Lentil and Nut Stuffed Roasted Peppers

Look I just added a liittttle cheese !!! We had such an onslaught of cheese the other week (which of course was divine), so I thought today I would just keep it simple, with a minimal amount of cheese.

These little guys are so awesome and really is such a versatile meal.  For as long as I can remember I have LOVED roasted peppers.  Hey, I am not even picky about which colour pepper I have.  I know some people do have their preferences, but not me…. So, I know stuffed peppers is not a new thing….but then it is all about the filling.  So if you want to go the ‘veggie way’ these I think will impress you !  These Lentil and Nut Stuffed Peppers can easily just be eaten as is. Don’t be shy, be like me and try all the colours and make it a meal. I served these little babies with a ton of roasted veggies…(yes, that is how I like them) but knock yourself out and serve them pretty much how ever you would like to serve them.  No matter what….I know you’ll enjoy  🙂 !

Lentil and Nut Stuffed Roasted Peppers

Preparation time:  15 minutes

Cooking time: 20 – 30 minutes

Total time:  35 – 45 minutes

Makes 8 – 9 whole peppers, depending on the size

Ingredients:

8 – 9 whole peppers

1 cup cooked lentils (I used brown)

1 cup grated carrots

approximately 3/4 cup diced white onion

1 clove garlic crushed and diced

a handful of grated matured cheddar cheese  – optional (for the cheese lovers, you can add one cup)

1/2 cup dry toasted nuts, slightly chopped (I used walnuts)

1/2 cup dry toasted sunflower seeds

100 grams tomato paste

2 teaspoons dried oregano

2 teaspoons dried parsley

2 teaspoons dried basil

Salt and Pepper

For the topping:  extra matured cheddar cheese – optional

extra dry toasted nuts (I used walnuts)

Instructions:

In a large bowl add all the above ingredients except for the extra cheese and nuts.

Cut the top off each pepper (so it acts like a lid or hat for the pepper LOL)

With a tablespoon generously fill each pepper.

Top with extra cheese and nuts.

Place in the oven (place some aluminium foil/tin foil over ovenproof dish) and allow to roast. Check peppers after 20 minutes.  Roast in oven until the cheese is bubbling. You may want to take the foil off from the ovenproof dish nearing the end of roasting time.

Remove from the oven.

Serve hot either with roasted vegetables or with a salad.

Enjoy 🙂

NB*

1)  To make it vegan,  omit the cheese.

2)  Preparation time can literally be cut in half with this meal if the cheese is already grated, and the nuts and seeds are already dry toasted.

3)  This recipe can easily be cut in half if wanted, as it does make a fair amount.  Leftovers can be stored in a sealed container in the fridge and utilized again, even making alternative meals.

 

 

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Four Cheese and Nut Tart

For all the Cheese Lovers out there….this one is for you!!!

I am an all or nothing kind of a girl, and I have pretty much been on a Gluten and Dairy-Free way of eating for quite some time now.  Well, this tart, just threw the gluten thing and dairy thing out the window for me.  But it was all good and totally worth it. I ate salad leaves and cucumber for a solid week just to apologise to my stomach and try and get it back on track from making it consume the gluten and dairy…but that is how it goes once in awhile :-). This was like my all time cheat.  Most people do it with chocolate, I did it with cheese, not one kind, but FOUR!!!

I cannot take all the credit for this amazing tart.  I have had this recipe for ‘yonks’ and every time I page through my recipe collection, this recipe practically haunts me. It is like….bake me, bake me….I swear I literally hear this timid little voice, it is just so sad…..so…. Finally I just did it ! I made it, and it was all that I expected and more ….yes, this tart was AWESOME.

Four Cheese and Nut Tart

Preparation time: 10  minutes

Cooking time: 45 minutes

Total time:  55 minutes

Serves 8

Ingredients:

Shortcrust Pasty (I used store-bought, purely due to laziness)

4 jumbo-sized egg yolks

a bunch of spring onions

1/4  small white onion, diced finely

200 gram Cream Cheese (I used Full-Fat as I was on a mission)

125 gram Mascarpone Cheese

250 gram grated Matured Cheddar Cheese

20 – 30 gram grated Parmesan

50 gram dry toasted walnuts, chopped

50 gram dry toasted almonds, chopped

Salt and Pepper to taste

Instructions:

Pre-heat oven to 180 degrees Celsius / 350 degrees Fahrenheit.

Grease a springform cake tin, approximately 20 centimeters /8 inch in size.

