STUFFED TOMATOS WITH ARTICHOKE AND COURGETTE RICE

These tasty stuffed tomatoes work well as a starter or as  a main meal with a salad. I think of the tomatoes as a tasty edible bowl! You can fill them with flavour packed rice and any veggies that you have in the fridge. I have used artichokes and courgettes in the rice but you can swap these for any other vegetables you have available.

INGREDIENTS (Makes 6 stuffed tomatoes)

30grams pine nuts

6 Large Buffalo tomatoes

1 shallot

a dash of olive oil for frying

2 clovs of garlic crushed

Half a courgette

1 teaspoon of dried chili flakes

Half a cup of rice

1 cup vegetable stock
 
125g of tinned cooked artichokes

1 pinch black pepper

100g Cheddar cheese grated

1 slice stale bread

METHOD

• Preheat the oven to 180 degrees

• Heat a non stick frying pan on a medium heat and then toast the pine nuts for 2-3 minutes until they start to brown then set aside

• Using a sharp knife carefully cut the top of the tomato off and put it to one side. Then cut small pieces of the flesh and seeds being careful to not cut through the base. Using a spoon scoop out the flesh and seeds and discard. 

• Thinly slice the shallot and add to a frying pan with a dash of oil and the crushed garlic. Suet on a low heat for 3 minutes.

•  Chop the courgette into small chunks then add to the frying onions with the chili flakes and cook for a further three minutes or until the shallots start to go translucent. Then stir in the rice

• Pour the vegetable stock into the pan and bring to a simmer then turn the heat down and cover for 10 minutes.  Remove the lid and cook for a further 5 minutes until the majority of the liquid has gone and the rice is par cooked. 

• Cut the artichokes into quarters and stir into the rice mixture with the pine nuts and a pinch of black pepper

• Spoon the rice mixture into the tomatoes until it is around 1cm from the top.

• Take the stale bread between both hand s and then rub them together to make breadcrumbs. This can get messy! Its also fine to use pre-made breadcrumbs.

• Top the tomatoes with the grated cheese and breadcrumbs.

• Place the tomatoes onto a baking tray and put the lids back on top. Bake them in the oven for 20-30 minutes or until the cheese starts to brown and the breadcrumbs go crispy

BREAKFAST TOSTADAS

Monday to Friday I'm a muesli kind of girl. But on the weekend I like to treat myself to a cooked breakfast. The ritual of a lazy Sunday morning breakfast with a newspaper and a cup of tea is my idea of bliss! This one is my new favourite. This chili and lime in the salsa dressing give the eggs a bit of punch that goes so well with the salty feta cheese.
 

 INGREDIENTS (serves 2)

10 Cherry tomatos

Half an avocado

a small bunch of coriander

1 Teaspoon of olive oil

The juice of half a lime

A pinch of Salt and pepper

Half a teaspoon of dried chili flakes

 2 small soft white tacos

2 eggs

25g feta cheese

METHOD

• Chop the cherry tomatoes into quarters. When they are in season I try to get the tri coloured cherry tomatoes as the mix of red and yellow colours looks great.

• De-seed the Avocado and cut the flesh into small chunks and put into a bowl along with the chopped cherry tomatoes

• Roughly chop the coriander not including the stalks and add to the bowl

• Now to make the dressing. Add the olive oil, lime juice, chili flakes and salt and pepper stir and set aside to soak up the flavours.

• Heat a non stick frying pan and add a dash of oil place 2 small tortillas in the pan until they start to turn brown on the edges. Turn them over and repeat on the other side.

•  In a separate pan heat a dash of oil and fry 2 eggs

•  While the eggs are cooking put the tortillas on a plate and spoon on the salsa. Then using your hands delicately crumble the feta cheese into small pieces so it falls on top of the salsa.

•  When the eggs are cooked to your liking use a skillet to place them on top of the salsa

• Sprinkle with some more coriander for presentation and serve with a wedge of lime