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Top tips for growing tomatoes

<p>Nothing beats the flavour of home-grown tomatoes, so start your own crop today with our top tips for growing tasty tomatoes.</p> <p><strong>Don’t crowd seedlings –</strong> Crowded conditions inhabit growth so be sure to give your seedlings plenty of room. For each plant, prepare at least a 60 centimetre by 60 centimetre plot.</p> <p><strong>Prime location –</strong> Tomatoes need at least eight hours of direct sunlight daily and shelter from strong wind.</p> <p><strong>Plant a few varieties –</strong> There’s so many different types of tomatoes available so grow a few varieties. You’ll soon find that some types just suit your garden better, while others may be susceptible to disease.</p> <p><strong>Staking –</strong> This is essential for tall-growing varieties of tomatoes. Add the stake at planting time and as the plant grows, tie it to the stake. Use soft ties, such as old stockings rather than string. This trains your plant, keeps it stable, takes up less space, prevent damage from strong winds and escapes the adverse effects of damp soil.</p> <p><strong>Water well –</strong> Tomatoes need regular deep watering, especially during the warmer months. Even letting plants go thirsty for a few days will affect the quality of fruit. Water the soil, not the plant.</p> <p><strong>Inspect often –</strong> Check daily for signs of pest or diseases. Remove dead leaves, unwanted shoots and harvest anything that is ready.</p> <p><strong>Companion plant –</strong> Plant marigolds around tomatoes to reduce whitefly infestations. Or sacrifice some basil which will attract white flies away from your tomato. Garlic, nasturtiums or tagetes will repel aphids.</p> <p><strong>Pot plants –</strong> Tomatoes grown in pots are more likely to dry out than those in the ground. However, if that’s not possible, the small bush type do best in pots. Use a big pot and water well.</p> <p><strong>Yellowing leaves –</strong> Once tomato plants reach around a metre tall, the leaves at the bottom might turn yellow and die. This is normal so just snip them off.</p> <p><strong>When to give up –</strong> If there are many yellowing leaves and the plant on a whole looks unhealthy, it may have contracted a bacterial, fungal or virus disease. The plant generally won’t flourish now and it’s best to be pulled out and disposed of. Don’t attempt to grow tomatoes in the same spot for at least a couple of years.</p> <p><em>Image: Getty</em></p>

Home & Garden

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Woman’s INSANE tomato hack goes viral

<p><span>It has always been considered a perilous task to peel back the skin of tomatoes, however one chef on TikTok has shown a simple, three-step hack to peeling them with your fingers.</span><br /><br /><span>British home chef Jax Hamilton revealed her "quick skin tomatoes" hack to people online, and claims her method results in "no mess" or "watery toms".</span><br /><br /><span>"Let's get the skins off these bad boys — nice and quick," she says in her video, filming a dozen, robust tomatoes.</span><br /><br /><span>First slicing the tomatoes in half, Hamilton says to drizzle olive oil in a pan over medium heat.</span></p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842543/daily-6.jpg" alt="" data-udi="umb://media/6c5b02a80f1c4bb59c63ed3f00e0df28" /><br /><br /><span>"When your oil [is] warm, you want to pack all your tomatoes in and pop on the lid," she adds.</span><br /><br /><span>She says that within five minutes of sizzling on the stove, the skin melts off the tomatoes with her method.</span><br /><br /><span>She then goes on to pinch the loosened flesh between two fingers, and lifts off the shiny skin and discards it to the side, revealing soft, warmed tomatoes.</span><br /><br /><span>"And there we have it, check it out — skin free!" she said.</span></p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842542/daily-5.jpg" alt="" data-udi="umb://media/8199922710c848e684721c6bc79da8b5" /><br /><br /><span>The hack has been viewed over five million times.</span><br /><br /><span>"This is amazing — tomato skins always make me stop eating when I find them in my sauce and it bothers me so much," one user wrote in the comments.</span><br /><br /><span>Another added: "This video relaxes me so much.”</span></p>

Food & Wine

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ALDI shopper’s quirk sparks heated debate

<p>An ALDI shopper has mistakenly sparked a fierce debate regarding her pantry habits after she shared a cool hack to social media.</p> <p>The woman took to the ALDI Mums Facebook group to share a photo of lights she had installed in her pantry supermarket, writing: “Thanks ALDI, lights in my pantry!”</p> <p>Many praised the DIY hack, with one person calling it a “game changer”.</p> <p>Another joked the lights would be “perfect for midnight snacking”.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842333/aldi.jpg" alt="" data-udi="umb://media/9216edb3a0bd4d7a88bf7e9694b5d359" /></p> <p>However, even the lights could not distract some from noticing the face there was tomato sauce in the pantry.</p> <p>"Who keeps tomato sauce in the pantry?" one user asked. </p> <p>"Who doesn't?" another replied.</p> <p>"We have always kept sauces in the pantry ever since I can remember... We are all still alive," someone else said.</p> <p>"Fridge for me. If it says on the bottle to refrigerate after opening, why would you do differently?" another user took time to point out.</p> <p>"Always in the pantry. Cold sauce on hot food is not my thing. Besides the space in the fridge is premium real estate," a fourth person wrote.</p> <p><img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842329/aldi-1.jpg" alt="" data-udi="umb://media/0ea1f05974af425caf5d310e5c926504" /></p> <p>One woman noted that there are plenty of preservatives in tomato sauce, revealing she had “never had a problem in 50 years”.</p> <p>Others commented that the soy sauce should also be refrigerated.</p> <p>"This is awesome, but we need to talk! Is the sauce open? If it is plz [refrigerate]! And is that soy sauce? Plz [refrigerate]! But everything else is awesome," one user said.</p> <p>Many also defended the woman and her sauce habits, with one user writing, "All these sauce comments! I keep my in the pantry, haven’t killed anyone yet, lol.</p> <p>“Lights look great!"</p> <p>"Ooohhh look at all the pantry police," another user joked.</p>

Caring

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Feel fuller for longer with a roast sweet potato and cherry tomato omelette

<p>A perfect breakfast after an early morning walk or workout, this omelette is sure to leave you feeling full and satisfied.</p> <p><strong>Serves: </strong>1</p> <p><strong>Ingredients</strong></p> <ul> <li>3 eggs</li> <li>½ small sweet potato (cubed)</li> <li>¼ bunch of fresh parsley finely chopped</li> <li>6 cherry tomatoes</li> <li>2 large handfuls fresh spinach</li> <li>½ tsp smoked paprika</li> <li>Salt and pepper</li> </ul> <p><strong>Directions</strong></p> <ol> <li>Cut the sweet potato into small cubes and lay onto an oven tray and roast until soft at 180°C. They should only take about 10-12 minutes. Half way through cooking throw the cherry tomatoes onto the tray and roast for the remaining time.</li> <li>Microwave the spinach in a bowl for 30s.</li> <li>Whisk the eggs then season with salt and pepper and smoked paprika, pour into a pan on medium heat. Stir the eggs quickly once or twice then evenly scatter the sweet potato and cherry tomatoes across half of the omelette, sprinkle chopped fresh parsley over the top then carefully fold the other half over the top.</li> <li>Slide onto a plate and serve. I love a little squeeze of spicy sriracha sauce over the top.</li> </ol> <p><em>Recipe courtesy of Richard Kerrigan, <u><a href="https://www.instagram.com/rkthebeachlife/">The Beach Life</a></u>, Qualified Chef and Personal Trainer. Republished with permission of <a href="https://www.wyza.com.au/recipes/roast-sweet-potato-and-cherry-tomato-omelette.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

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Treat yourself with salmon rillettes and pear relish

