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Stuffed tomatoes

Stuffed tomatoes

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Stuffed tomatoes:

Cut a lid on top of the tomatoes, where the core is removed. Add a little salt inside, then put a slice of sliced ​​ham. Break an egg on top of each tomato, and grate the cheese or put the pieces of melted cheese on top (that's how I put it). Sprinkle with basil and bake until well browned.


Stuffed tomatoes

The wait is over, the tomatoes are ripe in the garden and I can prepare this wonderful recipe. This does not mean that I have not eaten tomatoes so far, but stuffed tomatoes turn out delicious when using very ripe, sweet, fragrant tomatoes.

  • 1 kg of minced meat (I put turkey breast plus 100 g of fat from a hen that I didn't know all my life what a diet is)
  • 60 gr of rice
  • 2 large onions
  • Sweet tomatoes
  • Pepper
  • allspice
  • Bay leaves
  • olive oil
  • Parsley

Mix the meat with finely chopped onion, rice soaked for about 20 minutes in water, parsley and pepper. Washed tomatoes, cut a cap, then with a spoon, remove the core and then fill with the meat mixture. Put the core of the tomatoes in a blender with 1 small onion and mix well. Pour the sauce into the pan, over the tomatoes, with a few allspice and bay leaves. About 1 h30 min-2 h at 220 degrees.

Or if you have a slow cooker, put it in the pot and start the slow cooker on high. In four hours they were ready.


Preparation

Put the grated sheep's cheese together with the ricotta in a tall bowl. Crush the Cubeb pepper in a mortar and place it over the cheese. Add the parsley, marjoram, grated lemon peel and salt to taste. Mix until you get a smooth paste.

Wash the tomatoes and cut them on top. Remove the core with a teaspoon and sprinkle a little salt and pepper inside. Fill the tomatoes with the cheese mixture and garnish with chopped green parsley.


Tomatoes stuffed with rice & # 8211 in Greek style

Today I prepared for you a recipe very dear to me because, when I was little, my grandmother used to cook stuffed vegetables always. Among them were, of course, stuffed bell peppers, eggplant, tomatoes, and so on. Virtually any vegetables that could be stuffed! & # 128578

This recipe for tomatoes stuffed with rice will be a little more special because we will turn it into one with Greek influences! As you probably know, Mediterranean cuisine is considered to be extremely healthy due to the consumption of fresh products, cereals, legumes, but also healthy fats.

Stuffed tomato recipe is a perfect vegan recipe for this season! Summer is here, the sun burns daily, so of course I always think of the sea. But for now, all I can do is bring Mediterranean flavors to my kitchen!

The original name of this recipe is, in fact, Gemista or Yemista, which means & ldquoumplutura & rdquo, and these being said, I guarantee you that these tomatoes are exactly what you need in this hot season: that is a light recipe, which can be served both hot and cold!

And because we are in high season, we chose tomatoes for this recipe, but in the rest of the year we can also use pumpkins, eggplants or even onions! And if we're still here, I'll share a little secret with you about how to choose the best tomatoes for cooking!

First of all, we have to look for the correct color - the brighter the red, the more intense the aroma will be, secondly, the smell - you smell the red at the junction between the stem and the vegetable. The strong smell is a plus (if you've ever been to a tomato garden, you definitely know what I mean!). Tomatoes should be a little stronger, especially for this recipe!

We will keep things quite simple this time, so the main element will be, of course, tomatoes, followed by rice, and for extra flavor we will include some basil leaves Greek, onion and olives Kalamata. If you feel inspired, you can add any other vegetables you have in the fridge or you personally prefer! & # 128578

That being said, to get this vegan recipe we only need to take into account a few aspects: when we remove the contents of the tomatoes, we must make sure that we do not remove too much from their pulp, otherwise they will fall apart when we put them in the oven because walls too thin.

So be very delicate with them so you don't have any surprises! & # 128577 Don't worry, even if they come out too thin, the taste will remain just as good!

Ah, and in case you want another little extra tip: when you cut the top of the tomato, you can keep the piece of stem because it will brown nicely in the oven, and the whole dish will get a rustic look.

And before I forget & ndash even if I used arborio rice this time, any type of rice is suitable! If you do not have round grain rice, you do not have to run to the store to buy a new type. Use what you have at hand! & # 128578

Now that we have established all these details, let's find out what are the steps to prepare the traditional ones Gemista, with fresh Greek basil leaves and Kalamata olives!

At the end I just add that, as usual, if you decide to try this recipe, don't forget to tell me how it turned out! Increase in the kitchen and good appetite! & # 128578


How long do the eggs boil? How many minutes do we let them boil?

