Hi fellow Steemians!

So, I was introduced to Steemit by a young German 'pleasure boy' (or so he refers to himself as!) AKA @rootingrobert.

I live in China, but actually moved from London one year ago and with such long holidays I thought I'd finally start the food blog that I'd been meaning to five years ago! However, technology rarely agrees with me and I am still in the process of editing photos, figuring out how to upload them online and everything else that comes along with the technical stuff!

Anyway, what kicked my ass into gear was the deadline that @progressivechef has given me!

As a lover of all things edible and a dietitian, here I am, doing what I love most- cooking (and eating of course). For me, food is a medium for artwork and in the kitchen, I like to consider myself an artist...maybe others will beg to differ! But I hope you enjoy these creations of mine... @rootingrobert sure did!

So to fit in with this week's theme -tomatoes- I decided to have a little adventure in my mini kitchen and my tomatoes went three ways.

Scrummy!

Gazpacho

First the gazpacho. I'm not normally a cold soup fan, but I did once overindulge in a tomato gazpacho at a dinner party (to my surprise)...this little short, red, intense shot really hit the spot, so I've braved creating my own. My version has some sharpness sourced from zingy lemon and a slightly warm kick from the garlic.

I went a bit crazy with the flower show on the photo, but hey, they're edible chinese flowers which really pimped up the gazpacho!

Black Risotto Stuffed Tomatoes

Next comes the black risotto stuffed tomato. The rice was cooked Greek style (with lemons , onions and selection of green herbs) and then generously stuffed in raw, emptied tomato shells glazed with olive oil and baked for a hell of a long time!

I chose to garnish it with a cumin flavoured yoghurt dressing - mainly for the additional colour gradient than anything else (but it still tastes scrummy).

Millet Crisps, Slow-roasted Tomatoes and Basil-Infused Cream Cheese

Finally, the last stop was a funny little grain I accidentally encountered whilst shopping in a Chinese supermarket- millet. This sunshine coloured couscous wannabe tastes great when boiled, reshaped and fried. Top it off with some basil-infused, whipped cream cheese and vibrantly sweet, slow-roasted, vine-ripened tomatoes.

It looks like a lot of effort,but sure was damn well easy to rustle up so don't fear the kitchen and go create! Please feel free to ask me about any of the recipes and I will be more than happy to help.

The original @rootingrobert being fed fat-glazed, slow-roasted tomatoes from the vine by the @foodflaneur

Amidst all the excitement generated by Steemit Iron Chef, I forgot to include a photo with my name and date on it so I hope it's not too late, but you can see the aftermath of the tomatoes three ways!