Cream Cheese and Mint Cherry Tomatoes ©
Something Cool and Summery, quick and easy!
Ingredients
12 Cherry Tomatoes
200g Cream Cheese
2 tbs Chopped Fresh Mint. ( Alternatively, fresh Chives or fresh Coriander.)
Salt And Freshly Ground Pepper
Black Olive halves for decoration
Sprigs Of Parsley ” ”
Method
1. Wash tomatoes and with stalk side down, using a serrated knife, cut through tops horizontally, leaving a little at the end, for the lid to remain attached.
2. Using the point of the knife, carefully remove the pulp of the tomato, to make room for the cream cheese.Turn up side down on kitchen paper to drain.
3.In a bowl, place rest of ingredients, mix and taste. Add enough salt as the tomato needs it to be tasty. Using a piping bag, or small spoon, fill tomatoes.
4. Place on suitable serving plate and decorate with black olives and sprigs of Parsley.
5. Store in the fridge, covered with cling film, until ready to serve. Make in the morning for the evening, any longer and tomatoes shrivel a little!
N.B. If you are not a “mint” person, you can use chives, or coriander.
With the stalk end downwards, cut across tops, with a sharp serrated knife, leaving a small attachment.
Mix your cream cheese and finely chopped mint together. Season well and using a piping bag, or small egg
spoon, fill tomatoes. When using a piping bag, finish off with small stars of cream cheese, otherwise, finish
off using a fork.
Final Result! Perfect for a drinks party or as part of a Buffet.
My Guacamole ! ©
This is a real quickie! You all know it, Mexican and delicious, it goes perfectly with “Irene’s Favorite Wraps”!
Makes an excellent starter on a lettuce leaf and is a delicious salad. It also makes an excellent accompaniment to spicy meat burgers.
Easy
For 4-6 persons
Ingredients
1 small onion finely chopped
2 cloves of garlic (optional)
1 summer tomato
1/4 peeled cubed cucumber ( optional )
1 ripe avocado
15 ml/1 tablespoon lemon/ Lime juice
1 green or red fresh chilli de-seeded and finely chopped (optional )
15 ml/1 tablespoon olive oil
salt and black pepper
cayenne pepper
Tabasco sauce
Method
1. Finely chop the onion and crush garlic, I don’t use garlic, it is lighter and more summery with out the garlic, but it is your choice.
2. Peel the avocado and slice. Then cube, with a sharp, stainless steel knife.
3. Cube tomato.
4. Place ingredients in a serving bowl.
5. Salt and pepper, cayenne, tabasco, add lemon juice and drizzle with olive oil. It needs plenty of salt. Taste again just before serving.
6. Lightly mix with two forks and serve.
N.B. If not serving straight away, add the oil only and season just before serving.
This makes an excellent accompaniment ! You can also serve it on fresh, crispy lettuce leaves as a
starter.
Gather ingredients together.
Chop onion finely.
Peel avocado. Mine was perfectly ripe so the peel came off easily, but often one needs to cut it away with a
knife.
Slice and then cut long ways, followed by cross ways, to cube.
Season and drizzle with lemon and olive oil.
Final Result! Mix very lightly with two forks before serving.
Just for fun, my “Cordon Bleu Cookery Diploma!”
They don’t make the Diplomas like this any more!
This was the best year ever ! I recommend it to every one! Perfect For A Gap Year, it will be useful to you always!
What's Cooking In Jane's Kitchen 