Showing posts with label basil. Show all posts
Showing posts with label basil. Show all posts
Tuesday, May 23, 2017
Courgette Basil Polenta and Cheese Wedges
Courgette Basil Polenta and Cheese Wedges
This is a great recipe for a simple weeknight meal. It does take a little bit of prep time but its well worth it. Its also vegetarian if you are looking to eat less meat of if you are a vegetarian. The recipe is quite versatile and you can add in a few extra ingredients if you wish. Its great for lunchboxes the next day and will also be good for picnics in the summer. Ive made this a few times at home each time with a slight variation so I thought Id share it with you. Mine turned out a little soft but it tasted delicious warm with the tomato sauce. You can really taste the polenta and the chili and tomatoes added an extra kick and bite to it. I loved the basil as well and used a lot of it in my recipe. I think its going on the menu plan again this week!
Im sending this to a few blog challenges this month.
Treat Petite hosted by Kat from The Baking Explorer and Stuart from Cakeyboi. The theme this month is fruit and veg. Theres courgette and tomatoes in this recipe and as its served in wedges I hope it qualifies for the challenge!
Cooking with Herbs hosted by Karen from Lavender and Lovage. This recipe uses a lot of fresh basil.
Extra Veg hosted by Helen from Fuss Free Flavours and Michelle from Utterly Scrummy.
Tea Time Treats hosted by Janie from The Hedgecombers and Karen from Lavender and Lovage. Theres no theme this month and these would make for a great tea time treat!
Meat Free Mondays hosted by Jacqueline from Tinned Tomatoes.
courgette and cheese mixture
polenta 
ready to go in the oven
making the tomato sauce
Recipe adapted slightly from The Veg Space
For the wedges
1 courgette, coarsely grated
50g cheddar cheese, grated
1 red chilli, finely chopped
2 fresh tomatoes, roughly chopped (also works well with sundried tomatoes)
20g butter, cut into small cubes
large handful fresh basil, roughly chopped
120g instant polenta
450ml vegetable stock
For the tomato sauce
2 tablespoons olive oil
2 cloves garlic, crushed
1 red chilli, finely chopped
6 pitted black olives, finely chopped
250g passata
1 tsp balsamic vinegar
1 tsp caster sugar
20g butter, cut into small cubes
large handful fresh basil, roughly chopped
120g instant polenta
450ml vegetable stock
For the tomato sauce
2 tablespoons olive oil
2 cloves garlic, crushed
1 red chilli, finely chopped
6 pitted black olives, finely chopped
250g passata
1 tsp balsamic vinegar
1 tsp caster sugar
- In a large bowl, mix the grated courgette, cheese, chili, fresh tomatoes, butter and basil leaves.
- Place the polenta in a medium sized pan.
- Add in the hot vegetable stock, stirring constantly.
- Cook the polenta and stock over a low heat whilst stirring continuously.
- Remove from the heat and stir in the courgette and cheese mixture.
- Pour the batter into a springform tin lined with greaseproof paper.
- Allow to cool and then place in the fridge for about half an hour (I skipped this step once and it still turned out ok).
- Make the tomato sauce by heating the olive oil in a small saucepan. Add in the garlic and chili and cook over a low heat for a few minutes.
- Add the passata, balsamic vinegar, sugar and olives and simmer gently for 10-15 minutes.
- Preheat the oven to 180C.
- Bake the polenta for 45-40 minutes or until golden brown on top.
- Slice into wedges and serve with the tomato sauce.
Available link for download
Friday, March 31, 2017
Cucumber Salad With Basil Oregano Rice Vinegar
Cucumber Salad With Basil Oregano Rice Vinegar
Im not sure if its because my mother-in-law is English, or what, but my husbands family are vinegar fanatics! And now, my boys have turned into vinegar fanatics. I have to say Ive never minded vinegar, but I think thats just because I was used to plain old white distilled vinegar. Well, let me tell you, (and most of you probably already know this) there is a whole vinegar world beyond distilled white!
I still remember when my husband introduced me to balsamic vinegar. I was hesitant, and didnt think Id like it, but after one taste, I was hooked! Several other vinegars followed, and then my sister-in-law brought this basil and oregano rice vinegar to Sunday dinner once upon a time. It was another amazing vinegar discovery! I could not believe the flavor!! She had put it on cucumbers, onions, and tomatoes, and it was a hit. Such a hit, in fact, that when she brought it a few Sundays ago, the entire bowl was practically gone before dinner even started. Grown ups love it, kids love, everyone loves it!
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So, let me introduce you to Nakanos Basil & Oregano Seasoned Rice Vinegar. Its been my new best friend for quite sometime now. Its fairly easy to find, but this last time I had to hunt a bit for it. I always find Nakanos Rice Vinegar in the grocery store, but sometimes the basil & oregano is harder to find than others. But trust me, its worth the hunt! I have this vinegar on hand just about constantly, but especially during the summer months when were eating a lot of veggies. The absolute best is when harvest time rolls around and you can drizzle this on your home-grown cucumbers, tomatoes, and onions. YUM!
Cucumber Salad With Basil & Oregano Rice Vinegar
Cucumbers (sliced)
Tomatoes (sliced or diced, or cherry tomatoes are great)
White onion (sliced, chopped, however you like it)
Nakanos Basil & Oregano Seasoned Rice Vinegar
Thats it. Just put the cut veggies in a bowl, and drizzle with the vinegar, then toss. Start with a little, and then add more as desired. I like to add about half of the bottle for a salad that would feed my whole family. You can serve immediately, or allow to chill in the fridge. Its honestly our favorite healthy summer side dish, or even snack. My boys will devour this when they have those snack time munchies.
Thanks so much for stopping by! I hope you found a little something worth your time.
Linking up to these parties & Savvy Southern Style.
Available link for download
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