to cut the tomatoes I use a bread knife (serrated)
500 g (17.5 oz) TOMATOES
cut the tomatoes into slices. Then cut the slices into small dices of similar size
"we need to start a garden"
if you use cherry or plum tomatoes, cut them into 4 or 8 pieces, depending on how big they are
I Prefer to use a mix of different sorts of tomatoes
2 CLOVES GARLIC - without peel
4 TABLESPOONS OLIVE OIL
2 TABLESPOONS BALSAMIC VINEGAR
PEPPER to taste
SALT to taste
15 LEAVES of FRESH BASIL
tear the basil leaves apart with your hands
now mix everything with a spoon, and set aside
500 g (17.5 oz) SLICED BREAD
toast the bread in the oven - preferably with grill function
until golden and crunchy
while the bread is warm, rub it with a clove of garlic
the flavour and aroma is incredible
1 AVOCADO Cut in half and remove the stone
cut it into dice and scoop out the flesh
then add it to the tomatoes and mix it with a spoon, gently.
mix well to distribute the marinade and basil
now we can serve the bruschetta
add a generous amount of avo-tomato mix on each slice of bread
finish with a spoonful of marinade
here is your starter. Buon appetito
this recipe yields 3 portions of baked tofu
250 G (8.8 OZ) FIRM TOFU
cut 6 slices of tofu, ⅕ of an inch (0.5 cm) thin
3 THIN SLICES OF LEMON
cut them into half
1 SHEET NORI SEAWEED cut in 3 pieces
nori seaweed adds a very light sea flavour (it is also used for sushi)
I use 6 SHEETS of PARCHMENT PAPER (for wrapping the tofu)
put a piece of nori sheet on top of the parchment paper, season it with SALT
add two tofu pieces on top of the sheet, then season with SALT
PEPPER,
and OLIVE OIL
slices of lemon
12 CHERRY TOMATOES cut in half
I put 4 tomatoes in each portion
30 SMALL OLIVES
I use 10 olives in each portion
CAPERS I use 6 of them in every portion
3 SMALL CLOVES OF GARLIC 1 clove in each portion
black pepper
and salt on the tomatoes
I also add olive oil on the tomatoes
now with a sheet of parchment paper
cover each portion and seal the edges,
I do this by folding and crushing the edge with my fingers
keep going until you have 3 portions "wraps" that are well-sealed
you will get the hang of it fast :-)
put the three wraps on a baking tray and bake at 360F (180C) for 30 minutes
serve the whole wrap on a plate
you can remove the top part before serving it, or let the person who eats it remove it themselves and have a surprise effect
I love to see the smile on people's faces when they open the wrap.
add 1 TSP finely chopped PARSLEY on top
a drizzle of olive oil
the nori sheet looks a bit like the skin of a fish, giving texture and flavour
please enjoy!
now for the side dish
in a bowl add 120 GRAMS (1 CUP) BREAD CRUMBS
1 TEASPOON of SALT
⅓ TEASPOON of PEPPER
5 SPRIGS of chopped ROSEMARY
30 GRAMS (2 TABLESPOONS) of OLIVE OIL
I use extra virgin
stir with a spoon until all the ingredients are well mixed
and the bread has absorbed the oil
now, preheat your oven to 360F (180C)
1 KILO (2.2 LB) of PEELED POTATOES
cut the potatoes into wedges
and put them in a bowl with cold water. This prevents them from turning brown
prep a baking sheet lined with baking paper or oil
toss the potato wedges through the bowl with the breadcrumb topping
they can be wet, so the breadcrumbs will stick better to the potatoes
stir and toss, then transfer the potato wedges, one by one
add two or three crushed garlic cloves on top
then bake them for about 45 minutes at 360F (180C),
until golden and crispy on the outside and soft on the inside
add a couple of sprigs of rosemary before serving
the potatoes go very well with the baked tofu and crunchy avo bruschetta
it's a great dinner for guests
or just for you and your family on a weekday
Buon appetito and thank you for watching <3