Behold the perfect finger food to accompany the hundreds of summer barbecues and garden parties (or just plain parties). Super simple, they require a few mundane ingredients, so very little effort is required!
Serves 5 people
8 slices of bread (whichever kind you prefer)
1. Place the eggs in a deep pot and cover them with cold water. Bring the water to boil. When it boils, turn off the gas and let sit for 10 minutes. Then, remove from the pot and run them under cold water.
2. Peel the eggs and place them in a bowl. Cut the crusts off the slices of bread.
3. Add some mayo to the bowl with the boiled eggs and smash them using a potato smasher.
4. Add salt and pepper, to form a thick mix.
5. Spread the mix onto a slice of bread and add a second one on top, to make a sandwich. Do the same for all the mix.
6. Using a sharp knife cut the sandwiches into three, making them thin and long.
I'm not the biggest fan of stuffed vegetables, but these tomatoes are honestly so delicious! Furthermore, this is my great grandmother's recipe, so you know its good!
Time needed: 10 minutes
5 ripe round large tomatoes (with seeds and juices removed)
a bunch of parsley
1 hard boiled egg
120g canned tuna
anchvoies or anchovy paste
stale bread softened in vinegar and squeezed
1. Cut the tomatoes in half, remove the seeds and juices and place face down on a sheet of kitchen roll to dry for 5 minutes.
2. Add all the ingredients except the tomatoes to a blender and blend to form a thick paste.
3. Season the paste with salt, pepper and olive oil.
4. Place roughly one tablespoon of paste in each tomato and smoothen.
Yes, this recipe has caramelised tomatoes in it. But you don't have to caramelise them, you can roast them or simply have them raw, if you prefer. The reason why I eat this dish so often is because I LOVE all the main ingredients, and combining them this way is just so delicious.
120g cherry tomatoes
1 garlic clove
1. Slice the aubergine into ½ a centimetre slices and place on a grill on high heat. Grill the aubergines, turning them every 4 minutes so they don't burn.
2. Dice the garlic and add to a pan with a drop of olive oil. Slice the tomatoes in half and add to the pan.
3. After 5 minutes sprinkle the tomatoes with sugar, add a drop of water and cover with a lid.
4. Cut the mozzarella into slices and wash the basil.
5. Once the aubergines are grilled you can start assembling the dish. Remove the lid from the tomatoes and let the water evaporate, after which turn off the gas.
6. Place a slice of aubergine on a dish, and a mozzarella slice on top of it. Add a second slice of aubergine followed by another one of mozzarella. Add a third aubergine slice and a third mozzarella slice. Do the same for the entire aubergine.
7. Top each aubergine tower with the caramelised tomatoes, basil leaves and any extra mozzarella you might have.
8. Sprinkle salt, pepper and olive oil over the dish and enjoy.