Tomato Rice Cubes with Almond Tomato Sauce and Courgette Spaghetti

1602 Tomato Rice Cubes-1493

Tic Tac Toe Dinner!

This is a fun dish that can be served together with many different foods.
Go easy on the smoked paprika powder since it can be quite over powering.
Any vegetable you’d like to chop up and include is fine.
I’ve chosen red and white rice since they present themselves so nicely but you may also use quinoa or other grains.
Can be prepared ahead of time and heated in the oven just before serving.

Serves 8

200 ml red rice
Water to boil the rice in
200 ml white rice
Water to boil the rice in
Onion, finely chopped
Black pepper
½ tsp smoked paprika
50 g Parmesan cheese
3-4 tbsp lemon juice
4 medium sized tomato

1. Cut the tomatoes into fine strips and then chop them into a tomato concasse. Set aside.
2. Boil the rice according the manufacturers specification. Add some salt, when almost done, add some pepper and smoked paprika powder.
3. Fry the onion in a pan, when done, add to the rice.
4. When the rice is ready, remove from the heat and add cheese and lemon juice.
5. Let cool slightly.
6. Stir in the tomato concasse.
7. Using a mold (I use Japanese rice molds) create small rice cubes.
If you save for later, then please refrigerate at this point. If not, then place the cubes on a baking sheet and bake in oven for 5-6 minutes, until piping hot.
Serve the rice cubes with Courgette Spaghetti and Tomato Almond sauce (see below). Chorizo sausage also goes very well with this dish.

Tomato Almond Sauce
Super quick and very rich and tasty tomato sauce.

1 can of chopped tomatoes – 400 g
50 g ground almonds
1 small red chili
1 small garlic clove
300 g (including the oil) marinated roasted red pepper
1-2 tbsp balsamic vinegar

1. Combine all ingredients except the almonds in a blender. Blend well.
2. Pour into a saucepan and simmer a few minutes.
3. Remove from heat and add the ground almonds.

The Tomato Soup

160113 The Tomato Soup-1040

Quick and delicious! One of my favourites. Creamy and as spicy as you’d like. Can be made dairy free and low fodmap if you leave out the crème fraiche topping or just substitute it. (Low fodmap: you can use some tofu cream cheese whipped up with some rice milk to make it smooth, use lactose free creme fraiche or use some soy based sour cream – if based on soy protein, not whole beans).

Serves 6
800 g chopped tomatoes
500 ml coconut milk
1 tsp Sambal Oelek or other chili paste
300 ml water
2 cubes vegetable stock (fodmap friendly)
Salt, if needed

100 ml Crème fraiche
Chili flakes

  1. Add all ingredients (except crème fraiche and chili flakes) and let simmer for 15-20 minutes.
  2. With a handheld blender, mix into a smooth soup.
  3. Add some salt if needed.
  4. Whisk the crème fraiche.
  5. Serve with chili flakes on top and a dollop of whipped crème fraiche.

Lime Chicken with Tomato Salad and Mustard Dressing

151105 Marinated Chicken with Tomato Salad and Mustard Dressing-9252


A light and spicy dish that goes very well with a heavier dessert. Can also be combined with cooked quinoa or rice. Serve some extra mustard salad dressing on the side and make sure to drizzle the chicken with lots of the flavoursome marinade when you serve your guests.


Serves 4


600 g chicken fillets

3 tbsp freshly grated ginger
100 ml olive oil
Fresh coriander, chopped
1 tsp red curry paste
1 lime, juice and zest
2 limes, wedges
Salt and pepper
Red chilli flakes
Coriander for decorations
Mustard Dressing:
50 ml white wine vinegar
2 tbsp dijon mustard
75 ml olive oil
Salt and pepper
1 spring onion, thinly sliced
Flat leaf parsley, shredded

Tomato Salad:
750 mixed colour cherry tomatoes, halved
Gem salad
1 onion, thinly sliced
Black pitted olives
Salt and pepper

  1. Oven at 200C
  2. Combine all ingredients for marinade and pour over chicken. Refrigerate for at least 60 minutes.
  3. For the mustard dressing, whisk the oil, mustard and vinegar together until well blended. Add remaining ingredients and refrigerate.
  4. Place the chicken in an oven proof dish, pour the marinade on top and place in the heated oven for about 20 minutes.
  5. Serve the chicken with lime wedges and chilliflakes on top.
  6. Combine the ingredients for the tomato salad. Drizzle with the dressing.