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08/10/2024

Burrata Caprese Sandwich with Cherry Tomato Confit
(via: @breadbakebeyond)

Ingredients:
For the Fresh Pesto:
- 2 cups fresh basil leaves
- 1-2 tosp toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 2-3 garlic cloves
- 1/4 tsp salt
- 3 tosp olive oil
- 2 tbsp water (optional, for a lighter texture)
•
For the Cherry Tomato Confit:
- 3 garlic cloves, peeled
- 3 tbsp olive oil
- 1/2 cup cherry tomatoes
- 1 sprig of rosemary (optional)
- 1 tsp kosher salt
- 1 tsp ground black pepper
•
Additional Ingredients:
- 1 baguette, lightly toasted
- 1 ball of burrata cheese
- 3 tosp fresh arugula
- 1 tsp chili oil (optional)
- 2 tsp balsamic glaze
•
Instructions:
1. Make the Cherry Tomato Confit:
- Preheat the oven to 335°F.
- In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper.
- Bake for 30-40 minutes, until the tomatoes are soft.
2. Prepare the Pesto:
- In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle.
3. Assemble the Sandwich:
- Spread pesto on the bottom half of the toasted baguette.
- Layer on fresh arugula, then slice and spread the burrata evenly.
- Drizzle with chili oil, top with cherry tomato confit, and finish with a drizzle of balsamic glaze.
- Cover with the top half of the baguette and serve immediately.
Enjoy!

𝗧𝗿𝗮𝗻𝘀𝗳𝗼𝗿𝗺 𝘆𝗼𝘂𝗿 𝗽𝗮𝘀𝘀𝗶𝗼𝗻 𝗳𝗼𝗿 𝗵𝗲𝗮𝗹𝘁𝗵 𝗮𝗻𝗱 𝘄𝗲𝗹𝗹𝗻𝗲𝘀𝘀 𝗶𝗻𝘁𝗼 𝗮 𝗹𝘂𝗰𝗿𝗮𝘁𝗶𝘃𝗲 𝘀𝗶𝗱𝗲 𝗯𝘂𝘀𝗶𝗻𝗲𝘀𝘀,𝗿𝗶𝗴𝗵𝘁 𝗳𝗿𝗼𝗺 𝘆𝗼𝘂𝗿 𝗽𝗵𝗼𝗻𝗲. 𝗙𝗶𝗻𝗱 𝗼𝘂𝘁 𝗵𝗼𝘄 𝗶𝗻 𝘁𝗵𝗲 𝗹𝗶𝗻𝗸 𝗶𝗻 𝗺𝘆 𝗯𝗶𝗼! 💼🌿⁣ ⁣ 08/10/2024

Burrata Caprese Sandwich with Cherry Tomato Confit (via: @breadbakebeyond) Ingredients: For the Fresh Pesto: - 2 cups fresh basil leaves - 1-2 tosp toasted pine nuts - 1/2 cup grated Parmesan cheese - 2-3 garlic cloves - 1/4 tsp salt - 3 tosp olive oil - 2 tbsp water (optional, for a lighter texture) • For the Cherry Tomato Confit: - 3 garlic cloves, peeled - 3 tbsp olive oil - 1/2 cup cherry tomatoes - 1 sprig of rosemary (optional) - 1 tsp kosher salt - 1 tsp ground black pepper • Additional Ingredients: - 1 baguette, lightly toasted - 1 ball of burrata cheese - 3 tosp fresh arugula - 1 tsp chili oil (optional) - 2 tsp balsamic glaze • Instructions: 1. Make the Cherry Tomato Confit: - Preheat the oven to 335°F. - In an oven-safe dish, combine the garlic cloves, cherry tomatoes, rosemary, olive oil, salt, and pepper. - Bake for 30-40 minutes, until the tomatoes are soft. 2. Prepare the Pesto: - In a food processor, blend the basil, pine nuts, Parmesan cheese, garlic, and salt. Gradually add the olive oil until smooth. Add water if needed for a lighter texture. Alternatively, use a mortar and pestle. 3. Assemble the Sandwich: - Spread pesto on the bottom half of the toasted baguette. - Layer on fresh arugula, then slice and spread the burrata evenly. - Drizzle with chili oil, top with cherry tomato confit, and finish with a drizzle of balsamic glaze. - Cover with the top half of the baguette and serve immediately. Enjoy! 𝗧𝗿𝗮𝗻𝘀𝗳𝗼𝗿𝗺 𝘆𝗼𝘂𝗿 𝗽𝗮𝘀𝘀𝗶𝗼𝗻 𝗳𝗼𝗿 𝗵𝗲𝗮𝗹𝘁𝗵 𝗮𝗻𝗱 𝘄𝗲𝗹𝗹𝗻𝗲𝘀𝘀 𝗶𝗻𝘁𝗼 𝗮 𝗹𝘂𝗰𝗿𝗮𝘁𝗶𝘃𝗲 𝘀𝗶𝗱𝗲 𝗯𝘂𝘀𝗶𝗻𝗲𝘀𝘀,𝗿𝗶𝗴𝗵𝘁 𝗳𝗿𝗼𝗺 𝘆𝗼𝘂𝗿 𝗽𝗵𝗼𝗻𝗲. 𝗙𝗶𝗻𝗱 𝗼𝘂𝘁 𝗵𝗼𝘄 𝗶𝗻 𝘁𝗵𝗲 𝗹𝗶𝗻𝗸 𝗶𝗻 𝗺𝘆 𝗯𝗶𝗼! 💼🌿⁣ ⁣

Crave this soup once a week! Roast Pumpkin & Cottage Cheese Soup is the perfect thing to make when you need simple, delicious & nourishing 🌱 Serves 4 Ingredients 1 butternut pumpkin, halved lengthways2 brown onions, halved4 tbsp olive oilSalt, pepper1 head garlic300g Brussel sprouts, halved1l Vegetable stock250g @brancourts cottage cheese½ cup toasted pepita seeds2-3 tbsp Calabrian chili in oil or a good chili oil. Handful dill, mint leavesMethod Preheat an oven to 220C.Place the pumpkin & onions, cut side up onto a baking tray, drizzle with 2 tbsp of olive oil, season with salt & pepper then flip over, cut side down. Cut 1cm from the top of the head of garlic, wrap in foil and place onto the tray. Roast for 35-40 minutes, removing the garlic earlier, after 25-30 minutes when it is softened. The pumpkin and onions should be soft and caramelised. Place a large frying pan over a high heat, add the remaining olive oil, Brussel sprouts, and a good pinch of salt. Cook these for 5 minutes on the stove top, stirring often to begin caramelising the cut side, then transfer to the oven - in the pan if it can go into the oven or onto a baking tray if not. Cook for 10 minutes more to become golden and softened. Set aside. Scoop the cooked pumpkin and onions into the blender, no skin or seeds and squeeze in the roast garlic. Add the veggie stock, half the cottage cheese and blend to a smooth, thick soup. Adjust the seasoning to taste.Serve the soup hot, topped with the Brussel sprouts, cottage cheese, pepita seeds, chili drizzled and herbs. #soup #easyrecipes #healthyfood #dinnerideas 08/10/2024

Crave this soup once a week! Roast Pumpkin & Cottage Cheese Soup is the perfect thing to make when you need simple, delicious & nourishing 🌱 Serves 4 Ingredients 1 butternut pumpkin, halved lengthways2 brown onions, halved4 tbsp olive oilSalt, pepper1 head garlic300g Brussel sprouts, halved1l Vegetable stock250g @brancourts cottage cheese½ cup toasted pepita seeds2-3 tbsp Calabrian chili in oil or a good chili oil. Handful dill, mint leavesMethod Preheat an oven to 220C.Place the pumpkin & onions, cut side up onto a baking tray, drizzle with 2 tbsp of olive oil, season with salt & pepper then flip over, cut side down. Cut 1cm from the top of the head of garlic, wrap in foil and place onto the tray. Roast for 35-40 minutes, removing the garlic earlier, after 25-30 minutes when it is softened. The pumpkin and onions should be soft and caramelised. Place a large frying pan over a high heat, add the remaining olive oil, Brussel sprouts, and a good pinch of salt. Cook these for 5 minutes on the stove top, stirring often to begin caramelising the cut side, then transfer to the oven - in the pan if it can go into the oven or onto a baking tray if not. Cook for 10 minutes more to become golden and softened. Set aside. Scoop the cooked pumpkin and onions into the blender, no skin or seeds and squeeze in the roast garlic. Add the veggie stock, half the cottage cheese and blend to a smooth, thick soup. Adjust the seasoning to taste.Serve the soup hot, topped with the Brussel sprouts, cottage cheese, pepita seeds, chili drizzled and herbs. #soup #easyrecipes #healthyfood #dinnerideas

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