Taste Freedom

WEDNESDAY 31 OCTOBER, 2012  /   COMMENTS [1]

While i've been rearranging things in the house I came across all our beautiful cook books. We love to buy cook books but besides for one or two recipes we never use them. They sit pretty on our shelves, and gather dust. So i've decided i'm not buying any new ones until I fully make use of the one's we have. So on sunday I paged through a few and picked out some things I felt like making (and eating). I ended up making: and They were both full of flavour and complimented each other so nicely. We have a lot of Neil Roake's cook books. They are bright and beautifully put together from the photographs, to the quirky illustrations and quotes. The recipes are also unique and scrumptious. The two above meals were from Taste Freedom (food from the freedom cafe). Here are my slightly adapted recipes - make and enjoy. Roasted Tomato & Mozarella salad You need: 4 Vine ripened tomatoes 2 Tsp Caster sugar 1 Tbs Thyme leaves 1 Tbs Olive oil Black pepper 8 or more slices of Pancetta 1 or two Large pieces of soft Mozarella (they suggest Buffalo Mozarella) 1/2 Garlic clove, crushed Pinch salt Large assorted lettuce leaves Instructions Heat oven to 180 degrees. Slap tomatoes on baking tray. Sprinkle with sugar and thyme leaves. Drizzle with Olive oil. Grind a bit of pepper. Bake for 20 minutes. Meanwhile slice mozzarella into small balls/pieces and wrap nice and tight in Pancetta. Remove tomatoes after 20 mins, and swap in the wrapped mozarella for 10 mins (don't let the cheese ooze out too much) Now lay out the lettuce leaves, and drop in the tomato and wrapped Mozarella. This goes really nicely with the Flat bread.  For the flatbread I just bought some already made dough from the local pizzeria. I spread out two long rectangular pieces, rubbed it with olive oil and a healthy dose of garlic. Add some grated Mozzarella and anything else you want. I added some peeled zucchini slices. Bake for 10 mins.