Zucchini: The Magic Ingredient For A Sweet Scrumpt...

Zucchini or courgette is what is known as a summer squash. It has a lighter texture and more delicate flavour then some of the heavier winter squashes. Looking like a greener more rugged cucumber the zucchini is an incredibly versatile vegetable.

Zucchini The Magic Ingredient

They can be eaten steamed, grilled, baked or fried. They can be stuffed. They can be grated into pasta. They are also wonderful additions to stews and curries. For me one of the tastiest ways to use zucchini is in baking.

This recipe for zucchini bread is one of my tried and true all time favourites. It is moist, not too sweet and goes very well with a hot cup of tea. The addition of walnuts adds a little extra kitchen witch magic! This really is a very simple recipe and kids will love it. It’s a great way to get them to eat some veggies!

If you’ve never tried it – give it a go. You will never see a zucchini in the same way again!

Luna Raye’s Recipe For Magical Scrumptious Zucchini Bread

Ingredients

3 eggs

1 cup canola oil (I didn’t have enough for this batch and used ¾ canola and ¼ olive oil)

2 cups white sugar

2 cups grated zucchini

2 teaspoons vanilla extract

3 cups all purpose flour

3 teaspoons all spice

1 teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon salt

¾ cup chopped walnuts (I have alternated this with ½ cup fresh blueberries in the past)

Directions

Preheat your oven to 165 degrees C (or 325 degrees F)

Grease two 8×4 inch loaf tins

In a large bowl beat the eggs until they are light and frothy

Gradually mix in the oil and sugar

Stir in the grated zucchini and the vanilla

In a separate bowl combine the flour, all spice, baking soda, baking powder, salt and chopped walnuts (NOTE: if using blueberries instead of walnuts mix them in with the wet ingredients)

Add the dry ingredients into the wet ingredients and mix thoroughly

Divide the batter into the prepared bread tins

Bake for approx 60 – 70 minutes or until a knife inserted into the centre, comes out clean.

I cover the loaves with tinfoil about ¾ of the way through cooking to make sure they don’t brown too much on top.

Allow to cool on a wire rack.

Slice it up and enjoy with a cup of tea and a good book!

Zucchini Loaves

Enjoy with a cup of tea and a good book

My Grandmother’s Spinach Soup Served with Hard B...

My Grandmother is an excellent cook and I absolutely adore her food! Every meal she prepares is done so with love and care and is always full of the most beautiful flavours. A few years back when my husband and I were visiting Canada, she made this spinach soup and it has been on our minds ever since. I finally got a hold of the recipe and thought this Canadian Thanksgiving weekend was the perfect opportunity to give it a try. It was just as good as I remembered although I did go a tad heavy on the salt. Never mind, next time I will be much more careful!

This soup makes a great lunch or light supper and it can even be used as an elegant starter – although I haven’t quite mastered the art of making a pretty flower out of hard boiled eggs yet (but I will keep working it!)

So here it is Raija’s Spinach Soup.

Ingredients

1 large Spanish onion finely chopped.

350 – 400 grams of fresh spinach well washed.

1 ½ – 2 tsp butter or a drizzle of olive oil (for sweating the onion).

2 Tbsp butter for making a roux.

2 Tbsp flour.

Chicken stock (approx 2 ½ – 3 cups) – I used Vegetable stock for mine.

Double cream.

Pinch of nutmeg.

1 clove minced garlic (optional).

Pinch of white sugar which helps give the soup some smoothness.

4 hard boiled eggs.

Directions

Melt the 1 ½ – 2 tsp or drizzle of olive oil in a pan. Be careful not to let the pan get too hot if you’re using butter as it may burn.

Add the finely chopped onion and mix well. Put a lid on the pot and allow the onion to sweat for a few minutes. Don’t let the onion get any colour. (I read somewhere that adding salt will prevent the onion from colouring and this is where I went wrong with my seasoning – I added too much salt at this stage! – so be careful).

In a second pot heat the spinach carefully – don’t add any water, butter or oil to the pot. The moisture in the spinach will be enough. The spinach should just go very slightly limp.

Once the spinach is just limp remove it from the pot and squeeze out as much excess liquid as you can.

Chop the spinach into small pieces and set aside.

Now it’s time to begin the roux. In another pot melt the 2 Tbsp of butter and then add the flour.

Do not let this mixture turn brown. Keep it on a moderate heat and gradually add the stock.

Mix it well and allow it to cook for approximately 3-5 minutes as you stir continuously.

