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Who doesn’t like an ice lolly? No one that’s who! (… OK, except for people with sensitive teeth … you have to be so careful these days ) The thing is I don’t want a load of super sugary stuff and sometimes it is nice to have a savoury option. And so I came up with the idea of tomato ice lollies . They taste great, quench thirst on a hot day, and are actually healthy too. Yay!

Ingredients:

• Carton of creamed tomatoes
• Tabasco, soy sauce, balsamic vinegar (optional)

Method:

1. Take a set of ice lolly moulds. You can get these from cookware shops or possibly supermarkets. I picked up a set in a pound shop. And if you are really stuck you could use plastic cups and teaspoons.
2. If using, add a dash of Tabasco or soy sauce or balsamic vinegar (you can add one sauce or a few it is up to you) into the base of each lolly mould.
3. Pour in enough creamed tomato (or you could use sieved passata, pulped fresh tomatoes with the skin and seeds removed), to fill up each mould to about four fifths full. You need to allow a little expansion room as the liquid freezes.
4. Pop the tops onto the moulds or insert lolly sticks. Naturally this depends on the type of mould set you are using.
5. Freeze the lollies over night.
6. If you have trouble removing the lolly from its mould then simply pour a little hot water over the base of the lolly in the mould, and give it a wiggle. This should loosen the lolly and it should come out OK.

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As Pesach is imminently upon us (the first Seder starts this Saturday night), I have decided to post a couple of delicious Pesach recipes. Here is my recipe for ‘Savoury Slab’. I don’t call it a loaf as we are not meant to eat bread at Pesach

Ingredients:

• 3 large carrots
• 2 medium courgettes
• 1/3 of a mug of potato flour
• 1/3 of a mug of matzo cake meal
• 1/3 of a mug of ground almond
• seasoning
• 2 eggs (beaten)
• margerine

Method:

1. Pre-heat the oven to a medium high heat for at least 15 minutes.
2. Grease a two pound loaf tin (remember this has to be one only used for Pesach baking).
3. Grate the vegetables. I like to use a food processor. If you want to work on your biceps then use a hand grater!
4. In a large bowl mix all the ingredients together very well. The mixture should not be too dry or too mushy, so you may want to alter the amount of dry to wet ingredients.
5. Pour the mixture into the loaf tin. It should reach about half way up the tin. You don’t want it to be full to the brim or it won’t cook through.
6. Place a bit of foil over the tin and put on the top shelf of the oven. Bake for 25 minutes.
7. Remove the foil and bake again for another 20 minutes without the foil lid.
8. Make sure you let the slab cool before trying to remove it from the tin. If it seems still rather gooey then it may need some more baking.
9. Savoury Slab goes well with meat, fish, or dairy meals. And can be used instead of potatoes.

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