RecipeTin Eats

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• Flourless Chocolate Brownies (gluten free)
• Immunity-boosting Green Goddess Soup (delish!)
• My favourite Tomato Salad

Flourless Chocolate Brownies (gluten free) Posted: 22 Jul 2022 01:30 AM PDT Like my flourless chocolate cake, I make these Flourless Chocolate Brownies even when I'm not after a gluten free dessert because they're that good! Using almond meal instead of flour adds lovely undertones of nuttiness as well as guaranteeing they’ll be fudgy and moist. One bowl, quick, easy and impossible to stuff up! Flourless Chocolate Brownies I don’t think of these as gluten-free brownies. Rather, I tell people they are flourless chocolate brownies made with almond meal instead of flour, so they happen to be gluten-free. And unlike regular brownies made with flour, these flourless brownies are virtually impossible to overcook to the point that you lose that desirable fudginess that we all know and love about brownies. Win, win! However, please note. If you ask me to choose between these flourless brownies and classic brownies, I’ll plead the fifth. There’s enough space in this world for both!! (A phrase I often use for competing food-love-interests). What goes in gluten-free brownies Here’s what you need to make these gluten-free brownies: Almond meal / ground almonds (same thing) – this is finely blitzed raw, whole almonds in powder form, used in place of flour to add a beautifully nutty flavour to baked goods (like in this very popular Orange Cake and Flourless Chocolate Cake). It makes them ultra moist and also gluten-free. Find it in the baking section, dried fruit and nut section or health food section of grocery stores. Making your own: Blitz whole, raw unsalted almonds until powdered. Almond flour is slightly different but can be used. Brownie texture will probably be a bit more cake-like (almond flour is made with blanched peeled almonds, no skin, and is finer) and a less pronounced almond flavour. Rice flour – This is ground rice, widely available these days at everyday grocery stores. It takes the place of flour in this recipe to give the brownies a bit of much needed structure compared to using just almond meal. Note however that some brands (like McKenzie's in Australia) are not fully ground into a fine powder and sometimes have a tiny bit of a grit in them. Not a big deal in this recipe, but I prefer using Asian brands as they never seem to have this problem (Asian aisle, Harris Farms in Australia, Asian stores). Chocolate – Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate. Though actually, Lindt chocolate bars work great, not all eating chocolate does so that's why I generally don't recommend it! Butter – No need to soften it as it is melted with the chocolate. Large eggs – Use eggs sold in cartons labelled “large eggs” which are 55 – 60g / 2 oz each. This is an industry standard. If you don’t have eggs this size, crack eggs in a bowl, whisk then measure out 90 ml / 100 grams. Sugar – I like to use brown sugar as it adds a bit of caramely flavour to the brownies. But white sugar works just fine here. Vanilla – Extract is better quality and flavour than imitation vanilla. Salt – Generally good practice in baking to include a touch of salt as it brings out the flavour of other ingredients. It doesn’t make these brownies salty! How to make flourless chocolate brownies Nice and easy – one bowl and just a wooden spoon! Melt the butter and chocolate in a heatproof bowl. I do this in the microwave – 3 x 30 second bursts on high, stirring in between, until melted and smooth. Mix well until smooth, then let it cool for 5 minutes just to be sure we don’t accidentally cook the eggs! Vanilla, sugar, eggs – Stir in the vanilla and sugar, then mix the eggs in until incorporated and the batter is smooth. Add dry ingredients – Mix in the almond meal and rice flour. Bake – Pour into the prepared pan, smooth the surface then bake for 25 minutes or until a toothpick inserted into the centre comes out clean but still a bit wet. You want it to be moist because that means the brownie is still fudgy! Note however that flourless brownies are far more forgiving than brownies made with flour as the absence of flour makes it hard to overcook them to the point of drying out. Cool in the pan for at least 30 minutes before using the paper overhang to lift the brownie out of the pan. Then fully cool on a rack before cutting to serve. Cutting / serving hot v cooled – Fudgy brownies are difficult to cut when warm as they are too gooey. It is best to fully cool to room temperature before slicing. Better yet, for best results, refrigerate so it firms up, slice when cold so you get neat squares. Then allow to fully come to room temperature before serving. This way, you get perfect neat slices but the same gooey eating experience! Also, close up proof that even though these are flourless brownies, you’ll get the signature