Add the chopped spinach and onion to this mixture. Allow it to cook gently for another 5 minutes or so.

You can grate some nutmeg into it, or add some minced garlic at this stage. Also a pinch of white sugar will help give the soup some smoothness.

While the soup is cooking you can prepare the hard boiled eggs. Peel them and cut into halves or quarters.

When you just about ready to serve the soup stir in a good drizzle of double cream and mix well.

Serve with some freshly ground black pepper and the hard boiled eggs pieces arranged in the form of a flower.

Enjoy!

Or as my Grandmother would say in Finnish

Nautiskella!

Spinach ready – now it’s time to make the roux!

Focaccia Bread With Tomato, Basil, Avocado and Moz...

The other day the urge to bake struck again. This time I wanted to make some focaccia bread to have alongside a Jamie Oliver recipe for Chicken with Basil and Sweet Tomatoes. I thought it would be just the thing to mop up any flavourful juices (it was!).

I have baked focaccia bread before and it is relatively simple to make. The recipe I have used in the past calls for a bit more seasoning in the mixture and I have always enjoyed adding some extra toppings to it; olives, sundried tomatoes and caramelized onions being among my favourites. Here is the recipe courtesy of Terri McCarrell and All Recipes that I have used many times before.

Since the Jamie Oliver recipe had so many wonderful flavours going on, I decided to make a simpler focaccia (Focaccia alla Ligure) and garnish it with some sea salt. I sourced a different recipe for this bread from the brilliant site Rustico Cooking and although it turned out very well there was cause for concern. I activated the yeast according to the packet instructions but it called for slightly more water than the recipe needed. The result was very sticky dough. I kept adding a bit more flour but honestly I think I could have added the whole bag. So I left it to rise and waited to see what would happen.

What happened was that it rose successfully and I had twice as much of the sticky dough as before! I somehow managed to get it in the pan where it was left to rise for a further 45 minutes. (cat lovers may appreciate this – but at the precise moment my hands were completely and hopelessly covered in goo, Nutmeg decided she ‘wanted’ things. Water, food, cuddles, specially designed tents made from my collection of sarongs that I drape over cushions for her– you name it she wanted it. Patience is not her strong point and I got in trouble for making her wait! By the way ALL her food and water bowls had been cleaned and replenished before I started making the bread – she just enjoys being cheeky!)

Anyway I wasn’t able to ‘dimple’ the top of the bread because it was just too sticky. It actually didn’t look that bad and when it came out of the oven it looked, smelled and tasted fantastic! Although I had made it in anticipation of my chicken dish I couldn’t resist having a slice or two for lunch. I was in a Mediterranean frame of mind and so I decided on a simple open faced sandwich with tomato, basil, avocado and mozzarella.

It was simple, delicious and healthy. It was raining outside (finally some much needed rain!) so I sat indoors by the window and ate my lunch – it was like I had my very own plate of sunshine. These simple beautiful flavours just can’t help but put you in a good mood. It was just what I needed on a rainy Wednesday afternoon!

Luna Raye’s Recipe for Focaccia with Tomato, Basil, Avocado and Mozzarella

Ingredients

Focaccia bread, large piece sliced lengthways. (You can use store bought but if you decide to make your own even better! Try either recipe I have mentioned above – they are both delicious!)

Drizzle of good quality extra virgin olive oil.

1large vine tomato sliced

½ avocado sliced

5-6 good sized slices of buffalo mozzarella

Handful of basil leaves, roughly torn.

Salt and Pepper to taste.

Directions

If you’ve made your own bread, allow it to cool slightly on a wire rack, about 20 – 30 minutes.
Once cooled cut a generous sized piece and then slice that in half lengthways.

Brush lightly with some extra virgin olive oil and place under a medium grill.

As the bread starts to brown slightly (about 5 minutes) add the slices of mozzarella and place back under the grill.

While the mozzarella begins to melt slice the tomato and avocado.

Once the cheese has melted (about 3-5 minutes, but keep an eye on it) take the focaccia bread out and put it on a plate.

Add the sliced tomato and avocado and season with salt and pepper.

Tear the basil leaves and scatter them over top.

You can finish with an extra drizzle of olive oil if you choose.

It’s best to use a knife and fork as it’s a messy one to eat – but often the messiest food is the tastiest.

Enjoy!

Focaccia with Tomato, Basil, Avocado and Mozzarella

Omelette With Fresh Herbs And Cheese....

