Fat conscious Archives

Mediterranean

Spanish pasta-paella

45 minutes

Corn recipes

Monkeygland rump chunks with charred corn and cabbage tostadas

40 minutes

Braai recipes

Charred corn on the cob with tomato salsa

5 minutes

Canned food

Tuna paté

Beetroot recipes

Avocado and beetroot with litchi snow

Brinjal recipes

Tuna-and-brinjal bake

35 minutes

Easter recipes

Pickled fish with banana and litchi raita

40 minutes

Brinjal recipes

Tomato caponata pasta

15 minutes

Breakfast recipes

Pan con tomate

5 minutes

Pan con tomate

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

3 ripe Woolworths Israeli tomatoes
Maldon taste, to taste
1 loaf ciabatta, sliced into 8 pieces
2 T Extra virgin olive oil
2 garlic cloves, halved

Method

1. Halve the tomatoes and coarsely grate the cut side. Discard the skins. Season with salt.

2. Drizzle the ciabatta with olive oil. Place under the grill, or in a hot pan, and toast until golden brown.

3. Rub the bread with the garlic, spoon over the tomato mixture, drizzle with olive oil and sprinkle with salt.

Cook's note: Bread rubbed with garlic and then fresh tomato is a typical breakfast in Spain.

Discover more meals on toast recipes here.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Creamed spinach with smoked chilli-yoghurt

Home-made steamed buns with pickled cucumber and pickled fish

Braaied snoek with apricot glaze

Spanish pasta-paella

Monkeygland rump chunks with charred corn and cabbage tostadas

Charred corn on the cob with tomato salsa

Tuna paté

Avocado and beetroot with litchi snow

Tuna-and-brinjal bake

Pickled fish with banana and litchi raita

Tomato caponata pasta

Pan con tomate

Pan con tomate

Ingredients

Method