Thursday, 12 June 2008

Tomatoes with Walnut

Serves: Two
Prep: Ten minutes


1. Two ripe plump vine tomatoes. Slice in half, squeeze out pulp then slice coarsely.
2. Generous pinch of sea salt
3. Dash of white pepper
4. 3 tbsp extra virgin olive oil
5. Juice of quarter of a lemon

Mix well and set aside.

Before serving at room temperature, add the following herbs and nuts, or any that you prefer.
Toss lightly.
1. Some fresh basil, mint, roughly torn
2. 6 walnut pieces, broken up into smaller pieces

Note: Mint gives this salad a refreshing taste. I used chocolate mint.

Baked Figs & Camembert With Radicchio

Recipe extracted from BBC Good Food

Serves: 6
Prep:: 15 mins
Cook: 10 - 15 mins

Oil, for brushing
6 figs
200g/8ox soft goat's cheese
1 head radicchio
85g/3oz walnut pieces

For the dressing
6 tbsp olive oil
3 tbsp balsamic vinegar

6 tbsp olive oil
3 tbsp balsamic vinegar

1. Heat oven to 180C/fan 160C/gas 4.
Unless the baking sheet is non-stick, line it with foil, then brush the foil lightly with oil.
2. Cut the figs into quarters, from the top almost to the base, then arrange on the foil.
Slice the goat's cheese, and then divide between the centres of the figs. Bake for 10-15 minutes.
3. Meanwhile, whisk the dressing ingredients with some seasoning. Put a couple of good radicchio leaves on each serving plate. Remove the figs from the oven and place on the radicchio leaves, and then scatter over the walnuts.
4. Drizzle with the dressing, then serve warm or at room temperature.


My method as I was cooking only one fig.
Cooking Time five minutes or depending on your oven.

1. One tablespoon of balsamic vinegar and two tablespoon of extra virgin oil. Add a pinch of salt and beat well. Set aside.
2. I was unable to find goat's cheese thus substituted for Camembert. One thick slice over each piece of fig.
3. It takes less then five minutes for the cheese to melt.