There is a real art to making the perfect omelette. I will confess that I haven’t quite mastered it yet (they tend to be a bit on the mangled side), but I do like to try. For me the key ingredients in any omelette (aside from the eggs) are fresh herbs, freshly ground black pepper and some grated cheese. That’s really all you need for a perfect breakfast, lunch or dinner! Well actually add some freshly sliced tomatoes and a few slices of whole meal toast on the side, and you’re away!

Unfortunately our tomatoes aren’t ready for eating yet – but they are getting there. So for this meal we used tomatoes from our local farm shop. I really can’t wait till we can use our own!

Luna Raye’s Recipe For A Fresh Herb and Cheese Omelette.

Ingredients

6 eggs (I always used organic and free range).

Fresh Herbs:1 Tablespoon Sage finely chopped.

3 Tablespoons Curly Parsley finely chopped.

3 Tablespoons Tarragon finely chopped.

4 Tablespoons Chives finely chopped.

¼ Cup of grated mature cheddar cheese, (You can also use Gruyere).

Salt and some freshly ground black pepper to taste.

3 – 4 Vine tomatoes sliced and served on the side.

A few slices of buttered wholemeal toast cut into triangles.

Directions

Crack the eggs into a large bowl and whisk.

Add the grated cheese and the chopped herbs and mix together.

Season with some freshly ground salt and pepper.

Melt a knob of butter in a frying pan and when melted add the egg mixture. It’s important NOT to let the butter brown as this means the pan is too hot.

While the mixture is cooking use a spatula to lift the edges of the omelette so that some of the uncooked mixture runs underneath.

When the omelette is set (or a golden brown colour) underneath it’s time to flip it over. It will still be slightly runny on top and as you flip it, it will finish cooking through.

This is usually where I cross my fingers and hope for the best (or more likely I call my husband in to deal with it so that I can go and pour the wine!)

NOTE: Tonight I finally realized where it was all going wrong. For too long I was trying to cook ‘Kent’s biggest omelette’ in my kitchen. This is NOT a good idea and it makes omelette management very tricky. More often then not a large portion of it ends up on the stove top (which I then have to clean – not fun!). So the key to success is a smaller pan and cooking each omelette individually.

Have fun experimenting with different herbs and above all – enjoy!

Fresh herbs for my omelette; Parsley, Chives, Sage and Tarragon.

Omelette with Fresh Herbs and Cheese.

Picnic Success: Spicy Cucumber, Carrot and Cashew ...

I am still recovering from last Saturday when my husband and I went on our first ever road trip since passing his driving test. We got some supplies the night before, namely an extra large cooler box. Perfect for keeping our picnic cool and also providing a great storage place for any treats we happened to pick up along the way. It is cherry season after all!

I woke up early and set about making the Spicy Cucumber and Cashew Salad. I had planned on making it the night before but got carried away watching several episodes of Burn Notice (Bruce Campbell is my hero!). Fortunately it is a very simple dish to make. The most labour intensive part is chopping and mixing.

We did make some adjustments to the original dish that chef Bill Granger showed on Saturday Morning Kitchen. He made a marinade for some chicken thighs and used half for the chicken and the rest as a base for a spicy salad dressing. As we just wanted the salad we followed his recipe for the salad dressing but added a few extra bits to compensate for the lack of marinade.

To view Bill Granger’s fantastic original recipe courtesy of the BBC Food website please click here.

This is how we made our version of this tasty salad.

Luna Raye’s version of a Spicy Cucumber, Carrot and Cashew Nut Salad with Vermicelli Noodles.

Ingredients

3 tbsp fish sauce

2 garlic cloves, peeled and finely chopped

2 large red chillies, finely chopped

2 tsp of fresh ginger, minced

4 tbsp sugar

4-5 tbsp of fresh lime juice

250g of vermicelli rice noodles

1 large cucumber halved and thinly sliced

1 medium sized carrot halved and cut into thin strips

4 spring onions, sliced finely

Small handful of fresh mint leaves (we used apple mint from our garden)

3-4 tbsp unsalted cashews, crushed.

Directions

Put fish sauce in large bowl with lime juice and sugar.

Stir until all the sugar has dissolved.

Add the chopped garlic cloves, chillies and minced ginger to a pestle and mortar and crush and blend until you get a nice paste (it won’t be a smooth paste but everything should be blended up well).

Add this mixture (it should smell fantastic!) to the liquid in the bowl and give a gentle stir.

Cut the cucumber, carrot and spring onions into thin strips and set aside.