crackly brownie surface that we all know and love: And proof of fudgy insides: YUM. I see these fudgy beauties in your future. Very near future, in fact. Like – this weekend. Then after you’ve made them, come back and tell me how much you loved them!!! – Nagi x Watch how to make it Video typo! I use almond meal / ground almonds NOT almond flour in this recipe. I will update it shortly! Print Flourless Chocolate Brownies (gluten free) Recipe video above. Like my flourless chocolate cake, I make these Flourless Chocolate Brownies even when I'm not after a gluten free dessert because they're that good! Using almond meal instead of flour adds lovely undertones of nuttiness as well as guaranteeing they'll be fudgy and moist. Very easy, forgiving recipe, hard to stuff up. See note for scaling up. See all my gluten free recipe here. Course Dessert Cuisine Western Keyword almond meal brownies, flourless brownies, gluten free brownies, gluten free dessert Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 16 pieces Calories 190cal Author Nagi Ingredients 1 cup dark chocolate chips or melts / semi-sweet chocolate (Note 1) 85 g / 6 tbsp unsalted butter , cut into 1 cm / 1/2" cubes 1/2 tsp cooking/kosher salt 3/4 cup brown sugar (sub white) 1 tsp vanilla extract 2 large eggs (55-60g / 2 oz each) 2/3 cup almond meal / ground almonds (or almond flour, Note 2) 1/3 cup rice flour (Note 3) Cups – Metric Instructions Preheat the oven to 180°C / 325°F (160°C fan-forced) with a rack in the lower third of the oven. Preparation: Grease and line a 20cm / 8" square pan with baking paper (parchment paper) with excess overhang so it's easy to lift out the brownie when cooked. Melt butter and chocolate: Place chocolate, butter and salt in a heatproof bowl. Microwave in 3 x 30 second bursts on high, mixing in between, until melted and smooth. You could also do this over simmering water on the stove. Cool 5 minutes: Mix well to combine the chocolate and butter then leave to cool for 5 minutes. Add vanilla, sugar and eggs: Stir in the vanilla and sugar. Crack the eggs straight into the bowl, and stir until combined. Add dry: Add almond meal and rice flour, and mix very well until fully combined. Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. You want it to be moist! Cool and serve: Cool brownies for at least 30 minutes in the pan. Remove the brownie by holding the edges of the baking paper, fully cool on a rack. Then cut into squares (3 x 3 for gigantic ones, 4 x 4 for sensible ones). See Note 4 for more cutting tips. Notes 1. Chocolate – Use cooking chocolate chips from the baking section of the supermarket, not eating chocolate. Though actually, Lindt chocolate bars work great, not all eating chocolate does so that’s why I generally don’t recommend it! 2. Almond meal / ground almonds (same thing) – finely blitzed raw, whole almonds in powder form. Find it in the dried fruit and nut section or health food section of grocery stores. Making your own: Blitz whole, raw unsalted almonds until powdered. Almond flour is slightly different but can be used. Brownie texture will probably be slightly more fine (almond flour is made with blanched peeled almonds, no skin).  3. Rice flour – Ground rice, widely available these days at everyday grocery stores. Gives these brownies a bit of much needed structure compared to using just almond meal. Note however that some brands (like McKenzie’s in Australia) are not fully ground into a fine powder and sometimes have a tiny bit of a grit in them. Not a big deal in this recipe, but I prefer using Asian brands as they never seem to have this problem (Asian aisle, Harris Farms in Australia, Asian stores) 4. Cutting – Fudgy brownies are difficult to cut when warm as they are too gooey. Best to cool to room temp before slicing. For best results, refrigerate so it firms up, slice when cold so you get neat squares. Then allow to fully come to room temperature before serving. This way, you get perfect neat slices but the same gooey eating experience! 5. To scale up, use multiple pans. Don’t try to cook a big batch in a larger pan than an 20cm/8″ square pan otherwise the sides will overcook while the middle will be undercooked (as I found out first hand!). 6. Storage – Keeps in an airtight container for 5 days, though if it’s quite warm where you are, best to keep in the fridge and bring to room temp before eating. 7. Nutrition per slice. Nutrition Calories: 190cal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 85mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 168IU | Calcium: 30mg | Iron: 1mg Recipe originally published May 2014. Updated with much needed new photos and a video, plus the all important Life of Dozer section! No change to recipe – perfect as is. Life of Dozer Massage balls to work knots out of my back regularly go missing around here….SaveSave SaveSave The post Flourless Chocolate Brownies (gluten free) appeared first on RecipeTin Eats.

Immunity-boosting Green Goddess Soup (delish!) Posted: 20 Jul 2022 11:00 PM PDT This Green Goddess Soup defies all expectations of what green soups typically are. It doesn’t taste like pureed grass for one. It’s actually delicious. And it’s being shared by me, a self confessed Cheese-Lovin’-Carb-Monster (who ever thought THAT would happen!) Packed with immunity-boosting vegetables, this verdant soup is just what you need to fight off winter blues. Disclaimer: I am not a medical professional and nothing in this post should be interpreted as medical advice. I’m just sharing a recipe that is loaded with good-for-you nutritious vegetables! Immunity-boosting Green Goddess Soup Half of Sydney is out of action with the flu or COVID right now. So here by popular demand is a big pot of nutrition packed goodness that actually tastes great! I’m not going to lie. The first couple of attempts here were pretty dismal and tasted like a hot green wheatgrass smoothie. I knew it was doing good things to my insides….but it wasn’t fun eating it!!! But with a bit of tinkering, turns out it is possible to make a green soup that’s as delicious as it is good for you. The 3 little things that make all the difference here are: Sautéing plenty of aromatics – lots of garlic, onion and/or leeks, celery and fennel (the secret ingredient); Hint of spices – cumin and allspice <– Another secret ingredient Cooking off the spices with the aromatics – Makes the spices toasty and brings out the flavour. So much more effective than just adding it straight into liquids! What goes in my Green Goddess Soup Just WAIT until you see the enormous pile of green goodness you’re about to cook down! It makes you feel virtuous even just thinking about making this. I've tried various combinations and the vegetables shown below are my favourite for best flavour so it doesn't taste like you're eating a bowl of hot grass. But you can switch out with whatever veg you've got, so don’t get too hung up on copying everything I’ve used. Don't skip the spices. It’s not much in there, but it really makes a difference to the end result! Veg load #1 If you don’t have one of the vegetables, just double up on another. This is a highly flexible recipe! Broccoli – A whole head! I use the stalk too. Just peel the fibrous skin, dice the stalk and throw it into the pot. Fennel – In my opinion, this is an under-utilised “secret ingredient” that adds a touch of special flavour to so many dishes! When raw, fennel has a mild aniseed flavour. Once cooked it tends to be muted when used in relatively small quantities like in this recipe. However cooked fennel has a wonderful sweetness that really adds to the flavour base of this soup. Celery – Another regularly used flavour base ingredient. Leek – In my base recipe I’m using one onion and one leek, so you can see both. But you can just double up on either. Again these bring a natural sweetness to the soup. Frozen peas – To thicken the soup as well as adding a touch of sweetness. Substitute with an equal amount of either more fennel, broccoli or potato. Veg load #2 Kale – Yep, a WHOLE BUNCH of kale! OK fine, it’s a small-ish bunch. And we just use the leaves But I do like flaunting the fact that it’s got so much superfood kale in it yet it doesn’t taste kale-y (which I know people are not a fan of). Substitute with frozen kale or more baby spinach. Baby spinach – An enormous mound of baby spinach, I use a whole bag (standard size 280g / 10 oz). Substitute with frozen spinach, fresh English spinach or more kale. Aromatics and flavour OK, so here are the ingredients that make this soup tasty!! You didn’t seriously think I was just going to ask you to whizz up a pile of green veg, did you?? Cumin and all spice – Just 3/4 teaspoon of each does wonders to add a hint of background flavour. This adds some complexity and interest to what could otherwise be a very one-note, grassy-tasting soup. You can’t actually taste them unless you have a very refined palette, which I don’t. But if you skip them, you will know something’s missing. So don’t! Sub: All spice -> mixed spice, cumin -> coriander. Potato – This is for soup thickening purposes. You can use any type you want. If