Tag Archives: tomatoes

Things I have been cooking lately #134: Courgetti with roasted tomatoes, lemon and pinenuts

I have been spending some more time with my spiraliser, which resulted in my trying out this cool recipe from Oh My Veggies. The flavours are so fresh and zingy and it’s 100% gluten free and vegan friendly. And like most spiralized recipes it doesn’t take very long to make at all!


Read more…

Things I have been cooking lately #106: Italian chicken bake

During the week I really like recipes that are easy. Most of nights by the time I have gotten home from the gym it’s late and I’m tired and hungry and something I can just chuck in the oven is ideal. This recipe definitely fits the bill. It requires minimal prep, everything gets cooked in one dish and it’s really, really tasty.

Italian chicken bake

Adapted from BBC Good Food

1 red chilli
3 tablespoons tomato paste
2 tablespoons olive oil
3 garlic cloves
8 skinless chicken thighs
500g new potatoes
1 teaspoon of dried thyme
140g cubetti di pancetta (or smoked bacon lardons)
400g plum tomatoes (either full size or baby but if you go for the big ones, quarter them)

Preheat your oven to 200 C.

If you don’t like your food too spicy, cut open your chilli and scrape out the seeds. Otherwise put the chilli in your blender with the tomato paste, olive oil and garlic cloves and process to a paste.

Place the chicken thighs in a baking tray big enough to hold them and the potatoes in a single layer. Spread the paste over the chicken thighs, add the potatoes, season with salt and pepper and then mix everything together well with your hands. Sprinkle over the thyme and roast for 30 minutes.

Stir in the pancetta and return to the over for 15 more minutes. Then add the tomatoes and return to the oven for a final 15 minutes.

Serve straight from the pan with green salad and crusty bread if you like.

Serves 4 – 6


Things I have been cooking lately #25: Vegetarian chilli

This is an easy, cheap and very healthy veggie recipe that packs a real flavour punch. It also keeps really well so it’s great for making a big batch and then bringing in to work for lunch.

Vegetarian chilli

1 onion, chopped

1 courgette, sliced

1 carrot, peeled and chopped

1 red or yellow pepper, roughly chopped

3 cloves of garlic, minced

1 small can sweet corn (or equivalent frozen)

200g baby tomatoes, cut in half

1 tsp chilli powder

1 tsp coriander

1 tsp smoked paprika

1 standard size can mixed pulses (or chickpeas or kidney beans)

500ml vegetable stock

500ml tomato passata

2/3 cup bulghar wheat

Olive oil

Heat a little olive oil in a large saucepan. Add onion, courgette, carrot, pepper and garlic and sauté over a medium heat for 7 – 8 minutes. Add the corn, baby tomatoes and spices and cook for 3 more minutes.  This makes a pretty spicy chilli but if you want your head blown off you can add more chilli powder.

Add the pulses, stock, passata and bulghar wheat and bring to the boil. Simmer for 15 minutes (or however long it tells you your bulghar wheat will take to cook on the packet. It can vary).

Allow to cool and thicken a little before serving.

Serves 4 – 6.

Veggie chili