Posts Tagged ‘Tomato recipes’
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FRESHLY SERVED
 

Tomatoes: What’s Not in Season

by Kitchen Butterflyon July 13, 2015
My advice on tomatoes may test ye, o virtuous cook for who fresh is best. Stay with me. Yes, it is the season of fresh corn and African butter pears, Ube; African walnuts, fresh dates, mosquitoes, sugar ants, guinea fowl eggs, yellow pepper and soursop. The season of rain storms and cottton wool clouds, of sunrise and sunsets, […]

Food School: Sugo – The Best Tomato Sauce Ever

by Kitchen Butterflyon January 10, 2014
Virtue can come in a can. In a tin. Yes, virtue comes in cans of tomato sauce. I’ve said it before and I’ll say it again. This tomato sauce – proclaimed my best-ever tomato sauce is proof. ‘Eating’, living proof. I’ve made it with both fresh and canned tomatoes and the former cannot hold a […]

Weekend Wonders: Bushels, Baskets & Flats of Tomatoes

by Kitchen Butterflyon October 27, 2013
When I first wrote about tomatoes, before the Marketplace/ Tomato post, I confess I’d never seen tomatoes sold anywhere else in the world in the same way. Till I woke up on a saturday morning and came across a photo – of baskets of tomatoes in an Italian Piazza while flicking through ‘Waitrose Kitchen’, the […]

Marketplace: Tomatoes. By The Basket Load

by Kitchen Butterflyon September 16, 2013
They come from all over Nigeria and go by different names, speaking to their provenance, their source and origins. The tomatoes do. Names unpronounceable in some languages, where certain consonant combinations are never found. Like gb. Pronounced with force and confidence.  And literally known as labial-velar consonants. Truly doubly articulated labial–velars occur as stops and nasals in the majority […]

The Taming of The Stew

by Kitchen Butterflyon December 2, 2011
His cries of ‘spice, spice’ herald new beginnings, but at only 4 years old…this little man knows it not. This is the first proper ‘thing’ to come out of our new kitchen ( long before our delicious churros which have been followed by cupcakes and pizza. I’m thankful I can still cook and bake!), or […]

Raymond Blanc’s Tomato Essence (Only Partly Daring Cooks)

by Kitchen Butterflyon September 18, 2011
We fell into bed just after 8pm in Bedroom 2 of our transit house, exhausted by the day’s events. While the day was not dotted with drama, it had been a long one for us all – the first day of school for the three children, and the first time in all the schooling years […]

Heirloom Tomatoes Fattoush

by Kitchen Butterflyon September 10, 2010
Embrace the heart of the Levant with Fattoush, of the genus Fattat – a family of  stale bread salads with toasted or fried pieces of khubz ‘arabi ( pita bread) as the base, combined with seasonal vegetables. Like croutons, the crisp pita shards bring bready substance to the fragrant, herbed salad alongside heirloom tomatoes, cucumber […]

Cooking with fruit: Tomatoes….

by Kitchen Butterflyon March 5, 2010
….’cause technically speaking, tommies are fruit! Anyhow, since I heard these lines a few weeks ago, I’ve been itching to share them! ‘Measure with a micrometer, Mark with chalk, Cut with an axe.’ Carl Zwanzig Ray’s Rule of Precision….works well for Passata too! In food terms this would be: