Tasty Starters

Piquant herby tomatoes
by Norma MacMillan and Wendy James

Ingredients:

- 8 Medium tomatoes.

- 1 Onion.

- 25g Vegetable magarine.

- 100g Fresh wholemeal breadcrumbs.

- 2 tablespoons Chopped capers.

- 2 tablespoons Chopped mixed fresh herbs.

- 1 Garlic clove.

- 1 Egg.

- Salt and pepper.

- 2 tablespoons vegetable oil.

Method:

1- Preheat the oven 200ºC. Cut a slice from the top of each tomato and scoop out the insides with a teaspoon. Arrange in an oiled ovenproof dish.

2- Peel and finely chop the onion. Fry in the margarine until softened, then mix in the breadcrumbs, capers, herbs, garlic, egg and seasoning. Use to stuff the tomatoes.

3- Pour the oil over the tomatoes. Bake for 15-20 minutes and serve hot.

Russian avocados

by Norma MacMillan and Wendy James

Ingredients:

- 5 tablespoons Vegetable oil.

- 2 tablespoons Wine vinegar.

- 1 Garlic clove.

- Salt and pepper.

- 1 Cooked potato.

- 3 Cooked carrots.

- 1 Cooked beetroot.

- 3 tablespoons Cooked peas.

- 280g Can of asparagus tips.

- 3 Avocados.

- 2 tablespoons Lemon juice.

- 6 tablespoons Plain yogurt.

- 2 Hard-boiled eggs.

Sauce:

1- To make the vinaigrette, put the oil, vinegar, peeled and crushed garlic, salt and pepper into a mixing bowl and beat with a fork until well blended.

Method:

1- Dice the potato, carrots and beetroot and put in a bowl with the peas and drained asparagus tips. Pour the vinaigrette over and leave to marinate for 30 minutes, stirring gently from time to time.

2- Cut the avocados in half lengthways. Remove stones and a little of the flesh. Chop flesh and mix in with other vegetables. Sprinkle avocado halves with lemon juice.

3- Fill avocado shells with vegetable mixture and top with yogurt. Chop hard-boiled eggs and sprinkle over yogurt.

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