you switch with sweet potato, I cannot be held responsible for what it does to the colour of your soup (I see …. brown in your future?? ) Garlic – 5 whole cloves. You know you want it! Onion – More flavour base. In the base recipe, I use one leek (see Veg load #1) and one onion. But if leeks are expensive, I just double up on onion. (In case you’re wondering why I bother with leek, it’s because it has a slightly sweeter and gentler flavour than onion.) Cream – I’m just going to tell it to you straight: without the cream, this tastes like a hot green smoothie. Full fat, cow’s milk cream, all the way. Substitute with sour cream or creme fraiche, though be prepared for a slightly tangy edge to the soup (which would actually be delicious too). For non-dairy, coconut cream will work fine but will alter the flavour. Butter will also make a suitable alternative. I’d use a generous knob for sautéing the veg then stir in more at the end. Just keep adding then tasting, adding then tasting! Just add water! Most soups on my website call for stock for the cooking liquid, but this recipe only requires water. This is because we’re essentially making our own homemade vegetable stock as part of this recipe! The considerable volume of flavour base aromatics we use (garlic, onion/leek, celery, fennel) goes a long way to contribute to this. How to make Green Goddess Soup Nice and easy – 6 minutes sauté followed by a 8 minute simmer then blitz! Be sure to use a very big pot. This is a big batch soup! Don’t worry, it keeps perfectly – fridge 5 days or freezer for 3 months (and stays nice and green!). Sauté aromatics – Start off by sautéing the onion, garlic, leek, celery and fennel for 5 minutes until softened. These are our aromatics and using a generous amount like we do in this soup is the reason why we can get away with just using water rather than stock (as mentioned above). Cook off spices – Add the all spice and cumin then cook for 1 minute. Cooking the spices is a neat trick for adding toastiness as well as coaxing more flavour out of them. Simmer with vegetables – Add the broccoli, potato, water, salt and pepper and simmer for 7 minutes or until the broccoli and potato is tender. At this stage, your green soup will look rather brown, but have faith! It will be a vibrant green once the kale and spinach are blitzed in! Peas – Add the frozen peas (still frozen is fine) then simmer for 1 minute. That’s all the cooking time you need even if they were still frozen as they’ll continue to cook in the residual heat. Blitz in kale and spinach – Turn the stove off then add the kale. Push it into the hot liquid to wilt slightly then use a stick blender to blitz. Once the blended kale is mostly wilted, do the same with the baby spinach. Now blitz until it’s as smooth as you desire – have a little taste test to check. I blitz for a good 3 minutes on high. With a stick blender the soup won’t be completely smooth but I like having a bit of texture. For some reason, the thought of a completely smooth bright green soup creeps me out! If 100% smooth is what you’re after, use a normal blender. Blend in batches with the feeder lid removed, else the lid will blow off when you blend due to the heat. Cover the opening with a folded tea towel and blend in batches then transfer into a separate pot. (Note all the extra washing up = reason why I’ll always use a stick blender if I can!). Stir in cream. There’s plenty of residual heat in this soup so there’s no need to return it to the stove! Check salt – Have a taste and check if there is sufficient salt for your taste. Just a side note: the salt comes out more the next day and beyond. I don’t know the science behind it, all I know is that the soup seems to get saltier the next day! Soup garnishes – Ladle the soup into bowls then top with finishes of choice. I’ve gone with a swirl of cream, swish of olive oil and sprinkle of toasted sunflower seeds, for something different from the predictable (albeit much loved!) croutons. Though if croutons is what you’re after, find it in my Celeriac Soup recipe. I find this soup filling enough by itself but you know me, I’ll never pass up an opportunity for a hunk of bread for dunking. It’s