Thursday, 21 August 2014
Goats Cheese Stuffed Sweet Pepper
Well I have been busy planning for post op fun today. I bought myself a shorty wetsuit in the sale for £20!! It may fall apart after a season but it will do me. I nearly did myself an injury trying it on in the shop, I think once I get it on at the beach I will have to stay in it all day. It's so tight it's more like a straight jacket, but the bigger they get the longer they are, the crutch would have been down to my knees if I bought a bigger one. I also booked us into a hotel for a couple of nights when I'm recovering, I thought we could both do with a bit of pampering, I'm soooooo looking forward to this, it is a Victorian hotel right on the cliffs so I can sit and look out to sea all day with cups of coffee being brought to me. I love being at home mooching around, but it is also a place of work so when I'm there I am always popping some washing in, clearing dishes etc. so don't actually relax. Only by going away will I truly have a break.
I also picked up some wool at the market to do a bit of crochet, yes yet another project, but I will get bored if I can't do much for a while. Back to the present, and I thought I would show you what I made for dinner last night.
I love goats cheese but I remember the first time I ever tasted it many years ago. It smelt of goats, it stank! I couldn't understand why anyone would eat it. I acquired a taste for it, but prefer the mild variety that doesn't overpower everything.
I had some sweet pointed peppers to use up so decided to stuff them, this is what I did :)
Sweet pointed peppers
Toasted pine nuts
Fresh basil leaves
Wash the pepper, leaving it whole, and brush with olive oil.
Place on an oven tray and cook in the oven until soft.
Carefully remove the skin.
Slit the pepper down its length and remove the seeds
Fill with the goats cheese, pine nuts and chopped basil (leaving aside some pine nuts and whole basil)
Place back into the oven and cook until the goats cheese is melted.
Remove and drizzle with a little virgin olive oil, pine nuts and basil