<p>For when you feel like something a little bit fancy, try this delectable combination of salmon and pear relish!</p> <p><strong>Serves</strong>: 4</p> <p><strong>Ingredients</strong></p> <p><strong>Pear relish</strong></p> <ul> <li>2 packham pears, peeled and sliced</li> <li>50ml olive oil</li> <li>1 small red onion, finely chopped</li> <li>2 cloves garlic</li> <li>60ml cider vinegar</li> <li>70g sugar</li> <li>½ tsp cumin seeds, toasted and ground</li> <li>½ tsp mustard seeds, crushed</li> <li>2 bay leaves</li> </ul> <p><strong>Rillettes</strong></p> <ul> <li>400g salmon</li> <li>100g smoked salmon</li> <li>100g butter</li> <li>1 tsp fennel seeds, toasted and ground</li> <li>1 bunch of dill</li> <li>1 preserved lemon, finely chopped</li> <li>20g capers, finely chopped</li> <li>¼ tsp cayenne pepper</li> <li>50ml crème fraiche</li> <li>Salt and pepper</li> </ul> <p><strong>Salad</strong></p> <ul> <li>3 endives</li> <li>Olive oil</li> <li>1 lemon, juiced</li> <li>12 nasturtium leaves, to serve</li> </ul> <p><strong>Directions</strong></p> <p><strong>For the pear relish</strong></p> <p>1. In a heavy based pot, sauté the red onion until slightly caramelised, then add spices, sugar, vinegar and bay leaves.</p> <p>2. Cook until the excess liquid has reduced away, add pear and cook for further 10 minutes. Cool and set aside.</p> <p><strong>For the rillettes</strong></p> <p>3. Steam the salmon for about six minutes or until just cooked. Place in a bowl with the smoked salmon and gently flake together.</p> <p>4. Add chopped dill, preserved lemon, capers, spices, butter and crème fraiche and gently mix together to combine. Season with salt and pepper and place in the fridge to set.</p> <p><strong>For the endive salad</strong></p> <p>5. Cut endives in half lengthways and gently colour them in a hot pan or a chargrill until cooked through.</p> <p>6. Season with salt, olive oil and lemon juice and set aside.</p> <p><strong>To serve</strong><br />7. On a serving plate, place a large quenelle of salmon mix on the plate followed by a spoonful of pear relish, charred endive and garnish with nasturtium leaves. Serve immediately.</p> <p><em><strong>Recipe thanks to <span><a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a></span>.</strong></em></p> <p><em>Written by Wyza. Republished with permission of </em><a href="https://www.wyza.com.au/recipes/salmon-rillettes-and-pear-relish.aspx"><em>Wyza.com.au</em></a><em>.</em></p>

Food & Wine

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Enjoy a tasty cherry tomato, macadamia, walnut & silverbeet pasta

<p>Up your nut intake with this easy and simple recipe.</p> <p><strong>Preparation</strong> <strong>time</strong>:<span style="font-weight: 400;"> 5 mins</span></p> <p><strong>Cooking</strong> <strong>time</strong><span style="font-weight: 400;">: 15 mins </span></p> <p><strong>Serves</strong>:<span style="font-weight: 400;"> 4 </span></p> <p><strong>Ingredients</strong> </p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">2 Tbsp olive oil </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">2 cloves garlic, crushed </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 cup raw walnuts, roughly chopped (60g) </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 cup raw, unsalted macadamias, roughly chopped (70g) </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1 cup fresh breadcrumbs </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">400g dry spaghetti </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">500g cherry tomatoes, halved </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/2 bunch silverbeet or kale leaves, torn </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">zest of 1 lemon </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">1/4 cup chopped parsley </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">sea salt and fresh cracked pepper </span><span style="font-weight: 400;">
</span></li> </ul> <p><strong>Method</strong> <span style="font-weight: 400;">
</span></p> <ol> <li style="font-weight: 400;"><span style="font-weight: 400;">Warm half the olive oil and half the garlic in a large skillet over medium heat. Add all the breadcrumbs, and half the walnuts and macadamias. Cook, stirring regularly for 5-6 minutes until fragrant and toasted. Tip into a bowl, season with salt and pepper, and set aside. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Bring a large pot of salted water to the boil. Cook spaghetti according to packet directions. Drain, reserving 1 cup cooking water. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">While pasta cooks, return the large skillet to medium-high heat and drizzle in remaining olive oil. Add cherry tomatoes and remaining garlic. Sauté for approximately 5 minutes, until tomatoes begin to break down. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add reserved pasta cooking water, silverbeet, and remaining walnuts and macadamias to pan with tomatoes. Cook for a minute or two, until greens are just wilted. Remove from heat and stir through lemon zest. </span><span style="font-weight: 400;">
</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Add parsley to cooled breadcrumb mixture. Serve pasta with generous spoonfuls of sauce, and plenty of nutty breadcrumbs on top. </span><span style="font-weight: 400;">
</span></li> </ol> <p><strong>Tips</strong> </p> <p><span style="font-weight: 400;">You can find fresh breadcrumbs at good grocery stores, or make your own by pulsing a slice or two of day-old sourdough in a food processor. </span></p> <p>Recipe and images by Jennifer Jenner for <a href="https://www.nutsforlife.com.au/">Nuts for Life</a> </p>

Food & Wine

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Delicious roast tomato and capsicum soup with crispy chorizo and fresh basil