I'm telling you exactly how I do it. I boil the eggs in cold water with a teaspoon of salt (this helps the egg white to coagulate if the shell cracks). I put them in enough water to be well covered by it. I put the pot or pan on medium heat and wait for everything to boil. From the moment the eggs start to boil, I time 7 minutes. Easter eggs are boiled for 10 minutes because they have to withstand room temperature for several days. In the case of these stuffed eggs, 7 minutes is enough.

When this time has elapsed, I immediately turn off the fire and throw the boiling water in the sink. I release the very cold water and leave the pan with the boiled eggs in the sink for 1-2 minutes under running water. Then I take them out of the sink and I still exchange the water (which heats up) with fresh cold water. I leave them like this for at least 30 minutes until they cool down completely. This operation of boiling and cooling the eggs can be done one day in advance.

The secret of cooling with cold water is the immediate stopping of the cooking of the egg and the slight contraction of the egg white & # 8211 which helps us to peel the eggs easier.

After complete cooling, carefully peel the boiled eggs. The very fresh ones are hard to peel and the egg white breaks in places, while the older ones peel very easily. If you work carefully you will also deal with fresh ones.

Cutting boiled eggs for stuffing can be done both long and wide (at the "equator") & # 8211 the latter are like barrels that take up less space on the plate. In this case we have to cut a small cap at the tip of the egg because otherwise it does not sit straight on the plate.

Then I carefully remove the yolks that I move into a bowl. These can either be passed through a fine sieve (with the back of the spoon) or can be processed with a hand blender. The idea is to obtain a paste as fine as possible of boiled yolk (without lumps).

What fillings can we make for stuffed eggs?

From now on, everything depends on everyone's taste and imagination. I present to you below 6 stuffed egg recipes which I have been doing over the years and which I have really enjoyed. Classic stuffed eggs, eggs with cream cheese, eggs with liver pate, eggs with fish paste or eggs stuffed with fine avocado cream. The quantities in each recipe are for 5 boiled eggs from which 10 halves of stuffed eggs come out. You can multiply everything according to your needs. On average, about 25-30 g of filling is added to half a boiled egg (it also depends on the size of the egg). So at 10 halves of egg we need 250-300 g of filling. I like to fill them "with moth", not at the level of the egg white. An average egg has approx. 60 g and of these 25 g are egg yolk and 35 g egg white.

  • 5 boiled eggs
  • 125 g yolk (removed from boiled eggs)
  • 125 g plain homemade mayonnaise (undiluted with cream or yoghurt)
  • salt, freshly ground black pepper
  • Decorations: greens, black or sliced ​​olive slices, black or red caviar, pieces of smoked salmon, canned sardine slices, etc.
  • 5 boiled eggs for stuffing
  • 125 g yolk (removed from boiled eggs)
  • another 2 whole boiled eggs (approx. 120 g)
  • 40 g soft butter (at room temperature)
  • 1 teaspoon of quality mustard (fine Dijon or with berries)
  • salt pepper
  • Decorations: greens, black or sliced ​​olive slices, black or red caviar, pieces of smoked salmon, canned sardine slices, etc.
  • 5 boiled eggs
  • 125 g yolk (removed from boiled eggs)
  • 75 g sweet cottage cheese (fat and drained whey)
  • 50 g of salted curd or softer telemea
  • 50 g soft butter (at room temperature)
  • chopped green onions
  • salt to taste
  • Decor: smoked fillet muscle chips, olives, colored peppers, a sweet paprika powder, etc.
  • 5 boiled eggs
  • 125 g yolk (removed from boiled eggs)
  • 125 g liver pate (leek or canned)
  • 25 g finely chopped onion
  • 25 g soft butter
  • salt, freshly ground black pepper
  • Decoration: greens (dill, parsley), a sweet paprika powder, pickles, etc.
  • 5 boiled eggs
  • 125 g yolk (removed from boiled eggs)
  • 150 g canned fish (tuna, sardines, anchovies) or smoked salmon
  • 85 g soft butter (at room temperature) for tuna or anchovies
  • respectively 100 g cream cheese (Philadelphia, Almette) for smoked salmon
  • 15 g finely chopped onion (for anchovies or tuna - NOT for salmon)
  • a few drops of lemon juice
  • salt pepper
  • Decoration: green threads, cepşoara, marinated capers, etc.
  • 5 boiled eggs
  • 125 g yolk (removed from boiled eggs)
  • 100 g avocado pulp (core)
  • 75 g cream cheese (Philadelphia, Almette or similar)
  • 1 clove of garlic
  • & frac12 teaspoon of lemon juice
  • salt pepper
  • Decor: chopped greens, smoked salmon, red or black caviar, thin slices of radish, etc.

