Hi Everyone!

This week we have been without the MAV.  He’s off on a golf excursion so it gave us an opportunity to do a vegetarian meal, something we don’t do very often and I just love it.  This recipe was given to me months ago by my cousin and I’ve been itching to get into it.

The stuffing is with quinoa and mushrooms (porcini and Swiss brown).  Three tomatoes are added or half a tin of chopped toms which makes it even easier.  There is carrot and celery and parsley but seriously this is a recipe you can make your own.  Keep tasting and adjusting.  I added some tomato paste (just a teaspoon) and I also topped the filling, once inside the capsicums, with cheese.  The left over filling was super delicious on it’s own so I ate the leftovers the next day for lunch.

Make the citrus sauce earlier in the day or the day before, whatever works for you.  I didn’t serve a dollop of cream but really think it could have done with a dash to even out the citrus kick.  I’m definitely doing these again.  9/10.

Dinner this week was easy and different for us.  The MAV doesn’t know what he missed out on.

Until next week…

From my table to yours with love x

Vegetarian Stuffed Capsicums

This is a recipe that you can play with. Add some tomato paste, perhaps use eggplants or zucchinis instead of the capsicums.

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Course: Main Course

Cuisine: Vegetarian

Ingredients Method Notes

Ingredients

  

• 8 red or yellow capsicums
• 3/4 c dried porcini mushrooms soaked in 2 cups of boiling water for 15 mins
• 1 large onion chopped
• 4 cloves of garlic crushed
• handful of parsley chopped
• 1 large carrot or 2 small finely chopped
• 1 -2 stalks celery finely chopped
• 250 g swiss brown mushrooms thinly sliced
• olive oil
• 1 c quinoa
• 2 c vegetable stock
• 3 tomatoes deseeded, finely chopped. Or use 1/2 can of chopped toms.

Method

 

1. Lightly brown onions, garlic, carrot, celery and parsley. Stir in Swiss mushrooms and cook for about 5-10 mins.
2. Stir in quinoa, porcini with water they soaked in. When that has absorbed start gradually adding in stock.
3. Once most of the liquid is absorbed, add some parmesan or tumbled feta. Season with salt and pepper.
4. Cut tops off capsicums clean them, fill with mixture and replace tops. Place in an oiled roasting pan, cover tightly with foil.
5. Cook in a not oven 200°c for 20 mins.
6. Check to make sure they are cooked through without being mushy and falling apart.

Notes

Source: A recipe from a relative

Ricotta Fritters with Citrus Sauce

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Course: Dessert

Cuisine: Modern Australian

Ingredients Method Notes

Ingredients

  

• 250 g fresh ricotta
• 2 eggs separated
• 65 g plain flour
• pinch of sea salt
• zest of one lemon
• 40 g sultanas
• light flavoured oil such as canola for frying
• 225 g caster sugar
• 125 ml lemon juice
• 1 1/2 tbsp lemon zest

Method

 

1. Stir together the ricotta, egg yolks, flour, lemon zest, salt and sultanas. Beat the egg whites until stiff peaks form. Fold through the ricotta mixture.
2. Heat the oil in a saucepan over medium heat. Drop tablespoons of the mixture into the oil and cook, a few at a time for 2-3 minutes until golden brown. Remove from the pan with a slotted spoon and drain on paper towels while you cook the rest. Serve immediately, drizzled with citrus sauce.
3. Put the sugar and 125ml of water in a small deep saucepan over high heat and boil without stirring. Brush the side of the pan with a wet pastry brush to prevent the sugar crystalizing. Once the caramel turns a rich golden colour, remove from the heat and add the lemon juice and zest. The caramel with splatter, so stand back. Stir gently until the sauce is smooth.

Notes

Source: Simply Bill by Bill Granger