Tag Archives: red pepper

Red pepper and goat’s cheese bites

11 Apr

Crispy, red pepper and goats cheese bites

red pepper and goats cheese bites by Deena Kakaya

red pepper and goats cheese bites by Deena Kakaya

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

 

 

 

Kiddy friendly tomato and roasted red pepper rice with sweetcorn

12 Sep

imageKiddy friendly tomato and roasted pepper rice with sweetcorn

Life is full of beautiful moments when there is a child around.  Before bedtime yesterday, my boy sat on my tummy whilst I lay on the bed and he demonstrated a brand new learning.  I love it when he surprises me like this.  I don’t drill things into him, I much prefer that his own curiosity and his own rhythm reach him to fresh learnings.  Anyway, his face was aglow with pensive excitement as he told me stuff that I knew all along but of course he told it like it was red-hot, novel  information, ‘mumma, I like helicopters,  I like cars, I like animals, I like sev mumra (puffed rice and gram flour straws), I like tumeta bhath (tomato rice).  I asked him what mumma likes and he said, ‘ummm..biscuits’.
Of course he’s pooped in the bath tub twice this week and I am somewhat less enchanted by that.
He then didn’t want to get off my tummy and kept climbing back on for cuddles and to tell me about more stuff that he likes. ‘I like Andy airplane, I like….’ But I was still stuck on the tomato rice bit.
So today, that’s what’s I gave him.  If you’ve been reading my tweets you know how insanely difficult my boy is to feed.  You know I’ve tried it all.  Each meal time starts with an internal prayer and Chant, ‘I flipping hope he eats this, I flipping hope he eats this’
So,  I had the colouring book out and a book about diggers, because he likes diggers.  I mounted a bright blue spoon with red rice, because he likes the colour blue and he’s just told me likes tomato rice, so I hoped. And guess what? ‘Mmm, yummy yummy.’
There must be something about this dish, I recall having experimented with it as a teenager and then finding my brother, scoffing it into his gob directly from the cooking pan.
You could just use tomatoes alone in this dish, but the peppers add great nutrition and flavour.  My boy also likes paprika and I know this because I bought  Ruffles paprika flavoured crisps recently and he kept pinching them from my hands.
Ingredients
3/4 cup of long grain rice, I used Tilda Basmati
One medium onion, finely chopped
Two medium sized roasted red peppers
2/3 can of chopped tomatoes
2 cloves of garlic, minced
2 tbsp vegetable oil
1/2 cup of sweetcorn
The spices; 1/3tsp turmeric, 1 tsp paprika, 1 tsp cumin seeds
1. Boil the rice in plenty of water for 8-10minutes on a medium flame and then wash it in cold water and leave to one side
2. Meanwhile, heat the oil in a pan and add the cumin seeds.  Allow the seeds to sizzle before stirring in the onion and adding the turmeric.  Soften the onion fit a couple of minutes before adding the garlic.  Cook until the onion has softened.
3. Add the tomatoes and chop the red pepper into chunks before adding that.
4. Stir in the paprika and simmer for 4-5 minutes on a medium to low flame.  Turn the sauce into a food processor and blitz it to a smooth consistency.
5. Stir in the rice and add about 30ml of water with the sweetcorn ( defrost first if you are using frozen sweetcorn) and heat the mixture to a simmer again. Turn to a low flame and cook until the water has reduced, the rice is separated and cooked.  This should take 8-10minutes.
Serve with smiles and confidence.  I also served with vegetable wedges, because he likes it.
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