Centre piece Caprese tomato salad…. Let’s cook for 50 at a good friend’s 50th…. part 4 of 9…

We’ve decided on this very “visual” caprese salad for our table “centre piece”…. or let me rather say the Cakestands filled with beautiful red tomatoes made themselves the centre pieces of the tables without us really planning it to be… it just worked… for us ….

Time to play with food….

For the Caprese tomato salad you will need:
1 x standard size ripe but firm tomato per person (2 x halves)
2 x fresh basil leaves per tomato
1 x slice of mozzarella cheese per tomato
1 x tub of basil pesto
Maldon salt
Black pepper
Olive oil
1 x camera to capture this visual feast….

Cut the tomatoes in half, sprinkle with Maldon salt and black pepper. Layer the halved tomatoes with one basil leave, one slice of mozzarella and half a teaspoon of basil pesto…..

Mix the remaining pesto with a little bit of olive oil to get a more liquid consistency and drizzle over the packed tomatoes…

The cakestands worked well on our full tables, it looks big and beautiful and does not take up a lot of space.

A real visual feast and very appealing on all the senses….

Green bean, red onion and rosa tomato salad……. Let’s cook for 50 at a good friend’s 50th…. Part 3 of 9…

For the Green bean, red onion and rosa tomato salad you need a “fairy” to finely chop the red onions for you, as per part 1 of 9, I demanded that a “fairy” chop the onions for me (2 bags full), as we made this salad four fold….

A very special thanks to my fairy, Evelyn Rust…

For the Green bean, red onion and rosa tomato salad you will need:
1 x bag fine green beans
1 x small punnet red rosa tomatoes
1 x red onion finely chopped
1/2 teaspoon Maldon salt
Black pepper
Olive oil +/- 4 tablespoons

This salad can be made up to 4 hours in advance….

Cook the beans by adding them to rapid boiling water, +/- 4 cm’s deep.

There is really no ideal cooking time as the beans we used at the party cooked within 1 minute, but sometimes it takes up to 4 minutes depending on the beans you use. I test them every minute as you really don’t want to “over cook” them. They need to be just semi cooked and still firm. If you “over cook” the beans they will be grey in colour and too soft and not visually appealing.

Once cooked immediately drain and rinse under cold running water until completely cooled down. This will ensure the cooking process to stop and the beans will keep their bright green colour once cooled quickly.

Add the cooled beans to a big “zip lock” bag, add the tomatoes, chopped red onion, maldon salt, pepper and olive oil.

Seal the bag and give it a good shake, leave at room temperature to infuse…

This was one of four salads that featured at Mike’s 50th, more visual appealing recipes to follow…..

Visual yummynesssssss

This salad was a real hit with the girls…