This weeks Cookery Blog...
Local Veg Stuffed Polenta & Egg Bake
Serves: 2 Cooking + prep time: 40 mins
Ingredients:
2 tbsp olive oil
2 bell peppers
50g mushrooms
2 large handful spinach leaves
1 tbsp paprika
350g chopped tomatoes
Sea salt and freshly ground pepper to taste
2 large eggs
120g ready polenta
750ml water
Method:
Firstly get the polenta going, bring a pan with the water to a boil, then return to simmer and add the polenta, stirring at regular intervals. You should cook the polenta for around 30mins or until it is thickened.
In between stirring, heat 2 tablespoons of olive oil in a frying pan, and gently fry the mushrooms & peppers (sliced) until soft, then transfer to a round casserole dish/baking tin, and layer with the fresh spinach leaves & the chopped tomatoes.
After the polenta is done, pour it into the casserole dish, and mix well into the rest of the ingredients. You should fill the dish right up to the top with the polenta - you may have some left over polenta!
In a pre-heated oven at 180c bake the dish for 10mins, then take it out and make two holes in the top of the dish (the polenta top should have firmed up by now to look like mash potato). Crack two eggs & simply pour each one into the handmade well(s), return to the oven and cook for another 15 mins until the egg is cooked through.
And voila you will end up with a very tasty, hearty dinner packed with veg and protein.
Fruit Split
Serves: 2 Cooking + prep time: 15mins
Ingredients:
2 bananas
2 handfuls fresh/frozen berries
30g raw/dark chocolate
2 tbsp raw cacao powder
1 tbsp poppy seeds
1 tsp honey
Method:
Simply slice a banana down the middle, and stuff in the chocolate and cocao powder, then wrap the split bananas tightly in foil & bake in the oven for 10mins at 180c.
Remove - garnish with berries and poppy seeds, wish a drizzle of honey!
Delicious & fairly healthy... :)
All veg purchased locally in Formby at Cassidys and Morrison's local.
Eggs delivered by local Milk firm Bates dairy in Southport.
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