Cook the vermicelli noodles by putting them in a heat proof bowl and adding enough boiled water to cover them. I gave them a quick stir as I did this just to make sure they didn’t clump together.

I also snapped the noodles in half before cooking them – to make them a bit more manageable in the salad.

Leave the noodles to cook for 4 – 5 minutes. Once they have softened drain and rinse them in cold water.

Once cooled, add the drained noodles to a large bowl and gradually start to mix in the liquid (fish sauce, lime juice and dissolved sugar) and the finely chopped vegetables.

Toward the end add the finely chopped fresh mint and continue to mix until well combined.

Just before serving add the crushed cashew nuts.

Enjoy!

NOTE: I also wanted to mention a really helpful tip that Bill Granger shared as he was preparing his dish. Limes can be difficult to squeeze, and even rolling them on the countertop before hand sometimes doesn’t help. He suggested cutting the lime in half and then taking the very end of the lime off. This leaves you with a rather large ‘slice’ of lime which is much easier to squeeze. I tried it and it worked a charm!

We had a fantastic day out and really enjoyed our picnic. The salad made a refreshing change and in the current heat wave we have been experiencing it was just what we needed.
In our eagerness to tuck into the salad we forgot to put the cashew nuts on. Luckily we brought the bag with us but we hadn’t crushed them. My husband not having the patience to wait dumped a handful of cashews onto each plate. It still tasted great but I think in future we will crush them, if we can remember that is!

As we continued with our driving adventure (Ok we got lost!) we passed a sign saying cherries for sale. We turned down a lovely country lane and found a mother and daughter selling the most beautiful cherries out of their back yard, which led into their orchard. We got a pound of cherries and ate them all on the way home. It was a successful day and a very successful picnic. We did make it home eventually and it was no thanks to the sat nav!

Spicy Cucumber, Carrot and Cashew Nut Salad with Vermicelli Noodles

Underneath a Willow Tree, The Perfect Picnic Spot.

Perfect Picnic Food But We Forgot the Cashew Nuts!

Bruschetta: A Delicious Half Time (Or Anytime) Tre...

Like many people this summer I will be watching the World Cup. I am not an avid football fan but I do enjoy the bigger matches and the World Cup is always exciting. During the England vs. USA game we needed some cheering up after Robert Green allowed the Americans to score an easy goal.

During the half time I decided to make a quick and easy bruschetta. This recipe is slightly different from traditional bruschetta recipes as I didn’t heat the tomato mixture before spreading it on the bread, but it is still full of flavour and goes very nicely with a chilled beer. We had Maple Moon Ale, an award winning ale from Joseph Holt’s Derby Brewery.

After our half time treat we felt slightly better about the match. We didn’t score another goal, but we didn’t allow another goal in either – which is something.

Luna Raye’s Half Time Or Anytime Bruschetta.

(If you want to make this at half time make sure you put the oven on 10 – 15 minutes in advance. So approximately 30 – 35 minutes into the first half of the match)

Ingredients

15 – 20 organic cherry or plum tomatoes.

1 clove of garlic, minced.

1 banana shallot finely chopped. (You can use any shallot but I prefer banana shallots as they are milder)

3 – 4 Tablespoons freshly chopped herbs. (I used Parsley, Coriander, and Sage) I would have loved to use some of my Basil but it’s struggling at the moment.

Pinch of sea salt.

Black pepper to taste.

Drizzle of extra virgin olive oil.

2 – 3 Tablespoons grated Parmesan cheese.

1 small baguette cut lengthways and then halved.

Directions

Preheat oven to 180 degrees.

Place the cut baguette slices on a baking sheet and put in oven to slightly toast them. (You can brush a little virgin olive oil on them at this stage if you wish).

While the baguette slices are gently toasting in the oven. Roughly chop the tomatoes and place in a medium sized bowl.

Add the minced garlic and chopped shallot and mix well.

Add the sea salt and some black pepper and gently blend in the chopped mixed herbs.

Take the baguette slices out of the oven and spread the tomato mixture liberally over each slice.

Finish with a light drizzle of virgin oil and a sprinkling of Parmesan cheese.

Place back in the oven for a further 5 minutes or until the Parmesan has melted and the tomato mixture is slightly bubbling.

Keep a close eye on them as you don’t want them to burn.

They should be on the plate by the start of the 2nd half (although it does help to have a kitchen assistant to speed things along!)

Happily serves 2.

Half Time or Any Time Bruschetta

My Poor Basil

The Joy of Local Produce: Apple and Rhubarb Crumbl...

