Whats the September Intl’ food challenge?

We are a group of foodbloggers from all around the world who together participate in food challenges starting on the 6th of September.

The task for the September Challenge is creating a dish either with tomatoes and/or bell peppers.

Rules for participating
The recipe can be Savoury or Sweet. 

You must mention:

•  that you participate to the Food challenge with Tomatoes & Peppers organized by the Int’l Food Challenge team
• add the Hastag #Hellotomatoandpepperchallenge
• mention at least two members of team team
• The recipe must be written either on your Instagram post or on your blog
•  the recipe must be written either on your Instagram post or on your blog

Deadline is the 20th September

Each team member will select one recipe, test it and post it on Sept 27. So ready, steady cook as your recipe might be selected;)

Have fun!

Italian tomato Gnocchi with basil pesto

These are Ninas Sweet potato gnocchi but made with tomatoes and basil. The perfect dish to get some summer vibes back

Ingredients for 4:

• 6 Tomatoes
• Handful fresh Basil
• 2 Sweet potaoes
• 1 tsp tomato paste
• 1/2 cup low fat cream cheese
• 1 eggs
• 2-3 cups spelt flour
• 1 1/2 tsp salt
• 1 tsp fresh pepper

• Fresh Basil Pesto

How to start

First of all you need to roast the skinned sweet potatoes and the tomatoes in the oven for 30 minutes at 200°C. Let it cool slightly and purree the roasted tomatoes, sweet potatoes and tomato paste with some fresh basil in a mixer.

Combine all the all remaining ingredients with the purred mixture in a large mixing bowl and put them roughly together to a dough. If the dough is two wet work more flour into the dough.

Put the dough on a floured surface and cut it into 4 pieces.

Roll every piece into a 1 inch thick roll and cut it into 1/2 inch long gnocchi . Make sure that the surface is covered with enough flour otherwise the gnocchis will stick to the surface.

You have to boil the gnocchis for about 8 minutes. Make sure that the water is enough salted. After boiling put the gnocchis straight from the boiling water into the basil pesto, garnish with some fresh parmigiano!

Bon Appétit! 

Love, Antonia

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

The post Italian tomato Gnocchi and Intl’ food challenge appeared first on Two Sisters Living Life.

Summer is in full bloom and at every farmer’s market you get all those delicious and flavourful veggies and fruits only the summer season can produce. The tomatoes are almost as sweet as fruits and strawberries, apricots and peaches are ripe, juicy and sweet because of all the hot summer days. There will never be a better time to visit your local farmers market then now to create some wonderful dishes like my grilled tomatoes.

Grilled Tomatoes and how I came up with the recipe.

I came up with the recipe during one of our endless BBQ sessions where I prepared for hours everything needed for a glorious BBQ so that my hubby could show off in about 15 to 30 minutes his skills standing next to his grill. I wondered how can I do less and my hubby more so that he really earns all the compliments . These bbq tomatoes are one of my ideas on how I can do less and my better half a little bit more.

7 ingredients and 10 minutes that’s all you need for my grilled tomatoes

I know there are 9 ingredients but you can’t count salt and pepper because that’s what everybody has at home.

• 6 medium sized ripe tomatoes
• 20 cm leek finely chopped
• 4 tbsp shredded parmesan cheese
• 4tbsp shredded mozzarella
• 3 tbsp cream cheese
• 1 tsp balsamic vinegar
• 1 tsp sriracha or more
• salt and pepper for seasoning

BBQ tomatoes and how to prepare

1. wash the tomatoes and hole them out.
2. Cut the holed out tomatoes flesh into small pieces and drain some of the liquid
3. Finely chop the leak
4. In a medium size bowl mix the tomato pieces, chopped leak, parmesan and mozzarella cheese, cream cheese and the sriracha and season everything with salt and some fresh ground pepper. Make sure to use a little bit more salt because that’s what the tomatoes need
5. Fill the holed out tomatoes with the filling until full
6. grill them on the BBQ grill for about 10-15 minutes or bake them in the oven at 190°Celsius or 390° Fahrenheit for about 15 minutes
7. Carefully transfer the tomatoes from the grill onto plates
8. Enjoy.

If you tried my recipe for grilled tomatoes, make sure to leave some kind words and rate it please.

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife so we can see.

lovely BBQ Greetings

Nina

We are on Pinterest! Save our recipes for later and start pinning ;-).

You may also be interested in our recipe for grilled peaches with honey drizzle and ice cream.

Grilled Tomatoes stuffed with cream cheese and sriracha

This is a delicious and easy recipe for grilled tomatoes stuffed with a cheesy cream cheese filling with sriracha. The perfect side dish. Can be made on the Bbq grill or baked in the oven.

• 6 tomatoes (medium sized)
• 1/2 leek (finely chopped )
• 4 tbsp parmesan cheese (shredded)
• 4 tbsp mozzarella cheese (shredded)
• 3 tbsp cream cheese (or sour cream)
• 1 tsp balsamic vinegar
• 1 tsp sriracha
• salt and pepper (for seasoning)

1. Wash the tomatoes and hole them out.

   Cut the holed out tomato flesh into small pieces and drain the liquid.