<p>Packed with flavour you’ll be making this soup again and again, it’s perfect for the whole family and really cheap to make.</p> <p><strong>Ingredients</strong></p> <ul> <li>4 large capsicums</li> <li>6 large vine ripened mixed tomatoes (yellow, purple, red etc)</li> <li>1 punnet cherry tomates</li> <li>2 garlic cloves</li> <li>2 celery stalks</li> <li>1 red onion</li> <li>1 tbs tomato puree</li> <li>120g chorizo sausage (cut into cubes)</li> <li>½ bunch basil</li> <li>1 tin kidney beans</li> <li>Olive oil</li> <li>Salt and pepper</li> </ul> <p><strong>Directions</strong></p> <p>1. Cut the top off your capsicums and scoop out the seeds then place upside down onto an oven proof tray lined with greaseproof paper. Slice the large tomatoes into ¼s and place on the tray with the whole cherry tomatoes. Slice your red onion into ¼s and add them to the tray.</p> <p>2. Drizzle with olive oil and season well with salt and pepper and make sure all the veg is coated. Roast in the oven at 220°C for 15-20 mins until they start to colour and the skin from the capsicum blisters. Once cooked remove and leave to one side.</p> <p>3. In a pan slowly fry the chopped garlic and sliced celery. Remove the thin skin from the chorizo and dice then add ½ of the sausage and some finely chopped basil stalks to the pan. Cook for 2-3 mins until golden brown.</p> <p>4. Next add the tomato puree to the chorizo and cook for another 2 mins, add a little water so the tomato puree doesn’t burn.</p> <p>5. Once the capsicum has cooled, carefully remove the skin then roughly chop. Add the capsicum, roasted tomato and onion to a large thick bottomed pan along with the chorizo mix in the pan.</p> <p>6. Add 1 litre of boiling chicken stock to the pan and bring back to the boil. Whilst the soup is coming to the boil fry off the other half of the diced chorizo until really crispy then tip onto some kitchen roll to remove some of the grease.</p> <p>7. As soon as the soup starts to boil remove from the heat. Blend until smooth and adjust the seasoning, careful not to add too much salt. Add ½ bunch of basil leaves and blend once more.</p> <p>8. Finally mix in a tin of drained kidney beans into the soup and serve. Top with crispy chorizo.</p> <p><strong>Tips</strong></p> <p>Double the batch and freeze it until you need a quick dinner one evening. Remember this has meat in it so make sure to remove from the freezer the night before and heat until piping hot before serving.</p> <p>Recipe courtesy of Richard Kerrigan, <a href="https://www.instagram.com/rkthebeachlife/">The Beach Life</a>, Qualified Chef and Personal Trainer.</p> <p><em>Republished with permission of </em><a href="https://www.wyza.com.au/recipes/roast-tomato-and-capsicum-soup-with-crispy-chorizo-and-fresh-basil.aspx"><em>Wyza.com.au.</em></a></p>

Food & Wine

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Zesty tomato salad

<p>Seek out the most delicious tomatoes available, preferably sun–ripened on the vine, and you will be rewarded with an incomparable flavour. Lemon, fresh coriander and mint add freshness and zest to the tomatoes in this tangy salad, which can easily be varied with other fresh herbs and flavourings.</p> <div id="ingredients"><strong>Ingredients:</strong> <ul class="no-bullet"> <li>500 g ripe tomatoes, sliced</li> <li>pinch of caster sugar, or to taste</li> <li>1 lemon</li> <li>3 spring onions, thinly sliced</li> <li>1 tablespoon chopped fresh coriander</li> <li>1 tablespoon chopped fresh mint</li> <li>sprigs of fresh mint to garnish</li> </ul> </div> <p><strong>Preparation:</strong></p> <div> <ol> <li>Place the tomatoes in a large shallow dish and sprinkle with the sugar.</li> <li>Cut the lemon in half lengthwise.</li> <li>Set one half aside, then cut the other half lengthwise into 4 wedges.</li> <li>Holding the wedges firmly together on a board, skin side up, thinly slice them across, including the peel.</li> <li>Discard the pips.</li> <li>Arrange the pieces of thinly sliced lemon over the top of the tomatoes, then sprinkle with the spring onions, coriander and mint.</li> <li>Squeeze the juice from the remaining lemon half and sprinkle it over the salad.</li> <li>Serve immediately or cover and chill until ready to serve.</li> <li>Garnish with sprigs of mint just before serving.</li> </ol> <p><em>This article first appeared in </em><span><a href="http://www.readersdigest.com.au/recipes/zesty-tomato-salad"><em>Reader’s Digest</em></a><em>. For more of what you love from the world’s best-loved magazine, </em><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V"><em>here’s our best subscription offer.</em></a></span></p> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p> </div>