pictured above with Crusty Artisan Bread, otherwise known as the world’s easiest no-knead bread and one of the most popular recipes on this website. If you haven’t tried it, it’s a must! Here are a few more bread dunking options: Bread dunking options World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty bread Quick Cheesy Garlic Bread World’s best No Yeast Bread – Irish Soda Bread Savoury Cheese Muffins Sandwich Bread WITHOUT yeast Better-Than-Dominos Garlic Bread Big batch, keeps well – and stays green! I don’t know about you but the last time I attempted a green soup, it went brown when I reheated it. So I’m pleased to say that this soup stays ultra-green through multiple reheats. It will keep for 5 days in the fridge or freezer for 3 months. Very handy when you’re out with a cold and it’s all you can do to stick a mug of soup in the microwave!! Also, this is a big-batch recipe. Mainly because it was designed around using 1 whole bag of baby spinach, a whole bunch of kale, a whole fennel bulb etc etc. But it scales down perfectly – just use the slider on the recipe card (click on the Servings then slide down). If you try this Green Goddess Soup, I’d love to know what you think! – Nagi x Thanks for the inspiration, Ingrid! I was going to call this soup Ingrid’s Green Goddess Soup (Hacked By Nagi). Because it’s inspired by my cookbook publisher, Ingrid from Pan Macmillan, who kindly sent up her Green Goddess Soup when I was struck down with COVID a couple of months ago. Nourishing and delicious! So I copied it. Watch how to make it Print Immunity Boosting Green Goddess Soup Recipe video above. A feel-good soup packed full of nutrition created to cure winter colds! While you could switch out the veg with whatever you've got, I've tried various combinations and this is my favourite for best flavour so it doesn't taste like you're eating a bowl of hot grass. Don't skip the spices. Doesn't look like much but it really makes a difference! Course Main Cuisine Western Keyword green goddess soup, immunity boosting food Prep Time 15 minutes Servings 8 people Calories 191cal Author Nagi Ingredients 2 tbsp olive oil 1 onion , diced (Note 1) 1 leek (white part only) or another onion , diced (Note 1) 1 medium fennel , chopped (Note 2) 2 celery stems , roughly chopped 5 garlic cloves , roughly minced 3/4 tsp all spice powder (sub mixed spice) 3/4 tsp cumin powder (sub coriander) 1 medium potato (any type), peeled, 1.5 cm cubes 1 head broccoli , florets (peel and chop stalk too) 2 1/2 tsp cooking / kosher salt 3/4 tsp black pepper 1.75 litres / quarts water (Note 3) 1 cup frozen peas (Note 4) 5 cups (tightly packed) kale leaves , roughly chopped (1 small bunch, Note 5) 5 cups (tightly packed) baby spinach (Note 6) 3/4 cup thickened cream (Note 7) Garnishes 2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts, Note 8) Cream and/or olive oil for drizzling Cups – Metric Instructions Sauté aromatics: Heat oil in a very large pot (6L/qt) over medium high heat. Cook onion, leek, celery, garlic and fennel for 5 minutes until softened. Cook spices: Add all spice and cumin, and cook for 1 minute. Add water, potatoes, broccoli, salt and pepper. Stir, bring to simmer, and simmer for 7 minutes (no lid) until the broccoli is tender. Add peas: Add peas, simmer for 1 minute. Blitz in kale: Remove pot off the stove. Add kale, push it under the liquid, then blitz with a stick blender until mostly smooth. Add spinach, push under the liquid then blitz again until smooth as possible (approx 3 to 5 mins). This will result in a smooth soup but with little green bits in it – I like this for a little texture. Serve: Stir in cream. Ladle into bowls, drizzle with extra cream and/or olive oil and finish with a sprinkle of sunflower seeds. Eat and feel great! Notes 1. Onion / leeks – Use either one of each, as shown in the base recipe and recipe video, or use either 2 leeks or 2 onions. Leek has a slightly sweeter, more rounded flavour which I like to use when they’re on special! 