good morning lovabies... i'm so tired... i haven't slept much. i had a pilates class yesterday evening and then went out with my friend Helen. It was a wonderful spring night. You could sit outside without feeling cold. We drank wine and talked our news. I like hearing her telling stories of her past. I need some sleep right now but i'm at the office. Last night when i returned home i cooked stuffed tomatoes, or Gemista in Greek, my favourite recipe.
here is the recipe: taken from: http://www.cretegazette.com
Greek recipe for Gemista
What you will need:
6 large ripe tomatoes
4 bell peppers
4 zucchinis
potatoes
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
150g long grain rice
15g of dill finely shredded,
salt and pepper
a pinch of sugar
parsley and basil (optional)
Preparation of the Stuffed tomatoes – Gemista recipe
Cut a 2cm thick slice off the top of each tomato. Do the same with peppers and zucchinis. Scoop out their pulp with a teaspoon into a bowl and set aside.
Heat the olive oil in a medium pan. Add the onion and garlic and cook over a medium heat, until soft but not browned.
Add the tomato pulp to the pan, increase the heat slightly, and simmer vigorously for almost 10 minutes, stirring now and then, until the mixture is thickened. Make sure that there is some juice in the pan still.
Stir in the rice and the dill, cover and leave to cook over a low heat for 10 minutes, until the rice is only half-cooked. Add salt and pepper and a pinch of sugar (it always blends well with frest tomatoes).
Preheat the oven to 190°C fan.
Put the hollowed out tomatoes, peppers and zucchinis into a slightly oiled baking dish and fill with the rice mixture. Replace the tops.
Cut potatoes and arrange them between the stuffed veggies.
Bake in the oven for 35-40 minutes, until the tomatoes and veggies are tender and the rice is cooked through.
Garnish with basil or parsley leaves and serve with feta cheese and bread.
here is the recipe: taken from: http://www.cretegazette.com
Greek recipe for Gemista
What you will need:
6 large ripe tomatoes
4 bell peppers
4 zucchinis
potatoes
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
150g long grain rice
15g of dill finely shredded,
salt and pepper
a pinch of sugar
parsley and basil (optional)
Preparation of the Stuffed tomatoes – Gemista recipe
Cut a 2cm thick slice off the top of each tomato. Do the same with peppers and zucchinis. Scoop out their pulp with a teaspoon into a bowl and set aside.
Heat the olive oil in a medium pan. Add the onion and garlic and cook over a medium heat, until soft but not browned.
Add the tomato pulp to the pan, increase the heat slightly, and simmer vigorously for almost 10 minutes, stirring now and then, until the mixture is thickened. Make sure that there is some juice in the pan still.
Stir in the rice and the dill, cover and leave to cook over a low heat for 10 minutes, until the rice is only half-cooked. Add salt and pepper and a pinch of sugar (it always blends well with frest tomatoes).
Preheat the oven to 190°C fan.
Put the hollowed out tomatoes, peppers and zucchinis into a slightly oiled baking dish and fill with the rice mixture. Replace the tops.
Cut potatoes and arrange them between the stuffed veggies.
Bake in the oven for 35-40 minutes, until the tomatoes and veggies are tender and the rice is cooked through.
Garnish with basil or parsley leaves and serve with feta cheese and bread.
There are many variations of this recipe for gemista. In some areas they add minced meat in the rice and stuff the veggies with this combination. In other areas, they add raisins, because their sweetness is just perfect for the oven baked gemista.
If you try the gemista recipe at home, you can actually make your own version, depending on your preferences.
Keep in mind that gemista is a relatively low fat food, and that it’s really tasty the next day as well.
i can't wait to taste them in the afternoon. love you.
xoxo.
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