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Posts Tagged ‘cherry tomatoes’

  1. Spring Greek Salad

    July 31, 2017 by Varga László

    Ingredients (2 servings):

    • 2 cornichon (smaller spring) cucumbers
    • 200 g cherry tomatoes
    • 2 green onions
    • 1 green garlic
    • 250 g halloumi cheese
    • 1-2 tablespoons dried oregano
    • 3-4 tablespoons Olive oil

     

    Preparation method:

    1. Wash thoroughly the cucumbers and slice them
    2. Cut the cherry tomatoes in halves
    3. Slice the green onions and green garlic
    4. Slice the halloumi cheese into around half centimeter slices.
    5. Add the halved cherry tomatoes, cucumber slices, sliced green onions and ​garlic, the olive​ oil, oregano and a bit of salt and pepper to taste.
    6. Shake them gently together to homogenize.
    7. Heat the (flat top) grill and drizzle a bit of olive oil.
    8. Place the halloumi slices and fry them over medium heat for about 2 minutes until golden brown. Turn them and fry them for another minute.
    9. Serve the salad onto plates and place the grilled halloumi on top.


  2. Pasta with Smoked Fish and Cherry Tomatoes Recipe

    September 10, 2012 by Varga László

    Ingredients (2 servings):

    • 4 shallots
    • 4-5 cloves garlic
    • 2-3 tablespoons extra virgin olive oil
    • 5-6 smoked capelins (about 150 grams), you can use other species of  fishes – smoked
    • about 200 g cherry tomatoes
    • about 200 Italian pasta, I used some very nice looking – Gnocco Sardo
    • half of bunch parsley leaves
    • 100 ml semi dry white wine
    • 1 tablespoon freshly squeezed lemon juice
    • 2 tablespoons fermented sour creme
    • about 50 g hard cheese, I used Pecorino Romano

    Preparation method:

    1. Put the pasta in a pot of salted boiling water and cook them the time specified on their packing.
    2. Chop the shallots and garlic.
    3. Cut the cherry tomatoes into halves.
    4. Chop the parsley leaves.
    5. Cut off the capelin fishes’ heads and tails. Cut them into 2 cm pieces.
    6. In a frying pan heat up the olive oil and fry for about 2 minute the garlic and shallots, until fragrant.
    7. Add the fish pieces and fry them lightly for another 2 minutes.
    8. Add the wine, lemon juice and the fermented sour creme, simmer it down over medium heat until most of the liquid evaporates.
    9. Add to the pan the boiled but still firm pasta, the cherry tomatoes and the chopped parsley.
    10. Grate some cheese over and fry it, stirring lightly for a minute.
    11. Serve on large pasta plates with some extra grated cheese on top and some berry tomato clusters.