Stuffed Tomatoes With Confit Vegetables Fresh Herbs And Smoked Salmon Food

BAKED HERB STUFFED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C/gas 6).
• Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.
• Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.
• Bake in the preheated oven for about 20 minutes.

BAKED TOMATOES STUFFED WITH SALMON, GARLIC, AND CAPERS

Steps:

• Drain the capers if packed in vinegar. Soak, rinse, and drain if packed in salt, then chop fine. Preheat the oven to 400 degrees. Remove the salmon's skin, any loose membranes, and carefully pick out all the bones. Dice the fish finely and put it in a bowl, together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt, and several grindings of black pepper. Toss thoroughly. Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow. Pat the insides of the tomatoes with paper towels to soak up excess juice, then stuff the tomatoes with the salmon mixture, pressing it down lightly as you do so. There should be enough to form a mound. Sprinkle the tops with the remaining bread crumbs and drizzle with the remaining olive oil, holding back a few drops of the oil to smear the bottom of a baking pan. Place the tomatoes in the oiled baking pan and bake in the upper level of the preheated oven for 35 minutes or until the salmon stuffing has formed a light golden crust. Serve not piping hot, but lukewarm. The dish is also good later, not reheated but at room temperature.;

VEGGIE STUFFED PANCAKES

Steps:

• In a medium bowl combine the pancake mix and water. Whisk the batter until smooth. Heat a large non-stick skillet over medium-high heat. Make 12 pancakes about 5 1/2-inches in diameter. Transfer to a plate and set aside.
• Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes. Add the spinach, tomatoes, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
• Preheat the oven to 350 degrees F. Lightly grease a 9 by 12-inch baking dish (or individual baking dishes). Using about half the vegetable mixture fill the pancakes. Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese. Roll up the pancake around the vegetable mixture and place in the baking dish. Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
• Place the remaining vegetable mixture in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce. Pour the sauce over the center of the vegetable-stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are hot, about 25 minutes. Serve immediately.

SMOKED SALMON AND HERB BUTTER

Steps:

• For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.

BAKED TOMATOES STUFFED WITH SALMON, GARLIC & CAPERS

Steps:

• Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt.
• Chop them fine.
• Turn the oven on to 400.
• Remove the salmon's skin, any loose membranes, and carefully pick out all bones.
• Cut the fish into very small diced pieces and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and several grindings of black pepper.
• Toss thoroughly.
• Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow.
• Pat the inside of the tomatoes with a paper towel to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so.
• There should be enough to form a mound.
• Sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the olive oil to grease the bottom of a baking pan.
• Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 30-35 minutes or until the salmon stuffing has formed a light golden crust.
• Serve not piping hot, but lukewarm.
• They are also good later, at room temperature.

TOMATES FARCIES (STUFFED TOMATOES)

Steps:

• Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
• Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
• Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.

STUFFED TOMATOES

Steps:

• A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
• Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
• Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.

FRESH STUFFED TOMATOES

Steps:

• Chop the insides of the tomatoes and put them in a bowl (I leave the seeds out as best I can).
• Destem the spinach and chop finely, add to the bowl. Do NOT use frozen spinach for this, if you can't get fresh, use rucola lettuce, or mangold or something else.
• Add the bell pepper, feta, herbs, and jalapeno, mix well.
• As for the herbs, use whatever is fresh in your garden, be creative!
• Add lime juice, and oil, stir well and add salt and pepper to taste. Stuff the tomatoes with the mixture, and top with parmesan cheese.
• Leave in the fridge for 20 minutes before serving.