   Wash the leek and finely cut the stalk.

   In a medium sized bowl mix the tomato pieces, chopped peak, parmesan, mozzarella, cream chhese and the sriracha and season everything with enough salt and some freshly ground pepper.

   Fill the holed out tomatoes with the filling to the prim.

   Grill the tomatoes on the BBQ grill for about 10-15 minutes on medium high heat or bake them in a form in the oven at 190°Celsius or 390°Fahrenheit for about 15 minutes.

   Carefully transfer the tomatoes from the grill roast onto plates.

   Enjoy!

   
   
   

The post Grilled Tomatoes stuffed with Cream Cheese and Sriracha appeared first on Two Sisters Living Life.

This is an easy and fast recipe for a hearty, delicious and easy Italian Bolognese Sauce. It’s one of my favourite pasta sauce recipes and made in under 60 minutes.

What is better than a plate full of comfort food? Actually not much. Comfort food makes you happy when you are sad and it makes you instantly feel at home. At least that’s how I feel after eating a big plate full of pasta drowning in a flavourful sauce with lots of parmesan cheese

Why you should try my pasta sauce.

I can tell you about 20 good reasons why you should try new recipes but here are 6 top reasons why it should be my recipe

• The recipe is very easy to cook
• It’s ideal for meal prep
• The sauce is a perfect base for other dishes like chili con carne or lasagne
• Dinner is ready in under an hour
• Low prep time. You only need 10 minutes for prepping all the ingredients. The rest is just simmering and the occasional stir.
• There are some ingredients which takes this recipe from basic to grant

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Delicious Easy Italian Bolognese Sauce and the magic ingredients

There are 5 ingredients which give this pasta sauce a unique sweet flavour and more richness and will make sure that you make this sauce again and again and again.

• Butter. I love the flavour of butter. There is not much butter in that sauce but enough for giving a unique flavouring.
• Brown sugar. The brown sugar combined with the butter and olive oil makes a great combination for a caramel like flavour.
• Balsamic vinegar. Added Balsamic not only enhances the taste and sweetness of strawberries and peaches it also brings out the flavour of tomatoes
• Red wine. Alcohol is always a good option to drown your sorrow but no in my recipe it just adds some richness to our sauce. The alcohol will vaporise during the cooking process so there will only stay the delicious aroma. If you don’t want to use red wine just leave it out.
• Pasta water. Pasta water is the one thing I always add to all of my pasta sauces. Thanks to Jamie Oliver . The water contains starch from the pasta you cooked previously in it and that lets the sauce further thicken and gives it a viscid texture.

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How to cook my Pasta Sauce .

• First we will start with melting butter and olive oil in a large deep pan. The added butter gives the sauce more flavour.
• When the oil and butter is melted add the diced onion and minced garlic, brown sugar, salt and balsamic vinegar and cook everything on medium heat until the onions are caramelised and soft.
• pour the red wine (or some more balsamic vinegar) into the pan, deglazing the onions
• add the minced beef, break the meat into small pieces and cook everything for another 10 minutes tiring every so often.
• Pour the tomato sauce into the pan and pour some pasta water into the glasses to get the rest of the tomato sauce swamped out and add that to your sauce too. Give the sauce a good stir and let it cook for about half an hour or until the sauce is thickened.
• Season everything with some salt, fresh black pepper and more brown sugar if needed.

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How to serve.

The best way to serve my easy Italian bolognese sauce is over some pasta al dente of course and with lots of Italian parmesan cheese. It doesn’t matter if its spaghetti, penne or any other kind of pasta. I like noodles made of carrots or zucchini too its a good alternative to all the pasta carbs.

Wonderful and aromatic! That’s what all my family members say about my Italian recipe and it definitely brings some dolce vita into our kitchen ;-).

If you try my flavourful bolognese pasta sauce please make sure to leave some kind words and don’t forget to rate it. I would be very happy to hear from you .

Aromatic hugs and some dolce vita kisses

Nina <3

Did you make this Recipe? Great! Tag @twosisterslivinglife on Instagram or hashtag #twosisterslivinglife so we can see!

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Enjoyed the recipe? Maybe you’d like to try our recipe for Sweet Potato Gnocchis served Aglio Olio too.

Easy Italian Bolognese Recipe – delicious and aromatic

This is a delightful short cut recipe for a delightful Italian Bolognese Sauce. Its easy to make and ready to eat in under 1 hour.

