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Laura García

Laura García, author of the book Cocina con olla
multifunción, defines herself as an omnivore, a
fermentist and a devotee of the small vegetable
garden she keeps at home.

Her recipes are approachable and she has a penchant
for vegetables, fish and meat. In her spare time,
she gobbles up books on health and longevity.

You can find her at bylauragarcia.com

CAULIFLOWER COUS COUS WITH MONTEROSA TOMATOES

Ingredients:

  • 1 small or medium-sized cauliflower
  • 1 Monterosa tomato
  • 2 tablespoons of olive oil or ghee for sautéing the cauliflower
  • 3 tablespoons of olive oil to dress the tomatoes
  • 2 tablespoons of lemon juice
  • 2 tablespoons of sunflower seeds
  • 8 mint or spearmint leaves
  • Black sesame seeds, one pinch per serving
  • Coriander seeds
  • Salt

Directions:

  • 1. Toast the sunflower seeds over a low heat in a frying pan without oil for about 5 minutes. Set aside.
  • 2. Wash the cauliflower under the tap, discard the leaves and blend in a food processor until finely chopped, like cous cous. Alternatively, you can use a grater or a mandoline.
  • 3. Heat 2 tablespoons of olive oil or ghee in a large frying pan and sauté the cauliflower over a medium/low heat, stirring occasionally, for about 8-10 minutes or as desired. Set aside.
  • 4. Wash the tomato, slice to remove the seeds and then dice. Place in a bowl.
  • 5. Dress the tomato with 2 tablespoons of olive oil and 2 tablespoons of lemon juice. Toss.
  • 6. Wash the mint or spearmint leaves and cut into julienne strips. Set aside.
  • 7. Place a portion of cauliflower cous cous on each plate. Top with the dressed tomato, mint, sunflower seeds, black sesame seeds, ground coriander seeds and a pinch of salt.

BAKED FETA CHEESE WITH OLIVES AND MONTEROSA TOMATOES

Ingredients:

  • A block of feta cheese, normally about 180 g
  • 2 Monterosa tomatoes
  • 3 tablespoons of extra virgin olive oil, 30 ml
  • Black olives, about 20
  • 5 cloves of garlic
  • Oregano
  • Salt
  • Pepper

Instructions

  • 1. Preheat the oven to 175°C.
  • 2. Place the block of feta cheese in the centre of an ovenproof dish.
  • 3. Wash the tomatoes, remove the stems and cut them vertically in half. Now cut wedges or sections from each half. You should get about 8 pieces from each tomato.
  • 4. Place the tomato wedges around the feta cheese.
  • 5. Now scatter the olives and garlic cloves around the dish.
  • 6. Add the olive oil, oregano and pepper.
  • 7. Bake for 25 minutes at 175°C.
  • 8. When the time is up, remove the tray from the oven, add a little coarse salt and serve.

OCTOPUS AND MONTERESA TOMATO SALPICÓN

Ingredients:

  • 1 or 2 pre-cooked octopus tentacles, approx 400 g
  • One Monterosa tomato, about 450 g
  • Half an onion, about 65 g
  • Green, red or yellow pepper, about 100 g (a little of each if you want more colour)
  • 2 tablespoons of extra virgin olive oil, 30 ml
  • 1 tablespoon of wine or apple cider vinegar, 15 ml
  • Salt
  • A few leaves of fresh parsley or coriander

Instructions:

  • 1. Finely dice the onion and place in a glass. Add water until covered and put the glass in the freezer to soften the onion. If you can't put it in the freezer, put it in the fridge. The time it takes to prepare the rest of the ingredients will be sufficient.
  • 2. Wash the tomato, slice it to remove the seeds and then dice. Place the cubes in a large bowl that will hold all the ingredients for the salpicón.
  • 3. Dice the pepper, discarding the seeds, and add it to the bowl with the tomato.
  • 4. Cut the octopus into slices and add to the bowl.
  • 5. Wash the parsley or coriander and chop into small pieces. Add to the bowl.
  • 6. Remove the onion from the freezer or fridge, drain off the water with a colander and add it to the bowl.
  • 7. Dress the salpicón with the olive oil, vinegar and salt. Stir and serve.

MONTEROSA TOMATO AND COURGETTE TIAN WITH AROMATICS AND CAPERS

Ingredients:

  • 500 g of Monterosa tomatoes, preferably small ones.
  • 400 g of courgette, preferably a large one
  • 3 tablespoons of extra virgin olive oil, 45 ml
  • Small capers, about 2 tablespoons
  • Dried thyme
  • Ground rosemary
  • Salt
  • Dried or fresh basil

Instructions

  • 1. Preheat the oven to 175°C.
  • 2. Wash the courgette, remove the ends and cut into thin slices.
  • 3. Wash the tomato, remove the stem and cut into medium-thick slices.
  • 4. Create the tian in an ovenproof dish, alternating a slice of courgette with a slice of tomato, and so on. Make sure the slices are of equal thickness. Depending on the size of the tomato, you may need to cut the slices in half.
  • 5. Continue alternating tomato and courgette slices until the dish is full.
  • 6. Now drizzle the olive oil over the vegetables, spreading it all over the dish, followed by the thyme, rosemary and capers.
  • 7. If you are using dried basil, add it at this point. If you are using fresh basil, save it for the end.
  • 8. Bake for 25 minutes at 175°C.
  • 9. When the time is up, remove the dish from the oven, add a little coarse salt, the basil leaves if using fresh basil, and serve.