TOMATOES stuffed with cashew cheese, AVOCADO or SEEDS - fasting appetizers

You will definitely fall in love with this unique and versatile appetizer that can sit on a festive fasting meal, or on the daily kitchen table a vegetarian.

Tomatoes stuffed this way become more attractive to children, which can be more easily persuaded to consume them. You can choose from a multitude of fillings, according to your preference and possibilities.

For this recipe you need to choose firm tomatoes to the touch, but at the same time be well cooked. Use as many tomatoes as you want, depending on the number of people you are preparing the meal for.

In terms of filling, you can choose from several options: cashew cheese, avocado paste, seed pate, grated vegetables.

Tomatoes stuffed with cashew cheese

• 100 g of cashew cheese
• 1-2 dill threads
• ½ onion (white or green)

This filling looks like normal cream cheese, only it is made from cashews. Put 100 g of cashews to hydrate in lukewarm water. Leave them for at least 4 hours, so that they soften well and are easier to process in the blender.

After soaking, drain, rinse with clean water and put in a high speed blender. Add very little water, a little lemon juice and salt to taste. If you want the cashew cheese to have a delicate Parmesan flavor, add a few flakes of inactive yeast (found at health food stores).

Mix all the ingredients until a fine cream results. In it add finely chopped onion and dill.

Mix and use to fill tomatoes. What is left is kept in the refrigerator and consumed like a regular cream cheese.

• 1 avocado
• 2 cloves of garlic
• ½ teaspoon of salt
• optional: core of 2 tomatoes

The avocado pulp can be blended with a blender to obtain a finer paste, or finely chopped for a more textured cream. Mix together with the other ingredients.

Tomatoes stuffed with pumpkin seeds

• 3 tablespoons of pumpkin seeds
• 3 cucumbers
• 1 onion
• ½ teaspoon of salt

Grind the pumpkin seeds until they become flour. Then mix with the peeled cucumbers and put on the grater with small holes, finely chopped onion and salt.

Tomatoes stuffed with pumpkin

• 1 zucchini
• 2-3 cloves of garlic
• 2-3 dill leaves
• optional: core of 3 tomatoes

Peel a squash, grate it and squeeze the juice. Then mix with the tomatoes, finely crushed garlic and dill.

Tomatoes stuffed with sunflower seeds

• 2 tablespoons of sunflower seeds
• 1 onion
• optional: tomato core

The seeds are finely ground, or coarser. Then mix with finely chopped onion and tomato core.

Wash the tomatoes, cut off the lid and lightly cut the inside with the tip of a knife. Extract the core with a teaspoon and fill them with the chosen composition. Put the "lids" on and serve immediately.

Source: Elena Pridie, Raw Recipes, Stuffed tomatoes, Sian Books Publishing, pp. 114-115

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


TOMATOES stuffed with cashew cheese, AVOCADO or SEEDS - fasting appetizers

You will definitely fall in love with this unique and versatile appetizer that can sit on a festive fasting meal, or on the daily kitchen table a vegetarian.

Tomatoes stuffed this way become more attractive to children, which can be more easily persuaded to consume them. You can choose from a multitude of fillings, according to your preference and possibilities.

For this recipe you need to choose firm tomatoes to the touch, but at the same time be well cooked. Use as many tomatoes as you want, depending on the number of people you are preparing the meal for.

In terms of filling, you can choose from several options: cashew cheese, avocado paste, seed pate, grated vegetables.

Tomatoes stuffed with cashew cheese

• 100 g of cashew cheese
• 1-2 dill threads
• ½ onion (white or green)

This filling looks like normal cream cheese, only it is made from cashews. Put 100 g of cashews to hydrate in lukewarm water. Leave them for at least 4 hours, so that they soften well and are easier to process in the blender.

After soaking, drain, rinse with clean water and put in a high speed blender. Add very little water, a little lemon juice and salt to taste. If you want the cashew cheese to have a delicate Parmesan flavor, add a few flakes of inactive yeast (found at health food stores).

Mix all the ingredients until a fine cream results. In it add finely chopped onion and dill.

Mix and use to fill tomatoes. What is left is kept in the refrigerator and consumed like a regular cream cheese.

• 1 avocado
• 2 cloves of garlic
• ½ teaspoon of salt
• optional: core of 2 tomatoes

The avocado pulp can be blended with a blender to obtain a finer paste, or finely chopped for a more textured cream. Mix together with the other ingredients.