2. Fennel adds a great flavour base to this soup so really try not to skip it. For those who are not a fan of the aniseed flavour of fennel, don’t worry, you can’t taste it! 3. Just water is required for this soup. We don't need chicken or other stock for a flavour backing, like I use for most soup recipes. We're essentially making a homemade vegetable stock here! 4. Peas can be substituted with more broccoli, fennel or potato. 5. Kale – Nutrition booster! In case you’re concerned about a strong kale flavour, don’t worry! With everything else going on in the soup, the kale flavour is not really there. Substitute with more baby spinach or English spinach. Or 300 – 400g frozen kale or spinach (thawed, excess water lightly squeezed out). To remove kale leaves, enclose your hand around the base of the stem then run your enclosed fist up the stem to strip the leaves off. To measure, push the kale leaves really tightly into the measuring cup. Jam pack it in! 6. Baby spinach – Substitute with English spinach, or more kale. To measure, jam pack it really tightly into a measuring cup! 7. Cream alternative – To make this vegan, use a vegan cream (available at some grocery stores these days), coconut cream or coconut milk (it will add a touch of coconut flavour which I think would be nice). 8. Sunflower seeds – To toast, preheat a small pan (no oil) over medium high heat then toast the sunflower seeds, stirring or shaking the pan every now and then, until light golden. Do the same with other nuts/seeds of choice (pine nuts, pepitas, almond flakes would be nice). For croutons, use the directions in the Celeriac soup recipe. 9. Nutrition per serving, about 2 1/2 cups per serving (generous meal!). Nutrition Calories: 191cal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 806mg | Potassium: 678mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6824IU | Vitamin C: 83mg | Calcium: 192mg | Iron: 2mg Life of Dozer Pretty sure he’s never had a cold in his life…. Dozer smile, captured by Kevin Case of Unleashed Northern Beaches. The post Immunity-boosting Green Goddess Soup (delish!) appeared first on RecipeTin Eats.

My favourite Tomato Salad Posted: 20 Jul 2022 10:58 PM PDT The secret to my best tomato salad lies not in using costly nor an extensive list of ingredients, but in how it’s constructed. Rather than shaking up a dressing, thick wedges of tomato are sprinkled with minced garlic, shallots and salt, drizzled with olive oil and vinegar then gently tossed before finishing with a sprinkle of basil. The result? Flavour that sticks to the tomato rather than sliding off like dressing. Try it. I think you’ll love it! My favourite tomato salad This is a tomato salad so good, it’s exceptional made even with just-okay winter tomatoes like the ones I used yesterday when re-checking this recipe before publishing it today. So imagine how incredible it is with ripe, juicy, seasonal summer tomatoes!!! (In case you’re wondering why I’m sharing a summer recipe in the middle of Aussie winter, it’s because half the readers of my website are in the northern hemisphere enjoying summer right now. Not jealous at all! ) Why this tomato salad is better As I mentioned in the opening, the thing that makes this tomato salad different is that rather than shaking up a dressing which we pour over the tomatoes, we sprinkle/drizzle thick wedges of tomato with the ingredients we typically put in a dressing (olive oil, garlic, salt, vinegar). Changing up the assembly really does make a difference because you get flavour infused from the garlic, shallots and salt into the tomato in a way you can never achieve if you just pour over a dressing! Ingredients in my favourite tomato salad Here’s what you need for this tomato salad: Tomatoes – Obviously the riper and more seasonal the better! This salad is intended for regular tomatoes, as pictured above. If you’ve got cherry or grape tomatoes, I’d make my Cherry Tomato Salad instead. Basil – Classic as a pairing with tomato. But note: this salad is worth making even if you don’t have basil! I sometimes add a pinch of dried oregano or other herb instead. YUM. Garlic – Finely minced, then sprinkled straight onto the tomato wedges so they infuse their flavour. Eschallots (aka French onion / shallots in the US) – These are sweeter and more delicately flavoured than brown onions and red onions, making them ideal