Stuffed tomatoes are easily prepared snack or a quick first course for entertaining family and friends. They can be made into a meal by serving with smoked mackerel fillet or other cold meats. The tomato shells are uncooked so both nutrients and refreshing flavour are preserved. There is room to experiment with all kinds of fillings.
Tomato Cups Stuffed with Rice and Sweetcorn Recipe
Ingredients:
Serves 4
- 8 even-sized tomatoes
- 3 tablespoons low-calorie spread
- 50 g long grain rice
- 75 g sweetcorn kernels
- 5 tablespoons stock
- 3 tablespoons cottage cheese
- Shredded lettuce
Method:
- Cut a thin slice off the top of each tomato and reserve. Scoop out the inside flesh, chop and reserve. Stand the the tomatoes upside down to drain.
- Gently heat the low-calorie spread and fry the onion and rice until golden. Add the tomato flesh, sweetcorn and stock. bring to the boil and stir once. Cover tightly and simmer for 15 minutes. Remove from pan and allow to cool.
- Mix the cooked rice with the cottage cheese and stuff the tomatoes.
- Replace tops and serve on a bed of lettuce.
Tomato Cups with Mixed Vegetables Stuffing Recipe
Serves 1-2
Ingredients:
- 1 medium to large tomato
- 6 tablespoons canned mixed vegetables, drained
- 1 tablespoon freshly prepared home-made mayonnaise (recipes given below) or a good quality shop-bought equivalent
Method:
- Cut the tomato across in halves, and with a sharp spoon, scoop out and discard the pips.
- Chop the fleshly cross between the pips and stir with vegetables.
- Mix with the mayonnise and fill into the two tomato cups.
- Serve immediately.
Home-made Mayonnaise Recipe (Hand Method)
Makes 1 to 1 1/2 cups
Ingredients:
- 2 large egg yolks
- 1-1 1/2 cups olive oil or other salad oil
- 4 to 5 teaspoons lemon juice or white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon mustard powder
- pinch cayenne pepper
- hot water for mixing
Method:
- Whisk the egg yolks, salt, mustard, cayenne pepper and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow.
- Add about 1/4 cup oil, drop by drop, whisking vigorously all the time. The mixture should be smooth and well integrated before adding the next few drops of oil. Beat in 1 teaspoon each lemon juice and hot water.
- Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Whisk in another teaspoon each lemon juice and water.
- Add 1/2 cup oil in a very fine steady stream, whisking constantly, then mix in remaining lemon juice and water.
- Slowly beat in the remaining oil.
- If thin mayonnaise is desired, beat in a little extra hot water.
- Blend in 1 to 2 teaspoons of curry powder to vary flavour, if desired.
- Cover and refrigerate until needed. do not keep for longer than 1 week.
Put yolks, salt, mustard, cayenne pepper and 3 teaspoons lemon juice in a blender cup or the bowl of food processor fitted with metal chopper blades. Beat for 15 seconds - use low speed for blender. If using an electric mixer, beat at medium speed. With the motor running, slowly drizzle in 1/4 cup oil using a moderately high blender speed. As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from the sides of the blender cup or mixer bowl as necessary.
Melody Mundawarara - Melody Mundawarara has always enjoyed creative pursuits. Her interests range from Art to Zoology. She is a keen researcher who is excited ...
