羊乳酪烤樱桃蕃茄及南瓜汤

羊乳酪烤樱桃蕃茄

从书上看来的菜谱，是因为被照片而吸引住，忍不住自己也动手做了，果然不虚，味道出其的好。

看看这是刚买来的樱桃蕃茄。



用料：16 small vine ripened  tomatoes, still attached to the vine; 100g reduced fat feta cheese, 1/2 teaspoon lemon zest; 2 tablespoons fress basil leaves, finely shredded; cracked black pepper to tast; 1 tablespoon balsamic vinegar.

做法：
1, Preheat the oven to 180C
2, Carefully slice off the tops making sure the stems remain attached. Carefully remove the pulp with a teaspoon and discard it.
3, Combine the feta, lemon, basil and a little cracked black pepper. Stuff the filling equally into the tomatoes.
4, Put the tops back onto the tomatoes. Insert toothpicks through the top of the tomatoes to hold them together. Put the tomatoes on a non stick baking tray. Bake for 15-20 minutes or until the feta starts to melt and the skins soften.
5, Drizzle with balsamic vinegar just before serving.

这是成品。



酸甜酸甜的，很好吃。

再配上南瓜汤，这就是我的晚餐了。



南瓜汤的做法，可参照青豆汤，只是把用料理的青豆改成南瓜即可。天冷了，喝上一碗厚厚的汤，真舒服。

谢谢。