Dalia's Kitchen: basil

Here we are, two weeks into the new year already.. We just got back to Dubai last week and I have so much to catch up on from work, to blog and a few other things I'm working on.. And whether I like it or not, it's time to detox.. As mentioned earlier, I absolutely hate diets, yet still have the baby weight to shed.. So I must go on a leaner menu and start an exercise routine which needs some effort from my end, as those close to me know that I'm not the most athletic person on the planet!

Balancing your diet and exercise is the healthiest manner to loose weight, even if it takes a little more time than those crash diets or cutting out food groups, like carbs for example.. Anyways, it's not like I could ever cut out any food group! I love food way too much and rather have a few more kilos on the scale then deprive myself of what makes me happy :) But for the next few weeks, it's D's Skinny Kitchen, so no cakes or desserts to tempt me, but healthy, balanced meals and snack options, low in fat and calories.. I'm not only going to post recipes, but also options to have a quick light meal because I know from myself that I often eat something fattening because I can't think of anything light to eat.. So all this skinny stuff without having to deprive myself of good taste.. Sounds good, no? So wish me luck, let's see how this goes :)

Today it's an easy lunch option, I didn't have time to cook but made it a point of going home for lunch so I wouldn't be tempted to have something heavy. I like my mozzarella melted, and that's why I cooked everything for a minute, but of course you can just eat it cold if you prefer.

Prep & Cook Time: 5 minutes

Serves 1

2 slices multigrain bread
100g low fat buffalo mozzarella, cut into chunks
10 cherry tomatoes
handful of Rocca
2 tsp olive oil
1/2 tsp dried basil
pinch of salt
cracked pepper to taste

In a dry pan on medium heat, cook the tomatoes, mozzarella and basil just for a minute to soften everything up.

Place the rocca leaves on the toasted bread, then add the cheese and tomatoes.

Sprinkle with a pinch of salt, cracked pepper and drizzle with olive oil (just 2 teaspoons though or else it defeats the purpose!) You can also add some balsamic to the drizzle if you like :)

Bon Appetit!

Tarte aux Tomates

Sunday, is the start of the week in Dubai which means starting my diet. Problem is that I really, really hate diets and don't know anyone who hates them as much as I do! Plus working in the food field, and owning an incredibly yummy bakery doesn't make it any easier. I do have discipline when it comes to other things, but my biggest weakness is food. For example, I stopped smoking from one day to the other 6 years ago and have not had a puff since. Granted my reason for stopping that awful habit was a serious one, but still, I'm a proud non smoker today :)

Anyways, so back to my diet, which I am dreading and don't even know how to start, I don't even remember the last time I went on one. But I have 10kg to loose to get back to my pre-baby weight and 10kg won't go unless I start cutting down on calories.. So maybe I'll switch the blog's name to D's Skinny Kitchen for the coming weeks :) But before starting the skinnier meals, I've been wanting to post my beautiful Tomato Tart recipe which I did a few weeks back.. I remember trying a gorgeous "Tarte aux Tomates" in Provence last summer, and been wanting to do one ever since I got back to my kitchen.. I absolutely love savoury tarts and pies, and this is a particularly delicious one which I won't be munching on for a while as I don't believe tarts are part of any serious diet, unfortunately!

Makes 1 Tart (24cm)

Easy. Prep & Cook Time: ~ 2 hours (with homemade tart base)

For the pastry:

• 1 1/2 cups flour (sifted)

• 1/2 cup of softened butter

• 1 egg yolk

• 1 tsp salt

• 2 tbsp of cold water

• (egg yolk for brushing pastry)

For the filling:

• 5 large tomatoes

• 3 packs cherry tomatoes

• 1 tsp brown sugar

• 1/2 tsp dried basil

• 1 tsp Dijon mustard

• olive oil

• salt and cracked pepper to taste

• bunch of fresh basil leaves

Preheat the oven to 200C. In a food processor add all the pastry ingredients and blend until the dough resembles breadcrumbs. Place it on your work surface and combine all ingredients well without over-kneading. Roll out the dough (using a little flour if it sticks) and place it in a tart base. Refrigerate for at least 1 hour then bake for 15 minutes until it turns slightly golden.

To make the filling, chop the tomatoes in large chunks and place them in a baking tray. Drizzle with a generous amount of olive oil, add the basil, sugar, salt and pepper and give it a good toss. Place in the preheated oven for 30 minutes. Once ready, remove the juices and let the tomatoes cool down a little.

Spread the mustard on the pre-baked tart base, then add the tomatoes and return to the oven for another 20 minutes. Remove the tart once it's ready, let it cool down, then sprinkle with fresh basil leaves and drizzle some olive oil on top. Serve with a side salad. Delicious!

*Tip: You can add Goat's or Gruyere Cheese to make the it a Tomato & Cheese tart which is also absolutely divine!