Tag Archives: International

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.


Black and White Soup

I really enjoy a bowl  of soup, especially in winter. But sometimes, no matter how delicious, it is not quite substantial enough. Take this recipe for Black and White Soup. The ‘black & white’ refers to the beans used to prepare it. It is actually two soups, added carefully to the serving bowl (either individually of a tureen) to form two separate puddles.

To make it more substantial, I serve it with a tortilla filled with shredded salad vegetables, grated cheese and sour cream.

Or you could serve Black and White Soup as an elegant starter, in which case omit the tortilla.

Serves 2
Time: 60 minutes
Difficulty: ****
Origin: International/Mexico
Good with: Salad Tortilla

Vegetarian Non-Meatballs

Traditionally, meatballs are served with tomato sauce but I also discovered by chance that my Vegetarian Non-Meatballs form a delicious combination with left-over Roasted Pumpkin Soup as a sauce.
With tomato sauce I would serve Hasselback Potatoes, roast parsnips and a steamed green vegetable. With the ‘Pumpkin’ sauce I would serve plain boiled rice.
Serves 4
Time: 75 minutes
Difficulty: ***
Origin: International
Good with: see above

Roasted Ratatouille and Mozzarella Pies

Roasted Ratatouille and Mozzarella Pies: the key to success is to roast halfthe vegetables first, so that they acquire a light caramelisation but remain juicy. Also, do not cook the pies too long. The mozzarella should be still oozy; too long and it will have the texture of a school rubber.

Serves 4
Time: 90 minutes
Difficulty: ****
Origin: International
Good with: Hasselback Potatoes and glazed parsnips go really well with it. Good waxy boiled potatoes are also nice. I also like to serve it with Baked Butternut Squash,  Petits Pois Frais à la Française and Haricot Bean Cappuccino.

Spicy Red Cabbage

One of my favourite salads is Red Cabbage Salad. However, there is always plenty of red cabbage left over. I have tried various methods to use up the surplus, but my  attempts were usually based on the French method of cooking very slowly for 3 hours, and were not entirely successful. Then I had an idea, why not cook it similar to Gujarati Cabbage and Carrot!  The result, Spicy Red Cabbage, is quick to prepare and deliciously, well,  spicy.

Serves 2
Time: 30 minutes
Difficulty: **
Origin: International
Good with: Vegetarian Sausages

Vegetarian SAUSAGES

These hearty and versatile Vegetarian Sausages are as good as any meat variety – and that is from meat eaters! Or you could use the recipe as a basis for vegetarian sausage meat for Scotch Eggs.

Serves 4
Time: 30 minutes (but any accompanying potatoes and vegetables will take longer)
Difficulty: **
Origin: International
Good with: Mashed Potato, Creamed Spinach, Carrots Forestière, Spicy Red Cabbage, Rich Gravy, Vegetarian Full English Breakfast

French Biryani Stir-fry

I call this recipe French Biryani Stir-fry for want of a better name. It is sort of a cross between a Paella and a Biryani (Biryella?) with French overtones. The secret is how you cook the rice. I like to use a mixture of basmati and risotto rice  with truffle. I also like to use a mixture of tomatoes, Roma for sweetness and cherry for acidity. The rice takes a little time and care. The vegetables are stir fried  quickly at the last minute.

Serves 2
Time: preparation 75 minutes – this includes soaking and draining the rice
Difficulty: ***
Origin: International