Roll out the pastry and cut out a 23 centimeter /9 inch circle and place the shortcrust pastry into the cake tin.

Prick the pastry all over with a fork and allow to bake for 15 minutes.

Now, in a bowl, mix together the egg yolks and onions.

Add the cream cheese and mascarpone.

Season well with some black pepper.

Add the nuts to the cheese mixture.

Then scatter the matured cheddar cheese on top of the pastry.  Top with the nut and cheese mixture and then lastly sprinkle the Parmesan cheese over the top.

Bake in the oven for 25 – 30 minutes.  Remove from the oven and let it rest for ten minutes before serving.

Enjoy 🙂

NB*  This can also be made ahead of time and placed in the fridge.  Just remember to bring it to room temperature before serving.

 

Easy Baked Vegetable Quinoa with Cheesy Topping

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Okay, I have loaded up quinoa with loads of veggies and I am not apologizing. So, to veggie lovers out there, today is your day.  I have for you, a mound of deliciousness all in one bowl !!! This is awesome, and,yes, this is pretty much a one pot meal sort of.  It is easy and a matter of, throw together, bake and devour.  I need these kinds of meals in my life now and then.  I mean there is nothing better than this. Since I have been making this quinoa meal, it kind of changes each time, with what I would put into it. Then I decided to perhaps put some order into it, especially if I wanted to share it with all you guys, because it was always soooooo divine, and healthy and tasty and all those good things….so order it now has, and I actually have now stuck to this recipe on several occasions.  Don’t get me wrong, if you try it and want to spruce it up a bit, go for it, add whatever, I am sure it will be great.

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Easy Baked Vegetable Quinoa with Cheesy Topping

Preparation:  10 minutes

Cooking time:  20 – 30 minutes

Total time:  30 – 40 minutes

Serves 6-8

Ingredients:

1 cup uncooked quinoa

1 1/2 cups vegetable stock

a little oil to saute’ vegetables

1 cup chopped onion

1 cup chopped rainbow peppers (I used a mixture of red, green and yellow peppers)

2 cups corn on the cob

2 cups chopped marrow (zucchini, courgette)

2 cups chopped tomatoes

2 cups roughly chopped baby spinach

Topping:  Grated matured cheese/feta or any cheese of your choice (I used matured and feta)

Instructions:

Preheat oven to 180 degrees Celscius/350 degrees Fahrenheit.

Prepare the quinoa with veggie stock, and cook for 8-10 minutes only. Whilst the quinoa is cooking, saute the onions and peppers in a pan.  After a minute or two add the marrows and corn. Cook for a few minutes.  Do not over cook! By this time the quinoa would have soaked up the stock.  Set aside.

Once vegetables are done add them to the cooked quinoa.

Add the chopped tomatoes, and roughly chopped baby spinach. Stir around well so all the veggies are mixed through.

Place in an oven proof dish approximately 9 x 13 inches. Top with cheese of your choice.  I used a combination of feta and matured cheddar (because I could not decide which one to use). I made slight indentations into the quinoa and vegetables so that some of the cheese could filter through and mix in with the veggies.  Top with extra cheese.

Allow to bake for about 20/30 minutes until the cheese is nicely golden and grilled.

Enjoy 🙂

Cheese and Bacon Fondue

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I have been doing this Cheese and Bacon Fondue for many years.  I found the original recipe in a regular local magazine and of course have altered it slightly to accommodate my tastes and preferences 🙂 .

If you are ever wanting a carb overload…. if you are craving the ultimate deliciousness of cheese…. if you are a cheese addict, like me (hello my name is Lynne, and I am a cheese addict)…. Cheese and Bacon Fondue is calling your name.

This Fondue takes comfort food to the next level of comfort, and trust me, your stomach will be so pleased you filled it with all that gorgeousness of silky smooth, gooey, undeniably delicious cheese, and bacon scrumptiousness. (Is that even a word? but you know what I mean)

This is a rich dish, I am not going to lie, but man, it is good.  I for one, just have to treat myself and my family to this every now and then.  And, I know it is loaded with cheese, but seriously you don’t have to eat the whole loaf of bread with the fondue in it….. you could share…..Just saying 🙂

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Cheese and Bacon Fondue

Preparation time: 15 – 20 minutes

Cooking time: 35 minutes

Total time: 50 – 55 minutes

Serves 2-4 depending on size of bread and of course how hungry you are 🙂

Ingredients:

1 loaf of bread (I used a continental loaf)

500 gram bacon, chopped

500 gram cheese, grated (I used a combination of matured cheddar and white cheddar)

500 gram sour cream at room temperature

125 – 175 millilitres chopped or diced green pepper

125 – 175 millilitres finely chopped onion

a little extra virgin olive oil for basting

Instructions:

Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit

To prepare the bread, cut a few centimeters in, from the top of the bread, and cut all the way around to form a lid. Now hollow out the bread.  Cut or break the hollowed out bread into large pieces and set aside.

