Tag Archives: herbs

Sweet Potato and Feta Cigars with Tahini Yoghurt Sauce

31 Oct Sweet Potato Cigars Filling

 Just because it’s Halloween I am purposefully not posting a pumpkin recipe. I’m not of fan of Halloween and this is my pathetic attempt at rebellion.

This year I actually purchased hideous Halloween sweets from Mercadona for the lovely children next door who knocked incessantly on my front door last year.  I studiously ignored them because I didn’t have any sugary, chemically, teeth-rotting unhealthy products to give them. They repayed my kindness by chucking eggs at our front door, so The Washer Up went mad and chucked them back at the neighbours front door. So this year I bought sweets. I hope they’re happy.

So anyway, this is  my kind of treat, filo pastry cigars filled with roasted sweet potato, feta cheese, spring onion, fresh coriander, parsley and red chilli. Unsurprisingly Middle Eastern in origin and unashamedly Ottolenghi of course, who else? He has a new TV programme starting in November on More4, needless to say we are very excited.

The tahini yoghurt sauce is one of my favourite things, it is totally delicious. You can serve it just as a dip with flatbreads or raw veggies, or I have served it with these Cauliflower Fritters, these Baked Falafel Cakes and these Muhammara (Roasted Red Pepper & Walnut) Cigars too.

Sweet Potato & Feta Cigars Recipe

Makes 6 cigars, serves 3-4, vegetarian. Adapted from Ottolenghi for The Guardian

  • 1 large sweet potato (about 400 g), scrubbed clean
  • 2 spring onions, chopped
  • 75 g Greek feta cheese, crumbled
  • a handful of fresh coriander, chopped
  • a handful of fresh parsley, chopped
  • 1 red chilli deseeded & chopped
  • 1/2 tsp salt
  • freshly ground black pepper
  • 6 sheets of filo pastry (defrosted if frozen)
  • olive oil for brushing
  • sesame seeds

Preheat the oven to 200C. Prick the sweet potato a few times with a knife and place directly on a rack in the oven. Roast for 45-50 minutes until soft and cooked all the way through. Cut in half lengthways and leave until cool enough to handle.

Scrape out all of the sweet potato flesh into a bowl and mix with feta, spring onions, herbs, chilli, salt & pepper mashing with a fork. Taste for seasoning and leave to cool completely.

When ready, preheat the oven to 200C, line a baking tray with parchment and brush with a little oil. Unroll the filo pastry sheets and cover them with a clean tea towel to stop them drying out. Remove two sheets together and place them on top of each other on your work surface with the short end facing you, so you have a double layer sheet. Cover the rest back up with the tea towel.

Cut the two sheets in half lengthways this will make two cigars. On the left hand double layer strip, put a few heaped tablespoons of the filling in a sausage shape about 2 inches from the end of the pastry nearest you, leaving a centimetre free at each side end. Brush the pastry with a little olive oil and start to roll up your cigar around the filling, fold in the two side ends at about half way through and brush with a little more oil every now and then while you finish rolling up the cigar. Brush the top with some oil and place on the lined baking tray. Continue with the rest of the filling, you should get six cigars. You can refreeze (or refrigerate) the unused pastry.

Sprinkle a few sesame seeds over the tops of the cigars and bake for 25 -30 minutes until golden brown and cooked.

Tahini Yoghurt Dipping Sauce Recipe

Serves 3, vegetarian, gluten-free

  • 1 pot (125 ml) goat’s or greek yoghurt
  • 1 heaped Tbsp tahini paste
  • the juice of half a lemon
  • 1 Tbsp chopped fresh coriander
  • 1 Tbsp chopped fresh mint or parsley
  • salt & black pepper
  • cumin or sumac to serve

Mix all the ingredients together well making sure the tahini is mixed in and taste. Adjust lemon, salt or tahini to suit. Serve in bowl sprinkled with a little cumin or sumac and a few fresh herb leaves.

These are the perfect sweet treat for an evening huddled on the sofa with all the lights turned off pretending you’re not in…

Happy Halloween!!