Food & Wine

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The $2 ALDI find Aussies are obsessed with

<p>ALDI have released a limited edition find that is looking to replace your beloved tomato and mustard sauce bottles.</p> <p>Cult lovers of the supermarket chain have gone berserk over their latest find – Colway’s Tomusto Sauce.</p> <p>The condiment features a blend of both tomato and mustard sauce.</p> <p>At just $2, hotdog, sausage sizzle and burger lovers can find comfort in knowing there is a condiment so perfectly balanced they’ll never have to reach for any other sauce bottle again.</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fphoto.php%3Ffbid%3D10155217757086238%26set%3Da.416204656237%26type%3D3&amp;width=500" width="500" height="727" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>The supermarket chain’s website reads: “If you’re the sort of person who takes your burgers with tomato sauce and mustard, then Tomusto will be right up your alley.”</p> <p>“A perfect mix of the two, our Tomusto is available in QLD stores only.”</p> <p>However, it is possible Aussies all over will see the hybrid condiment in their local stores if enough support is given.</p> <p>The online chatter is proving a Tomusto Sauce bottle may become a staple in your home, with many customers going crazy over their find. Scores of fans have taken to social media to praise the German supermarket.</p> <p>“Tomato sauce and Mustard in a merger, a hybrid, a Siamese meshing of condiments?!!! I am intrigued!” one customer wrote.</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fphoto.php%3Ffbid%3D10215653700842518%26set%3Da.3266608671028%26type%3D3&amp;width=500" width="500" height="593" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>The combo sauce product appears to have been sold throughout Australian stores years prior, proving to be a popular find then too.</p> <p>One eagle eyed consumer pointed out the blended sauce is not a first of its kind to hit shelves.</p> <p>“Errr masterfoods (and other brands) have been doing tomusto for a while. It's not an Aldi invention,” they wrote on Twitter.</p> <p>Masterfoods already produces their own version of the hybrid condiment and is stocked on Coles shelves between $2-$3.</p> <p>Have you tried this BBQ staple? Let us know in the comments below.</p>

Money & Banking

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“Paid as little as $1.50 per 100kg” – Dark truth about your tinned tomatoes

<p>Australians are being urged to reconsider buying Italian tinned tomato after the working conditions of farmers in Italy has been exposed.</p> <p>Migrant workers in Italy's $3.5 billion tomato industry have gone on strike after 16 farm workers were killed in two separate incidents over the last two days, <a href="https://www.news.com.au/lifestyle/food/eat/migrant-workers-who-make-italian-tinned-tomatoes-beg-consumers-to-boycott-brands/news-story/4d368fb1d7d119ef4fae20f263c1f002"><span style="text-decoration: underline;"><em>news.com.au</em></span></a> reported.</p> <p>Four workers were killed in a crash in the Puglia region on Saturday and two days later, 12 more died in a head-on collision near Lesina north of Foggia on Monday.</p> <p>The vans are reportedly operated by illegal gangs, known as the Caporali, who find farm owners cheap labour and take a cut out of the worker’s wages. They also transport the workers to and from their makeshift camps.</p> <p>In both crashes, the vans were overcrowded with workers being transported home after work.  </p> <p>Since the accident workers, who earn as little as a single euro per 100kg of tomatoes, have been on strike holding signs that read “we are not slaves”. </p> <p>“It’s like the return of slavery,” Mohamed Doumbé Keita, an undocumented migrant from Guinea, told <span style="text-decoration: underline;"><em><strong><a href="https://news.vice.com/en_us/article/xwkp9n/migrants-are-dying-under-the-mafia-like-system-that-controls-italys-tomatoes">VICE News</a>.</strong></em></span></p> <p>“Life is tough here. There’s no medical care, and each man fends for himself. If you don’t put in 10 hours a day, you won’t even make €20 ($31).”</p> <p>Aussies are being encouraged to buy local tinned tomatoes instead of imported cans.</p> <p>“Have you ever wondered why Italian tinned tomatoes are so cheap compared to Australian ones?” one woman wrote on Vice’s Facebook page.</p> <p>“If you buy tinned tomatoes from anywhere other than Australia … you’re funding this brutal exploitation of migrant workers. Support Australian farmers who are doing it tough and try to buy Australian grown food where possible.”</p>

News

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Prawns, asparagus and cherry tomato linguine

