Behind the scenes: how to make good food look great

October 14, 2017

I have always believed the old adage that you eat with your eyes first, which is why I always make the effort to present food in the most appetising way possible.  

Here I have served a lovely selection of appetisers on 2 different sized round boards found at Ikea (I am always on the lookout for great looking serving dishes or boards).

In this photo we have a selection of roasted veg in small bowls, pate and smoked salmon with Scottish oatcakes, and the bottom board has a choice of charcuterie (usually 3), cheeses (again 3) with honey, walnuts and strips of toasted ciabatta

 

Buon appetito!

 

 

Recipe for Roast peppers

 

 

Serves 6

 

  • 6 red peppers 

  • 30g (1oz) E.V. Olive Oil

  • 1 tsp sea salt

  • fresh ground black pepper

  • chopped fresh parsley

  • 2 garlic cloves, chopped

  • drizzle of balsamic vinegar

 

  1. Preheat your oven to 150 degrees C, 300 degrees F or Gas mark 2.

  2. Place your peppers on the base of a cooking tin and roast for about an hour or until the skin is blistered.

  3. Remove from the oven and allow to cool - preferably overnight.

  4. Peel the skin and discard the seeds and stalks

  5. Chop the peppers and add the last 6 ingredients

  6. Serve with crusty bread

 

 

Recipe for Roast aubergines

 

 

Serves 6

 

  • 3 aubergines, peeled and cut into strips

  • ground cumin

  • 30g (1oz) E.V. Olive Oil

  • 1 tsp sea salt

  • fresh ground black pepper

  • 2 garlic cloves, chopped

 

  1. Preheat your oven to 150 degrees C, 300 degrees F or Gas mark 2.

  2. Place your aubergines on the base of a cooking tin and sprinkle with ground cumin and salt & pepper. Roast for about an hour or until the skin is coloured.

  3. Remove from the oven and allow to cool.

  4. Mix with the Olive oil, garlic  and season again if needed

  5. Serve with crusty bread

 

 

Recipe for Roast courgettes

 

 

Serves 6

 

  • 3 courgettes, cut into strips

  • 30g (1oz) E.V. Olive Oil

  • 1 tsp sea salt

  • fresh ground black pepper

  • 2 garlic cloves, chopped

  • drizzle of balsamic vinegar

 

  1. Preheat your oven to 200 degrees C, 400 degrees F or Gas mark 6.

  2. Place your courgettes, olive oil, garlic, salt & pepper in a bowl and mix.  Put the veg on the base of a cooking tin. Roast for about an hour or until the skin is coloured.

  3. Remove from the oven and allow to cool.

  4. Drizzle with courgettes

  5. Serve with crusty bread & brie

 

 

 

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,