There's a television commercial that always makes me laugh because it reminds me of something that I might [want to] do. You may know the one I'm referring to. There's a woman sitting in the waiting room of a doctor's surgery. She's reading a magazine, stops at a certain page, then glances cunningly around the room. People are staring back at her. Despite this, she coughs loudly and at the same time quickly tears a page from a magazine. Seque to the woman standing in her living room with the magazine page in her hands.
He he he. I had a moment like that just recently. There was this brilliantly simple, fresh and mouthwatering recipe jumping out at me from the pages. I thought about tearing out the page, but with a man sitting right next to me, I couldn't bring myself to do it. I knew I had the ingredients at home, so made a mental note to replicate the dish later that week.
Here it is, my version of tomatoes stuffed with fetta, cucumber and dill, inspired by a recipe in a waiting room magazine. And let me tell you, whoever it was that said life is too short to stuff tomatoes ... got it wrong!
TOMATOES STUFFED WITH FETTA, CUCUMBER & DILL
2 small-medium vine ripened tomatoes
1 small Lebanese cucumber
1 tablespoon soft fetta
1 teaspoon lemon juice
1/2-1 teaspoon fresh dill, chopped
a little salt and pepper, to taste
Slice the tops off the tomatoes with a sharp knife. Scoop out the seeds and core of the tomato, leaving a good amount of flesh around the inside. Peel the cucumber, remove and discard the seeds, and dice the remaining cucumber into small pieces. Combine the cucumber, fetta, lemon juice and dill in a bowl and mix gently. Season to taste. Spoon the mixture into the tomato shells, pop the lids on and serve. This quantity makes two.
The process in pictures...
So, just between you and me, have you ever torn a page from someone else's magazine? Go on. I bet you wanted to!
Cooking and writing have been a lifelong passion.
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- Liz Posmyk
NB: I use Australian standard measuring cups and spoons in my recipes.