tomatoes Archives

Curry recipes

Creamy prawn curry

30 minutes

Butternut recipes

Summer mozzarella terrine

45 minutes

Fish recipes

Baked hake parcels

15 to 20 minutes

Chilli recipes

Pan-fried prawns with chilli tomato sauce

15 minutes

Fish recipes

Braised fish and potato bake

30 minutes

Butternut recipes

Winter vegetable open lasagne

45 minutes

Crusty calamari salad

Serves 2 to 3

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

12 baby tomatoes, halved
3-4 small cucumbers, thinly sliced
1 stick celery, thinly sliced
A few olives
A few curls shaved carrot
2 small or 1 large cos lettuce, leaves torn
250 g cleaned fresh small calamari tubes and tentacles
Juice of 1–2 lemons
Sea salt and freshly ground black pepper
Vegetable oil, for frying
Flour, for dusting

For the dressing, mix:

2 T lemon juice
1 t balsamic vinegar
5 T olive oil
1 clove garlic, crushed
½ t honey
2-3 T chopped Italian parsley
Sea salt and freshly ground black pepper, to taste

Method

Marinate the tomato halves, cucumber and celery slices, olives and carrot shavings in the dressing, then, just before serving, add the salad leaves and toss together.
Check seasoning.

Rinse and drain the calamari then soak it in the lemon juice and some seasoning while the oil is heating in a large frying pan.

Dip the calamari into flour and fry in the hot oil until crusty and golden. Remove and drain on kitchen paper.

Spoon over the salad and serve immediately.

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Hake with herby butternut and couscous-and-feta salad

Cape Malay seafood curry

Quick tomato tatin

Creamy prawn curry

Summer mozzarella terrine

Baked hake parcels

Pan-fried prawns with chilli tomato sauce

Braised fish and potato bake

Winter vegetable open lasagne

Crusty calamari salad

Crusty calamari salad

Ingredients

Method