Crispy, red pepper and goats cheese bites
I had a good day on the Friday just gone. After a week of early starts with the school run and late finishes with work, I took time out on Friday. This doesn’t happen often (in fact it is very rare) despite my husband frequently persuading me about the benefits of ‘down time’. There is a lot of sense in it; revived creativity, elevated mood, remembering the simple things in life and so contributing towards a heart that is full of gratitude and, it is true, I did feel lighter.
The girls and I had lunch at a friend’s house. We each took a little something with us, but our host did most the cooking and it was all gorgeous. I must have mentioned before that it is seldom that anyone will cook for me, so I feel particularly spoilt when I can sit back and watch (and of course eat). Just sitting in the sunshine of her kitchen, I looked around at the other three ladies at different stages of life, all with different blessings and challenges and yet all were smiling.
The season of relishing the sunshine on the face, whilst eating picky foods is upon us; there is new hope, renewed energy and baby animals being born. My little friends in the garden (the flowers that visit us every spring) are pepping above the soil now and ready to burst open. Many of them are older than my five-year-old baby and many others have been planted with his help. This is the season of emerging colour and gentle excitement, it is my favourite season. My skirts get a good dusting off and the garden tools come out. The meals get lighter, more portable and become more of a compilation of bite sized goodies, which is why I thought it timely to share this recipe for crispy red pepper and goats cheese bites; they’re oozy and sweet with cheese and pepper. They’re mild yet lasting and have generous crunch and depth. They are easy to make, for when you have friends over. I used the remaining roasted red pepper to make a quick and easy harissa, the pairing worked!
Recipe (makes 16 crispy bites)
2 medium sized baking potatoes
100g goats cheese
150g of Cooks & Co roasted red pepper, sliced into bite sized pieces
1 large spring onion, or two medium sized spring onions
1 tsp. cumin seeds
Chilli flakes to taste
Salt to taste
¼ tsp. ground black pepper
50g plain flour
2 medium eggs, lightly whisked with a fork
125g panko breadcrumbs
Vegetable oil for shallow frying
for the full recipe please visit great British chefs