Hot Charred Cherry Tomatoes with Cold Yogurt

Summer produced an abundance of tomatoes in the greenhouse and as they ripen they give this lovely sweetness. they can be eaten as they are, cooked or chopped and dressed. I love cherry tomatoes so was thrilled when I found this recipe from Yotam Ottolenghi. there is a lovely contrast between the hot and cold ingredients that becomes so moreish. this dish can be served as a starter or as part of a mezze, with a crusty bread to mop up the juices.

Ingredients

350g Cherry tomatoes

3tbsp olive oil

three quarter tsp cumin seeds

half tsp light brown sugar

3 garlic cloves

3 sprigs tyme

5g fresh oregano, 3 sprigs left whole the rest roughly chopped

1 lemon – zest of one half shaved off in three wide strips (i used a potato peeler for this) the other half grated

Salt and black pepper

350g fridge cold extra thick Greek-style yogurt

half tsp chilli flakes

Method

Heat oven to Gas 7, 200C,180C Fan. Put the tomatoes in a dish large enough to hold then in a single layer but snuggly. Add the oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, half a tsp salt and a good grind of pepper. roast for twenty minutes until the tomatoes are beginning to blister and the liquid is bubbling., then turn the ovent to the grill setting and grill for 6-8 minutes, until the tomatoes start to blacken on the top. While the tomatoes are roasting, mix the yogurt with the grated lemon zest and a little salt and then return to the fridge.

Once the tomatoes are ready, spread out the chilled yogurt on a platter with a lip and make a few dips in it here and there with the back of a spoon. Spoon the hot tomatoes on top as well as the pan juices, lemon peel, garlic and herbs and finish with the remaining oregano and chilli flakes. Serve at once with some good crusty bread. Enjoy.

Cucumber recipes

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The cucumbers are coming thick and fast in the greenhouse. The plants are producing them faster than we can eat them. So here’s a nice summer soup to try. Serve this hot if the weather is less than summery or, on a hot day, it is equally good served very cold in chilled soup bowls. I have also included a tasty recipe for Baked cucumber stuffed with rice and cheese. This really is a tasty summer main. Also who knew you could roast cucumber and serve it as a side dish to accompany fish or steak.

Cucumber Soup

Ingredients

400g cucumber

4-5 large spring onions 

100g potato

1 round or coz lettuce

1tbsp butter

850ml vegetable stock

Salt and black pepper

To serve:

1tbsp double cream of creme fraiche 

A few snipped chives 

METHOD

To prepare for this, chop the cucumber into chunks (thankfully no need to peel) and the same with the potato.

Slice the spring onions (including the green part), while the lettuce leaves can just be separated and washed, and the leaves torn. Now in a medium-size saucepan melt the butter and add all the prepared vegetables, stirring them around a bit. Then, keeping the heat low, pop a lid on and let them sweat gently for 10 minutes.

After that pour in the stock, season and, after a couple of stirs, bring it back to a gentle simmer. Put the lid back on so it can simmer gently for another 20 minutes. When the time is up, use a stick blender to purée the soup, making sure there are no escaped bits of cucumber that the blades didn’t catch – it will finish up a magnificent fresh green colour, very pretty. Reheat gently and serve in warm soup bowls with some cream swirled into each one and a few chives sprinkled over. 

Basic Roasted Cucumbers

• Cucumbers, peeled, seeded, cut lengthwise into strips and then cut again into 2-3” long pieces to make thick “matchsticks
• Butter/olive oil/other cooking oil
• Salt and pepper
• Other seasonings of choice like fresh herbs (parsley, dill, basil, scallions), or dried herbs/spices (red chili flakes, etc.)
• Vinegar, optional
• Onion, sliced, optional
• Parmesan or other cheese, optional

Toss all ingredients in a bowl. Lay out on baking sheet and roast at 170C until soft. Cucumbers will not darken up so check for doneness by tasting and pricking. 30 minutes- 1 hour depending upon how thick they are cut. Turn 2-3 times to cook evenly.

Baked Stuffed Cucumber 

2 large cucumbers, peeled, seeded and cut in half lengthwise

3 Tbls butter

1-2 cloves garlic, minced

2 Tbls parsley, minced

¾ cup cooked rice

Salt and pepper to taste

¾ cup cheese of your choice, grated

1 egg yolk

2 Tbls lemon juice

Preheat oven to 350. Melt butter in  skillet and add the garlic, parsley, rice, salt and pepper and sauté for 5 min. Remove from heat, stir in ½ cup cheese, egg yolk, lemon juice and fill cucumber cavities with mixture, sprinkling the remaining ¼ cup cheese on top. Bake in casserole for 25-30 min.

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Courgette, Potato and Cheddar Soup

This really is a lovely velvety soup. It needs no added salt as the cheese adds enough for flavour.

It was a great recipe to use up the abundance of courgettes my neighbour gave me from his allotment, all gratefully received I might add.

Ingredients

• 500g, unpeeled and roughly chopped
• 2 vegetable stock cubes
• 1kg courgette roughly chopped
• 3 spring onions and 1 small onion
• 100g medium cheddar or vegetarian alternative, grated, plus a little extra to serve
• good grating fresh nutmeg, plus extra to serve

Method

Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins.

Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.

Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper.

Whizz to a thick soup, adding more hot water until you get the consistency you like.

Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.