• Ελληνικά
  • English
  • Festive Recipes/ Healthy Meals/ Recipes/ Savory/ Vegetables

    Tomato Jelly with Eggs

    This winter the 80’s all over Athens! On one hand, there’s the very interesting GR80’s exhibition  at Technopolis, with a parallel program on the Onassis Cultural Centre, and on the other, there’s nine well-known bars of the city that have created a 80’s cocktail menu at affordable prices. I’m sure that there are other similar actions I do not know since the 80’s are very trendy this year. 😉 Some Greek food bloggers decided to contribute to this 80’s atmosphere, creating a group post with this topic. So, we present recipes that remind us of the dishes we used to ate then, with a current touch. My proposal, a tomato jelly with eggs, is an appetizer that you could prepare for a dinner with friends. All the other proposals from fellow bloggers friends are listed at the end of this post.

    Tomato-Jelly-with-Eggs – Gr80’s-Ζελέ-Τομάτας-με-Αυγά

    This dish is a flavored jelly from fresh tomatoes, stuffed with boiled egg and garnished with anchovy paste and capers, served on fresh, peppery rocket salad. Do not be overwhelmed by the anchovy paste; it really matches, especially with the egg. If you do not like it, I have an alternative. A cream with fresh soft cheese of your choice (cream cheese, galotyri, kopanisti, katiki, ricotta, etc) with chopped herbs would make a lovely couple with this tomato jelly. It’s up to you.

    Tomato Jelly with Eggs

    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading...
    Serves: 6
    Prep Time: 15 min. + waiting time Cooking Time: 30 min

    Ingredients

    • 6 small eggs
    • 1 kg fresh ripe tomatoes, cut into pieces
    • 4 cloves garlic, crushed
    • 2 chili peppers
    • 1 teaspoon coriander seeds, lightly crushed
    • 2 teaspoons coconut sugar (or brown sugar)
    • juice of 1 lemon
    • 2 onions, thinly sliced
    • 2 teaspoons fresh ginger, grated
    • ¼ cup chopped celery
    • 1 large carrot, thinly sliced
    • 12 grains of black pepper, lightly crushed
    • ½ tsp salt
    • 1 ½ tablespoon tomato paste
    • 500 ml water
    • 2 sachets gelatine powder
    • to garnish:
    • rocket leaves
    • anchovy paste (optional)
    • capers (optional)

    Instructions

    1

    Boil the eggs in a saucepan for seven minutes. Rinse with water and peel.

    2

    Put all the remaining ingredients and 100 ml of water in a saucepan, bring to a boil, lower the heat and simmer for 30 minutes.

    3

    Strain the sauce through a fine sieve by pressing the juice and set aside.

    4

    Rinse the pot and put the juice in the pot, with 280 ml of water, over medium heat.

    5

    Soak the gelatine powder in the rest of the water (which must be ½ cup) for 4 minutes. Whisk in the strained tomato liquid, then keep whisking over a moderate heat until the mixture comes to the boil. Once it boils remove from the heat

    6

    Pour juice into individual moulds to cover 1 cm. of the bottom and leave to cool and thicken in the refrigerator.

    7

    Once thickened (it will not be long) put on each mould a boiled egg and cover with the remaining juice.

    8

    Place moulds in the refrigerator and let stand at least 3 hours or overnight.

    9

    Serve on fresh rocket leaves and garnish with anchovy paste and capers.

     

    ♥ If you enjoyed this recipe and want to see more, follow The Healthy Cook by email and every new recipe will come directly to your inbox!  ?

    Below are the suggestions of other food bloggers which will be published untill noon:

    Eat Yourself Greek:  Campari & Sanguini Jelly

    Asproulas.gr: 80’s Party & Stuffed Eggs (greek)

    Elena’s Cooking:  Shrimps Cocktail  

    Pandora’s Kitchen: Creme Caramel

    Food Junkie: Vole au Vent with creamy Mushrooms (greek)

    Foodie Corner: Athinaiki 

    Cookika: Gateaux

    Deligtful Area: Chicken a l’ orange (greek)

    Share on Social Media
    •   
    •   
    •   
    •   

    You Might Also Like

    No Comments

    Leave a Reply