Italian Courgette Crostata with Goat’s Cheese, Garlic and Basil

11 Oct Courgette Crostata

There is a whole field of courgette plants that I pass every morning with the dog. I have been watching the vegetables grow out of their delicate sunshine flowers and waiting for the day that I arrive and they have  all been harvested. I really hope they don’t leave them too long. They do that a lot here. Leave the courgettes to get too big before they pick them. I know if you grow your own that it is difficult to keep up with the mountain of courgettes that the plants produce but on a farm there is no excuse.

There is nothing worse than big, fat, watery courgettes. You really need them when they are young, firm and still squeaky. Like these ones I found at the market on Sunday.  These were only a euro for a kilo so I had to buy a kilo obviously.

Then you get home and realise you have a load of courgettes. One of my favourite things to cook with them at the moment is this crostata, we have it for dinner about once a week. A crostata is a freeform tart, an Italian version of a French galette. You cut a big circle of pastry, leave an inch or two border spread the base with some ricotta or yoghurt mixed with garlic & herbs, then make pretty concentric circles with courgette slices and brush with some herby garlic oil. You then roll up and crimp the edges and bake. It’s as easy as that, especially with this quick olive oil pastry recipe.

Courgette Crostata with Goat’s Cheese, Garlic & Basil Oil

Serves 4-6 as part of a meal. Vegetarian. Adapted from Smitten Kitchen

For the spelt olive oil pastry:

  • 250 g spelt or wholemeal flour
  • 1 tsp salt
  • 1 tsp dried herbs (I used 1/2 thyme 1/2 oregano)
  • 60 ml (1/4 cup) olive oil
  • 120 ml (1/2 cup) cold water

In a large bowl, mix together the flour, salt and herbs, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then add an ice-cube to it. Slowly pour the cold water (not the ice-cube) into the flour and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. Do not over work or it will be tough. shape into a flat disc, wrap in cling film and rest in the fridge until ready to use. It doesn’t need long but will keep well for a few days like that.

For the filling:

  • 2 firm small/med. courgettes, sliced into 1/2 cm coins on a slight diagonal
  • 1 pot goats yoghurt (about 100ml) or ricotta or greek yoghurt
  • a handful of grated manchego cheese (or parmesan/cheddar)
  • 25 gr crumbled goats cheese or feta
  • grated lemon zest 1/2 tsp
  • 1 clove garlic, finely chopped
  • a pinch of dried chilli flakes (optional)
  • 1+1/2 tbsp olive oil, plus extra for brushing
  • fresh basil leaves, finely sliced (plus extra for garnish)  or 1 tsp basil pesto
  • salt & black pepper

Lay the courgette slices on kitchen paper, sprinkle with salt and leave to sit while you prepare the pastry & filling.

In a small bowl mix (or blend) together the olive oil, garlic, chilli flakes, basil (or pesto) & lemon zest. Mix 1 tbsp of this in another bowl with the yoghurt (or ricotta), and cheeses. Season with salt & black pepper.

Preheat the oven to 200C and line a baking sheet with baking paper.  Roll out the pastry on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to a very rough circle about 2-3 mm thick.  Take your largest dinner plate or serving plate,  place it lightly on the pastry and cut around it, remove the excess pastry and keep it in the fridge if there is enough for another small tart. Remove the plate with a sharp knife and lift the circle carefully, on a floured rolling pin, onto the lined baking tray.

Leaving a border round the edge of about an inch or two, spread the cheesy mixture out evenly over the pastry. Dry the tops of your courgette slices well with kitchen towel and then start laying them, overlapping slightly, around the edge still leaving the border clear.  When you have finished the outside circle start another circle going in the opposite direction just inside the first. Then overlap a few slices in the middle. See pictures above for these stages.

Drizzle and/or brush the rest of the garlicky herb oil all over the courgettes and then start to fold up the edges by turning the paper and folding and pleating as you go. Brush the pleated border with a little olive oil and bake in the preheated oven for 30-35 minutes until bubbling and golden. Leave to sit for 5 minutes then scatter over a few fresh basil leaves and serve.

Serve with a simple lemon & olive oil dressed green salad or this delicious White Bean Mash. This is a very versatile recipe, you could easily switch up the herbs and cheese to use whatever you have in the fridge.

I know I said I bought a kilo of courgettes and I only used two of them in this dish and I also know that a lot of you are overrun with courgettes at certain times of the year so maybe, like me,  you could have a go at making this deliciously light Zucchini Green Chilli Cornbread or these very moreish Baked Zucchini Fries as well.

