OPTION 1
Open your fridge ... what`s left over , sitting on plates covered with cling wrap ?
Right now in my fridge there are a few slices of smoked salmon , there are always capsicums in my fridge , fennel bulb ( it is in season ), a drawer of part used cheeses , 1/4 jar of capers , left over coconut cream in a container
STUFFED CAPSICUM WITH FENNEL SLAW ....
Using the juice of a beautiful fresh lemon ( they are in abundance at this time of the year ), whisk this together with the remnants of a can of coconut cream and chop up the fine fronds of the fennel and mix this all together .You have just made your dressing ...How easy and delicious .
Now thinly slice your fennel bulb , using a sharp knife slice the left over smoked salmon on the diagonal , depending on the cheese you have in the fridge ...either crumble it , shred it or grate it ..
It`s time to mix the dressing with all other ingredients ...set aside
So with the capsicum using a circular cut remove the core leaving the lid intact ..slice off the seeds .
Now you can fill your fresh capsicum with the salmon , fennel slaw .
I would serve this as a side ....Depending on the numbers you are serving , vary the colour of the capsicum...
OPTION 2
Prepare your fresh capsicum as above , but fill it with any left over main meal , lasagne and pasta are a great filling ...top with grated cheese and shaved parmesan for a crunchy top ....
Place the capsicum with the filling on an oven tray and spray with cooking oil ...and bake in a preheated oven on 160 deg C for 30 minutes ....
If the topping darkens too quickly loosely lay a sheet of baking paper over the top of the capsicum ...
Open your fridge ... what`s left over , sitting on plates covered with cling wrap ?
Right now in my fridge there are a few slices of smoked salmon , there are always capsicums in my fridge , fennel bulb ( it is in season ), a drawer of part used cheeses , 1/4 jar of capers , left over coconut cream in a container
STUFFED CAPSICUM WITH FENNEL SLAW ....
Using the juice of a beautiful fresh lemon ( they are in abundance at this time of the year ), whisk this together with the remnants of a can of coconut cream and chop up the fine fronds of the fennel and mix this all together .You have just made your dressing ...How easy and delicious .
Now thinly slice your fennel bulb , using a sharp knife slice the left over smoked salmon on the diagonal , depending on the cheese you have in the fridge ...either crumble it , shred it or grate it ..
It`s time to mix the dressing with all other ingredients ...set aside
So with the capsicum using a circular cut remove the core leaving the lid intact ..slice off the seeds .
Now you can fill your fresh capsicum with the salmon , fennel slaw .
I would serve this as a side ....Depending on the numbers you are serving , vary the colour of the capsicum...
OPTION 2
Prepare your fresh capsicum as above , but fill it with any left over main meal , lasagne and pasta are a great filling ...top with grated cheese and shaved parmesan for a crunchy top ....
Place the capsicum with the filling on an oven tray and spray with cooking oil ...and bake in a preheated oven on 160 deg C for 30 minutes ....
If the topping darkens too quickly loosely lay a sheet of baking paper over the top of the capsicum ...
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