Aubergine slice tapas

slice two aubergines thinly
heat up a large frying pan or ideally a hot plate or griddle
add the slices (without oil) and cook until well browned, almost charred
take off the heat when cooked and add to a large serving dish
mix 2 cloves of minced garlic in a bowl with 3-4 tbs of olive oil and drizzle sparsely over the aubergine slices and season with salt and pepper
serve cold or warm as an appetizer.
they will keep for a week or two in a sealed container.

Fried herbed almonds

Perfect to start off any Christmas party

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 2 cups whole blanched almonds
• 2 tablespoons fresh thyme, leaves
• Coarse salt and freshly ground pepper

DIRECTIONS

1. STEP 1

   Heat oil in a large skillet over medium heat. Add almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.

2. STEP 2

   Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely.Almonds can be stored in an airtight container at room temperature up to 2 weeks.

Easy Roasted Red Peppers in Oil, Vinegar & Garlic Tapas

Perfect for a fancy appetizer

Yield: 4 Servings

Ingredients:

• 3 whole roasted red peppers
• 2 cloves garlic
• Spanish sherry vinegar or balsamic vinegar
• extra virgin olive oil

Preparation:

place the red peppers on a hot plate over the stove or roast in the oven. When fully blacked put in a bag, place in the fridge and let to cool. Once cool you can peel off all the skin leaving you with the fresh, cut open and take out the seeds. 

Use a dinner-size plate or platter with a lip, so that they oil and vinegar do not spill over the side.

Cut each pepper in four pieces and lay on a dinner plate or platter.

Peel and mince garlic cloves. Place minced garlic in a small bowl and pour in a few tablespoons each of vinegar and oil. Whisk and carefully pour over the peppers.

Serve with slices of rustic bread as a tapa or as a side dish with a meal. These peppers go well with a main course of grilled meat or fish.

Delicious tomato and basil soup

Ingredients

1 large onion
1 tablespoon olive oil
3 cloves of garlic crushed
2 lbs of tomatoes diced
3 cups chicken broth
2 handfuls of fresh basil leaves chopped
salt and freshly ground black pepper (easily mistaken for cloves apparently)

Saute sliced onion in olive oil in a heavy bottomed pan and cook over
medium heat until soft, about 5 minutes.
add the crushed garlic cloves stir and cook for another 2-3 minutes
Add tomatoes chopped in large pieces and sweat for around 5 minutes, stirring now and again.
Add one handful of basil, chicken broth, salt and
pepper. Bring to a boil, lower heat, cover and cook for 10-15 minutes
let cool then puree soup mixture with half of the remaining basil.
serve with a sprinkle of basil on top and cream if you wish.