Saturday, 10 January 2009


Waterboy is a water feature in our garden. It is a bird bath to be more precise. D inherited waterboy from his parents when they moved to a smaller place with no garden upkeep.
We often find ourselves peering out of the upstairs window of our flat down at the garden, and can find either the magpies fighting for a wash or the smaller birds tentatively dipping in their beaks, and sometimes even cleaning their feathers.

More Romano Peppers - this time for a light lunch
Red onion and Romano pepper Soufflé gratin

Out of the oven - crispy top, light underneath.

Another adaptation from Vegetable Heaven. It is extremely light. Serve with small roasted potato chunks and a crisp light salad.

Red onion and Romano pepper Soufflé gratin
Serves 2 - 3

2 Romano peppers, de-veined and de-seeded cut into bite sized pieces
1 medium red onion, peel and sliced
2 cloves garlic pressed through garlic crusher or finely chopped
2 tbsp olive oil
4 medium eggs, separated
100g feta cheese
4 tbsp double cream
Salt and pepper to taste
2 tbsp of spring onion, green part only
20g finely grated Parmesan cheese
I made this dish in a non-stick Teflan baking tin measuring 9 inches by 12 inches.

Preheat over to Gas mark 5.

In a frying pan, fry the pepper and onions in the olive oil until they begin to meltingly soften. This will take about 20 minutes. Add garlic to the frying pan and cook for a further five minutes without browning.

While the vegetables are cooking, in a food processor blend the egg yolks, feta cheese, cream, salt and pepper to a smooth paste. Stir in the spring onion. Whisk the egg whites until stiff, then gently fold into the yolk mixture.

Put all the cooked vegetables into the baking tin, then pour the egg mixture around the vegetables. Grate some vegetarian parmesan cheese over the top and cook in oven, middle shelf for 15 minutes, then move to the top for another five minutes till lightly bronzed.

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