Roasted Rice-Stuffed Tomatoes

Photo: © childsdesign

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Tomatoes are the very essence of summer. We grow them every year outside in a sunny spot and cross our fingers for a bumper crop. Our tomatoes are promising little green marbles at the moment which will soon swell and ripen after regular watering and feeding.

This recipe is a good way to enjoy the full juicy flavour of a good vine-ripened tomato and is simple to prepare. The dish can even be assembled up to 24 hours in advance.
As well as celebrating the tomato, the filling uses an abundance of fresh herbs, so if you are a herb growing enthusiast, like us, what better way to show off their wonderful flavours.

The stuffed tomatoes can be served as a starter or light meal with a green salad and maybe some bread to mop up the juices.

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Photo: © childsdesign

Muesli Cake

Photo: © childsdesign

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Muesli doesn't just have to be for breakfast, it also works well as an ingredient in baking too.
This muesli cake is sticky, moist, fruity and wonderfully malty. It could be best described as being something like bread pudding and malt loaf.
Could it be considered healthy? Well there's lots of fibre and a generous amount of linseed meal added for omega 3 oomph.
The cake does not contain any dairy products, so no eggs or butter, in fact no fat at all, just the oil used to grease the tin, so it would be suitable for vegans.

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Photo: © childsdesign