Warm off the needles, recipe time

C took this photo - so it's not the best, but it's better than the one I took of the tunic laid on the floor. Sorry -  I'm not looking my best  either, it was housework day, I'm pretty tired at the moment and the sun was shining right into my eyes. 

I had bought some lovely undyed natural Blue-Faced Leicester yarn  (made by the West Yorkshire Spinners Ltd) in a closing-down sale last year, and the time had come to use it. Each hank came with its own  numbered certificate of authenticity.  Now that I think about it, when I worked in Yorkshire over thirty years ago I took a trip to the Dales to visit some relatives and I remember seeing Jacob's sheep in various shades of brown. I decided to buy a pattern produced specifically for the brand of wool and it turned out well - though I didn't read it properly and my back is patterned the same as the front, while it was meant to be plain. I had plenty of wool, not a problem.

Recipe time: when I was at the greengrocer's last weekend, there were some lovely beef tomatoes and I thought they looked really nice. When I got home, in spite of the fact that it must be over  20 years since I last made this recipe, I knew exactly where to look - in Rose Elliot's The Supreme Vegetarian Cookbook. And they were very nice. 

Tomatoes with spicy stuffing:

4 large beef tomatoes

4 tblsp oil

1 large onion, chopped

450g / 1lb potatoes, peeled and cut into 1/4" / 5mm dice

2 cloves garlic, crushed

2 tsp cumin seeds

1/2 tsp turmeric

2 tblsp roughly chopped coriander/cilantro

salt and pepper to taste

Cut off and reserve the tops of the tomatoes. Scoop out the pulp (I missed my old curved serrated grapefruit knife for this, but I managed). Discard any woody bits and roughly chop the rest. Season with salt and pepper, and put in the base of a dish the right size to take all four tomatoes.

For the stuffing, fry the chopped onion in the oil over a medium to low heat till soft but not coloured. Add the potato and garlic and cook for another ten minutes. Add the spices and coriander/cilantro. Cook for another 5 minutes, or till the potatoes are fully tender. Season as required with salt and pepper.

Use this to fill the reserved tomatoes, and cover them with their lids. Place over the chopped pulp in the dish.

Bake for about 20 minutes at 200°C/400°F, till the tomatoes are just tender. I cooked some spicy yellow rice to serve with ours.

I forgot to change the blog header over yesterday. It's some New Zealand Flax, growing along the seafront in Greystones.