Tomato inspirations, delicious recipes, published in the Chef’s Handyman food blog
Chef’s Handyman Stuffed Tomatoes
While we were travel around, the tomato pots were connected to the irrigation plant. Daily I could check the status. I got messages like: It’s too cold and too wet. Actually this summer was not what I expected, so was the harvest of our tomato plants. The tomatoes are still unripe and green. There was no way out, I had to buy red ones from the market.
I love to store tomato sauces for the cold winter season. Homemade productions are still better, than the canned or bottled ones from the stores. The basic sauces can be used for pasta, lasagne and also for hot and cold soups. Please check out the recipe under tomato sauce.
Chef’s Handyman Green Tomato Jam with Blueberries
Tomatoes are also great as jam. Both, red and green versions are delicious. Directions to make the red one is under: Tomato jam. Why not nicely wrapped as gift for friends? They will be delighted.
Chef’s Handyman’s favorite: Stuffed tomatoes
For the salad, bring water to the boil. Add couscous. Remove from heat and simmer for 15-20 minutes until liquid is absorbed. Please check also the cooking instructions on the wrapping. Each brand might be different in preparing. When cooked, place the couscous in a bowl. Add 2 tbsp. of lemon juice and 3 tbsp. of olive oil. Season the salad to taste with salt, black pepper, Raz-el Hanout and chili. Add chopped peppermint, parsley and ciltrano. Toss to coat. If the salad is to dry add more olive oil and lemon juice.
Chef’s Handyman tip: For aperitif and finger food use smaller ones.
Shopping list for 4 serves:
Couscous: 400 g or 13 oz.
Fruits: 2 organic lemons, 12-16 medium sized tomatoes
Spices: Black pepper, salt, chili, Ras-el-Hanout
Herbs: 1 bunch peppermint
Oil: 4-5 tsp. olive oil
Have a great weekend, yours Chef’s Handyman team.
Outlook of the next blog post published in the Chef’s Handyman food blog: Berries and cream.
