 |
| Chicken |
Last week, with our roast chicken in the oven
stuffed with lemon, garlic and herbs I went to visit my neighbour’s new chickens.
This might sound bad taste, but it was lovely day,
and the chickens were running around her garden. How idyllic!!
I was keen to see how much they had grown in the 3
months since they arrived in a box, as tiny chicks you could hold in one hand.
 |
| Chicken explorers! |
As you can see they are now fully grown and about to start laying,
so I look forward to sampling local fresh eggs! Think of all those omelettes
and crème brulees!!
Ummm...
 |
| Colourful Chickens |
Anyway after admiring the chickens, I then had a quick look round
another neighbour’s garden, and returned brimming with new ideas and promises
of seedlings.
What fun... only problem, I hadn’t made anything for Teen V for lunch and
neither had she...oops!
I love a roast at the weekend.
The chance to sit down and enjoy a slow leisurely
lunch with family and friends.
Plates full of succulent meat, crispy roast potatoes
and fresh colourful vegetables.
This all became a bit trickier when Teen V became a vegetarian.
I occasionally forget to get anything else non meaty so we have become good at
improving, lentil bakes, nut roasts, and stuffed vegetables- (see earlier post
on stuffed courgettes).
This was no exception! So we had a rummage in the fridge and came up with the
following cannellini bean and red pepper bake.
It was surprisingly easy to make
and delicious to eat, so I thought it a useful recipe for those of you wanting a change from nut roasts and pieces of
fish...or if you get side tracked and forget to do anything vege like I did!!
Cannellini bean
and red pepper bake
Preparation under 8 minutes
Cooking time 25minutes
INGREDIENTS:
½ red pepper in strips
¼ onion
1 clove garlic
2 pinches of dried mixed herbs
150 g cannellini beans (tinned)
50 g mozerellla
3 prunes
2 cherry tomatoes
Slug of olive oil
Grated parmesan
WHAT TO DO:
1. Put the slug of olive oil in frying pan and fry
the pepper, onion and garlic until soft.
2. Add
mixed herbs, tomatoes, beans and prunes and cook for a further 3 minutes.
3. Chop
the mozeralla into chunks and add to the mixture and then put in a small lined loaf
tin...I use one of the children’s baking set loaf tins from IKEA!!
4. Line
the tin with grease proof paper and add the mixture. Season with salt and pepper
then grate parmesan cheese over the top.
5. Bake
for 20 minutes. Remove from tin and serve with the roast.
 |
| Cannellini bean and red pepper bake |
No comments:
Post a Comment