Have a Great Weekend!!

 

Savoury Cherry Tomato Clafoutis with Basil, Goat’s Cheese and Courgette Blossom

7 Jul Individual Cherry Tomato Clafoutis

I have been wanting to make a clafoutis for a while now. The traditionally sweet French dessert is made with fruit, usually cherries, cooked in a batter made with eggs, ground almonds, sugar and flour. Cherries are in season here now and are very cheap but it is impossible to find a cherry pitter/pipper/stoner or whatever it’s called, in this town. Apparently you can make it with the stones left in the cherries but I live with the most accident prone man in Andalucia and can’t be doing with the Heimlich manoeuver in this heat.

Thankfully our cherry tomato plant has just decided to produce a large amount of ripe fruit at the same time that the basil plants (purple and green) are growing like weeds. I say thankfully because I found a recipe for a savoury clafoutis in  The Little Paris Kitchen by Rachel Khoo that my friend Rhian bought me for my birthday. There are lots of lovely things in the book but the savoury clafoutis was top of my list of things to try especially with our little baby tomatoes.

I saw these courgette blossoms still with the little courgettes attached at the market and bought a load of them. I used some as a topping with some portobello mushrooms on a pizza but still had a few left so I sliced the mini courgettes into the clafoutis filling and topped them with a flower.

I made two individual clafoutis in mini loaf tins with this recipe but you can double it and make a big one in a baking dish or tin that should serve 4-6 as part of a lunch or picnic. Or use little ramekins.

You could change the cheese to a Manchego, Cheddar or Gruyère, switch up the herbs and use leftover roasted vegetables as an alternative filling. I served it with this French Potato Salad.

Cherry Tomato Clafoutis with Goat’s Cheese, Basil & Courgette Blossom

Serves 2-3 (easily doubled), Vegetarian. Adapted from The Little Paris Kitchen

Prep time: 10 mins Cooking time: 15-20 mins (small) 30-40 mins (large)

  • 50g goat’s cheese/feta
  • 50g cherry tomatoes, halved or quartered
  • 2 or 3 courgette blossoms (stamens removed) baby courgettes finely sliced (optional)
  • a handful of fresh basil leaves, finely chopped
  • a few sprigs of fresh oregano leaves, finely chopped
  • 2 eggs
  • salt & black pepper
  • 25g ground almonds
  • 1 tbsp flour
  • 50g goat’s yoghurt (or greek yoghurt)
  • 50 ml milk (I used oat milk)

Preheat oven to 180C and lightly oil and flour your dishes. Scatter the tomatoes, crumbled/torn goat’s cheese and sliced baby courgettes, if using, evenly over the base(s).

Whisk the eggs well with the salt & pepper then gently fold in the ground almonds and flour until just combined. Stir in the yoghurt, milk and fresh herbs.

Pour the batter over the filling and top each one with a courgette flower. Bake until golden brown and set. 15-20 minutes for small, 30 -40 minutes for larger. Tip them out of the moulds or serve from the large dish, warm or at room temperature.

Things That Made Me Smile Today………

Our new lavender plant, a beautiful magenta colour.

Huge, bright and blousy squash and pumpkin flowers, the first sign that autumn will arrive and along with it relief from the unbearable heat.

Enjoy your weekend..

Spiced Chickpea Falafel Cakes with Tahini, Yogurt and Mint Sauce

22 Jun Falafel Cake

It may surprise you to find that this is the first time I have posted a falafel recipe. Falafels are emergency vegetarian food, especially when out and about. Wherever you are there is normally a Turkish kebab shop that can save your life when starvation takes hold and you need something quick and tasty.

I have a theory though. A falafel conspiracy theory, if you like. I think that the falafels you buy in most Turkish or Lebanese restaurants or cafes are made out of a packet mix. I know, controversial. My reason for this slanderous outburst is sound and based on personal experience. Theirs hold together and mine, do not. See the picture below for an example of a very lovely falafel we bought from an Israeli vendor at the market.

 Along with a delicious tabouli salad, spicy tomato dip, broad bean dip and cheese and potato puffs. Perfect picnic food. For when your friends have very kindly allowed you to spend the day by their pool while they are away.