<p>This deliciously light pasta dish is so quick and easy to whip up but also special enough for company.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>150g linguine pasta</li> <li>135g cherry tomatoes</li> <li>200g green prawns, peeled, deveined, tails intact </li> <li>1 bunch of asparagus, trimmed, cut in half</li> <li>2 tablespoon olive oil</li> <li>2 cloves garlic, finely chopped</li> <li>Half a lemon</li> <li>1 red chilli, deseeded, finely chopped</li> <li>⅓ cup dry white wine</li> <li>Fresh oregano, chopped</li> <li>Salt and pepper to season</li> <li>Shaved parmesan to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Bring a large saucepan of salted water to boil. Add pasta and follow packet instructions. Drain.</p> <p>2. Meanwhile, heat oil in frypan over medium heat. Add tomatoes and cook and cook for two minutes or until softened.</p> <p>3. Stir in garlic, chilli, asparagus and prawns. Cook for two minutes or until prawns turn pink.</p> <p>4. Add white wine and season with salt and pepper. Leave to simmer for three to five minutes or until sauce thickens and reduces.</p> <p>5. Add pasta to pan. Squeeze half a lemon and sprinkle with oregano. Toss to combine. Serve with parmesan.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/beef-and-barley-stew/">Hearty beef and barley stew</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/tuna-and-olive-pasta/">Tuna and olive pasta</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/bolognese-stuffed-eggplant/">Bolognese stuffed eggplant</a></strong></em></span></p>

Food & Wine

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Tomato, spinach and cheese frittata

<p>A flavourful frittata combination that’s easy to put together and tastes delicious served hot or cold.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>1 tablespoon olive oil</li> <li>6 cherry tomatoes, halved</li> <li>½ brown onion, chopped</li> <li>100g baby spinach, roughly chopped</li> <li>8 eggs, lightly beaten</li> <li>50g shredded mozzarella</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Preheat oven to 220°C.</p> <p>2. Heat oil in over-proof frying pan over medium heat. Add onions and cook for 5 minutes until softened. Add spinach cook for 2 minutes or until just wilted.</p> <p>3. Pour eggs evenly over pan. Scatter tomatoes and mozzarella over top.</p> <p>4. Reduce heat to low and continue cooking until eggs are mostly set, around 5 minutes. Transfer to oven and bake for a further 5 minutes until frittata is cooked through. Remove from oven and cool. Cut into slices and serve, or refrigerate until ready to serve.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/breakfast-burrito/">Breakfast burrito</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/05/baked-banana-chips/">Baked banana chips</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/breakfast-smoothie-bowls/">Healthy breakfast smoothie bowls</a></strong></em></span></p>

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Moroccan tomato salad

<p>This traditional Moroccan salad is actually more like a dip, and makes a great addition to mezze plates alongside Turkish bread, garlicky hummus and good olives.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 red capsicums</li> <li>2 red chillies</li> <li>10 medium tomatoes</li> <li>1 teaspoon cumin seeds</li> <li>5 cloves garlic, crushed</li> <li>1 teaspoon sea salt</li> <li>½ teaspoon sweet smoked paprika</li> <li>1 teaspoon regular paprika</li> <li>¼ cup olive oil</li> <li>1 tablespoon sugar</li> <li>Turkish bread, olives and hummus to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat the oven to 230°C. Cut the central cores from the capsicums and sit the capsicums, base down, in two holes of a muffin tin. Make a few slits in the chillies and sit them in two more holes.</li> <li>Put in the oven and roast, removing the chillies carefully after 12 minutes and putting in a glass bowl. Leave the capsicums to roast for 6 more minutes or until the skins are blackening, then remove from the oven and add to the bowl with the chillies. Cover with plastic wrap and leave to steam for half an hour.</li> <li>Use a small, sharp knife to peel the skins off the capsicums and chillies. Split the chillies lengthwise and scrape out the seeds then roughly chop. Roughly chop the capsicums.</li> <li>With the tip of a sharp knife, make a small x in the base of each tomato and put into a baking dish. Half fill the sink with cold water and drop in a cup of ice cubes. Fully cover the tomatoes with boiling water, leave for 30 seconds then transfer to the iced water for 5 minutes.</li> <li>Use the tip of a sharp knife to peel the skins from the tomatoes. Quarter the tomatoes and put in a medium saucepan with the roasted capsicums and chillies, the cumin, garlic, salt, both types of paprika, oil and sugar. Cook, stirring occasionally, over a gentle heat for 1¾ hours until it is thick and rich.</li> <li>Serve as part of a mezze platter with warm Turkish bread, olives and hummus, or as an accompaniment to roasted meat such as the lamb shoulder.</li> </ol> <p><em>Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Aaron McLean/Stuff.</em></p>