for using raw in salads. Like the garlic, it’s finely minced then sprinkled on to the salad. Try not to skip this ingredient. It’s a secret ingredient in this recipe! Substitute with the white part of green onions, finely minced. Or very finely minced red onion. Vinegar – I like to use white wine vinegar. Also, the better the vinegar quality, the better the salad! In fact, that’s one of the key things that makes simple salads at restaurants so good: high quality oils and vinegars. Substitute with apple cider vinegar, champagne vinegar or sherry vinegar. Extra virgin olive oil – As noted above, the better the quality, the better your salad! I use economical olive oil for everyday cooking purposes and keep the expensive stuff for salads like this. Salt and pepper – The salt draws juices out of the tomato which forms part of the dressing for this salad, as well as seasoning the tomatoes. How to make my favourite tomato salad Place the tomatoes in the bowl then sprinkle/drizzle with all the other ingredients except the basil. Toss to coat, add the basil and toss again. And that’s IT! YUM. This is such a good tomato salad recipe. Crusty grilled bread for mopping up the tomato juices that pool at the bottom of the bowl is highly encouraged. Or jam in as much tomato as you can between two thick slices of toasted bread, drizzle with an additional bit of oil. SO GOOD! No video for this recipe because it’s such a quick ‘n easy side salad. I really want to build up my side salads collection but if I try to do a video for all of them it will never happen! So I’m only doing recipe videos for the more involved ones. Love to know what you think if you try this! What do you think about this different way of building a tomato salad?? – Nagi x Print My favourite Tomato Salad A big, juicy tomato salad is a staple everyone should know how to make well! Rather than shaking up a dressing, sprinkle the garlic, eshallots/shallots and salt straight onto the tomato wedges. The flavour sticks better. Use everyday red tomatoes though if you can get them, heirloom tomatoes will add a great splash of colour. Course Side Salad Cuisine Italian, Western Keyword tomato salad Prep Time 10 minutes Servings 4 Calories 117cal Author Nagi Ingredients 4 ripe tomatoes (180g/ 6oz each) (Note 1) 1 1/2 tsp finely minced eschalots (US: shallots) (Note 2) 1/2 tsp finely minced garlic (use a knife, not garlic press) 1 tbsp white wine vinegar (Note 3) 3 tbsp extra virgin olive oil 3/4 tsp cooking / kosher salt 2 pinches white pepper 1 1/2 tbsp finely sliced basil leaves , plus extra for garnish (Note 4) Instructions Cut the tomatoes into 8 or 10 wedges, cutting out the core. Place in a large bowl. Sprinkle over eschallots, garlic, salt and pepper. Drizzle with olive oil and vinegar. Gently toss to coat tomatoes. Add basil, toss again to disperse. Pour into bowl and serve immediately! (Tip: Bread for mopping up the tomato juices is on point). Notes 1. Tomatoes – Obviously the riper the better! But honestly, I made this yesterday in the middle of Aussie winter with just-okay, greenhouse-grown tomatoes and it was still so, so good. If you’ve got cherry tomatoes or grape tomatoes, try my Cherry Tomato Salad instead (it’s designed for them). 2. Eschallots – also known as French Onions and called “shallots” in the US. More delicate and sweeter than brown onions. Substitute with the white part of green onions, finely minced, or very finely minced red onions. 3. Vinegar – Or apple cider vinegar, sherry vinegar or champagne vinegar. Balsamic vinegar is fine too from a flavour perspective but will stain the tomatoes brown. 4. Basil – worth making even without. I like to add a pinch of dried oregano instead. 5. Nutrition per serving. Nutrition Calories: 117cal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 443mg | Potassium: 294mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1025IU | Vitamin C: 17mg | Calcium: 14mg | Iron: 1mg Life of Dozer Wondering when this endless rain in Sydney is going to ease…. We all are, Dozer! It’s been 7 months solid of non-stop rain. The post My favourite Tomato Salad appeared first on RecipeTin Eats.

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