tomatospringroll

There are times, be it in Winter, Spring, Summer or Autumn, when you just don’t have the will to venture into another cooking expedition, but still want to offer and eat quick, simple and yummy food!

Here is suggestion that you can store inside the fridge just in case hungry friends barge in with some beer (or mineral water! LOL). It can be easily adapted for vegetarians!:

I don’t have to bother with quantities really.
Just know that you need an equal amount (in volume) of Philadelphia (for example) cream cheese and fresh cream lightly beaten to a semi-hard consistency.
In a bowl mix the cheese and cream well. Add a little salt, pepper, nutmeg and whatever spice you fancy. Add some finely chopped herbs!
As for the tomatoes, choose them as large as possible, but not too ripe to avoid them breaking away. Peel them first, by making a light cut near the stem and plunging them in hot water (or holding them over a flame). When the skin starts opening, take them out and plunge them in cold water. They should peel off very easily.
Cut them in half, empty them, “spread” (you might have to help with a few small cuts) them on a kitchen paper to sponge water off.

Note: do not salt the tomatoes, or they’ll give out gallons of water!

On a large enough piece of cellophane paper spread the tomato flesh, fill with an adequate amount of cream cheese mix, and make a roll closing the cellophane paper around. Twist the ends shut.
Leave in refrigearator until served.

Simple presentation suggestion (look at pic!):
A three-piece presentation is easiest with cut sweet pimento and boiled broccoly stems (a good way to use them!).
Cut the tomato rolls half-way at a slant for better effect.
Add lightly boiled turnips, pieces of raw ham, and plenty of greens.
Serve with a pot of vinaigrette or dip sauce.

Simple and appetizing!
Good for hungry kids, too!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-