Ch- ch- changes! New Blog Title!
So its been quite a while since I wrote a post, I half apologise but life is rarely predictable and I've been struggling to re-settle after a life changing event.
I can't promise regular posts, I'm rubbish at regular posts, I can't even keep up with social media!
However, I will try and post at least once a week. What I will write about is anyone's guess!
Like I said I love the flavour, and that's why during the salad months I eat a lot of cherry tomatoes. What do I mean by "salad months"? That time of year when the days are long, the sun is warm and all you want to eat is cool, light meals. Trouble is I don't really know what to do about tomatoes in the colder part of the year, but I still want to eat plenty of fresh vegetable.
So this autumn I stumbled upon an idea. Maybe it was inspiration, but I had a surplus of cherry tomatoes; a friend came to visit and bought a lot of cherry tomatoes. I did my best to eat them up but try as I might, I couldn't eat them quick enough. So there I was a month ago, still a huge amount of cherry tomatoes that were slowly going soft and a mason jar.
Now I could have just cooked them down or fried them up, but I wanted to keep that crunch, what was left of it anyway. There was my mason jar just begging to be filled, so I did.
I made gently pickled cherry tomatoes, and boy, is it good!
You will need:
1 small/medium mason jar.
As many cherry tomatoes as can fit inside said jar.
1 cup of just boiled water.
2 tbsp honey.
Salt and pepper to taste.
3 tbsp of vinegar, I used malt but any kind will do.
Dried basil, thyme and rosemary.
Generous splash of extra virgin olive oil.
So start by adding the water, honey, vinegar, olive oil and seasonings to the jar. Taste it, make sure you've got everything nicely balanced, you don't want it to be too vinegar, too sweet or too salty, everything wants to be nicely balanced like a good sauce. The olive oil wants to be present but not overwhelming. Slice the cherry tomatoes in half and cram these bundles of vitaminy goodness into the brine, and let it sit for at least 12 hours.
I've been eating these, strewn across tinned Macaroni and cheese with bacon sandwiches. I know it isn't exactly highbrow cuisine, but hey why not? It tastes of sunshine and the Mediterranean, and macaroni and cheese gives such comfort on a cold autumn evening.
That brings us to a close on my first post in a while, lets hope I can keep it up.
Until next time!
What would that be you ask? My failed marriage.
Sad news, but life carries on. I've returned to the UK. It might sound like I'm being brutal, but its been a year, and I've spent that year resettling home, rebuilding my life.I can't promise regular posts, I'm rubbish at regular posts, I can't even keep up with social media!
However, I will try and post at least once a week. What I will write about is anyone's guess!
Today I have a recipe.
This is when I make a confession, I love tomatoes, at least I love the flavour, but I'm not always a fan of the consistency of them, overripe tomatoes are my least favourite thing to eat, alongside overripe avocadoes.... brrrrr!Like I said I love the flavour, and that's why during the salad months I eat a lot of cherry tomatoes. What do I mean by "salad months"? That time of year when the days are long, the sun is warm and all you want to eat is cool, light meals. Trouble is I don't really know what to do about tomatoes in the colder part of the year, but I still want to eat plenty of fresh vegetable.
So this autumn I stumbled upon an idea. Maybe it was inspiration, but I had a surplus of cherry tomatoes; a friend came to visit and bought a lot of cherry tomatoes. I did my best to eat them up but try as I might, I couldn't eat them quick enough. So there I was a month ago, still a huge amount of cherry tomatoes that were slowly going soft and a mason jar.
Now I could have just cooked them down or fried them up, but I wanted to keep that crunch, what was left of it anyway. There was my mason jar just begging to be filled, so I did.
I made gently pickled cherry tomatoes, and boy, is it good!
You will need:
1 small/medium mason jar.
As many cherry tomatoes as can fit inside said jar.
1 cup of just boiled water.
2 tbsp honey.
Salt and pepper to taste.
3 tbsp of vinegar, I used malt but any kind will do.
Dried basil, thyme and rosemary.
Generous splash of extra virgin olive oil.
So start by adding the water, honey, vinegar, olive oil and seasonings to the jar. Taste it, make sure you've got everything nicely balanced, you don't want it to be too vinegar, too sweet or too salty, everything wants to be nicely balanced like a good sauce. The olive oil wants to be present but not overwhelming. Slice the cherry tomatoes in half and cram these bundles of vitaminy goodness into the brine, and let it sit for at least 12 hours.
I've been eating these, strewn across tinned Macaroni and cheese with bacon sandwiches. I know it isn't exactly highbrow cuisine, but hey why not? It tastes of sunshine and the Mediterranean, and macaroni and cheese gives such comfort on a cold autumn evening.
That brings us to a close on my first post in a while, lets hope I can keep it up.
Until next time!
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