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Slow-roasted lamb shoulder with Greek tomatoes

<p>The flavour and texture combination in these roasted tomatoes is outrageously good – fragrant, sweet, salty and crunchy… magic. They make the perfect accompaniment to slow-roasted lamb shoulder.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2.2kg lamb shoulder on the bone</li> <li>2 red onions, thickly sliced</li> <li>4 large sprigs rosemary </li> <li>5 sprigs thyme, or 3 sprigs thyme and 2 sprigs oregano</li> <li>13 cloves garlic, peeled</li> <li>1½ cups (375ml) white wine</li> <li>18 ripe, vine-ripened tomatoes</li> <li>3 tablespoons olive oil</li> <li>1 teaspoon cumin seeds</li> <li>Finely grated zest of 1 lemon</li> <li>¼ teaspoon chilli flakes</li> <li>1 cup black olives (not pitted)</li> <li>½ cup currants</li> <li>150g soft feta, crumbled</li> <li>½ cup lightly toasted pine nuts</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Remove the lamb from the fridge half an hour before cooking to bring it to room temperature. Preheat the oven to 150°C. </p> <p>2. Put the onions, 2 sprigs of rosemary and 3 sprigs of thyme in the base of a medium-sized roasting pan. Put the lamb on top, fat side up. Make 8 slits in the flesh and poke 8 cloves garlic into the holes. Pour the wine into the base of the dish and season the lamb really well with sea salt and freshly ground black pepper. Cover with foil and cook for 4¼ hours, then remove the foil and cook for another hour.</p> <p>3. Meanwhile, snip the tomatoes into bunches of three or four and place in a medium oven dish. Drizzle with the oil and sprinkle over the cumin seeds, lemon zest and chilli flakes. </p> <p>4. Lightly squash the remaining 5 garlic cloves and tuck in around the tomatoes. Tuck the olives around the tomatoes with the remaining 2 sprigs thyme or oregano. Sprinkle over the currants.</p> <p>5. After the uncovered lamb has been in the oven for an hour, crank up the heat to 180°C for a further 30 minutes, then add the tomatoes to the oven and cook for another 15 minutes. Remove both the lamb and tomatoes from the oven, crumble the feta over the tomatoes and return them to the oven for 7 minutes before sprinkling with the pine nuts and serving with the lamb.</p> <p><em>Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Photo credit: Aaron McLean/Stuff.</em></p>

Food & Wine

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Greek-spiced lamb cakes with cucumber, tomato & radish salad

<p>This Mediterranean-inspired lamb dish with cucumber, tomato and radish salad makes the perfect lunch or light dinner on a hot summer’s day. Oh, and if you needed any extra incentive, did we mention this meal contains less than 1,900kj (450 calories)?</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the Greek-spiced lamb cakes</em></p> <ul> <li>250g lean ground lamb mince</li> <li>¼ brown onion, finely diced</li> <li>1½ teaspoons lamb spice mix (see below)</li> <li>1 clove garlic, minced</li> <li>¼ cup wholemeal breadcrumbs</li> <li>1 tablespoon ground LSA (or use 10g further wholemeal breadcrumbs)</li> <li>½ teaspoon salt</li> <li>1 tablespoon finely chopped parsley leaves</li> <li>½ egg, lightly whisked</li> <li>1 teaspoon oil, to coat (or use spray oil)</li> </ul> <p> </p> <p><em>For the lamb spice mix</em></p> <ul> <li>1 tsp ground cumin</li> <li>1 tsp ground coriander</li> <li>1 tsp paprika</li> <li>¼ tsp smoked paprika</li> <li>¼ tsp lemon pepper</li> <li>¼ tsp ground cinnamon</li> <li>½ tsp ground turmeric</li> <li>¼ tsp onion powder</li> </ul> <p> </p> <p><em>For the vinaigrette</em></p> <ul> <li>¼ teaspoon salt</li> <li>¼ teaspoon mustard (e.g. Dijon, wholegrain)</li> <li>Juice of ½ lemon</li> <li>Cucumber, tomato and radish salad</li> <li>½ capsicum</li> <li>½ Lebanese cucumber</li> <li>1 tomato</li> <li>1-2 radishes</li> <li>1 tablespoon parsley leaves and stalks</li> <li>2 tablespoons mint leaves</li> <li>½ x 400g can cannellini beans, drained and rinsed</li> </ul> <p> </p> <p><em>To serve</em></p> <ul> <li>75g unsweetened, low fat, plain yoghurt</li> <li>½ lemon, cut into wedges (optional)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat oven to 220C. Line an oven tray with baking paper.</li> <li>Place all Greek-spiced lamb cake ingredients (except oil) into a medium bowl and mix until well combined. Using clean, damp hands, shape mixture into golf ball-sized balls then flatten slightly into cakes, about 1.5cm-thick.</li> <li>Place cakes onto prepared tray and lightly brush with oil (or spray). Bake (on upper oven rack) for about 8 minutes, until just cooked through. Switch oven to high grill and grill cakes for a further 4-5 minutes, until lightly brown on top.</li> <li>While cakes are cooking, whisk all vinaigrette ingredients together in a medium bowl.</li> <li>Remove core and seeds from capsicum and dice capsicum, cucumber, tomato and radishes 1cm. Roughly chop second measure of parsley and mint.  Add all salad veggies to bowl with vinaigrette, along with drained cannellini beans. Toss to combine and season to taste with pepper and more salt, if desired.</li> <li>To serve, spoon cucumber, tomato and radish salad onto plates. Top with Greek-spiced lamb cakes and dollop over yoghurt. Serve with a lemon wedge to squeeze over (if using).</li> </ol> <p><em>Written by Nadia Lim. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: My Food Bag.</em></p>

