Semifreddo of yogurt with raspberries

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125 millilitre cream
80 grams of honey
200 millilitre whole yogurt
100 grams of raspberries (preferably fresh but may also from freezer)

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Lined four glasses on the inside with cling film. Whip the cream until stiff and stir the honey by the yogurt. Spoon the whipped cream and raspberries by the yogurt mixture. Keep apart some raspberries for garnish. Spoon the glass full. Put the glass covered with cling film about 2 hours in the freezer. Just before serving, pour the semifreddo on plates, remove the foil and garnish with the raspberries withheld.

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Tomato balls

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500 g ripe hard tomatoes, grated
2 onions, grated
2 tablespoons Mint, chopped
2 tablespoons parsley, finely chopped
1 tablespoon oil
150 grams self raising flour
1 egg
Salt and pepper

Mix the ingredients well. Put a pan with oil on the fire. Once the oil is hot with a spoon scoop balls out of the mixture, put it into the oil and fry them on both sides. Remove the Tomato balls with a slotted spoon and place them on paper towels to drain the oil out. Wonderful to warm but also cold to eat.

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