Cook the bacon, your preferred way until crisp and set aside.  Any bacon juices, do not discard, put aside.

Now, with the bacon juices, baste the inside of the bread, and the sides.  Also baste the broken up pieces from the bread you hollowed out (if you are going to crisp those up for dunking).  If you do not have sufficient bacon juices, I suggest you add a little extra virgin olive oil.

Place bread (and the bread pieces, if wanting crispy) on a baking tray and place in the preheated oven for about 15/20 minutes.  Then remove.

In the meanwhile in a large bowl add the grated cheese, peppers, onions, bacon and sour cream. Mix with a metal tablespoon until combined nicely.

This part is optional, I prefer to do this to allow my filling to be hot. Even though the fondue does go into the oven, personally I find it is just not hot enough when it comes out the oven.  Leaving it in the oven for a longer period of time, only ends up over doing the actual bread part…so, I place the cheese mixture into the microwave and heat through, keep checking, till it is hot. You will find that the mixture thins out a little. Once heated through, remove from microwave oven.

Now spoon the heated cheese mixture into the bread and place in the preheated oven for about 20 minutes until the bread bowl in golden.

Serve with the crispy bread pieces.

Enjoy 🙂

 

 

 

 

Vegetable Toast

040Now Vegetable Toast may sound a bit odd, but really, it is not.  I did this on Saturday. It is a lovely vegetarian light meal and is perfect for a quick, easy lunch.  It literally can be thrown together in a flash, and it is healthy.

I came across the basics of this recipe years ago from a magazine pullout.  It somehow always intrigued me.  I have tweaked it a bit and all I can say is that it is amazingly scrumptious.

This too, can be considered not only vegetarian but vegan if you choose not to use the cheese…but I just had to use the cheese, I love cheese, I am a cheese addict, although I must admit I was a bit mean with my cheese helping on this little toasts! (sorry family)

Do not be alarmed with the quantity of the baby spinach.  Mine literally towered over my large frying pan.  If the leaves fall, just pick them up and put them on the top of the mountain of baby spinach leaves, and gradually stir through while cooking . Trust me, as the baby spinach leaves cook, they will wilt, and all will be fine.

036Oh, and on the cheese matter, I think if you used your favourite cheese, that would be great.  I just had a light cheddar on hand, so used that, but feel free to go crazy if you are not counting calories (I never count calories…way too much trouble).

Also, any bread can be used.  I used a continental bread this time, and a few slices of gluten free bread for my daughter.

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Vegetable Toast

Preparation time:  8 minutes

Cooking time:  approximately 10 minutes

Total time:  18 minutes

Ingredients:

a little coconut oil to saute the veggies

1 medium sized garlic clove

1 large white onion

250 grams baby mushrooms

175 grams baby spinach leaves

8 slices of continental bread

100 -125 grams light cheddar cheese, grated

Freshly ground salt and pepper

Instructions:

With a pestle and mortar, crush the garlic.

Roughly chop the onion, and set aside.

Wipe the mushrooms, with a dry cloth and then slice thinly.

Put the grill on high.

In a large frying pan, heat up the coconut oil and saute the onion and garlic together for approximately 2-3 minutes.

Add the thinly sliced mushrooms and cook for a further 3 minutes.

By this time the onions, garlic and mushrooms will be soft.

Add the baby spinach to the onion, garlic and mushrooms.  It may seem a lot, but as the baby spinach cooks, it will soften and wilt.

Now, place the bread slices on a baking tray and put them under the grill. Watch these carefully to prevent the bread from burning.  When the one side is done, turn them over and toast the other side until a nice golden brown. Remove from the grill.

Place the vegetable mixture on the grilled toast and sprinkle some grated cheese over the vegetables.

Season well to taste.

Return the toast with the vegetables on, to the grill and allow to cook until the cheese has melted and is bubbly.

Serve immediately and if necessary, add some extra freshly ground salt and pepper.

Enjoy 🙂