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Stuffed tomatoes

<p>The trick here is to not leave any gaps in the baking dish – hence the potatoes! You can use quartered large potatoes, or unpeeled well-washed kipflers (fingerlings) for a more rustic effect. You can serve this dish as a main, accompanied by a lovely Greek salad.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4 to 6</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>12 medium-sized tomatoes</li> <li>1 zucchini, finely chopped</li> <li>100 ml olive oil, plus an extra 1 tablespoon</li> <li>2 brown onions, chopped</li> <li>4 spring onions, chopped</li> <li>2 garlic cloves, crushed</li> <li>Small handful of dill, finely chopped</li> <li>Small handful of mint, finely chopped</li> <li>Small handful of parsley, finely chopped</li> <li>200 g long-grain white rice</li> <li>4 potatoes, peeled and cut into quarters</li> <li>1 tablespoon tomato paste (concentrated puree)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat the oven to 180°C (fan-forced).</li> <li>Using a sharp knife, cut the tops off the tomatoes and reserve. Leaving the tomato skin intact, scoop out the flesh from each tomato using a teaspoon. Roughly chop the tomato flesh. Place in a bowl with the zucchini, along with any tomato juices.</li> <li>Place the tomato shells in an oiled baking dish and set aside. Pour 100 ml olive oil into a frying pan over medium heat. Sauté the onion and the tomato and zucchini mixture for 5–6 minutes, or until softened.</li> <li>Add the spring onion, garlic, dill, mint and parsley and sauté for 2 to 3 minutes, until fragrant.</li> <li>Add the rice, stirring frequently for a further 5 minutes, until the rice is translucent.</li> <li>Stir in 125 ml water, season with salt and freshly ground black pepper and set aside to cool slightly.</li> <li>Spoon the mixture into the tomato shells, to about three-quarters full, and replace the tops. Place the potatoes into any gaps between the tomatoes in the baking dish.</li> <li>In a bowl, mix together the extra tablespoon of olive oil, the tomato paste and 125 ml water. Season with salt and freshly ground black pepper and drizzle over the tomatoes.</li> <li>Transfer to the oven and bake for 45 minutes, lightly covering the dish with foil if the tomatoes are browning too quickly towards the end, and adding a little more water only if required.</li> <li>Cover with foil and bake for a further 30 minutes. Remove the foil and bake for a final 15 minutes, or until the tomatoes are nicely coloured.</li> <li>Delicious served warm or cold.</li> </ol> <p><img width="132" height="185" src="https://oversixtydev.blob.core.windows.net/media/7265440/the-vegetable-cover_132x185.jpg" alt="The Vegetable Cover (2)" style="float: right;"/></p> <p><em>This is an extract from </em>The Vegetable: Recipes that celebrate natur<em>e by Vicki Valsamis and Caroline Griffiths, published by Smith Street Books, RRP AU$49.99 or NZ$59.99.  Image credit: Chris Middleton.</em></p>

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