Malt chocolate ice cream with Oreo cookie crunch
Nothing beats homemade ice cream and the beauty is there's nothing to do on the day... unless you fancy chocolate sauce on top
Easy stuffed tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 6 really big tomatoes
- 2 balls of mozzarella
- 12 basil leaves
- 4 pieces cooked red peppersfrom a jar
- 2 tbsp pestoor red pesto
- 6 slices ciabattaor crusty bread, toasted and brushed with olive oil
Nutrition: per serving
- kcal331
- fat16g
- saturates7g
- carbs33g
- sugars8g
- fibre4g
- protein16g
- salt1.44glow
Method
step 1
Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
step 2
Cut the mozzarella into chunks and snip or tear up the basil leaves.
step 3
Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
step 4
Put a few torn basil leaves into each one.
step 5
Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
step 6
Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.
