Singing for your supper!

This dishes are delicious and easy to prepare, great for a party, a BBQ or a picnic!

STUFFED RED PEPPERS – Main Course (Serves 4)

2 Large Red Peppers
500g Beef mince meat
3 slice of white bread
50g of parmesan cheese
1 glass of milk
50ml olive oil
150g of cheddar cheese cut in to small cubes
1 Egg
Salt and black pepper to taste
30g of breadcrumbs
Olive oil

1. Prepare the stuffing. Place in a large mixing bowl the mincemeat, the parmesan cheese and the cheddar cheese cut in to small cubes. Break the slice of bread into pieces and add them to the mix
2. Finally we will add the milk, egg and the salt and pepper. NB: I personally also like to add a bit of chopped parsley. With your hands start to mix it all together until you achieve a well-blended mixture
3. Prepare the red peppers. First thing to do is wash the peppers and with a small sharp knife, cut them in half and remove all the seeds and the white filaments inside
4. Wash them once again, making sure there are no seeds left inside. Once they are dry, salt the inside of the peppers as that will help to cook them better
5. Fill the half peppers with the mix. Make sure the peppers are stuffed well. Get the breadcrumbs and mix it with some olive oil Now spread the breadcrumbs on top of the stuffing, which will help to make it golden and crispy
6. Place the stuffed peppers on a baking tray and place them in a preheated oven at 200c/Mark 8 for 45 minutes. Once ready let them cool for 10-15 minutes before serving

Recommended Wine: Pinot Grigio (Italy)


For the Cupcakes
100g Flour or strong flour
75g of Greek yogurt
50g Smoked salmon
50g Mix seeds oil or sunflower oil
1 Finely chopped spring onion
1 Large Egg
1 sachet of yeast
Salt and pepper to taste

For the Frosting
250g of soft cheese
2 table spoon of Greek yogurt
1 finely chopped spring onion
few mint leaves
Salt and pepper to taste

1. Start by preparing the cupcake mix: in a large mixing bowl, add the egg, the oil and the yogurt, then the salt and pepper to taste. Mix everything together with a wooden spoon or a whisk
2. In a small mixing bowl mix together the flour and yeast, add the flour/yeast mix to the previous mix we’ve prepared. Make sure to slowly add the flour mix so it gets well incorporated and its lump free
3. When the mix is ready and smooth, add the smoked salmon and the finely chopped spring onion. Mix it well and you’re ready to cook the cupcakes
4. Prepare 6 cupcakes moulds, remember to use some oil or butter inside the moulds to make it easy to remove once cooked. When ready place them in a preheated oven at 180c/mark 7 for 20-25 minutes
5. Now the cheese frosting. In a large mixing bowl, place the cream cheese, Greek yogurt, finely chopped spring onion and the mint leaves, then season with salt and pepper. Just remember to taste if the frosting is seasoned well, the worst thing would be to have a bland tasting frosting. With the help of a wooden spoon or a whisk mix it until you achieve a lovely smooth mix: the frosting is now ready
6. Once our cupcakes are cooked let them cool of for 30 minutes. NB: If you’re not sure if the cupcakes are well cooked inside, put a wooden toothpick in one cupcake and if comes out dry and clean they’re cooked, if it doesn’t they still need 5 more minutes in the oven!
7. Once our cupcakes are cold apply the frosting. Place the mix in a piping bag and ideally we will use a piping tube star 16mm (don’t worry if you have it in a different size)
8. Once you’ve finished you can decorate the cupcakes with some smoked salmon and a small mint leaf. Enjoy!

Recommended Wine: Prosecco di Valdobiande

CRÉME BRULE – Dessert (Serves 4)

250ml fresh double cream
150ml of milk
4 eggs yolk
50g of sugar
1 Tea spoon of vanilla extract

For the Frosting
Brown sugar
Fresh strawberry

1. In a medium sauce pan place the cream and milk, then put it in low heat. NB: It’s important that it never reaches boiling point! In a small mixing bowl place the 4 egg yolks, the sugar and the vanilla extract
2. Mix them well with the help of a whisk until the cream is smooth and the sugar is fully absorbed by the yolks. Once the milk and cream are hot (not boiling), add the mix, and keep mixing until smooth
3. You will now need 6 ceramic ramekins. NB: If you don’t have them, you can use cupcakes moulds instead. Place the mix inside the ramekins in a baking dish. Fill the baking dish with water until it covers half of the ramekins. Place the baking dish in a preheated oven, at 170-180c/Mark 7 for 35 minutes
4. Our Crème Brule is now ready! Leave them cool, once cold top them with the brown sugar. Spread it nicely and evenly on top of each ramekins which you can now place under the grill until the sugar has melted
5. Once the sugar has melted, remove them from the oven and let cool until the sugar is hard. Decorate with fresh strawberries. Now enjoy your lovely Crème Brule!

Recommended Wine: Sauterne (France)

Quote of the month
‘Let food be thy medicine and medicine be thy food.’ – Hippocrates


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