix, add ground pepper to taste and serve. From Madame Figaro, 18-19 July 2014, Section Lifestyle Spécial cuisine d’été