Stuffed Tomatoes on Amaranth
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 ml water
- 150 g amaranth
- 0.5 teaspoon ½ broth, (grained vegetable yeast broth)
- 6 grains pepper, pestle
- 8 tomato (s)
- 300 g double cream cheese *
- 2 tablespoon herbs, frozen mixed
- Seasoned Salt
- 1 egg (s), OR 2 tablespoons cream or milk or water
- Fat, for greasing out
- Cheese, Gouda, grated
Print Recipe
Pin Recipe Instructions
- Add 150 g amaranth to the boiling water with the grained vegetable stock, reduce the heat, put the lid on, cook for about 30 minutes, remove the lid 5 minutes before the end of the cooking time.
- Cut off the lower lid of the tomatoes with blossom, hollow out, (kitchen knife + large spoon)
- * The amount of cream cheese depends on the size of the tomatoes, 4 pieces in a one-liter ovenproof bowl.
- Mix the cheese with pepper + frozen herbs, herb salt and 1 egg or 2 tablespoons of cream.
- Pour into the tomatoes and place them on top of the amaranth in the 2 greased fireproof bowls.
- Put the tomato juice, including the seeds, around the tomatoes, use the lid for other purposes.
- Grate a little more Gouda cheese on top of the tomatoes, close the bowl lid.
- Bake in the cold oven at approx. 150 ° C for approx. 40 minutes.
- Own recipe
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