Since my husband or I don’t know how to drive, much of the Kent countryside has remained a mystery to us. There simply are some places we can’t get to via bus or train. As for cycling, I wouldn’t feel comfortable on the small winding country roads.

When Jessica was here she rented a car and we were able to do some exploring! One of the highlights was discovering farmer’s markets and the many farm shops selling local produce. One such farm shop was in a lovely little town called Hadlow in Tonbridge. The shelves were full of home made pickles and jams. There was loads of fresh produce as well and some beautiful rhubarb caught our eye.

We bought a few goodies and made our way home! Unfortunately, our plans for an apple and rhubarb crumble didn’t materialize while Jess was still here. I ended up making it the day after she flew back home. I have to say it was delicious (sorry Jess!)

So here it is:

Luna Raye’s Scrumptious Farm Shop Apple and Rhubarb Crumble.

Ingredients

3 large cooking apples peeled, cored and chopped into chunks.

3 medium sized rhubarb stalks, cut into chunks.

½ cup of sultanas.

2 Tablespoons ground All Spice.

50 grams unsalted butter.

3 Tablespoons brown sugar.

Splash of water.

For the Crumble Topping

150 grams of flour.

50 grams cold unsalted butter.

50 grams granulated sugar.

2 Tablespoons crushed pecans or walnuts.

Directions

Place unsalted butter in a saucepan and add the chopped apples.

Mix in the brown sugar and all spice and coat the apples.

Add a splash of water if you need more moisture.

After 5 minutes or when the apples start to soften, add the rhubarb and sultanas and mix all together.

When everything is nice and soft add to a large oven proof dish.

Directions for the Crumble Topping

Add the flour and granulated sugar into a bowl.

Cut the cold unsalted butter into chunks and gradually add to the flour and sugar mixture.

Use your hands to mix the butter in. You should end up with a mixture that is similar to bread crumbs.

Add the pecans to the crumble topping before spreading over the apple and rhubarb mixture.

Place in the oven preheated to 180 and cook for 30 – 45 minutes.

Serve with a drizzle of cream or a scoop of ice cream and enjoy!

Scrumptious Apple and Rhubarb Crumble

Good Friends, Sunshine And Olive Tapenade....

As we get older it can become difficult to maintain friendships. There always seems to be something getting in the way of us reaching for the phone or writing a card or letter. Social networking sites don’t really help matters either. Sure we can ‘see’ what our friends have been up to, and keep tabs on their profile but it isn’t the same. It isn’t meaningful communication.

I met my best friend Jessica when we were 16 and had just finished an exam. We walked home together and talked about all sorts of things. A few days later she surprised me by giving me a call and inviting me to a David Bowie concert. It was the beginning of an extremely special and wonderful friendship that has lasted for the better part of 23 years.

Over the past 5 years however it felt like we were starting to drift apart. We both live on different continents and it was becoming increasing difficult to find the time to visit one another. Family commitments and work pressures also played their role, but somehow we managed to keep our friendship going.

I was absolutely overjoyed when I got a message from Jess saying that she was coming over to the UK to visit. It had been far too long! We had a wonderful time together and it really felt like no time had passed at all between us. The weather was on our side and we went for long walks in the country, explored farmers markets, visited some of Kent’s most exciting attractions (sadly we didn’t make it to Tea Pot Island in Maidstone – that has been saved for the next visit!) and hung out in the garden drinking wine and eating good food. We also had a short break in Bruges which gave us the opportunity to explore a wonderful city together. The food was excellent and I can’t say enough about the beer – delicious!

One of the first nights she was here, Jess prepared a wonderful little appetizer for us to eat in the garden. I had never had Tapenade before and I can’t believe how easy it is to make. This is definitely something to enjoy with good friends and good wine. Don’t forget to make a toast to the beauty of true friendship.

Jess’s Friendship and Sunshine Tapenade

Ingredients:

1 x 250 gram container of pitted Kalamata olives (you can use any kind of olives – just make sure they are pitted before you put them in the blender!).

1 clove of garlic.

Drizzle of Olive oil (mixture should be slightly moist and easy to spread).

Pinch of sea salt.

Black pepper to taste.

Directions:

Add all ingredients to a blender and mix well.

Spread on baguette slices and gently warm in the oven.

Serve with red wine in the garden and enjoy with good friends!

Jess’s Friendship and Sunshine Tapenade

Spaghetti with Tomato Sauce and Caramelized Onions...

