Stuffed Tomatoes Recipe

Stuffed Tomatoes Recipe

Cooking Time: 15 minutes You will need for 3-4 servings:

6-8 large firm 4 oz. Grated cheese tomatoes 1 egg 3 tablespoons salt breadcrumbs cayenne pepper pinch mixed herbs 4 oz. Spaghetti.

1 Cut a slice from the stalk end of each tomato and scoop out the centre being careful not to break the tomato skin.

2 Mix the breadcrumbs, herbs and most of the cheese.

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Bind with the beaten egg and season carefully.

3 Fill the tomatoes with this mixture and bake about 15 minutes in a moderate oven (375‚°F. - Gas Mark 4).

4 Break up the spaghetti and cook in boiling salted water. Drain.

5 Add the remaining cheese and pulp from the tomatoes. Reheat and add seasoning if required.

6 Pour the spaghetti into a hot dish and arrange the tomatoes on top.

Eggs boulangere.

Cooking Time: 15-20 minutes.

You will need for 4 servings: 3-4 cold cooked 3 oz. Grated cheese potatoes 4 eggs 1 oz. Butter 2 tablespoons thin salt and pepper cream or top of milk nutmeg.

1 Slice the potatoes and fry in the butter until brown on both sides.

2 Put into a greased fireproof dish and season with salt, pepper and a pinch of nutmeg.

3 Sprinkle the cheese on top.

4 Break each egg carefully on top of the cheese, sprinkle with salt and pepper and cover with the cream or milk.

5 Bake about 10 minutes in a moderate oven (350‚°F – Gas Mark 4).

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