Tomato Nests

A Very easy, very cheesy starter.

Serves 4


Ingredients:

• 4 large beef tomatoes
• 4 eggs
• 75ml of single cream
• 75g grated cheese
• salt and pepper
• pinch of paprika

Method:

1. This is the tricky part; using a knife cut a circle in the roof of the tomato (like you would a pumpkin if making a face for Halloween). Then, using a spoon, carefully remove all the insides of each tomato. Try not to split the edges of the tommie.

2. Tricky bit over, leave the tommies upside down on top of kitchen paper to drain for about 5 minutes. Once drained, sprinkle some salt and pepper inside the tomato then evenly rub it into the insides.

3. Break an egg into each tomato and pure in the single cream. You'll know when you've put enough cream in each tommie when it almost reaches the top of the tomato. 

4. Now placed a handful of grated cheese on top of each tomato and sprinkle on some paprika. Place in the middle of the oven on a medium heat. A little tip, if you have one, use a Yorkshire pudding tray, this ensure the tomatoes do not topple over. Bake them lovelies for approx 20 minutes, or until the cheese has browned a little.

Now serve :) 

Cheeky Little Chestnuts

A little Autumn tip...

This little delight is free. Yes, FREE!


So, chestnutting season has arrived. So all you crazy nutters (see what I did there?) anyway.. all you crazy nutters out there go into your local woods and get chestnutting.


To find chestnuts you go to a chestnut tree.. what's that?.. you don't know what a chestnut tree looks like?

This is what one looks like! :)

What was I saying? Oh yes! ... You go over to this tree and look for these on the ground...

Beware of the spikes!

And with the heel of your shoe you stomp on them (not too hard) but hard enough to break the shell and collect the little nuts. 


Take them home, stab each one lightly with a fork to make a tiny hole in the centre of the nut (but not all the way through) then boil them for around 10 - 12 minutes.


There ready to eat! To eat them you simply peel away the shell and bobs your uncle.


I like to serve with honey so you can dip the little nutters in to give it added sweetness.


Happy Chestnutting my fellow nutters :)

More Mackerel Please!

 Tasty mackerel you can eat for lunch or dinner.

My dad caught this mackerel but if you buy it from the supermarket try and get it fresh as it really does taste better. It's really simple to cook and there are a thousand and one ways you can cook it but I prefer it done nice and simple; as fresh mackerel is jammed pack of it's own glorious flavours! 


First you have to gut the fish (unless you bought it already gutted). It can be quite tricky and there are many different techniques but I find this link extremely helpful... (if you're squeamish or easily offended then you probably shouldn't watch this video)

I personally prefer to keep the head on but it's totally up to you! After gutting the mackerel simply place on a baking tray with a splash of olive oil, a drizzle of lemon and a sprinkle of dried parsley.


I always eat it with salad and boiled potatoes but you can serve it with whatever you fancy or as a snack on it's own!


Hey Presto!

Rose's Rosey Roasties

My idea of perfect roast potatoes...

Ingredients: 

• As many potatoes as you need
• Salt
• Pepper
• Plain Flour
• Mixed Herbs
• Olive Oil

Method:


1. Peel and slice the potatoes quarterly if using your average size potato. Place them in a pan of boiling water and a pinch of salt. Part boil them for approx ten minutes or until fairly soft.


2. Whilst the potatoes are boiling, pour the oil into the baking tray forming a 1cm layer from the base of the tray. Whack in the oven at a high temperature.


3. When the potatoes are soft, cover them in flour until the potatoes are evenly coated in a thin layer. Place the 'taters in the baking tray and using a spoon cover the potatoes in the oil. (Before doing this make sure the oil is piping hot!)


4. Sprinkle on the pepper and mixed herbs and more salt if you wish and leave in the oven for approx 20 mins to half an hour on a medium heat. You'll know when they are done because they will be a lovely golden colour. You might want to keep turning the beauties over whilst they're roasting to make sure they're cooked all the way through.


There you have it ... Rose's Rosey Roasties! mmmm. 

A Simple Salad

A simple take on the Greek Salad.

Ingredients:

• A jar of olives in garlic
• A bag of mixed leaf or beetroot salad
• Feta Cheese
• A splash of olive oil
• A sprinkle of black peppercorns
• Tomatoes on the vine

Method:

1. Slice the olives in half and thinly slice the tomatoes.

2. Place as much salad as you wish in a salad bowl throwing the tomatoes and olives in too. Sprinkle on the Feta cheese and black peppercorns and add a splash of olive all.

3. Mix well and serve.

Sorted!

Strawberry Summer Secret

Fresh strawberries covered in dollops of Vanilla Chantilly is refreshing and tasty! Such a simple yet satisfyingly surprising treat.

Serve in a tall cocktail glass layering the strawberries then Chantilly. Sprinkle a bit of grated chocolate on top - perfect for a summers day (:

Just for Daniel Day :]