• 2 yellow onions (about 400g, diced)
• 1 garlic clove (minced, you can add more but I prefer one)
• 1 tbsp butter
• 2 tbsp olive oil (extra virgin)
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 tsp salt
• 1 carrot (diced in small cubes)
• 500 g minced beef (or half minced beef and half minced pork)
• 50 ml red wine (or 1 more tbsp balsamic vinegar)
• 1/2 cup pasta water
• 2 jars tomato sauce (about 500ml each jar/can . I prefer tomato sauce which is already cooked with herbs or some vegetables)

1. First heat the butter and the olive oil in a big deep pan on medium heat.

   Add the diced onions, minced carlic, brown sugar, balsamic vinegar and salt and let everything cook with no coloring until the inions are soft and caramelised

   Pour the red vine into the pan and let the alcohol vaporize before you add the next ingredients

   Add the small carrot cubes and the minced meat and break everything up in small pieces, cook for about 10 minutes with the occasional stirring

   Now you add the tomato sauce to the meat. Flush the rest of the tomato sauce with 1/2 cup of pasta water out of the jars/cans and pour the mixture into the pan too.

   Give the sauce a good stir and let everything simmer about 45mintues or until the sauce has thickend.

   When the sauce has the right consistency season with some salt and fresh black pepper.

   Serve with any kind of pasta or zoodles and shredded parmesan cheese.

The post Easy Italian Bolognese Sauce – delicious and aromatic appeared first on Two Sisters Living Life.

Maybe you know the word “Fernweh”.

“Fernweh” – a word which describes an ache for distant places, missing places you’ve never been to, daydreaming a little too much about your next adventure.

All these meanings describe how this galette tastes. It tastes like summer, Italy, warm summer nights and perfectly pairs with my favorite red wine. 😉

Nina always tells me the story of how she was in Italy with her best friend their ex boyfriends and driving through the wine regions of Italy, driving through small towns with a convertible and stopping at every winery. Somehow I connect this story with this recipe, because I am always daydreaming of doing the same road trip some day! Which gets me back to the word “Fernweh”. I am always daydreaming about faraway places, their cultures and food!

We love to use our own vegetables and herbs from our garden and this galette is the perfect use for our tomatoes!

There is this quote which I’ve read today which perfectly fits

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato”

-Lewis Gizzard

This quote is so true! Nina and I, we are always so proud of our own produce.

How to make this delicious galette:

First of all before you preheat your oven or cutting the tomatoes we need to prepare the crust since it needs to rest in the fridge for half an hour.

In a medium mixing bowl combine flour (corn flour and whole grain flour), salt and pepper. Then add the butter cubes and rub them in with your fingers until the mixture looks like fine crumbs.You would also use a food processor but I just really like to put my energy into making this. I am just doing it the old school way and using my hands or a spatula.;) Add 1/4 cup ice water and combine everything to a dough. Let it rest in the fridge for about 30 minutes.

Meanwhile combine the cream cheese with the basil pesto (recipe coming soon) and salt. Prepare the tomatoes. Preheat the oven to 180°C.

Most baked goods with tomatoes get really soggy but the cream cheese base prevents it!

When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. Spread the cream cheese, leaving a 3 inch border around the edges. Add the tomato slices, the cherry tomatoes and pine nuts, drizzle with olive oil. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with salt and pepper, parmesan cheese, and fresh basil.

Bake the galette for 40-55 minutes or until crust is golden. Serve warm.

With this recipe I am participating in the AUSTRIAN FOOD BLOG AWARDS 2019 in the category “Kreativer Ofengenuss” 🙂

If you like the recipe or just the like to wish me good luck, leave me a comment. I’d love to read from you ;-).

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on Instagram or Facebook.

Love, Antonia

Tomato Galette with Basil Pesto Cream Cheese Filling, Pine Nuts and Corn Flour Crust

If you love summer and italy as much as we do, than this recipe is perfect for you. It's a perfect blend between italian and french cuisine. You have the option either do one big galette or divide the dough into several smaller ones. Enjoy:)

Cornmeal Crust

• 1 cup whole grain flour
• 1/2 cup corn flour
• 1 pinch salt
• 1 tsp black pepper
• 10 tbsp butter (diced)
• 1/4 cup ice water
• 1 egg (beaten)

Basil Pesto Cream Cheese Filling

• 7 1/3 oz cream cheese (about 200g)
• 4 tbsp homemade basil pesto
• 1 pinch salt
• 2 tbsp toasted pinenuts
• 1/2 tsp fresh pepper
• 1 tbsp olive oil
• 2-3 tomatoes, sliced
• 6 cherry tomatoes, halved
• 1 tsp fresh basil
• 2 tbsp freshly grated parmesan cheese

Cornflour Crust

1. In a medium mixing bowl combine flour (corn flour and whole grain flour), salt and pepper. Then add the butter cubes and rub them in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Let it rest in the fridge for about 30 minutes.

Filling

1. Meanwhile combine the cream cheese with the basil pesto and salt. Prepare the tomatoes.

2. Preheat the oven to 180°C

3. When the dough is ready roll out dough on a lightly floured surface to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper.

4. Spread the cream cheese, leaving a 3 inch border around the edges. Add the tomato slices, the cherry tomatoes and pine nuts, drizzle with olive oil. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with salt and pepper, parmesan cheese, and fresh basil.

5. Bake the galette for 40-55 minutes or until crust is golden. Serve warm.

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