Make simple dishes

Make simple dishes




1/2 kg ripe juicy tomatoes

1 baguette French bread or similar Italian bread sliced diagonally

Garlic clove minced

Fresh oregano or  basil leaves

Salt and pepper

Olive oil

Blanch tomatoes by plunging them first into boiling water for ten seconds and then into cold water. Peel the skin, scoop out seeds and chop finely. Brush bread lightly with olive oil and place over hot grill until golden on each side (The grilling of the  bread prevents it from turning soggy once the toppings are placed). Put tomatoes, garlic and oregano or basil in a bowl. Season with salt and pepper. Add olive oil oil and mix. Spoon tomato mixture over each bread slice just before serving. Use variations like finely chopped and sauteed mushrooms, mixed vegetables, ham or cheese. The toppings can be prepared in
advance and stored in the fringe.

Tomato Gazpacho
(A cold soup)

Gazpacho is cool, refreshing and flavourful start to a meal on a hot summer day. It can be eaten from a soup bowl, or drunk from a glass. Either way, it is tasty, satisfying and very healthy, since it is made from nothing but fresh vegetables and a bit of olive oil and bread.


I kg ripe tomatoes, peeled, seeded, coarsely chopped

2 slices of white bread, crust removed

2 cucumbers, peeled, seeded, coarsely chopped

1 small red onion, coarsely chopped

3 cloves of garlic, minced

2 green bell peppers (or any sweet green pepper)

6 tablespoons  olive oil

Salt to taste.

A cup orange juice or tomato juice will add to the flavour.

For garnish — finely chopped a teaspoon each of cucumber and green pepper. 3-4 croutons


Marinate the above ingredients with the seasoning in the fringe overnight with a  drizzle of olive oil. Place in a blender and puree until the mixture is smooth.

Once completely blended, pour into a large non-metallic bowl. Add the remaining oil salt and pepper to taste. Mix well, cover and refrigerate for several hours.

Garnish with the chopped vegetables and croutons, if desired. Serve the gazpacho chilled( in pre -chilled glasses preferably).

Chocolate Walnut Brownies

Brownies should ideally have a dry cracked crust, a wonderfully moist texture, and a rich deep chocolate flavour. The secret is in the gentle mixing of the ingredients, the right proportions and correctChocolate Walnut Brownie baking time.


300 gms cooking chocolate chopped.

300 gms unsalted butter.

200 gms icing sugar

4 eggs

180 gms all-purpose flour

1 cup walnuts


Preheat oven to 180 degrees C. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar.

Next, whisk in the eggs, one at a time, beating well after each addition. Finally, stir in the flour, a pinch of  salt and walnuts.

Pour into a prepared mould  preferably a  greased loaf tin and bake for about 20-30 minutes, or until a toothpick inserted in the centre comes out with a little batter and a few moist clumps clinging to it.

Do not overbake. Remove from oven and let it cool on a wire rack. Serve at room temperature or chilled. Brownies also freeze very well. One can add zest of oranges, istachios or other nuts for a variation in flavour.