Tantalize your taste buds

Bursts of Flavour

Imparting Flavour

Succulent cherry tomatoes roasted in balsamic vinegar infused with garlic and rosemary is a symphony of flavours that pair unbelievably well together.

A few simple additions to an already delicious cherry tomato will make the world of difference! When you smell them roasting in their sweet juices to when you take the first bite and they burst in your mouth, your whole world stops to embrace this delicious morsel.     This is when you know, less is sometimes more!

Here is a recipe I created at home on a rainy day experimenting with flavour I truly love and how you can impart them into vegetables.

Balsamic Roasted Cherry Tomatoes infused with Rosemary and Garlic

Ingredients:
7 cherry tomatoes
2 tbsp. balsamic vinegar
1 tsp. olive oil
1 tbsp. brown sugar
1 tbsp. fresh rosemary
1 clove garlic, crushed
Pinch salt and freshly cracked black pepper

Method:

  1. Pre-heat oven to 180 degrees.
  2. In a small roasting dish place cherry tomatoes, vinegar, oil, salt and pepper . Bake for 10 minutes.
  3. Add garlic and rosemary, sprinkle brown sugar over the tomatoes and continue to roast for another minutes.
  4. Remove from oven, eat one straight out of the roasting dish your world will stop!

Add to your favorite meat dish or serve on a toasted piece of Ciabatta, toss through your favorite pasta dish. I guarantee to you that these cherry tomatoes are like non you have ever had before.

Imparting Flavour

Tasty

Balsamic roasted cherry tomatoes infused with rosemary and garlic

The Kumara take OVER!

The Kumara take over

The Kumara take OVER!

It’s not only the potato that you can bake and stuff with skin on. The Golden Kumara is a delicious alternative to your common stuffed potato ,  when baked with the skin on the kumara turns into a heavenly soft center full of a natural sweetness.

I’ve served mine layered with sautéed red capsicum and a succulent browned beef mince coated in Egmont cheese, finished under the grill and drizzled with a garlic and rosemary balsamic reduction, fresh basil leaves. The sweet tangy flavours of the balsamic reduction pared alongside the rich beef and sweet kumara so together like potato and gravy, a match made in heaven.

 All you have to do is pre-heat your oven to 180 degrees fan bake, wash kumara to remove unwanted soil and bake whole in a roasting dish for 1 hour until you can push a knife easily through the kumara. Make a cut along the to and pull apart slightly to make a cavity, fill with you desired topping , finish with cheese and grill for five minutes.

A tasty mid-week dinner

If you would like my recipe  for; Golden baked Kumara stuffed and layered with sautéed red capsicum and a succulent browned beef mince coated in Egmont cheese, finished under the grill and drizzled with a garlic and rosemary balsamic reduction, fresh basil leaves.

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