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Baked Pesto Tomatoes

pestotom2 My family grows thier own tomatoes so this is a great one to use up all those fresh picked tomatoes and it really hits the spot. I have made this a few times and it has always been met with rave reviews. You can make as many or as little as you like and just adjust accordingly. Also i prefer to use home made pesto as I make it so often so always have it on hand, but you can use your favourite store bought brand and it works just as well.

2 Tomatoes, halved lengthwise and seeded
salt & freshly ground black pepper
2 tablespoons basil pesto
1/3 cup gruyere cheese, grated
2 green onions, including green tops, sliced
2 tablespoons fresh parsley, chopped


1. Drain tomatoes, cut side down on paper towels for 10 minutes.

2. Place cut sides up in 8×8 baking dish, coated with cooking spray.

3. Season with salt and pepper.

4. In a small bowl, combine pesto, cheese, onions, and parsley.

5. Spread each tomato half equally with mixture.

6.Bake at 350 degrees, uncovered until tomatoes are warmed through and cheese is melted, 8-10 minutes.

Note: Do not overcook, as tomatoes will get mushy.

Leftovers reheat nicely.

Serves 4-6 as a side or an appetizer

Bon Appetit

All photos taken by me unless otherwise stated.

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Spinach Dip
I chose this recipe as a second one to make for one of my team mates in our monthly recipes swaps. This is a super easy dip to make and it has a wonderful end result. I made this on the weekend for a BBQ were I was having 30 people over. It got rave reviews and lots of requests for the recipe. I made it the night before to allow all the flavours to come through and served it with bread, chips and lots of veggies to dip in it. I am the first one to review this and the only change I made was not to add water chestnuts as I did not have any and am not a big fan. To view the original recipe please click here.


10 Ounces frozen chopped spinach, thawed
1 1/2 Cups sour cream
1 cup mayonnaise
1 7/8 Ounces Knorr vegetable soup mix
Water chestnut, canned, drained and chopped
3 Green onions, chopped
1 Loaf bread, round


1. Squeeze spinach until dry.

2. In medium bowl stir in spinach, sour cream, mayo, soup mix, chestnuts and onion.

3. Cover and refrigerate at least 2 hours.

4. Hollow out bread and put dip in center.

Serve with bread, chips and veggies to dip.

All photos taken by me unless otherwise stated.