Tasty Tomato Soup
Using sharp knife cut tops off tomatoes & scoop out flesh with a teaspoon.
Set aside the hollowed tomatoes in a Tupperware for a little later.
Fry chopped onions in butter until golden. Add garlic, tomato flesh, herbal salt and fry for a few minutes. Add chopped potatoes then cover with 2 liters boiling water and 1 cube chicken stock.
Simmer for 30-45min until potatoes are soft. Add cream & blend until smooth.
Serve garnished with cream or grated cheese. ENJOY!
500g Lean Beef Mince
1 slice of Bread ( Optional) To stretch the mince
1 egg beaten with 125ml milk
1 tsp Marmite ( Yeast extract)
1 grated Onion
1 grated clove Garlic
Soak bread in milk & egg mixture. Mash with fork and add Mince, Marmite, grated onion, garlic & Herbal Salt. Mix together well. Make balls large enough to fit into the hollowed tomato cases.
There should be a little mince left to make & fry tiny meatballs that can kept for lunchboxes.
Put Stuffed tomatoes into a greased pyrex dish, and put a blob of butter and herbal salt on the little tomato lids. Bake in oven for about an hour at 180 C
In the meantime prepare 1 mug of wholegrain basmati rice as directed on the packet. A handful of lentils can be added at this time which is really tasty. Cook any vegetables of your choice. I prepared a combination of carrot & swede cooked in a little salted water and a few steamed brussels sprouts.
To make the delicious gravy you will need to transfer the cooked Stuffed Tomatoes onto a plate & put in the oven to keep warm. Dissolve 1 tbsp Cornstarch with 125 ml water to a smooth runny paste add to pan juices in the pyrex dish and heat through on stove until it thickens. Use a fork to mix & add more water to the desired consistency. Taste to ensure its perfectly seasoned.
Tip: Make sure you scrape the brown bits off the side of the pan this is the secret to making the gravy extra delicious!
This post is part of Pennywise Platter Thursday at the Nourishing Gourmet.