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Cherry Tomato Ladybirds sitting on leaves



These natty ladybirds make great party snacks and are a brilliant way to get your kids trying grown-up flavours, such as fresh basil and olive. If they don’t go for the extras, they can just eat the tomatoes and mozzarella.

INGREDIENTS (Serves 8) 8 stoned black olives 4 mozzarella balls 8 cherry tomatoes 16 handfuls fresh basil leaves

PREPARATION
  1. Drain the mozzarella balls and slice each mozzarella ball into four rounds
  2. Halve the cherry tomatoes
  3. Cut a line, through the skin and down the centre, of each halved tomato to make it look as though the ladybirds are spreading their wings before taking flight
  4. Slice four of the olives into quarters from top to bottom (Ladybird heads)
  5. Cut the remaining olives (use as many as you need) into tiny dice to make the ladybird spots
  6. Arrange the basil leaves on a plate or board
  7. Divide the mozzarella slices between them
  8. Sit each tomato half on a mozzarella slice
  9. Put an olive quarter in front of each tomato half to be the head
  10. Decorate the ladybird backs with olive dice
Voila! A party of ladybirds. 🐞   Credits: CookWithMAndS
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Chocolate beet cheesecake

Ingredients:

Crust:

Β½ cup raw almonds (or cashews)

1 soft medjool date, pitted (skip if going fruit-free)

1 tbsp maple syrup

1 tbsp coconut oil, liquefied

1 tbsp cocoa powder

Filling:

ΒΎ cup raw cashews, pre-soaked & strained*

5 tbsp unsweetened vanilla almond milk

3 tbsp maple syrup

3 tbsp coconut oil, liquefied

1 tsp pure vanilla extract

Β½ tsp salt

1–3 tsp beetroot powder (depending on light or dark a pink you want it**)

Toppings:

edible dried rose petals and buds, cacao nibs, dark chocolate covered amaranth balls

Method:

Process all crust ingredients in a food processor into a fine sticky crumble. Transfer into a 5β€³ springform pan and press down into an even flat crust. Freeze while working on next step.

Make sure all filling ingredients are at room temp (not cold***). Blend everything, except the beet powder, together in a power blender into a smooth creamy consistency. Add a little bit of the beet powder (1tsp at a time) and blend to incorporate. Add a bit more powder if desired to adjust to your liking (see notes**). Transfer this mixture into the springform pan over the crust. Decorate with any desired toppings.

Freeze for 5-6 hours or overnight. Keep frozen until serving time. Slice and enjoy! Keep any leftovers frozen.



Source:https://www.unconventionalbaker.com/recipes/raw-chocolate-beet-cheesecake/#tasty-recipes-17352-jump-target

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Stuffed red peppers

Ingredients:

4 red peppers 2 x pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato) 2 tbsp pesto handful pitted black olives, chopped 200g goat’s cheese, sliced

Method:

Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened. While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat’s cheese. Scoop the rice, pesto, olives and goat’s cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.

Source: https://www.bbcgoodfood.com/recipes/easy-stuffed-peppers
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Creamy tomato basil soup

Ingredients:

Extra virgin olive oil (divided) 1 medium onion (diced (about 1 cup)) 3 garlic cloves (minced (about 1 tablespoon)) Pinch red pepper flakes 1 bay leaf 56 ounces canned whole tomatoes packed in juice 1 tablespoon brown sugar 3 large slices good-quality sandwich bread (crusts removed, torn into 1-inch pieces) 2 cups chicken broth ΒΌ cup chopped fresh basil

Method:

Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Add the onion, garlic, red pepper flakes and bay leaf. Cook, stirring frequently, until the onion is translucent, about 3-5 minutes. Mix in the tomatoes and their juice. Using a potato masher, mash the tomatoes to break them down into smaller pieces (no bigger than 2 inches). Stir in the sugar and bread then bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes. Remove the bay leaf. Turn off the heat under the pot, add the remaining 2 tablespoons of oil and puree the soup with an immersion blender (or, if you don’t have one, in a traditional blender – you’ll probably want to do it in 2 or 3 batches. Split the remaining 2 tablespoons of oil over the batches as you puree.) You can strain the soup through a fine-mesh strainer if you want a perfectly smooth consistency. Stir the chicken broth into the soup and return the soup to a boil. Season to taste with salt and pepper and remove from heat. Stir in the basil and serve.


Source: https://www.browneyedbaker.com/creamy-tomato-basil-soup-recipe/
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Jesal’s Cherry Tomatoes and Sourdough Bread Salad.

Inspired by Italian Panzanella or bread salad which traditionally is tomatoes, soaked sourdough bread and few other vegetables dressed with olive oil and vinegar. Have made a different version by toasting the bread for the crunch and adding burrata.



Ingredients

5-6 slices of Livfresh sourdough bread ( a day old) Livfresh burrata 10-12 Livfresh cherry tomatoes Half cucumber cubed 1/2 red onion slices Pesto (optional) Pine nuts (optional) or can use walnuts 3-4 basil leaves Marination Chopped garlic Olive oil Salt and pepper Honey 3-4 Basil leaves Herbs Chilli flakes

Method

Cut sourdough bread into small pieces, drizzle with olive oil and toast it in the oven till golden brown and crispy. Marinate burrata with pesto (optional) In a big bowl mix the ingredients for marination and add halves of cherry tomatoes, cubed cucumber, onions . Mix well and keep it in the refrigerator for an hr which will leave flavourful juices. This would also be the dressing. Once the sourdough bread is cooled down add it to the bowl along with pieces of burrata and few basil leaves torn by hand. Give it a good mix so that the bread soaks the juices. Transfer it to a serving bowl and sprinkle some pine nuts or walnuts. Recipe by Jesal Shah @gourmetaffaire

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Jesal’s Crispy Kale Salad

Kale is known as superfood and has many varieties.

Here have used black kale which is low in calories, offers vitamin C, folic acid, calcium, and potassium. It is said Black kale stimulates the immune system and can help in preventing certain types of diseases.

Recipe

8 stalks of @livfreshfarms black kale Cubed cucumber Cubed tomatoes Cubed bell peppers Small thinly sliced red onion Feta cheese Pumpkin seeds White and black sesame seeds Boiled and air-fried chickpeas Fresh figs (optional)

Dressing- minced garlic and ginger, salt , pepper, olive oil , honey

Method Mix all the above ingredients in a bowl along with the dressing . Garnish with some crispy kale and crispy chickpeas. Black kale has been used in 2 ways. Fresh which has been massaged with olive oil to remove the chewiness and enhance the taste. Other has been air-fried for the crispness. The crispy kale can be eaten as it is as a snack as well.

Recipe by Jesal Shah

@gourmetaffaire- jesal

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Slow-Roasted Cherry Tomatoes With Basil.

When you roast cherry tomatoes, they caramelize and become even sweeter. This dish was inspired by a huge pile of roasted red and yellow cherry tomatoes that a friend served at a dinner party recently; they were drizzled with diluted pesto and placed alongside a luxurious mound of burrata.



INGREDIENTS FOR THE TOMATOES:

2 boxes of LivFresh sweet cherry tomatoes Salt to taste A couple of pinches of sugar 3 tablespoons LivFresh extra virgin olive oil About 1 tablespoon basil olive oil (see below)

FOR THE BASIL OIL:

Salt to taste 2 cups basil Β½ cup LivFresh extra virgin olive oil

PREPARATION

https://cooking.nytimes.com/recipes/1014280-slow-roasted-cherry-tomatoes-with-basil-oil