Cooking really changed for me when I finally mastered the fine art of caramelizing onions. Although it may seem like a simple thing to do I usually ended up with charred bits of onion stuck to a heavily smoking pan and lots of little burns on my hands and arms. I think the main culprit in this was my love of cooking everything in butter (and lots of it!). Apparently the dairy solids in butter have a tendency to burn which I didn’t realize. You can use clarified butter but using olive oil seemed a much simpler (and healthier) solution. So I made the switch and the rest is history.

My onion of choice is the large yellow Spanish onion which has a beautifully sweet flavour when cooked. However I personally like to add a sprinkling of brown sugar or for a special treat, a drizzle of maple syrup, which gives the onions a deep rich colour and really brings out the smoky sweetness in flavour. By cutting the onion cross wise in large round slices you get lovely long strands of onion which look quite elegant. To caramelize them add to a pan with some olive oil and a sprinkling of brown sugar or maple syrup. Cook over a moderate heat until soft. It’s as easy as that!

I am very proud of the fact that I can now easily whip up this tasty delight adding a whole new dimension to a variety of dishes. No more charred onions or smoking pans for me, although I still burn my hands from time to time, but then again I can be a real klutz (I am an Aries after all)!

Caramelized onions are a fantastic condiment and can be added to:
• Burgers
• Hot Dogs
• Sausages
• Steaks
• Sandwiches (grilled cheese is especially good)
• Salads (they work really well with hummus or goats cheese)
• Mashed, Scalloped or Jacket Potatoes
• Salsas, chutneys and gravies

You can also add them to:
• Pasta sauces. (my favourites are tomato or carbonara)
• Quiches or vegetable tarts.
• Omelettes.
• Soups.

Here is my recipe for Spaghetti with Tomato Sauce and Caramelized Onions.

Ingredients
1 large yellow Spanish onion, cut crosswise in large round slices.
1-2 cloves of garlic, minced.
2-3 Tablespoons of olive oil.
1 (28 ounce) can Italian-style diced tomatoes.
2 teaspoons of dark brown sugar or pure maple syrup.
3-4 Tablespoons of freshly grated Parmesan or Romano cheese.

Directions
1. Add olive oil and chopped onions to a large skillet and stir to coat onions in the oil. Sprinkle the brown sugar or drizzle some maple syrup over the onions and continue to cook over a medium heat until the onions become soft.

2. Once the onions have been cooked set them aside on a plate. Don’t wash the skillet!

3. Add the tomatoes and minced garlic to the unwashed skillet (there will still be some lovely flavours from the onions lurking there). Cook over a low heat stirring occasionally so it doesn’t stick.

4. While the tomatoes and garlic are cooking get a pan of salted water on the boil for the pasta. You can use any kind of pasta but I love using spaghetti or linguine for this dish.

5. Once the water is boiling and the pasta is cooking, add the caramelized onions back into the skillet with the tomatoes and garlic. Gently stir to mix the onions, garlic and tomatoes together.

6. When pasta is al dente, drain it and add it to bowls.

7. Generously spoon the sauce and top and grate some Parmesan or Romano cheese on top.

8. Serve on its own or with garlic bread and enjoy!

Spaghetti with Tomato Sauce and Caramelized Onions

Caramelizing Onions

Red Peppers Stuffed with Refried Beans and Goats C...

I was at a loss for what to make for dinner tonight. There were 2 large red peppers languishing at the bottom of my crisper so I decided to look for a recipe for stuffing them. Luckily I had some goat cheese on hand but I wasn’t sure what else to add as a filling.

Trawling through recipe sites I found one for Red Peppers, Red Beans and Goat Cheese, which sounds delicious. Of course I was missing the kidney beans and the butternut squash so I needed to make some adjustments.

For my recipe I used a tin of refried beans which I heated up with 2 chopped shallots, 2 cloves of minced garlic and the bits of pepper that were around the stems. I added some mushrooms toward the end.

I had already starting roasting peppers – without the mixture – and after about 20 minutes took them out and crumbled some goat cheese in the bottom. I then added some of the refried bean mixture about ½ way up the pepper and then added some more cheese and another layer of the mixture.

Once the peppers were completely stuffed I covered the top of them with the rest of the goat cheese. I put them back in the oven for a further 30 – 40 minutes or until soft.

They looked and smelled delicious! The only problem was I got my timing wrong and my husband was another 20 minutes getting home from work. The result was that the peppers became very soft and one fell over spilling its contents all over the baking tray.

It didn’t look pretty but boy did it taste great! I will try the original recipe at some point – I love the idea of adding kidney beans and butternut squash!