Showing Tag: "tomato" (Show all posts)

Ratatouille cobbler

Posted by Bake Club on Monday, November 30, 2015, In : savoury 

Have you visited Sainsbury Food Rescue? You just input the ingredients you want to work with and they suggest a whole lotta recipes for you! So helpful when it's 4 o'clock and you don't feel inspired to cook dinner or need ideas for a sweet treat that you don't have to shop for. So I typed in eggplant and this hearty stew looked just what I felt like. I served it with rice too.
1 eggplant cut into chunks
2 red onions cut into wedges
2 peppers cut into chunks
olive oil
2 courgettes cut into chunks
3...
Continue reading ...
 

Rosie's tomato bread

Posted by Bake Club on Friday, February 10, 2012, In : bread 


Rosie says she adapted this from many recipes.
 

3 1/2c flour
1 small tbsp sugar

2 1/2 large tbsp tomato paste

1c warm water

1 sachet yeast

handful or more sun-dried tomatoes

handful of sunflower seeds to sprinkle on top

Combine all ingredients except sunflower seeds, mix thoroughly, leave to rise in hot water cupboard for at least one hour - I left mine for two.
Preheat oven to 200c.
Knead dough well on a floured surface. Shape into a loaf, sprinkle with seeds.

Bake for 20 minutes...


Continue reading ...
 

Roasted tomato and paprika soup by Frances

Posted by Bake Club on Tuesday, March 1, 2011, In : savoury 

I'm on a roll with soup. I know this one looks a bit like the gazpacho I made (tomato is tomato is tomato)
but this one is roasted, and uses tomatoes from Nabby, a very special suburb in Auckland
(Nic and Ben’s Back Yard). The recipe is adapted from Heidi Swanson’s Super Natural Cooking.

5 tomatoes, cored and quartered
1 large red capsicum, seeded and quartered
3 onions, quartered (Heidi uses brown onions)
salt and pepper
5 cloves garlic, unpeeled
3 c vegetable s...


Continue reading ...
 

Frances’s favourite summer soup – gazpacho!

Posted by Bake Club on Sunday, February 27, 2011, In : savoury 


Gazpacho! You need to say it several times in a Spanish accent. GazPAcho! Not baked, but that’s why it’s so easy and quick to make.

 

Chuck in a blender or food processor:
about 1/2 kilo peeled and chopped tomatoes, a variety if you like
1 cucumber peeled, seeded and chopped
1 red pepper seeded and chopped
2 cloves garlic peeled and chopped
1/2 onion chopped if you like, brown or red
1/3 c olive oil or thereabouts
2 tbs vinegar, any kind

1-2 tbs lemon juice
1 tbs wate...


Continue reading ...
 

Frank's feta, cashew & sundried tomato mini bites

Posted by Bake Club on Monday, September 20, 2010, In : savoury 

My muffins tend to come out dry because: I bake them too long, I probably don't use enough eggs and I need to adjust temps and times for my wee benchtop oven. Still edible though.

375g (2 1/2 cups) gluten-free flour
1 tsp baking powder
150g feta cheese, crumbled
1/2 cup chopped sundried tomatoes
1/2 cup chopped toasted cashews
finely chopped parsley
330ml (1 1/3 cups) milk
90g butter, melted
1 egg
Finely grated parmesan, extra

Preheat oven to 180°C. Grease 2 mini muffins trays (12 muffins in each).
Sif...
Continue reading ...
 
 

WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


Recent Comments

Powered by Disqus

Tags

agar agar alessandra alex m alex w alice waters almond butter almonds amy andrea anna apple apples apricot apricots aquafaba avocado banana barbara beans beer beetroot ben berries birg blueberries bran brandy brazils brownies buckinis buckwheat cacao caramel caraway cardamom carly carrot cashews cauliflower cheese cheesecake cherries chia chia seeds chickpeas chickpeas. chocolate choux christmas christoph cinnamon coconut coconut oil coffee corn courgette cranberries cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig fish flaxseed< focaccia frances frittata gertrud ginger ginny gluten free goji goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lentils lime macaron mama chan mama maria mandarins mango marshmallow marzipan melbourne meringue mexican millet miso mixed peel molasses muesli muffins mushrooms myles nectarine nerida new york nicola nigella nougat novelty oats olives onion orange orange. pancakes passionfruit pastry peaches peanut butter peanuts pear pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds prawns prunes pumpkin pumpkin seeds quince paste rachael raisins raspberries raspberry raw rhubarb rice ricotta rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries sugar free sultanas sunflower seeds sweet nz tacos tahini tamarillo tamarind tash tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts xmas yoghurt zucchini

CAKE — THE FINAL FRONTIER

Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.
 

Make a Free Website with Yola.