Tomatoes stuffed with pumpkin seeds

• 3 tablespoons of pumpkin seeds
• 3 cucumbers
• 1 onion
• ½ teaspoon of salt

Grind the pumpkin seeds until they become flour. Then mix with the peeled cucumbers and put on the grater with small holes, finely chopped onion and salt.

Tomatoes stuffed with pumpkin

• 1 zucchini
• 2-3 cloves of garlic
• 2-3 dill leaves
• optional: core of 3 tomatoes

Peel a squash, grate it and squeeze the juice. Then mix with the tomatoes, finely crushed garlic and dill.

Tomatoes stuffed with sunflower seeds

• 2 tablespoons of sunflower seeds
• 1 onion
• optional: tomato core

The seeds are finely ground, or coarser. Then mix with finely chopped onion and tomato core.

Wash the tomatoes, cut off the lid and lightly cut the inside with the tip of a knife. Extract the core with a teaspoon and fill them with the chosen composition. Put the "lids" on and serve immediately.

Source: Elena Pridie, Raw Recipes, Stuffed tomatoes, Sian Books Publishing, pp. 114-115

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Red ingredients stuffed with eggplant salad

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6 comments to & ldquoRomatoes stuffed with eggplant salad & rdquo

Very good..It is good to prepare them when we serve guests a plate of snacks & # 8230

Yes, they look good and are tasty!

I like this appetizer, it is very tasty and I usually make it quite often.
A New Year full of accomplishments, with much health and joy!

How cute they are and I really like all the eggplant salad & # 8230grozav.

Eggplant salad goes very well with the aroma of tomatoes

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Hello! I look forward to seeing you with delicious recipes whenever you want to cross the threshold of my blog!

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Tomatoes stuffed with couscous & # 8211 flavored garnish


INGREDIENTS
100 g couscous
1 socket wires
salt pepper
125 ml vegetable soup, clear
4 large and fleshy tomatoes
1 hand coriander leaves
1 hand mint leaves
3 green onion threads
juice of 1/2 or 1 lemon
30 g pine seeds
30 g sultane raisins
2-3 lg olive oil

PREPARATION
1. Preheat the oven to 200, then you will bake at 220 degrees.
2. Grease an oven tray with a film of oil.
3. Wash the tomatoes, cut the lids with tails about 1.5 cm thick, as in the pictures, and scoop out the core with a spoon with sharper edges. Chop the core and place it in a bowl.
4. Lightly fry the pine nuts and add them over the chopped tomatoes.
5. Peel, wash and finely chop the green onions, coriander, mint, and add them over the chopped tomato pulp, along with the lemon juice and raisins.
6. In a large bowl, mix everything, put couscous + saffron + salt + pepper and mix.
Pour the hot soup over it and let it soak for 5 minutes, then loosen it with a fork.
7. Pour the mixture with the tomatoes over the couscous and mix with a spoon / spatula.
8. Fill the tomatoes with this mixture and place them in the prepared tray (with the tomato lids on top).
9. Leave them in the oven at 220 degrees for about half an hour, until the tomatoes soften a little.
You will serve them hot or just warm, on hot plates.
May it be useful to you!


Tomatoes stuffed with couscous & # 8211 flavored garnish


INGREDIENTS
100 g couscous
1 socket wires
salt pepper
125 ml vegetable soup, clear
4 large and fleshy tomatoes
1 hand coriander leaves
1 hand mint leaves
3 green onion threads
juice of 1/2 or 1 lemon
30 g pine seeds
30 g sultane raisins
2-3 lg olive oil

PREPARATION
1. Preheat the oven to 200, then you will bake at 220 degrees.
2. Grease an oven tray with a film of oil.
3. Wash the tomatoes, cut the lids with their tails about 1.5 cm thick, as in the pictures, and scoop out the core with a spoon with sharper edges. Chop the core and place it in a bowl.
4. Lightly fry the pine nuts and add them over the chopped tomatoes.
5. Peel, wash and finely chop the green onions, coriander, mint, and add them over the chopped tomato pulp, along with the lemon juice and raisins.
6. In a large bowl, mix everything, put couscous + saffron + salt + pepper and mix.
Pour the hot soup over it and let it soak for 5 minutes, then loosen it with a fork.
7. Pour the mixture with the tomatoes over the couscous and mix with a spoon / spatula.
8. Fill the tomatoes with this mixture and place them in the prepared tray (with the tomato lids on top).
9. Leave them in the oven at 220 degrees for about half an hour, until the tomatoes soften a little.
You will serve them hot or just warm, on hot plates.
May it be useful to you!