As I’m sure you can tell by the recipes I’ve shared on the blog, I really enjoy cooking. I don’t always think I’m amazing at it, but I do really enjoy it. Some days, I struggle to even work out what to cook. So when a cookbook comes along that completely inspires you, well, you go with it! I’m sure I’ve mentioned The Roasting Tin as my new favorite cookbook before; it is a great one! Better still, Rukmini Iyer has come out with a veggie/vegan version of her cookbook and I’m already in love!
Recipe by Rukmini Iyer
I know lots of people have loved the original cookbook, The Roasting Tin. I heard about it from Liv, who also shared one of her favorite recipes. It’s a great book, and The Green Roasting Tin is just as delightful! The recipes don’t require too much and they’re packed full of flavor. My favorite recipe so far, is this dreamy roasted tomato and bay orzo!
400ml vegetable stock
400g cherry tomatoes on the vine, halved (save the vines)
1/2 red onion finely chopped
2 bay leaves
freshly ground black pepper
2 teaspoons sea salt
2 tablespoons extra virgin olive oil
A good handful of fresh basil
1. Preheat the oven to 180°C fan/200°C/gas 6. Mix the orzo with the vegetable stock in a deep roasting tin and lay the vines over the top. (The tomato flavor will infuse into the stock)
2. Arrange the cherry tomatoes in an even layer over the orzo, then scatter with the red onion, bay leaves, plenty of black pepper and 1 teaspoon of the sea salt. Transfer to the oven and cook, uncovered, for 20 minutes.
3. As soon as the orzo is cooked (the pasta should be just al dente), remove the vines and stir through the extra virgin olive oil, another teaspoon of sea salt and the herbs. Taste and season as needed, and add a little dash more stock if you like. Serve immediately.
There you have it. Dinner in less than half an hour! I’ve made this one a few times as a lunch option. It’s really tasty and you can whip it up so quickly! I’ve been making a few other recipes from the cookbook as well, but this one for sure is a winner!