How long has it been? Six, eight thousand years? At least that’s it’s felt according to my adoring fans, and by my adoring fans I mean the voices in my brain.
It’s been about six weeks since my last post and fear not, I have been cooking just as much, reading your posts and getting inspired, jotting recipes down and trying new things, they just haven’t yet come onto the blogosphere for very tedious reasons. However, energy is creeping back, motivation is back and I would like to share a simple but tasty meal that I made bloody ages ago: Stuffed peppers with quinoa.
I’m also working on a ‘landmark’ post about my first year in Paris, as the anniversary of the day I arrived here will be the 1st November, and what a year it’s been!
– 2 peppers, preferably not green as they tend to be the most bitter of the bunch
– 150g cooked quinoa
– 4 slices of pancetta or serrano ham
– 100g chopped feta
– Finely chopped cherry tomatoes (their natural sweetness is released in the oven and it’s so good!
– Small handful of chopped thyme
– 75g pine nuts
– Zest of a lemon
– 2 cloves of crushed garlic
– Parmesan to sprinkle on top
– Pre-heat the oven to 200 degrees.
– Cut the tops off the peppers, as close as you can to the core, and hollow out the middle (remember not to throw the tops away and freeze them for stock!).
– In a pan, start heating the pine nuts, without oil, and as they start to release their own and turn brown, add the garlic, pancetta and thyme and lemon zest, after about 3 minutes add the feta, quinoa and cherry tomatoes.
– Split the amount between your empty peppers and put in the oven for 10 minutes, sprinkle the parmesan over each one and put back in the oven for a further 5 minutes and serve with the vegetable of your choice, I chose seamed broccoli.
I hope you’re all well and thank you for reading.