I also some bought some gorgeous gladioli and a big box of irresistible looking plums at the market. I see plum recipes coming up. Anyway back to the falafels.

Correct me if I am wrong, and I am sure you will, but aren’t falafels made from chickpeas? The ones you buy seem to be made from bulgur wheat or couscous. They have a distinctly grainy inside that looks and tastes nothing like a chickpea, cooked or uncooked. Am I the only person that has noticed this? Don’t get me wrong they taste great and I love them but pureed chickpeas they ain’t.

That’s my excuse anyway. I’ve tried with cooked chickpeas and dried, soaked overnight chickpeas. Whatever, I have always had a disaster. Either too dense, hard and chewy because I’ve added so much chickpea flour to make them hold together or too sloppy and they fall apart and disintegrate as soon as I start to cook them in the oil. Until now that is…..

…actually that is a little bit of a lie. The first lot of these I cooked in oil and they disintegrated as usual. Tasted good but had to be scooped into a flatbread and eaten.

My success came about through baking them rather than frying. Mould them into patties, dust with a little polenta or cornmeal, brush with a tiny amount of oil and bake for about 30 minutes. They are still not the most stable of snacks, you couldn’t throw one at someone from the other side of the pool, for instance but they are soft, delicious and a little crumbly.

And they taste of chickpea. Enhanced with a few herbs, spices and harissa. Perfect. You just need a little tahini yoghurt sauce and a squeeze of lemon.

Spiced Chickpea Falafel Cakes with Tahini Yoghurt Sauce

Serves 3, makes about 9, vegan, (without the sauce) gluten-free.

Prep time: 15 mins Cooking Time 30 mins

  • 1 tin/jar cooked chickpeas (400 gr), drained, rinsed & dried
  • 50 g of fresh peas (not frozen too wet) optional
  • 25 g hazelnuts, chopped (optional)
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  •  a big handful of chopped fresh herbs, I used, mint, coriander, parsley & oregano
  • 1/2 tsp or more harissa paste
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sumac (optional)
  • 1 tsp honey
  • the juice of half a lemon plus wedges to serve
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • polenta or cornmeal fro dusting

Put all the ingredients in a food processor and blend until smoothish and it has come together. If you need to, add a bit more lemon juice to get it moving but not a lot. Taste and adjust seasoning. Mould into cakes and put in the fridge to firm up for a while or overnight.

When ready to cook preheat oven to 200 C. Put the polenta on a flat plate and roll the patties in it to lightly coat all sides. Line a baking tray with baking paper place the patties on the tray and brush very lightly with a tiny bit of olive oil. Bake for 30-35 minutes until slightly browned and serve with the tahini yoghurt sauce.

Tahini Yoghurt Sauce

  • 1 pot (125ml) Greek yoghurt
  • 1 tbsp tahini paste
  • the juice of half a lemon
  • a handfull of fresh herbs, chopped I used mint, coriander, parsley & oregano
  •  a drizzle of olive oil
  • salt & black pepper
  • a pinch ground cumin
  • a pinch sumac (optional)

Put all the ingredients in a bowl and whisk to combine. Taste and adjust lemon & salt as necessary.

Serve the falafel cakes with the tahini yoghurt sauce, lemon wedges and some salad leaves. In a flatbread/pita or not, it’s up to you.

I might have to buy a packet mix for falafel just to find out if that’s what they use. Just to prove to myself really. If it’s not I can’t understand it, any ideas?

Watermelon, Feta and Mint Salad with Pistachio and Parsley

5 Jun Watermelon Salad

I know it may be a little early in the season for watermelon where you are, or it may even be getting on for winter but I got a baby watermelon in my organic veg box this week. Look how cute it is.

Look, I put it next to a lemon for you so you can see how small it is. Watermelon is one of the ingredients in my favourite summer salad and it is definitely feeling a lot like summer here so this is what I made with it.

Watermelon, Feta & Mint Salad with Pistachio & Parsley

Serves 2, vegetarian, gluten-free. Adapted from Nigella Lawson

  • 1/4 small red onion, very finely sliced
  • the juice of half a lemon
  • 400 g watermelon, rind & most of the seeds removed then cut into approx. 4 cm triangles
  • 100g Greek Feta cheese
  • a handful of fresh parsley leaves, left whole
  • 5 or 6 fresh mint leaves, finely chopped
  • 8 black or purple olives, halved & stoned
  • black pepper
  • extra virgen olive oil
  •  a handful of shelled pistachios, roughly chopped
  • lemon wedges to serve

Put the finely sliced red onions in a small bowl and cover with the lemon juice. Leave to soak while you make the rest of the salad. This makes the flavour less harsh and turns them a pretty magenta colour.

