Saturday 13 August 2011

Stuffed red peppers with rosemary-roasted sweet potatoes in a wild garden

If a garden reflects the person that it belongs to then I must be at least slightly wild
My peas and pumpkins appear to have vanished, and the courgettes and broad beans are doing whatever they please. Which is nice for them (I'm going to make a wonderful mother some day)
It used to be the same with my room, I was forever "sorting it out". My ex, Jamie, would say that it was as if I was trying to tame some wild animal, and I think he had a point. My life often feels like that. I used to wish that I could be one of those girls with proper little outfits, immaculate make-up and nicely highlighted hair. But my make-up smudges, the nail varnish chips after just one day, my hair gets messy really easily and I simply refuse to wear any shoes that I can't dance in all night long. I'm growing to love it though - as you get older, you realize that it's it's all these little things that make up the essence of you. And I've always preferred wild flowers to the pruned, high maintenance ones. However, my grass was getting so long that I was afraid that if I left it any longer, it would be impossible to get it under control ever again. So I invited my little brother round for dinner. He mowed, while I cooked Carluccio's stuffed red peppers with rosemary-roasted sweet potatoes. The last time I made this, I swapped the breacrumbs for toasted pinenuts, and it worked beautifully, so I've stuck with this development now

Long red peppers (Romano)
Pine nuts
Sausages (1 per pepper)
Salt and pepper

Sweet potato
Garlic salt
Olive oil

Finally, I managed to get to Ginger Pig this weekend and buy some meat. I used the most ordinary, original sausages I could find for the stuffing, mashed (sans skin, obviously) with an egg, toasted pine nuts, paprika and seasoning. I roasted the sweet potato with olive oil, garlic salt and rosemary, and put it in the oven first, then added the stuffed peppers after about 10min. Then it all need another half an hour in a medium hot oven

No comments:

Post a Comment