How to Cook Tasty MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE. This mouth-watering Moroccan rice-stuffed tomatoe recipe is a healthy vegetarian option for lunch or dinner. These delicious tomato parcel are packed with a rice. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil.

Butternut Pumpkin with Herbed Mushroom Stuffing. Moroccan-Spiced Bavette Steak with Tomato Chickpea Salad & Cumin Mayo. This Moroccan tagine recipe combines three popular vegetables with a ginger and saffron flavored sauce. You can cook MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

1. You need 4 of tomatoes.
2. You need of salt.
3. It's of olive oil.
4. You need of stuffing.
5. It's 1 cup of long grain rice (cooked).
6. Prepare 4 of Chargrilled capsicum, multi coloured, diced.
7. Prepare 1/2 of red onion, chopped.
8. It's 1 tbsp of moroccan seasoning.
9. It's 2 of garlic, crushed.
10. You need 1/4 bunch of basil, chopped.
11. It's of puree.
12. You need 4 of potatoes, peeled & diced.
13. It's 4 tbsp of coconut cream.
14. It's 50 grams of butter.
15. You need 1 of vegetable stock cube.
16. You need of white pepper.

Add the preserved lemon and olives, and reduce the sauce until it is thick. Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas! Top view Fried hake fish in batter with lettuce and lemon in a plate Fried breaded hake fillet with spice and roasted potato wedges Fried fish hake Pollock with tomato sauce and slices of fresh lemon. Fried sea hake fillet with creamy potato puree, tomato slices, thyme and lemon. Узнать причину. Закрыть.

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE instructions

1. Stove on high heat. Boil potatoes until softened. Remove and drain. Add back to the pot..
2. Oven 180°c. Cut tops of tomatoes off to make a lid. With a small knife, cut around inside of the tomatoes and scoop out the insides with a spoon..
3. In a bowl, mix the stuffing ingredients together. Stuff the tomatoes then replace the top (lid).
4. Place the 4 stuffed tomatoes in a muffin tray so they dont roll around. Drizzle with olive oil. Place in oven. Cook for 20 minutes or until just softened. Do not over cook, will go soggy..
5. While still in the pot, add the butter, cream and stock cube to the potatoes and blend until smooth with stick blender. Add more cream if needed. Season with the white pepper..
6. Remove tomatoes from oven. Smear puree along a plate and place a tomato on top. Serve immediately..
7. Note: vegan option- instead of bocconcini balls use a simple white sauce... Ingredients: 1 tsp butter. 1 tsp plain flour. 1/2 tsp dijon mustard. 1 cup soy milk or milk of choice. In a saucepan, melt butter, then add flour. Stir. Cook off flour for 5 mintues. Then with a whisk, slowly add the milk and whisk to stop lumps. Add more milk if needed. Add mustard..

Tomato purée is a cooking essential you might be missing. Simpler and a bit thicker than its flavorful cousin, tomato sauce, tomato purée is a fast way to quickly prepare and freeze a bushel of fresh tomatoes for future cooking. Tomato purée can be turned into tomato sauce or tomato soup. Our Moroccan Sweet Potato Salsa is made of flame-roasted sweet potato, with our fabulous curry I created this recipe in my Vermont kitchen to make it easier to enjoy sweet potatoes in a busy life. I'm not really into hot stuff, so I ordered the medium version.