Friday, November 19, 2010

Ricotta Baked Tomatoes with Roast Potatoes and Lemon Basil Salmon.

Ricotta Baked Tomatoes

When I see so many varieties and types of tomatoes in the grocery store it inspires me to use them as the star ingredient in a recipe and not just as a flavouring or coloring agent as we do in most Indian curried dishes. Small cherry tomatoes in bursts of color (red and yellow) are great whole in pastas and in salads. The ripe tomatoes on the vine are just incredible and as I cut them in half the aroma and juiciness and texture arrests my hand from further mutilating them. So here goes yet another stuffed tomato recipe. The soft creaminess of ricotta and crispness of italian breadcrumbs combine to give this a unique texture.You get more than just great flavour and juiciness when tomatoes are at their peak of ripeness, you get a huge helping of vitamins A and C.

Ingredients: (serves 4)
4 medium tomatoes on the vine
salt to taste
4 tbsp of ricotta cheese
cracked black pepper
2 tbsp italian seasoned breadcrumbs
2 tbsp grated parmesan cheese
 2 tsp chopped fresh parsley
olive oil to brush
  1. Cut tomatoes in half. Gently squeeze out the tomato pulp without damaging the shell.
  2. Season the tomato shell with salt and pepper.
  3. In a bowl combine ricotta cheese and some of the tomato pulp along with salt and pepper. Remember the tomatoes are already seasoned. Fill up the tomato shells with this mixture.
  4. In another bowl combine breadcrumbs, parmesan, parsley and pepper, sprinkle evenly over the stuffed tomatoes.
  5. Brush the tomatoes carefully with some olive oil and place them on a baking sheet coated with ooking spray.
  6. Grill on high for 10-15 minutes or until heated through. Serve hot.

Lemon Basil Salmon

Ingredients: (serves 4)
4 salmon fillets
1/2 lemon juice and rind
1 tbsp olive oil
1tsp dry basil
cracked black pepper
salt to taste
  1. Combine all the ingredients and marinate the fish for 10-15 minutes max.
  2. Grill on high for 5-6 minutes each side.
  3. Serve hot with lime wedges.

Roast Potatoes

Ingredients:(serves 4)
16 Small white potatoes
Salt to taste
Cracked black pepper
1 tbsp olive oil
1 tsp dry basil
  1. Cut the potatoes into half. Put them in a microwave safe dish with 1/8 cup water. Microwave on high for about 6-8  minutes. Potatoes should be only three quarters  cooked.
  2. Combine all other ingredients and marinate the partially  boiled potatoes in it for five minutes.
  3. Lay them in a single layer on a greased baking sheet and roast for 10-15  minutes till fully cookes and slightly browned on the top.
  4. Serve hot with lime wedges.

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