Place the watermelon triangles in a beautifully random arrangement on your serving dish/plates. Cut or break  the feta into similar sized pieces as the watermelon and scatter them amongst the watermelon. Tear off sprigs/leaves of parsley and do the same. 

Tip the bright pink onions and their juices over the salad, add the olives, drizzle with a little olive oil and top with the chopped pistachios and a grinding of black pepper. Serve with extra wedges of lemon if you like.

This is me sending some much needed sunshine in the form of this beautiful salad to all the people in the UK celebrating the Queen’s Jubilee in the cold and rain.

This is my 93-year-old Grandad at a Jubilee garden party yesterday. He is wearing ski gloves, a shawl and a blanket over his legs. This is the 4th of June by the way, a typically English summer’s day!!

Sending you some sunshine Grandad, Enjoy!!

French Red Potato Salad with Spring Onions, Garlic and Fresh Herbs

25 May French Potato Salad

This is what I made with the gorgeous red baby new potatoes that I bought at the market on Sunday. I also roasted some with garlic, rosemary, olive oil , salt and pepper.

They were really lovely too. I roasted them for about 45 minutes I think until they were crispy and slightly caramelised with the garlic.

This potato salad is not rich and drenched in mayonnaise. There’s a time and a place for those but this is a lighter more elegant take on the classic. The warm potatoes are tossed with white wine and veg stock and then left to absorb all of the liquid. Wine-soaked potatoes, am I good to you or what?

You then toss it in a vinaigrette and throw in the spring onions, spring garlic and loads of fresh herbs. You can eat it warm or at room temperature, with a glass of that white wine that you have already opened.

French Potato Salad with Spring Onions, Garlic & Fresh Herbs

Serves 2-3 as a side dish, vegan, gluten-free. Adapted from Barefoot Contessa

Prep time: 10 mins, Cooking time 20 mins Resting Time 10 mins

  • 500 gr baby new potatoes, red, white or a combination
  • 1 tbsp good white wine, one you would/will drink
  • 1 tbsp veg stock
  • 1+1/2 tbsp Champagne vinegar or sherry vinegar
  • 1/4 tsp dijon mustard
  • 1 tsp salt
  • 1/4  tsp black pepper
  • 5 tbsp extra virgen olive oil
  • 2 spring onions/scallions, finely chopped
  • 2 spring garlic (they look like spring onions), finely chopped
  • a handful of fresh parsley, finely chopped
  • a few sprigs of fresh thyme leaves, finely chopped
  • 5 or 6 mint leaves, finely chopped
  • 6 or 8 basil leaves, rolled and finely shredded

Put the whole washed potatoes in a large pan of boiling salted water and cook for about 20 minutes (or longer if larger) until just cooked through. Drain in a colander, cover with a tea towel and leave to steam for 10 minutes.

Put the wine and stock in a medium bowl and cut the warm potatoes in half or quarters into the bowl. It doesn’t matter if they crumble and start to break up. That’s what mine did and it was lovely. Toss in the liquid and leave it to soak in before proceeding.

In a small bowl, whisk together the vinegar, mustard, 1/4 tsp salt and a few grindings of black pepper. Slowly drizzle in the olive oil and continue to whisk to make an emulsion. Pour this over the potatoes, add the spring onions, garlic and herbs and season well with salt & pepper. Gently toss everything together until evenly distributed. Taste for seasoning.

Serve warm or at room temperature as part of a buffet or as a side dish with whatever you like.  It would be perfect for a Jubilee party or barbecue too.

Bon Appetit!!

Mixed Vegetable Paella and Stuffed Peppers

6 May DCIM100MEDIA

 

This is one of my favourite recipes. It was one of the first recipes I posted on this blog when I started it last September. I have decided to reblog it for those of you who haven’t seen it because it is really versatile and delicious. I make it at least once a week. It is a great way to use up any leftover odd bits of veg you have lying around.

