And with the last warm and sunny days, not only the summer seems to be officially over. The travel season, too.
Early September I started at my new job, and it feels almost like the New Year’s resolution period. Finally – after so many years – I don’t have to commute for hours anymore. Working in the same city feels like a blessing. All of a sudden I have more hours of quality time available, that a while ago I used to waste on a train. Now I feel that it’s time to focus on time management, in order to make the most out of the additional spare time. Actually shouldn’t it be the opposite way? We should be thinking about how to improve the time we have available, especially when time is scarce. It makes sense, right? But for whatever reason, I tend to be more efficient, when I know that I have only very few hours available when I get home after work.
This weekend I started working on one of the areas I want to improve. Food. Yes, food. Something that has been on my to-do list for a long time. So I set up a list of things I want to cook for the coming week. That way there is no room left for super last-minute grocery shopping during the week, nor thinking or wondering about ‘what shall I make for dinner?‘ or an even bigger headache ‘what shall I make to take to work for lunch?‘.
It’s easy to loose track of healthy nutrition when our workplace is surrounded by fast food dining facilities. Which means that hopefully this will motivate me to try out different recipes, and add new flavors to my everyday cooking :)
Today I tried out something new: tomato crumble! It was done within 30 minutes, and the result was crumbilicious!
12 cherry tomatoes
4 full tbsp of bread crumbs
1 full tbsp of chopped parsley
2 tbsp of grated parmesan cheese
2 tbsp of olive oil
1 garlic clove
salt and pepper to taste
* * * * *
Wash the cherry tomatoes. Cut off gently the green part on top and halve lengthwise from top to bottom. Remove the seeds with a little teaspoon.
Place the tomatoes into a baking dish, previously sprinkled with olive oil. Add a little salt to taste. Set aside.
In a bowl mix the bread crumbs together with the parsley, parmesan cheese, salt and pepper.
Heat the olive oil at medium heat. Stir in the chopped garlic and roast for 1-2 min.
Turn off the stove and add the bread crumbs mix. Stir well.
Turn on the oven at 210°C / 410°F.
Fill the tomatoes with the crumbs.
Sprinkle with olive oil.
Bake for 15 min. using top heat (if available). Alternatively bake for about 20 min. using regular heat until the crumbs turn golden brown.
Serve warm or at room temperature.
Note: Should you have crumbs left, store them in a glass or tupperware with a lid in the fridge. You can turn them into a crispy crust for a fish or meat dish. Or you can also roast them in a pan first, and then sprinkle over a pasta dish!
Prep Time: 30-40 min.