Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “balsamic vinegar”

Fresh Tomato Salad

This ultra quick Tomato Salad takes only minutes to prepare and is perfect as a side with any sort of meat dish.  We eat ours with Kibbeh which is a lovely contrast in flavours.  Fresh and vibrant, you can also add ingredients like chilli flakes or capers to give it a zing…

Tomato Salad

Ingredients:

4 fresh Roma Tomatoes at room temperature

2 tablespoons freshly shredded basil

2 tablespoons of crumbled Persian feta

A drizzle of balsamic vinegar

1 drizzle of good Olive Oil

Salt & cracked pepper to taste

Method:

Thickly slice the tomatoes and arrange on a platter

Drizzle over the Balsamic Vinegar and Olive Oil

Season to taste with salt and cracked black pepper

Scatter over the fresh basil and crumbled feta

 

Bon Appetit!  🙂

Honey & Balsamic Roasted Brussel Sprouts

The much maligned Brussel Sprout is probably the most disliked vegetable on the planet.  In my family, only my husband and my mum love them – and they like them plain – no disguises or extra flavours to hide the distinctly ordinary taste – just steamed or boiled suits them fine…

Well – I think they are in serious need of some help and when I make them using this recipe, even I go back for a second helping.  Tart and sweet this is a lovely way to cook sprouts and roasting them gives an intense flavour which is lost amongst the boiled and steamed method…

The amount of honey and balsamic is up to you – I find myself talking in terms of “a generous splash” or “a big squeeze” when describing the quantities – try it to your own taste and see how you go…  One thing is certain – you will never go back to those insipid greenish balls of mush ever again…

Roasdted Brussel Sprouts

 

Ingredients: 

Brussel Sprouts

Splash of Olive Oil

Salt & peppers to season

Honey

Balsamic Vinegar

Method:

Trim the Brussel Sprouts and remove any old leaves.

Cut in half and toss with olive oil, salt & pepper

Place cut side down in a roasting pan lines with baking paper

Roast at 180c fan-forced for around 30 minutes or until browned and cooked though

Mix together the honey and balsamic and toss the sprouts until well coated

Serve immediately while still piping hot

 

Bon Appetit!   🙂

Warm Roasted Tomato Salad

My supermarket has these wonderful boxes of different coloured baby tomatoes.  Some are bright yellow, some are almost black, some are red cherry tomatoes and some are baby Roma style.  They look so inviting and colourful and being small they are beautifully sweet.  Of course you can use any cherry tomatoes for this salad, but the multicoloured ones add a bit more interest.

These are delicious as a side dish with schnitzel or steak and the next day you can toss them though pasta for a quick vegetarian dinner…  I whipped these up in minutes – enjoy…

Roasted Tomato Salad

 

Ingredients:

1 punnet of mixed baby tomatoes

3 cloves of garlic finely sliced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Salt & pepper to taste

½ cup finely shredded basil leaves

2 tablespoons crumbled Persian feta cheese

 

Method:

Toss the tomatoes, garlic, olive oil and balsamic together in a roasting tray

Season with salt & pepper to taste

Roast in 200c fan-forced oven for 15-20 minutes or until softened and coloured

Shake the pan a couple of times to ensure they don’t stick

To serve, add the shredded basil leaves and gently stir though

Top with crumbled feta cheese

 

Bon Appetit!  🙂

Sesame Green Beans

This is  lovely way to cook green beans and the flavour is wonderful.  I’m so tired of eating green beans that are just cooked and still squeaky when you bite into them.  I tend to cook mine longer so they are a bit softer and so much nicer to eat…   You can play around with the flavours here and try Oyster sauce or Black Bean sauce as an alternative.  The Balsamic vinegar and sugar gives a caramelised flavour which is lovely and sticky…

Asian Green Beans

Ingredients:

Bunch of green beans topped & tailed

2 tablespoons Sesame oil

2 cloves garlic, grated

3 tablespoons light Soy sauce

1 tablespoon Balsamic vinegar

1 teaspoon sugar

1 tablespoon sesame seeds

Method:

Steam the beans or simmer in boiling water until still bright green – about 5 minutes

In a small bowl mix together the soy sauce, vinegar and sugar and set aside

In a frying pan heat the Sesame Oil and add the garlic

Fry for a few seconds then tip in the drained beans and coat with the oil

Pour in the soy & vinegar mixture and simmer uncovered until reduced and the beans are

cooked through

Sprinkle over the Sesame seeds and shake the pan to coat the beans

Serve the beans in a serving dish with any remaining sauce drizzled over them

Bon Appetit! 🙂

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