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    Friday, November 02, 2012

    Rarotonga Food- Cabbage-Tomatoes-Cant get enough of them

    The view from Bliss Cottage

    The tomatoes here,are so ripe and fabulous. We are eating as many of them as we can.

    They are so juicy, which can be a problem as they bleed and make the other ingredients soggy
    I like to remove the seeds and pulp and cut up the flesh

    But lets not waste the juice. I decided to make it into a dressing
    Make it the acid part of the French dressing

    I also think, Cabbage and Tomato are such a good match

    Cabbages in Raro are so sweet and crisp. I love them
    So let’s make coleslaw, with tomatoes

    First finely slice the cabbage
    Seed and peel a cucumber
    Remove the pulp and seeds of the tomatoes
    Slice the flesh and add to the other vege
    Season with salt and pepper
    Plus a good pinch of sugar
    Squash the pulp and seeds, to remove the juice

    Drizzle over with Extra Virgin Olive Oil
    Toss and taste
    It needs a little more acid so a quick squeeze lemon juice
    Toss again and Voila you should have a delicious salad

    Paired with Ham and Potato Salad
    Lunch anyone?

    Naturally there are leftovers

    So for dinner I made Fried Rice
    Earlier in the day, I boiled up some Jasmine Rice
    When I cook rice to make into fried rice, 
    I don’t use the absorption method, as I want the rice to be separate and fluffy

    For 2 people
    Bring a big pot of salted water to the boil
    Add a big cup of rice
    Bring back to the boil and cook till al dente
    Should take about 8 minutes
    Don’t overcook it
    Strain toss with a little oil and chill for at least 6 hours

    Simple Fried Rice
    2 tablespoons Vegetable oil
    2 eggs beaten together with
    Dash soy sauce and
    Freshly ground black pepper

    2 tablespoon vegetable oil
    1 onion finely chopped
    1 green pepper finely chopped
    2 cloves garlic finely chopped
    Cooked rice
    1 cup Cabbage and tomato salad

    Several leaves of basil shredded
    Mixed toasted seeds for extra crunch

    Heat a wok or a big frypan
    Add oil
    Throw in the seasoned beaten eggs
    Let them cook quickly as an omelette
    Turn onto a board and chop
    Set aside

    Back to the pan add the next lot of oil and onions
    Season with salt and pepper
    Cook until onions are soft
    Add garlic and green pepper
    Cook till softened
    Add rice toss well and cook for about 5 minutes
    Add cabbage salad
    Cook long enough to heat through
     Top with egg, basil and toasted seeds


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