We have had a really hectic month with one child completing Year 12, illness, performance rehearsals and general all round busy-ness
So although I have been cooking I have reverted to some old favourites, like macaroni cheese made with my special awesome cheese sauce and Jo Whitton's chicken soup
I have taken some photos but simply have not had time to blog
So tonight we have a quickie for everyone who has ever had a tomato glut.
Our tomato plant is currently so tall that yesterday I tied the top of the plant to the carabiner which connects the shade sail to the back of the house I kid you not! And our home is not a hobbit hole it is a regular height house.
Anyway the recipe. I used grape tomatoes tonight but this looks fantastic if you mix up some yellow, sriped or black tomatoes.
Halve the tomatoes, about 250g, chop a generous bunch of parsley and mix through then pour over 1 tablespoon olive oil, 2 teaspoons balsamic vinegar, 2 teaspoons red wine vinegar and a generous grind of fresh salt and pepper. That's it. Easy.
Tonight we are serving this with greek lamb fillet, baby potatoes and green beans (green beans and tomatoes are a match made in heaven if you have not eaten them together you must try some time.) And yoghurt mint sauce. Fresh mint and parsley from the garden, yum!
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