|Organic Food by County|
Aberdeenshire Angus Antrim Ayrshire Bedfordshire Berkshire Berwickshire Borders Buckinghamshire Cambridge Carmarthenshire Ceredigion Channel Isles Cheshire Clwyd Conwy Cornwall County Down County Durham Cumbria Denbighshire Derbyshire Devon Dorset Dumfries and Galloway Dyfed East Lothian East Sussex East Yorkshire Essex Fife Glamorgan Gloucestershire Greater Manchester Gwynedd Hampshire Herefordshire Hertfordshire Highland Isle of Man Isle of Wight Isles of Scilly Kent Lanarkshire Lancashire Leicestershire Lincolnshire London Monmouthshire Norfolk North Yorkshire Northamptonshire Northern Ireland Northumberland Nottinghamshire Orkney and Shetland Oxfordshire Pembrokeshire Powys Ross-shire Roxburghshire Rutland Shropshire Somerset South Yorkshire Staffordshire Suffolk Surrey Tyne and Wear Tyrone Warwickshire West Lothian West Midlands West Sussex West Yorkshire Wiltshire Wirral Worcestershire |
|Recipes - Nicois style stuffed tomatoes|
Nicois style stuffed tomatoes
For 6 persons
3 slices of headcheese
a bowl of green peas cooked with salted water
2 boiled eggs
12 black olives
oil, vinegar, salt, pepper
1 clove of garlic
Cut the upper part of the tomatoes. Remove the flesh with a small spoon. Salt the inside part. Let it rest for ten minutes.
Cut the headcheese and the green peas into small cubes.
Thinly chop the garlic and the shallots. Peel the boiled eggs, then chop them. Remove the pit from the olives. Put all these ingredients in a salad bowl. Prepare the vinaigrette ( French dressing) with olive oil. Pour it in the salad bowl, mix the sauce and the ingredients.
Drain the tomatoes. Fill them with the salad. Put them in the fridge before serving.
Creation date : 30/08/2008 @ 21:30
Last update : 30/08/2008 @ 21:30
Category : Recipes
Page read 5768 times
Print the page