Sun Dried Tomato Olive And Parmesan Carbonara Recipes

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SUN-DRIED TOMATO OLIVE AND PARMESAN CARBONARA



Sun-Dried Tomato Olive and Parmesan Carbonara image

This is one of our favourite pasta dishes. The sundried tomatoes replace the bacon in the classic version of carbonara.

Provided by Sueie

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

250 g fettuccine pasta
2 eggs, beaten
2/3 cup cream
1 tablespoon coarse grain mustard
1/2 cup sun-dried tomato, drained and thinly sliced
2 tablespoons sliced black olives
2/3 cup fresh grated parmesan cheese
12 fresh basil, leaved shredded
salt & freshly ground black pepper

Steps:

  • Cook pasta until it is al dente.
  • Whisk together eggs, cream and mustard in a bowl.
  • Add plenty of seasoning and whisk again.
  • Drain pasta and return to pan, add cream mixture, tomatoes, olive, parmesan and basil.
  • Toss over very low heat for 1 minute,until the mixture thickens slightly.
  • It is important to heat mixture through quickly, so that eggs do not have time to scramble.
  • Serve immediately.

SILLY EASY SUN-DRIED TOMATO & OLIVE DIP



Silly Easy Sun-Dried Tomato & Olive Dip image

I experimented with new dip recipe for my food blog at weekendcarnivore.com . I was so happy with the result that I wanted to share it here too. It is creamy but still reduced fat and silly easy!

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 3m

Yield 4 serving(s)

Number Of Ingredients 6

2 garlic cloves, minced
1/4 cup green olives, pitted
1/3 cup sun-dried tomato packed in oil, drained but with some oil still clinging
1 cup reduced-fat cream cheese
1 teaspoon lemon juice
1/2 lemon, zest of

Steps:

  • Put all ingredients into a mini chopper or food processor.
  • Combine on the pulse setting for about 30 seconds until everything is well combined but there is still a chunky texture to the tomatoes.
  • Serve.

Nutrition Facts : Calories 175.5, Fat 13.2, SaturatedFat 7, Cholesterol 33.6, Sodium 333.3, Carbohydrate 8.7, Fiber 1.5, Sugar 0.2, Protein 7.2

CHEESY SUN-DRIED TOMATO AND OLIVE POLENTA WEDGES



Cheesy Sun-Dried Tomato and Olive Polenta Wedges image

Serve as a side or with a light salad. This recipe will be gluten-free if you use a gluten-free stock. As a variation -This can also be made in a 24cm square tin and then lightly sprayed with cooking oil. Cut into squares and warm either using a BBQ, frypan or using a health grill to brown. Please note that cooking time does not include chill time

Provided by Jubes

Categories     Australian

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 liter vegetable stock (I use Massell brand that is gluten-free and vegan)
1 cup polenta (not the instant polenta)
1 cup crumbled feta cheese
1 cup coarsely grated parmesan cheese
1/2 cup fresh basil, chopped roughly
1/3 cup seeded black olives, chopped
2/3 cup drained sun-dried tomato, chopped finely
plain flour or finely ground rice flour
vegetable oil, for shallow-frying or cooking spray, for grilling

Steps:

  • Lightly grease a round sandwich (sponge)cake pan.
  • Using a large saucepan, bring the stock to a boil. Add the polenta and reduce to a simmer. Stir constantly for about 10-15 minutes, or until the polenta is very thick.
  • Remove from the heat and stir in the cheeses, basil, olives and tomatoes.
  • Press the polenta mixture firmly into the prepared tin. Smooth over the top. Cool to room temperature and then refrigerate until firm. this will be at least 2 hours.(This stage can be done a day ahead).
  • Cut polenta into 16 wedges. Dust the wedges in flour (use either regular or gluten-free/rice flour)and shallow fry in a large frying pan, until browned and crisp on both sides. Drain on absorbent paper (or use a wire rack) before serving.
  • Variation- use a larger tin - that will produce a flatter polenta cake. Cut into squares or wedges. Spray with a cooking oil spray and grill, BBQ or use a health grill.
  • Should have 8 serves.

SUN-DRIED TOMATO-OLIVE-BEER BREAD



Sun-Dried Tomato-Olive-Beer Bread image

Make and share this Sun-Dried Tomato-Olive-Beer Bread recipe from Food.com.

Provided by Papagayita

Categories     Quick Breads

Time 1h

Yield 2 loaves, 8-16 serving(s)

Number Of Ingredients 9

1/2 cup sun-dried tomato packed in oil (I used dry sun-dried tomatoes that I soaked in oil for ~30 min before putting in the bread, worked w)
1 tablespoon oil, from sun-dried tomato
1 egg
1/2 cup chopped olive (original recipe recommended green, I used kalamata, which was not the best combination of flavors, c)
12 ounces beer (any kind, can be flat or warm or etc...)
3 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder

Steps:

  • mix dry ingredients in a large bowl.
  • Whisk beer & egg together and add to dry mix.
  • Fold in tomatoes, olives & oil.
  • Bake at 350F for ~40 minutes. I baked the bread in loaf pans dusted with cornmeal and parmesan cheese for an interesting crust.

Nutrition Facts : Calories 267, Fat 4.7, SaturatedFat 0.8, Cholesterol 26.4, Sodium 388.1, Carbohydrate 45.6, Fiber 2.1, Sugar 0.2, Protein 7.1

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