Reminding you of a refreshing Tomato & Egg Salad

 

This is about as simple as a salad can get.  Mine was a bit rustic – I'm sure you could do better.

 

Ingredients:

Tomatoes

Hard boiled eggs

Parsley

Vinaigrette – lemon juice, oil, salt & pepper

 

Method:

Choose a nice plate.

The idea is to layer up your tomato and egg slices starting with the tomato until you end with a small egg round in the middle.

 

You need to skin your tomatoes – I just put mine into boiling water for about 20 seconds – I cut a little cross at the top of the tomato first.

 

My slices weren't very refined – I tried to get them thin by using a serrated bread knife.

 

Once you have your layers just sprinkle chopped parsley over and drizzle a vinaigrette dressing on.

Tomato & Egg Salad

 

 

This is about as simple as a salad can get.  Mine was a bit rustic – I'm sure you could do better.

 

Ingredients:

 

Tomatoes

Hard boiled eggs

Parsley

Vinaigrette – lemon juice, oil, salt & pepper

 

Method:

 

Choose a nice plate.

The idea is to layer up your tomato and egg slices starting with the tomato until you end with a small egg round in the middle.

 

You need to skin your tomatoes – I just put mine into boiling water for about 20 seconds – I cut a little cross at the top of the tomato first.

 

My slices weren't very refined – I tried to get them thin by using a serrated bread knife.

 

Once you have your layers just sprinkle chopped parsley over and drizzle a vinaigrette dressing on.

Simple but yum – Sliced Tomato Plate

 

I mostly just do this Sliced Tomatoes Plate as a starter for Christmas lunch or for some other special occasion – but really it is so easy to do and delicious that I should do it far more often.

 

All you need are some beautifully ripe tomatoes.  These were good ones although sometimes I have been able to find beefsteak tomatoes and done them without any refrigeration – and then they were fabulous.

 

Slice your tomatoes and arrange them on a plate.  Slice some onion really finely – as finely as you can and put a small amount onto each slice of tomato.  It will sort of melt into the tomato – and won't taste oniony!

 

Then season with salt and black pepper.  Sprinkle some chives and dill (or any other aromatic green herbs) on top for colour and then drizzle a little extra virgin olive oil over the top.

Spinach & Cheese stuffed Cannelloni

This was tasty even though no meat was involved.

Ingredients:

Box of cannelloni shells (no pre-cooking required)

Cheese

For the filling:

Frozen spinach

Sour cream

Parmesan

Nutmeg

For the sauce:

Oil/garlic oil

Passata

Tomato puree

Fresh parsley

Dried oregano

Dried basil

½ cup of red wine

Salt & Pepper

Method:

Heat your oven to moderate.  Make the sauce by simmering the ingredients together.

Mix the filling ingredients after thawing the spinach and squeezing as much water out of it as you can.  Stuff each cannelloni – I didn't have a piping bag so did the best I could with a teaspoon.

Put ½ of your sauce into the lasagne dish.  Put your layer of stuffed cannelloni on top and top off with the remainder of the sauce.  Top off with a layer of grated cheese.

Bake for 30-40 minutes.  Enjoy!

A Reminder of a Simple Sliced Tomatoes Plate

I mostly just do this Sliced Tomatoes Plate as a starter for Christmas lunch or for some other special occasion – but really it is so easy to do and delicious that I should do it far more often.

All you need are some beautifully ripe tomatoes.  These were good ones although sometimes I have been able to find beefsteak tomatoes and done them without any refrigeration – and then they were fabulous.

Slice your tomatoes and arrange them on a plate.  Slice some onion really finely – as finely as you can and put a small amount onto each slice of tomato.  It will sort of melt into the tomato – and won't taste oniony!

Then season with salt and black pepper.  Sprinkle some chives and dill (or any other aromatic green herbs) on top for colour and then drizzle a little extra virgin olive oil over the top.

Just so yum!