Category Archives: Quick ‘n Easy

Recipes that require less than 1 hour to prepare, and require minimal cooking skills

Quinoa Stuffed Peppers

I recently found a half-used bag of quinoa pushed to the back of a cupboard. I have never been a great fan of quinoa, but as you know I hate to waste food, so I set myself a challenge to invent a recipe to showcase the ingredient.

These quinoa stuffed peppers are tasty, healthy, economical and quick to prepare (if you use bottled peppers). What more could you ask for!


  • 1 large red and 1 large yellow pepper, or 2 bottled peppers.
  • 85g quinoa
  • 25g mixed seeds: pine nuts, sunflower seeds, pumpkin seeds
  • 25g black olives
  • 50g feta cheese
  • 50g sun-dried tomatoes
  • 2 tbsp shredded basil


  1. If you are using fresh peppers, cut in half (including the stalks)  and remove the seeds and pith. Pre-heat the oven to 220C. Bake until the peppers are soft and partly collapsed – probably about 45 minutes.
  2. Meanwhile, cover the quinoa with 275ml of water, bring to the boil and simmer for 10 minutes. Drain off any excess water.
  3. Toast the mixed seeds lightly.
  4. Crumble the feta, chop the tomatoes and olives, shred the basil.
  5. Mix the chopped ingredients into the quinoa, and add seasoning to taste.
  6. Stuff the peppers when cool enough to handle.
  7. Bake at 220C for about 10 minutes. Remove from the oven and allow to cool somewhat – I think they are nicest when warm rather than hot.

Serve with rocket and warmed pitta bread.

The peppers are also very good served as a starter.



Tabbouleh is a Middle Eastern dish traditionally made with bulgar wheat and served as part of a mezze. I like to substitute couscous, which is quicker and easier.

Traditionally also, it contains copious amounts of chopped parsley, and lemon juice. My recipe calls for more judicious quantities.

Serves 2
Time: 20 minutes
Difficulty: *
Origin: Middle East
Good with: Falafelbarbecue


Gazpacho, if you did not know, is a chilled soup made from raw vegetables and stale bread from the Spanish region of Andalusia. After puréeing, I like to add some chopped raw vegetables to add a bit of texture. I duly chopped a Trinidad chilli and added it to the soup, but on a whim remembering that Mrs DAVEggie is not quite such a big chilli-head as myself, decided to taste a piece – just in case.

Anyway, once I had stopped frothing at the mouth and my breathing had returned to normal, I began the laborious task of fishing out 90% of the chopped Trinidad I had added. The moral is of course, the heat of chillies can be very unpredictable, so always taste a piece first before adding!

Chilli Bean Burritos

Some years ago, the hallowed Heston Blumenthal presented a television series called ‘In Search of Perfection’, in which, employing a sinister combination of gastronomy, alchemy and black magic, he attempted to elevate humble favourites such as Spaghetti Bolognaise to a whole new level of excellence.

I was an avid viewer, and following his principles perfected my own recipe for Chilli Con Carne (of which I was mightily proud) using all sorts of exotic ingredients such as pomegranate molasses, sun-dried tomato paste, Bull’s Blood (the wine, not literally), vanilla, rose petals and bath salts. I served this with a fearsome array of condiments including coriander Guacamole and at least 3 different grated cheeses (cow’s goat’s and sheep’s)

Recently, arriving home late and hungry and tired, I knocked together an ultra-light version as quickly as possible. The result was vastly superior to my earlier kitchen sink variety!

Serves: 2
Time: 45 minutes
Difficulty: *
Good with: Sweet Corn Salsa.
Origin: Mexico