Tasty Advice

I remember the days when my husband, Terry, used to say he hated vegetarian food.  That was before our son married a vegetarian, Tracy.  Over the years I have made countless meals without meat and, with the exception of those using Quorn, Terry has enjoyed every one.  I think perhaps our favourite is Stuffed Tomatoes.  There are lots of variations of this dish.  Some add minced meat to the stuffing, others, like my friend Maritsa, add roasted pine nuts and raisins.  I make mine how my adopted YaYa (that is Grandmother in Greek) taught me, many years ago.  Sadly she is no longer with us but whenever I cook this I have memories of standing in her tiny kitchen, working together and not understanding a word said between us.

For those of you who have tried Greek cooking, it can be a bit of a hit or miss affair.  Recipe books written by Greeks rarely give precise measurements and it can be frustrating when you have to decide how much a ‘bit of’ something actually is.  This, however, is perfectly natural for the Greeks.  If you ever get the chance, talk to a Greek about food.  A light will switch on in their eyes and they will start talking with passion about a subject they love.  Rena Salaman writes that cooking for Greeks is a constant reminder of who they are and where they come from.  Recipes were rarely written down and so every household would have their own version of what is known to be a popular Greek dish.  The one thing they would have in common is that the food would always be made of what is in season, and, most importantly, there would always be an extra portion, just in case there is an unexpected visitor.  Such is the Greek hospitality!

Anyway, back to the plot and Yaya’s Stuffed Tomatoes and peppers (Tomates ke piperies yemistes)

Serves 4

• 4 large tomatoes (ripe beef tomatoes are perfect)
• 4 green peppers
• 5oz rice,washed and drained
• 2 onions finely chopped
• Small bunch of flat-leafed parsley, chopped
• 4 tbsp fresh mint, chopped
• Cold water
• Extra virgin olive oil (preferably Greek)
• Salt and pepper
• 2-3 medium-sized potatoes, peeled and cut into wedges (baking potatoes are best)
• 8 oz fresh tomatoes, grated, mixed with 1/4 pint water
• pinch sugar

1. Wash the tomatoes, slice off the top at the stem end.   Using a teaspoon, carefully remove the tomato pulp and reserve.  Place the tomatoes in an ovenproof dish and sprinkle a tiny amount of sugar in each.
2. Wash the peppers and slice off the top at the stem end.  Carefully remove all the seeds and white pith inside and discard.  Place in the dish with the tomatoes.
3. Chop the tomato pulp.  Lightly fry the onion until soft, in a little olive oil.  Add the tomato pulp, the rice and the chopped herbs.  Cover with cold water, about 1 inch above the level of the rice mix.  Bring to the boil then simmer on a low heat until rice is tender to the bite and all the water has been absorbed.  Keep an eye on it and add a little more water if required.
4. Fill the tomatoes and peppers 3/4 full, top with a tablespoon of water and replace the lids.  Wedge potato slices between tomatoes.  Drizzle with olive oil and pour over the grated tomato mix.  Season with salt and pepper and bake in a preheated oven, 180c/170C fan/gas 4, for 1 hour.  Baste occasionally to keep the vegetables moist.

Kalo Oreksi (Good appetite!) 

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Tags: Greek, Home recipe, slimming world Syns calculated, Syn free, Tomato