Montadito is Spanish for bread or toast with toppings, basically tapas on toast. These are excellent as pre-dinner nibbles or as a delectable lunch. Using fresh produce from the garden and served on lightly toasted sourdough rye bread, these four are from or inspired by the cookbook MORO easy by Sam and Sam Clarke. Pepper,…… Continue reading montadito
Tag: peppers
zucchini, peppers and chèvre
Here’s an attractive and impressive way to bring a lovely combination of flavours together. Place 1 or 2 red peppers either directly over a gas flame or on a barbecue and cook until quite blackened and soft. Remove to an airtight container or plastic bag to cool. Meanwhile slice your zucchinis lengthways into very thin slices (preferably with a mandolin)…… Continue reading zucchini, peppers and chèvre
stuffed zucchini and peppers
Thanks to Thomas for this delicious meal. Cut the red peppers in half (remove all the white membranes and seeds) and cut the zucchinis lengthwise. Scoop out the centre of the zucchinis with a melon baller, chop the centres finely and set aside. In a frypan heat some olive oil and fry a finely chopped small onion, a…… Continue reading stuffed zucchini and peppers
mushroom barley casserole + baked peppers with walnut and feta
Here’s a hearty vegetarian meal to satisfy eaters of all persuasions. Finely dice 2 onions and fry them over low heat in some olive oil until wilted. Add 450g (1 lb) of chopped fresh mushrooms and 7g (¼ oz) of finely chopped dried porcini mushrooms. Cook until the mushrooms have wilted then add 1 cup…… Continue reading mushroom barley casserole + baked peppers with walnut and feta
eggplant and pepper salad
Eat this Italian style salad as a side dish with pasta or just have it for lunch with some bread and cheese. Cut 2 eggplants (aubergines) into wedges and sprinkle with salt. Allow them to sweat for 30 minutes (to remove any bitterness) and then rinse and pat dry. Heat some olive oil in a…… Continue reading eggplant and pepper salad
michelle picker cooks 