About Me

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Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com
Showing posts with label Bulgur wheat. Show all posts
Showing posts with label Bulgur wheat. Show all posts

01 April 2023

Stuffed tomatoes

If you can get the really big tomatoes sometimes (incomprehensibly) known as ‘beef’ tomatoes’, they make a gorgeous starter when stuffed with a savoury filling. There are, of course, countless ways of making these, but I will give one example and a couple of variations. Experiment as you wish.

I use bulgur wheat rather than breadcrumbs, for making the stuffing, but either gives excellent results.

Serves 2
 
2 tbsp bulgur wheat
1/4 cup boiling water
2 large tomatoes
1 small onion
2 garlic cloves
2 tbsp olive oil
1/4 tsp basil
1/4 tsp thyme
salt and pepper
 
Method:
  • Put the bulgur wheat into a small bowl and pour the boiling water over it.
  • Cut a thin slice off the top of each tomato and put to one side.
  • Scoop out the insides with a teaspoon. You won’t need these for this recipe, but will undoubtedly find a use for them. (If you’re worried about it going mouldy, heat to boiling with a little hot water and put in a vacuum flask until you can use it the following day.)
  • Put a little salt on the insides of the tomatoes to draw out excess juice. Turn them upside down to drain.
  • Dice the onion and garlic and fry them in the oil until golden.
  • When the bulgur wheat is softened, add the onion/garlic and the basil and thyme and season with salt and pepper. Be generous with the pepper.
  • Place the tomatoes in the pressure cooker’s vegetable separator and put half the stuffing in each. Cover each tomato with its top.
  • Put the trivet in the pressure cooker together with 1/2 cup water. Put the stuffed tomatoes on top. Bring up to pressure. Cook for 1 minute and allow the pressure to reduce naturally.
  • Carefully lift out the tomatoes and serve hot.
Variations:
  • Add 2 tbsp pine nuts to the filling, to make them even more special.
  • Serve with rice (and wild rice) for a main course.
  • Leave out the onion and the herbs and mix in 1/2 cup grated cheese with the bulgur wheat.
  • Use 1/4 tsp dried, minced garlic with the bulgur rather than frying the garlic.