We have harvested a few tomatoes already, although I’m going to confess these are just some bought ones. Tomatoes are called ‘pomodoro’ in Italian which means ‘golden apple’. This method of quick roasting leaves them retaining their shape. They were still watery and ideal as as a side served with the risotto. They were like a fresh fleshy tomato sauce.
- Preheat the oven to 220°C.
- Place tomatoes on a lightly greased baking tray.
- Season with olive oil, salt and balsamic vinegar.
- Place in the oven for 20 minutes.
Alternative: If you have more time and would like to slow roast your tomatoes. Slice them in half. Change the oven temperature to 175°C, and leave them for 2-3 hours. Keep them moist with the olive oil. The liquid will have reduced and they will be crisper.
Cooked for the Russian entry of the Euro Cup and Plate challenge.
If you consult your Australia’s Sustainable Seafood Guide, you’ll want to choose fish which are ranked “Green – Better choice”, such as imported canned salmon, predominantly Sockeye (Red) and Pink Salmon. Coral trout are on the “Amber – think twice” rank, and Atlantic Salmon, cod and ocean trout are on the “Red – no” rank.
For choosing sustainable seafood:
Salmon and potato salad recipe (Russian)
2 organic, free-range eggs
3-4 boiled potatoes, peeled and cubed
2 tbsp olive oil
1 large red onion, chopped
1 fillet salmon
150ml white wine
2 tbsp fresh parsley, chopped
- Place eggs in a saucepan and cover with boiling water. Bring water to the boil and immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from the water, cool and peel.
- While the eggs are cooking, place potatoes in a saucepan with just enough water to cover. Bring to the boil, and cook for 10 to 15 minutes, or until tender. Remove from the heat, drain and set aside.
- Heat half the oil in a frying pan over medium heat. Brown the onions. Remove from the pan.
- Heat the other half of the oil in the same frying pan and sear the salmon both sides quickly over high heat.
- Turn down the heat and add the white wine. Simmer for 8 minutes.
- Flake salmon and spread it over the bottom of the serving dish. Spread the onions over the top, then drizzle over some mayonnaise. Top with potatoes, and a little more mayonnaise. Finally slice the eggs, and place on top. Drizzle with mayonnaise and garnish with the parsley.
- Chill for an hour before serving.
TIP – You could use tinned new potatoes to make it quicker and diabetes friendly.
This is a deliciously easy Greek salad. You could have it several times a week, and not tire of it if you use fresh ingredients.
1 large ripe tomato
1 small cucumber, peeled and sliced
½ red onion, thinly sliced
½ green capsicum, strips
10 kalamata olives
50g feta cheese, diced
1 teaspoons chopped fresh or dried oregano
- Soak the sliced red onion in water for several minutes to take out the bite (optional).
- Combine in a bowl with the rest of the ingredients. Add the following dressing.
50ml extra virgin olive oil
2 tablespoons white/red wine vinegar
a little mustard powder
- In a screwtop jar or bottle combine the olive oil, vinegar, mustard and season with a little salt and pepper. Shake well.