Nomu13-06-11 -Celeriac remoulade with grilled salmon
Salmon trout on celeriac remoulade
Nomu13-06-11 -Shallot tart tatin
French shallot tarte tatin with a goat's cheese fondant
Nomu13-06-11 -Potato and goats cheese pizza
Rustic potato pizza with garlic, thyme and goat's cheese
Nomu13-06-11 -Vegetable chips
Root vegetable crisps
Nomu13-06-11 -Jerusalem artichoke soup
Jerusalem artichoke soup
Nomu13-06-11 -_MG_8073
Chicken and root vegetable roast
Nomu13-06-11 -Frittata
Spanish tortilla
NoMU-June-morrocan lamb shank
Moroccan lamb shank tagine
NoMU-June-leek risotto
Leek risotto
NoMU-June-crispy fish
Crispy fish on cauliflower puree with caramelised onions
NoMU-June-minestrone
Minestrone
Nomu-RM670511-PotRoastLamb
Pot roast lamb with shallots and organic potatoes
Nomu-RM670511-ChocHazelBiscuits
Ice cream scoop chocolate & hazelnut biscuits
Nomu-RM670511-prep1
Homemade puff pastry
Nomu-RM670511-Applepastries
Apple & almond foldovers
Nomu-RM670511-ChestnutSoup
Roasted chestnut soup
Nomu-RM670511-PullApartBuns
Cheese & thyme pull-apart buns
Nomu-RM670511-ChesnutGnocchi
Gnocchi & roasted chestnuts with burnt sage butter
Pear tarte tatin
Pear tarte tatin
Fresh Pesto Penne
Fresh and easy pesto pasta
Tomato & basil bruschetta
Simplicity at its best. The key to success is the quality of your ingredients. On holiday in Plettenberg Bay, we lived on Ile De Pain bread and ripe organic tomatoes from Harkerville Market. Combined with glugs of extra virgin olive oil and freshly picked basil, what more could you want?

Tomato & basil bruschetta

Servings: 6

Ingredients

6 ripe organic tomatoes
1/4 cup (60ml) NOMU Extra Virgin Olive Oil
NOMU Sea Salt
and Black Pepper
Handful of fresh basil
A pinch of sugar (if necessary)
6 slices artisan sourdough bread
1 clove garlic, peeled but left whole

Directions

Slice your tomatoes in quarters. Remove the seeds and pith and slice into a smallish dice. Place in a mixing bowl and combine with the Olive Oil, Salt and Pepper. Roughly chop, rip or chiffonade your basil and stir through the tomatoes. Taste to check if you need to adjust the seasoning or if you need to balance the acidity with a sprinkling of sugar. Set aside for the flavours to infuse.

Toast or griddle your bread until lightly browned. While still warm, rub one side with the clove of garlic.

Generously spoon the tomato & basil mixture onto the bread and tuck in immediately!

Tip: Naturally this will also be scrumptious with Buffalo Mozzarella but I also love the creamy blandness of freshly made ricotta.

Ingredients

6 ripe organic tomatoes
1/4 cup (60ml) NOMU Extra Virgin Olive Oil
NOMU Sea Salt
and Black Pepper
Handful of fresh basil
A pinch of sugar (if necessary)
6 slices artisan sourdough bread
1 clove garlic, peeled but left whole

Directions

Slice your tomatoes in quarters. Remove the seeds and pith and slice into a smallish dice. Place in a mixing bowl and combine with the Olive Oil, Salt and Pepper. Roughly chop, rip or chiffonade your basil and stir through the tomatoes. Taste to check if you need to adjust the seasoning or if you need to balance the acidity with a sprinkling of sugar. Set aside for the flavours to infuse.

Toast or griddle your bread until lightly browned. While still warm, rub one side with the clove of garlic.

Generously spoon the tomato & basil mixture onto the bread and tuck in immediately!

Tip: Naturally this will also be scrumptious with Buffalo Mozzarella but I also love the creamy blandness of freshly made ricotta.

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips