Friday, April 2, 2010
I was thinking of calling this post "Keeping Hubbie Happy" but just could not bring myself to do it! But this is the dish that keeps "the other half" really happy, and the really great thing is that it is simplicity itself. How can a dish so simple bring so much pleasure?
It really is as simple as it looks, halloumi cheese - a wonderful Greek hard cheese, which keeps (almost) forever in the fridge, fried in some olive oil. Red peppers roasted with olive oil, salt and pepper. Add the crispy cheese to the roasting peppers for the last five minutes. Put some baby potatoes in to roast at the same time as the peppers ... Bing Bang Bosh dinner is ready.
When I'm feeling very generous (!) instead of ordinary peppers, I serve the cheese with Piedmont Peppers.
3 red peppers
3 tomatoes or 6 cherry tomatoes*
4 anchovy fillets + oil from the tin
2 cloves of garlic
Preheat oven to 180 C
Half the peppers and remove the seeds. Quarter the tomatoes (if using large) and divide between the pepper halves. Chop up the anchovy and garlic and spread this mixture over the tomatoes. Put one teaspoon of oil (mixture of anchovy oil and olive oil) into each pepper half. Bake for about 45 mins.
*I skin the tomatoes if I am having guests, otherwise they are fine with skins on.