About Me

My kitchen experiments began humbly, simply substituting for the meat in recipes to convert classics into vegetarian meals. I have become more creative and confident over the years, adapting recipes to include seasonal produce, suit my pantry contents and satiate food cravings! I sometimes strive to recreate fantastic meals I've had at restaurants, and other times I go wild and combine multiple recipes to create a one dish extravaganza! The trouble with always adapting meals is that I forget the successful adaptations I've made. Hopefully this blog will help with that!

Pasta with Tomato Pesto

 
Tomato pesto doesn't have the same vibrant colouring of a typical basil pesto. In fact, as you may remember from finger painting, combining rich reds with vivid green produces a dull brown. However, this dish is easily dressed up with a few simple garnishes. Taking less than 20 minutes to prepare (including boiling the water) this fresh and delicious meal is an easy winner.

Adapted from Jamie Oliver's 30 Minute Meals.

500 g./1 lb. pasta
2 tomatoes, diced
1/4 c. old cheddar cheese, grated
8 basil leaves, roughly chopped or torn

Tomato Pesto
bunch fresh basil
400 g. tin diced tomatoes, preferably organic
1 lemon, zested and juiced
1/4 to whole red hot pepper, depending on heat and taste
1/2 c. old cheddar cheese, grated
1 tbsp. white wine vinegar
1/2 tsp. sugar
1/4 tsp. salt, pepper

Cook the pasta al dente according to package directions. Meanwhile, combine all the ingredients for the tomato pesto in a blender or food processor.
Garnish each plate with fresh tomatoes, grated cheddar and torn basil leaves.
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