Hungarian Cold Stuffed Tomatoes

Great idea and quite different for appetizers or as a side-dish. Look at our other Hungarian recipes to serve with dinner.

Hidey Töltött paradicsom

Serve 2

2 firm organic red tomatoes per person, skinned

2 organic hard boiled eggs

4 ounces (100 g) (dairy-free) organic butter

spicy liver pâté

1/2 tsp. (2,25 ml) mustard

pinch of marjoram and garlic powder or a crushed clove of garlic

1. Cut the top off each tomatoes and scoop out the insides. Save the tops; use the inside in a salad.

2. Put the eggs, butter, liver pâté, mustard, marjoram and garlic into a blender and mix together well.

3. Stuff the tomatoes with the mixture and put the lids back on.

4. Serve chilled.

Options:

1. Stuff the tomatoes with meat salad or

2. with vegetable salad of cooked organic: greens, carrots, peas and celeriac (turnip-rooted celery) with a dressing.

Dressing:

1. Over very low heat, stir 

• 6 organic egg yolks
• 1 Tbs. (15 ml) mustard
• 2 Tbs. (30 g) organic sugar
• 3/4 pints (500 ml) organic sour cream or (dairy-free) yogurt

2. As soon as it beings to bubble, remove from the heat.

3. Add a little chopped organic: apple and cucumber.

Add Hungarian Spicy Ewe Cheese Spread on toast:
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