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Tomato, mozzarella and basil salad

Goodtoknow TV

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This traditional Italian salad – notice how the green, white and red colours of this salad are, patriotically, the same as the colours of the Italian national flag – is so simple to put together. But it looks fab and tastes even better, with the sensational flavours of the Mediterranean. Just the thing to enjoy with a pal on a hot summer’s day…

  • Serves: 2

  • Prep time: 10 mins

  • Total time: 10 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you put a finger over the top of the bottles of balsamic vinegar and olive oil you can “dot the plate” to give it that professional look!

Ingredients

  • 6 small tomatoes
  • 125g pkt of mozzarella pearls, drained
  • A handful of fresh basil leaves
  • Sea salt and freshly ground black pepper
  • Balsamic vinegar, to serve
  • Extra virgin olive oil, to serve

Method

  1. Cut the tomatoes in half, and arrange on two plates with the mozzarella pearls and basil leaves.
  2. Season with sea salt and freshly ground black pepper.
  3. Drizzle with a little extra virgin olive oil and a splash of balsamic vinegar.

By Lucy Knox

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

 60% 504 votes

 40% 504 votes

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Gordon Ramsay Defeated by Singapore Hawkers “Gordon Ramsay…

Gordon Ramsay Defeated by Singapore Hawkers

“Gordon Ramsay makes a mean chili crab, but when it comes to chicken rice and laksa, he has nothing on the originals.

In a cook-off on Sunday evening at the city’s Newton Hawker Centre, local restaurants and street vendors went up against the British TV chef, whose upscale establishments include the three-Michelin-starred Restaurant Gordon Ramsay in London.

Mr. Ramsay trained with the experts, including chefs at Tian Tian Hainanese Chicken Rice, before the event.

Thousands of Singapore residents lined up in the hopes of sampling the results, but only the first 1, 000 were served. The tasters, some of whom had been waiting in line since 1 a.m., doubled as judges and cast their votes for the best renditions of three of Singapore’s most beloved dishes.

The verdict: Mr. Ramsay’s version of chili crab was superior to the original, but his takes on laksa and chicken rice paled in comparison to the Singapore versions…” To read the rest of the article, please click here

Red pesto tagliatelle

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Traditional green pesto is a versatile staple to any cook’s fridge. Red pesto is a great alternative; it’s sweeter and makes a great accompaniment for any pasta. This tagliatelle recipe can be whipped up and on the table in a super speedy 20mins and is sure to be a favourite with kids and adults alike. A clever tip is to freeze any leftover pesto in ice-cube trays; great for adding extra flavour to sauces, stews and even as a bruschetta topping

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

Another way to make red pesto is to use jarred pimento red peppers instead of sundried tomatoes. Or if you have the time, roast your own peppers in the oven with a drizzle of olive oil until very soft

Ingredients

  • 400g tagliatelle pasta
  • 100g sundried tomatoes
  • 30g fresh basil leaves
  • 50g almonds
  • 60g parmesan, finely grated
  • 2 garlic cloves
  • 100ml olive oil

Method

  1. Cook the pasta according to the packet instructions. Drain, reserving a cup of the cooking water. Set aside.
  2. In a food processor, whizz up all pesto ingredients until smooth. Add the pesto to the pan and stir through the pasta, adding a little of the reserved water if needed. Serve immediately with a fresh grating of parmesan.

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

 62% 450 votes

 38% 450 votes

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here