Although I've been cookinga lot of days since I lived in Toulouse 3 years back. Cranfield made discover my passion for cooking. I love cooking.
In general, I enjoy cooking for others..."Happiness is just real when shared" as said in 'Into the Wild'. However, sometimes I just like to make something nice for myself.
This was my first experience with BBC - Find the perfect Recipe, advised by Rachel, who actually showed me a really good way to find new recipes to use food that is getting spoilt or just to try new dishes. I typed: 'peppers', 'chives' and I got a nice recipe by Gennaro Contaldo, which I modified according to available ingredients.
In general, I enjoy cooking for others..."Happiness is just real when shared" as said in 'Into the Wild'. However, sometimes I just like to make something nice for myself.
This was my first experience with BBC - Find the perfect Recipe, advised by Rachel, who actually showed me a really good way to find new recipes to use food that is getting spoilt or just to try new dishes. I typed: 'peppers', 'chives' and I got a nice recipe by Gennaro Contaldo, which I modified according to available ingredients.
2 red or yellow baby peppers
1 large potatoes, boiled and mashed
100g of grated cheese
1 tbsp grated parmesan cheese
1 egg
1 tbsp finely chopped chives
olive oil, for drizzling
salt and freshly ground black pepper
Preparation
Preheat the oven to 200ºC.
Remove the stalks from the peppers and set aside. With a small, sharp knife, remove the white membrane and seeds from inside the peppers, taking care not to tear the flesh
Mix together the mashed potatoes, cheese, parmesan, egg, chives and some salt and pepper. Using a teaspoon, fill the peppers three-quarters full with the mixture and then put the stalks back in place, like a stopper. Pack the peppers tightly into an ovenproof dish, drizzle with olive oil and bake for about 30 minutes until tender. Serve immediately.
Mix together the mashed potatoes, cheese, parmesan, egg, chives and some salt and pepper. Using a teaspoon, fill the peppers three-quarters full with the mixture and then put the stalks back in place, like a stopper. Pack the peppers tightly into an ovenproof dish, drizzle with olive oil and bake for about 30 minutes until tender. Serve immediately.
