Tag Archives: supper

Baked Tomatoes with Sage

This is one of my absolute favourite go to recipes for a delicious supper that requires very little preparation. It’s full of flavour and goes perfectly as a side dish to compliment a simple cheeseboard and a couple of hunks of homemade or good quality bread.

You could also use it as a side to some lentil fritters, to top a naked bean burger or as a jacket potato topping.

If you can’t find mixed coloured tomatoes, simply use cherry tomatoes or a mixture of different small tomato varieties.

Baked Tomatoes with Sage

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 400g mixed colour cherry tomatoes, halved or quartered
  • bunch of sage, around 25 leaves
  • 5 garlic cloves, thinly sliced
  • 2 tsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp red wine vinegar
  • salt and black pepper for seasoning

Directions

  1. Heat your oven to 200C/400F.
  2. Place all of the ingredients into an oven proof dish and mix well.
  3. Bake for 30-35 minutes until the tomatoes are soft and slightly caramelised.

Serve with homemade bread and dip and scoop.

Enjoy!

Fresh Tomato & Garlic Spaghetti

Super quick, really easy and extra tasty. Everything you want in a dish for busy days, late nights or lazy evenings. It’s so quick and easy, even those who ‘can’t cook’ can make this.

I’ll cook this for Ste and I whilst he’s reading the children a bedtime story, on days when I’m tired after a busy day and I’ve fed the children something easy from the freezer earlier in the evening and have ran out of energy.

Fresh Tomato & Garlic Spaghetti

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 200g dried spaghetti
  • 3 tbsp olive oil
  • 6 garlic cloves, finely chopped
  • 2 plum or vine tomatoes, chopped
  • 1 tsp complete seasoning
  • 2 sprigs thyme (plus extra for garnish)

Directions

  1. Put the spaghetti into a pan of boiling, salted water and cook for the time indicated on the packet.
  2. Meanwhile, heat the oil in a frying pan on a medium to high heat. Add the garlic and cook for a 2 or 3 minutes, then add in the chopped tomatoes and herbs. Cook for a couple of minutes more.
  3. Add two tablespoons of the pasta water, stir and remove from the heat.
  4. Drain your spaghetti, add to the frying pan and toss to coat with the oil, tomatoes and garlic.

Serve sprinkled with a little extra fresh thyme

Enjoy!

Posh Cheese Toastie – Croque Rarebit or Welsh Monsieur?

This is basically an indulgent cheese toastie with bechamel sauce and it’s delicious. It’s neither a croque monsieur nor a welsh rarebit due to the lack of ham and cheese sauce (not to mention I couldn’t find welsh cheddar on island), but something between the two.

Perfect lunch for a rainy Saturday afternoon or a late tea/early supper when you can’t be bothered to cook a proper meal.

I have to add that the vegan worcestershire sauce was perfect for this. A little bit thicker than the traditional lea & perrins (plus minus the anchovies – yuck) and in my opinion, a much better taste.

You can watch me make the recipe here:

Croque Rarebit or Welsh Monsieur?

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 tbsp butter (plus extra for buttering)
  • 1 tbsp plain flour
  • 200ml milk
  • Fresh nutmeg
  • Salt and pepper
  • 4 slices sourdough bread
  • 160g cheese (ideally a cominabtion of welsh cheddar and gruyere)
  • 4 tsps vegan worcestershire sauce (I used Annie’s)
  • 5 or 6 cherry tomatoes, sliced
  • A mustard of your choice ( I have used both old style mustard and country dijon before)

Directions

  1. Put the pasta into a large pan with boiling salted water and cook to the instructions on the packet. Also pop the broccoli into a pan of boiling water and cook for around 6 minutes. Drain both when done.
  2. Pre-heat the oven to 200c/400f and line a baking tray with greaseproof paper.
  3. Lightly toast the bread on both sides.
  4. Heat your oven to 180C/350F. In a frying pan, heat the olive oil and saute the onions and peppers for a few minutes until just softened.
  5. On a low to medium heat, melt the butter in a pan, and the flour and combine, then slowly whisk in the milk until you have a smooth sauce. Grate in some nutmeg and season to taste with salt and pepper. The sauce will thicken gradually as you continue to whisk.
  6. Butter each slice of toasted bread, pop onto the baking tray and spread mustard onto two slices. Spread half of your thickened bechamel on top of the slices with mustard, then sprinkle 3/4 of the grated cheese between them. Add the cherry tomatoes and 1 tsp of worcestershire sauce on each.
  7. Top with remaining slice of toasted bread (butter side down), spread the remaining bechamel on the toast and add the cheese. Add another 1 tsp of worcestershire sauce on top of each and pop into the oven. Cook for 5 to 10 minutes or until the cheese has melted and browned.

Serve with a side salad or even a tasty tomato salsa.

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Enjoy!