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Bom dia lovely folk.

Well i’m back from Portugal and thoroughly renewed by my experiences. Talk about Green & Leithy heaven- Aloe Vera plants the size of a car, abundant Lemon trees, fresh produce absolutely everywhere. I considered sharing some photos with ya’ll here but thought it best just to give you the link to my tumblr: http://theautumnalmanac.tumblr.com

Progress is good for the new and incredible website- a change of name, a change of style. All very exciting but sadly means i’ll be post less frequently until everything is ready to rock!

I guess the main thing i learnt from my culinary experiences in Portugal was pretty obvious but wildly important none the less- keep. it. simple. So without further ado, i present these wonderfully low- key breakfast delights. Utilising the finest of our home grown herbs. You can tweak these to suit your herby taste but i recommend included a large leafed herb (e.g., Basil, Lovage) in order to suitably wrap you tiny bundle of garlic joy!

(Serves 2, Vegan, Gluten Free)

  • 2 large “beef” Tomatoes
  • 2 cloves of Garlic
  • 2 large handfuls of fresh Herbs (we used Sage, Thyme, Marjoram, Oregano)
  • 1 teaspoon of crushed Black Peppercorns
  • scant pinch of Sea Salt
  • 1/2 tablespoon of Olive Oil
  1. Heat your oven to 180c
  2. Use an apple corer to remove 2/3 of the centre of each tomato (make sure you leave the bottom intact)
  3. Tear all the herbs, save the sage, and stuff into the tomatoes
  4. Wrap the garlic in the sage leaves (4 leaves per portion) and stuff these bundles into the tomatoes
  5. Drizzle the oil into the holes and sprinkle the salt and pepper on top
  6. Bake for 20 minutes