Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “tomato”

Potato, Bacon & Corn Hash

Some days you just hang on the fridge door gazing longingly into the depths and willing something interesting to pop up and shout “I’m delicious – cook me!”  I could only find a couple of potatoes sitting forlornly in the veggie crisper along with various bits and pieces so I decided to try to make Hash which seems to pop up in so many American movies (for some reason I always think potatoes and corn are an essential ingredient).  After a scout around the Internet I found the basics and was on my way…

The result was awesome and as I furtled through the pantry and the fridge I pulled together some quick and easy ingredients that magically turned into a terrific side dish.  The big tip is to always add about a tablespoon of butter at the end – it makes the end product so tasty and the texture is beautiful…  Vegetarians can omit the bacon but it really did add the most amazing flavour…  The ingredients below are enough for four as a side…

Corn and Potato Hash

Ingredients:

2 large potatoes cut into cubes

1 teaspoon onion salt

Pepper to taste

Olive oil

1 clove garlic grated

1 onion finely chopped

3 rashers streaky bacon finely sliced

2 small tins of corn kernels drained

6 baby Roma tomatoes sliced thickly

½ cup finely shredded fresh coriander (or parsley)

1 tablespoon butter

Salt & pepper to taste

Method:

Lightly coat the potato cubes in a small amount olive oil

Toss through the onion salt and some pepper

Place in a single layer on a roasting tray lined with baking paper to prevent sticking

Roast in an 180c fan-forced oven for about 20 minutes or until golden and cooked

In the meantime, fry the onion, garlic and bacon until brown and crisp in a small amount of olive oil

Throw in the potato cubes, corn, and chopped tomatoes

Add the coriander and butter and combine thoroughly

Season to taste

Serve piping hot as a side dish or with pasta and a main meal

 

Bon Appetit!  🙂

Breakfast Pizza

Some mornings you wake up and just have to have a pizza!  This breakfast pizza is just the thing…  Bacon, eggs and fresh vine tomatoes – what could be better…  You can also add anything else you have on hand – spinach, mushrooms – anything that cooks fairly quickly will do…

Ingredients for 2:

2 pieces Pita bread (I use Gerry’s Pitties – the absolute best)

2 tablespoons tomato passata

handful of grated cheese

4 rashers of bacon

4 beaten eggs

2 fresh vine tomatoes

a splash of olive oil

salt & pepper to taste

Method:

Spread a good tablespoon of passata over the pita bread with the back of a spoon

Sprinkle with some grated cheese

Beat 2 eggs per pizza and drizzle over the cheese

Slice 2 bacon rashers in to three pieces and place on the pizza

Chop a tomato per pizza roughly and place in between the bacon

Sprinkle with some more grated cheese

Season with salt & pepper to taste and a drizzle of good olive oil

Bake in a 200c (fan forced) oven for about 10 minutes or until the egg is set and the bacon is cooked

Bon Appetit!

Spicy Tomato Soup

This soup is one my husband makes every winter.  It’s delicious and can be made suitable for vegetarians by omitting the bacon and using vegetable instead of beef stock.

Spicy Tomato Soup

Ingredients:

1200 g tinned crushed tomatoes

2 carrots

1 chopped onion (fresh or frozen)

1 clove garlic (or 1 tsp crushed in jar)

¼ cup rice

olive oil or margarine

2 rashers bacon

1 tablespoon tomato paste

1 teaspoon sambal oelek (or 1½ teaspoons tabasco sauce)

4 cups of beef stock

Method:

Heat oil in a large saucepan.

Add chopped onion and bacon and cook for 10 minutes until the onion is soft.

Add chopped carrot, sambal (if using ), crushed garlic and cook a further 2 minutes.

Add rice and crushed tomatoes, stirring to combine with other vegetables

Cover pan and cook gently for around 5 minutes, stirring occasionally.

Do not let the vegetables brown.

Add tomato paste, tabasco (if using) and beef stock.

Simmer gently for 1½ hours until carrot and onion are tender.

Blend in food processor or use hand held processor.

Gently reheat and season with salt and pepper if required.

Serve with a dollop of fresh cream. Delish…

Bon Appetit!

Baked Tomato Risotto

This is a cheats way to cook risotto.  It takes about 40 minutes and all you have to do is give it a stir halfway through…

Ingredients:

chopped onion

chopped pancetta or bacon

olive oil

garlic

chilli

1 cup arborio rice

1 large tetra pak of chicken stock (approx 1 litre)

1 small tub tomato paste

2 good handfuls pecorino or parmesan cheese

seasoning to taste

Method:

Preheat oven to 200c and place oven proof dish in to heat. (spray it with non stick spray first)

Fry onion, bacon, garlic and chilli in olive oil until soft.

Add arborio rice, stirring until coated with oil.

Mix together chicken stock and tomato paste.

Pour into pan and stir until boiling.

Season with pepper if desired (you shouldn’t need salt because of the bacon)

Take preheated dish out of oven and gently pour mixture in.

Stir until evenly distributed.

Bake for 20 minutes on 200c.

After 20 minutes, remove from oven and stir through cheese until combined

Bake a further 20 minutes and give a stir before serving.

You can add chopped fresh tomatoes, or sun dried tomatoes or peas etc before serving.

Bon Appetit!

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