I use whole grain (brown) rice which takes bit longer to cook but you can use any short grain or risotto rice. For me the essential ingredients are saffron, peppers, tomatoes, peas, rosemary, paprika, parsley and lemon juice. Any veg you want to use is fine just make sure you have red and green in there to stand out against the beautiful saffron gold.

The best thing about making paella is the leftovers. I always make sure I make too much so I have some left for lunch the next day. You can always just reheat it but using it to stuff a pepper is such a quick and easy way to make it a bit more special. Go on spoil yourself. Just slice the pepper in half if it is large (as below) or slice the top off a smaller pepper, take out the seeds and membrane and pile in the paella. Drizzle with some extra virgin and bake for about 25 minutes. You can even grate over some Manchego cheese before it goes in the oven for extra flavour.

Just serve with a simple salad dressed with lemon juice & olive oil and a wedge of lemon to spritz over the paella pepper.

Another way to use up the leftovers is to make paella cakes. You just form the cold paella into little patties and shallow fry or bake them until crispy. The crispy bits are the best. You can see my full instructions for the paella cakes here. Or try stuffing tomatoes with the paella rather than peppers.

Mixed Vegetable Paella Recipe

serves 2 with leftovers, vegan, gluten-free

  • 1/2 onion, finely chopped
  • 1 leek, halved lengthways, rinsed & sliced
  • 2 cloves garlic, finely chopped
  • 1 or 2 small green peppers (the long thin ones) sliced
  • 1/2 big red pepper, chopped
  • 6 mushrooms, sliced
  • a handful of frozen peas
  • 1 tomato chopped
  • 1 squirt of tomato paste (tomate frito)
  • 4 handfuls of short wholegrain rice(you can use risotto rice)
  • 1 big pinch of saffron (or an envelope of powdered saffron)
  • 1/4 tsp dried chilli flakes
  • 1 tsp paprika
  • 1 tsp dried oregano
  •  a couple of sprigs of fresh thyme leaves
  • 1 stalk of rosemary leaves removed & chopped finely, about 1 tsp
  • salt & black pepper
  • a good splash of Spanish sherry(or madeira or wine)
  • 1 litre veg stock
  • a handful of fresh parsley, chopped
  • some grated Manchego cheese (optional)
  • 1 lemon, half squeezed, half cut into wedges

Heat about 2 tbsp olive oil in a large pan over a medium heat. Fry the onion & leek  with a pinch of salt until translucent (about 3 – 4 minutes)  then add the garlic and cook for another 2 mins.

Add in all the vegetables, stir and cook for 2 or 3 mins. Add in the rice, stir to coat in the oil, then add the herbs (except the parsley) and spices, stir again until well combined. Add in the splash of sherry/wine and the tomato paste, stir to incorporate.

Add the veg stock, season well with salt & black pepper, and bring to the boil. Turn the heat down to medium low, put the lid on and cook for 20 – 25 mins (stirring occasionally) until all the liquid has gone and the rice is cooked. Don’t worry if it sticks to the bottom of the pan the crispy bits taste good. Squeeze over the juice of half the lemon and stir in most of the chopped parsley. Taste for seasoning.

Serve sprinkled with grated Manchego cheese (if using), some more chopped parsley and wedges of lemon.

Paella Stuffed Peppers Recipe

serves 2, vegan, gluten-free

  • leftover paella (see above)
  • 1 large red pepper (or 2 small)
  • extra virgin olive oil
  • manchego cheese (optional)
  • mixed salad leaves
  • cherry tomatoes
  • lemon juice
  • salt & black pepper
  • lemon wedges

Preheat the oven to 200 C. Cut your large red pepper in half, or cut the top off of two small red peppers. Remove all seeds and membrane. Stuff the paella in to the peppers and press down. Place on a lined baking sheet. You may have to cut a little bit off the bottom of the small peppers to make them stand up straight. Drizzle with a little olive oil and bake in the preheated oven for 25 – 30 minutes until the peppers are softened and starting to collapse.

Serve with a simple salad of mixed leaves and cherry tomatoes drizzled with olive oil, lemon juice, salt & black pepper.

Buen Provecho! I hope you enjoy this easy weeknight supper as much as we do. You get two meals for the price of one which is always a bonus!!

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