Monday, 17th May 2021
Summer is the ideal time to eat a diet with more vegetables and fruit – just because there are more available options really. Now we are returning to work rather than home-working it is nice to have no fuss recipes.
We have given you salad recipes and ideas in previous blogs – but stuffed vegetables are a lovely summer recipe. I first had these In Greece – beautiful beefsteak tomatoes with a spiced mince and vegetable filling. But, following on from the last blog – gluts from allotments- courgettes are another veg that can be stuffed. Stuffed Vegetables can be used as a main, side dish or a starter depending on the portion size, herbs can add flavours and some types are just as good cold! I have added a recipe idea.
RECIPE – Stuffed peppers
The filling mixture can be used for stuffed tomatoes- you don’t need to bake them first- just hollow out and stuff.
You cou also stuff large mushrooms with the mixture: again don’t bake 1st and instead of the 100g mushrooms in the filling just use the stalks of the large mushrooms.
Add a side salad to serve
If you have too much filling- I bake it off in a separate dish
Ingredients (serves 2):
A word about our learners- we are coming into practical synoptic (exam) season so we will be very busy as a team facilitating this- our next blog may be in a few weeks, but in a way we might like to share some of their work- which is amazing!! (but many classic dishes so higher in calories!!!).
We are also re opening the college restaurant – all being well on the 19th May – please support our learners and use this great facility!
– Sue, Hospitality & Catering lecturer