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Tomato recipes

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Tomates crevettes (tomatoes filled with schrimps)
21 08 2008 - 22:07 - starter - schrimps
From Arlon to Ostende, from Liège to Mons and passing by Brussels, tomates crevettes are a
Belgian specialty as well known as its famous moules frites. This dish, which even children adore, is nothing more than an uncooked tomato filled with a shrimp-based stuffing
[55] comment(s) | read recipecooking recipes Tomates crevettes (tomatoes filled with schrimps)

Cold Penne Salad with Zucchini and Cherry Tomatoes
01 05 2008 - 20:00 - SIDE DISH PASTA SALAD
A cold
Mediterranean-inspired salad to enjoy all summer long. This recipe is the perfect accompaniment to grilled meats served at barbecues where a good rosé flows freely
[43] comment(s) | read recipecooking recipes Cold Penne Salad with Zucchini and Cherry Tomatoes

Gaspacho from Seville (gazpacho)
01 01 2003 - 00:05 - cold soup - gaspacho

Today it’s my turn to suggest a version of this Spanish specialty that is really more a vegetable juice than a cold soup. Actually, it was never a hot soup.

Seeing that Patrick suggested the recipe for Andalusian gaspacho according to Bernard Pacaud, it is my turn to suggest a recipe that was inspired by a three-starred chef named Alain Ducasse.
I was inspired for this recipe by another recipe suggested by Alain Ducasse in his book, “Grand livre de cuisine d’Alain Ducasse: Méditerranée!


[46] comment(s) | read recipecooking recipes Gaspacho from Seville (gazpacho)

Eggplant parmigiana (au gratin)
26 07 2008 - 11:44 - side dish - eggplant
This "
parmigiana di melanzane," whose name is a song in itself, is an antipasto that comes to us straight from Italy. You'll have a wealth of opportunities to serve this delicious recipe. I particularly love serving it with an escalope.
[47] comment(s) | read recipecooking recipes Eggplant parmigiana (au gratin)

American-style langoustines
01 01 2003 - 00:05 - starter - shellfish
A starter for special occasions that will whet your appetite before your classic main party dishes make their entrance. It is better to use large langoustines for this recipe."
[62] comment(s) | read recipecooking recipes American-style langoustines

Parmesan Focaccia with Vegetables and Pesto
15 08 2008 - 12:50 - bread - vegetables
Less well known than pizza but equally delicious, focaccia can even be eaten on the move. However, this should not stop you from enjoying it when seated comfortably with a glass of cold, white wine.
[27] comment(s) | read recipecooking recipes Parmesan Focaccia with Vegetables and Pesto

Mozzarella, Tomato and Zucchini Quiche
01 01 2003 - 00:05 - first course - quiche
I just tried out this recipe and couldn’t help myself; I added
cumin and some Espelette pepper that I’m particularly fond of in order to spice up the tomatoes on one hand and the eggs on the other. I’ll let you be the sole judge of this house recipe
[42] comment(s) | read recipecooking recipes Mozzarella, Tomato and Zucchini Quiche

Pita Bread with Lamb and Greek Yoghurt
01 01 2003 - 00:05 - bread - lamb
The Cretan diet required you to carry your bread, vegetables, cheese and olive oil with you. This pita will make you a light and healthy meal, just as it did for the peasants in ancient Greece.
[44] comment(s) | read recipecooking recipes Pita Bread with Lamb and Greek Yoghurt

Greek-style Eggplant
01 01 2003 - 00:05 - accompaniment - eggplant
A delicious, typically
Mediterranean accompaniment that will bring the wonderful aromas of Greece into your kitchen.
[65] comment(s) | read recipecooking recipes Greek-style Eggplant

Chili con carne
01 01 2003 - 00:05 - main course - beef
A treat for spicy food lovers that will keep those hunger pangs at bay. A dish of chili in the middle of a table surrounded by your friends is a great start to the evening's festivities.
[34] comment(s) | read recipecooking recipes Chili con carne

Traditional Bolognaise sauce
01 01 2003 - 00:05 - sauce - tomate
A classic among classics, Bolognaise
sauce is the most commonly used sauces to accompany pasta. Rich in meat, the sauce is very simple to prepare and has gone around the world. It is a complete sauce that accompanies a large variety of pasta to make a single dish. Here is the original recipe, the way it is made in Bologna.
[36] comment(s) | read recipecooking recipes Traditional Bolognaise sauce

Saddle of Hare with Civet-style Sauce
01 01 2003 - 00:05 -
You need very tender saddles for this recipe – use the ones from the civet. The saddles should be cooked until pink. You can use the leftover sauce from the civet, or make the sauce as shown in the recipe. If the hare was caught at the start of the season, you can serve tomato flans as an accompaniment.
[41] comment(s) | read recipecooking recipes Saddle of Hare with Civet-style Sauce

Sun-dried tomatoes
01 01 2003 - 00:05 - side dish - tomatoes
I'm getting a head start on summer with a
basic recipe featuring the whole range of Mediterranean flavors. Sun-dried tomatoes are wonderful added to salads or cut into strips with pasta. I also like using them chopped to replace tomato paste. And it's very good as a nibble with your aperitif.
[20] comment(s) | read recipecooking recipes Sun-dried tomatoes

Tomato jelly with thyme flowers
01 01 2003 - 00:05 - jam - tomato
Do you have tons of
tomatoes that you don't know what to do with right now? Take advantage of them by transforming your harvest into a kind of preserve. This preserve is a treat served with a nice tray of cheese and cold cuts. I also like to use it occasionally instead of tomato paste in some sauce bases.
[22] comment(s) | read recipecooking recipes Tomato jelly with thyme flowers

Green tomato jam
01 01 2003 - 00:05 - jam - tomato
As with rhubarb, the
tomato lends itself very well to making jams. Nevertheless, to achieve a more full-bodied and original taste, its better to use green tomatoes, available on the market beginning at the end of September.
[18] comment(s) | read recipecooking recipes Green tomato jam

Crusted loin of lamb with caramelized tomatoes and onion compote
01 01 2003 - 00:05 - main course - lamb
A loin of
lamb with delicious aromas bursting from beneath a coating of flaky pastry.
[30] comment(s) | read recipecooking recipes Crusted loin of lamb with caramelized tomatoes and onion compote

 
 
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