Lycopersicon esculentum! aka Tomatoes!

The tomato is one of the most versatile fruits and has many uses and benefits.

A bit about tomatoes

Tomatoes are rich in vitamin C and A. Vitamin C acts as an antioxidant helping protect cells from damage and Vitamin A assists the immune system and sight. Did you know that the phytochemcials in tomatoes have the ability to reduce the risk of cancers and heart disease? 

So how do we make use of this wonderful fruit? Below are some recipe ideas that will surely make your mouth water!

Sausages in tomato and onion sauce
This has to be one of my favourites! In fact, I even had this exact meal for dinner last night! It’s very simple and easy to cook. All you need to do is cook some sausages in fry pan. In another fry pan cook thinly sliced onion and chopped garlic on medium heat until brown and soft. Then, add diced tomatoes (I like to use Truss or Roma tomatoes) and stir until the tomatoes have softened and the sauce has thickened. (Make sure you keep the lid off so that the excess water in the tomatoes can evaporate). I like to season the sauce with a pinch of oregano and half a tea spoon of sugar (this helps to reduce the acidity).
 
Lastly, place the cooked sausages in the onion and tomato mixture and cook until heated.

Bruschetta
Bruschetta is a great dish to prepare as an entree to any meal. To make Bruschetta combine finely diced tomatoes, garlic, Spanish onion, parsley, olive oil and salt. This mixture is then placed on toasted Italian bread.

I also like to add to this mixture an Italian cheese called bocconcini. This provides a different texture and flavour to break up the tomato mixture. For the full recipe, click here. 

If you are trying to steer clear from bread and carbohydrates an alternative, which I absolutely love is buffalo mozzarella and tomato. Simply slice buffalo mozzarella into 0.5cm thick slices and place a slice of tomato on top. Drizzle with oil and salt. Buffalo mozzarella can be quite pricey so I normally save this meal for special occasions. 

If you are trying to steer clear from bread and carbohydrates an alternative, which I absolutely love is buffalo mozzarella and tomato. Simply slice buffalo mozzarella into 0.5cm thick slices and place a slice of tomato on top. Drizzle with oil and salt. Buffalo mozzarella can be quite pricey so I normally save this meal for special occasions.

Where to buy cheeses? I preferably like Paesanella, situated in Haberfield.  You can visit their website: Paesanella

Pasta with tomato sauce and pancetta

Another one of my favourites (as you can see I love tomatoes!) is pasta with tomato sauce and pancetta. Pancetta is an Italian cured meat and can be sourced from most butchers and supermarkets. For a great recipe check out Food network’s pasta recipe here.

If you have extra time you can even make your own tomato sauce, here are some photos of when I made tomato sauce with my family in January this year. 

La Tomatina 
And for those who can’t get enough of tomatoes there is always La Tomatina, a tomato throwing festival in Valencia, Spain. Fear not, you have not missed this year’s festival as it will be held on 28 August 2013! For more information click here.

- Liana Fasanella

The Wonders of Gorgonzola

Gorgonzola is an Italian Blue cheese made from unskimmed cow's milk which is then decomposed by the added bacteria. It has been around in Italy since 879 AD and its name came from a city in Italy named Gorgonzola. As such, Gorgonzola can only be produced in Italy since it enjoys protected geographical status.

img source: tasting gourmet market, 2013

The strength of each cheese depends upon its age. Gorgonzola ranges from mild to strong, but stronger is usually better since it is famously praised by locals for its strong taste.

Gorgonzola is made from unskimmed milk then added with starter bacteria of Penicillium glaucum then to give it a stronger smell, Penicillium roqueforti is added to the cheese.

Foods that can be made from Gorgonzola Cheese:
1. Pear and Gorgonzola salad.
2. Can be served with wine.
3. Apple walnut Gorgonzola turnover.
4. Gorgonzola Cheese Sauce.
5. Gorgonzola Steaks.
6. Gorgonzola and Walnut Salad.
7. Tortellini with Gorgonzola cream sauce.

Where to buy Gorgonzola?

• Kirkfoodsshop supermarket
• the smellycheese shops supermarkets.



img source: plant food fabulous, 2012

- Alexander Jason Sumendap 

How to make a delicious Tiramisu!

So what does one do after attending the Dawn Service for the ANZACs and returning home at 7:30am with the whole day to spare? Make Tiramisu for the family!

Tiramisu is an Italian dessert that is widely popular throughout the world. It is a simple and easy dessert to make so it’s a perfect handmade dessert to bring to the family BBQ. The traditional Tiramisu is made of a mixture of mascarpone cheese, egg and sugar in between savoiardi (Italian sponge fingers) layers which are soaked in coffee and liquor.

How to make a Tiramisu

Ingredients 

• 2 Cups of espresso coffee
• 100mL of Kahlua or Tia Maria
• 6 Eggs
• 6 Tablespoons of sugar
• 500g of Mascarpone cheese
• 1 large packet of savoiardi (sponge fingers)
• Cocoa or grated chocolate flakes

Method

Step 1: Separate the egg yolks from the egg white and place into two separate bowls. Tip: I personally like to crack the egg on the side of the bowl (enough so that you can open it up with your hands) then use the egg shells to separate the egg yolk from the egg white by moving the contents from one half shell to the other.

Step 2: Beat egg yolks and sugar in a large bowl with a mix master or by using electronic beaters until pale and thick.

Step 3: Fold in the mascarpone cheese until just combined.

Step 4: Put some espresso coffee to cook. (I like to cook the coffee at this time as it will become warm when ready to soak the savoiardi).

Step 5: Pour coffee and liquor into a shallow, flat dish and set aside to cool.

Step 6: Beat the egg whites in a separate bowl with a mix master or electronic beaters until soft peaks form. Once done, fold the egg whites into the egg yolk and mascarpone mixture.

Step 7: Put a thin layer of mascarpone mixture at the bottom of your dish. Then dip enough savoiardi into the coffee mixture so that you can cover the base of your dish. (I like to place the savoiardi in the dish as I go so I know exactly how many to soak. I also like to break them in half to fill any gaps). Cover the savoiardi with a layer of the mascarpone mixture and repeat the process a few times ending with cream at the top.

The cream layers can be made to your preference. I prefer less cream and more savoiardi biscuits so my cream layers are about 0.75cm thick.

Step 8: Dust gently with cocoa or grated chocolate flakes, cover with plastic and refrigerate overnight.

Extra Tips:

• If the coffee is warm/hot the savoiardi soak up the coffee much faster.
• Make sure you don't soak the savoiardi for too long as this will make it too soggy and vice versa, soaking too quickly will make it too dry. It takes a bit of practices so don't stress if your first Tiramisu doesn't turn out!
• Make sure you advise that the Tiramisu contains alcohol to those who you are serving the Tiramisu.

ENJOY!

- Liana Fasanella