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Vinegar Dish with Cherry Tomatoes
Vinegar Dish with Cherry Tomatoes

Before you jump to Vinegar Dish with Cherry Tomatoes recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Can Help You Stay Fit And Also Healthy.

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In addition when it comes to having a dessert after your meals you should think of having various citrus fruits. Most of the nutrition in citrus fruit, including vitamin C, are also necessary for looking after your health. You may also want to mix a number of things like orange sections, shredded coconut combined with a teaspoon of honey.

By following a number of the suggestions above you will find that you will end up living a healthier life. Something that you ought to actually avoid is all of the processed foods that you can easily purchase in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to vinegar dish with cherry tomatoes recipe. You can cook vinegar dish with cherry tomatoes using 7 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Vinegar Dish with Cherry Tomatoes:
  1. You need 10 Cherry tomatoes
  2. You need 1 leg Boiled octopus
  3. Get 1 Cucumber
  4. Use 1 Wakame seaweed
  5. You need 150 ml ☆Vinegar
  6. You need 4 tbsp ☆Sugar
  7. You need 1/2 tsp ☆Salt
Instructions to make Vinegar Dish with Cherry Tomatoes:
  1. Make the vinegar base. Bring the ingredients marked ☆ to the boil (cook down the vinegar), and let cool.
  2. Cut the cucumber "jabara" style (making deep incisions as if slicing into rounds on both sides of the cucumber at very narrow intervals. It should like the cucumber has been sliced into rounds, but with the slices barely still connected), rub with salt, and set aside. Rehydrate the wakame (salted or cut wakame is fine.) Slice the octopus into bite-sized pieces.
  3. Peel the tomatoes by briefly dunking them in a small pan of boiling water. When the peel starts to break, transfer to a bowl of ice water. This makes them easier to peel.
  4. Wash the salt off the cucumber, and squeeze firmly. Add the ingredients from Steps 2 and 3 to the vinegar base, and it's done. If you let it sit for a while, the flavours will blend.

Garlic and balsamic vinegar round out the flavor, and pine nuts add a pleasant crunch if desired. Stir in the garlic, tomatoes, and balsamic vinegar. We made this recipe for my mum's bday buffet and it was so beautiful and so tasty that I just had to share it here. It makes for a wonderful side dish or appetiser that looks beautiful and tastes great! The original recipe comes from the German Women's magazine "Brigitte".

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