This morning I had a brainwave, why not use strips of courgette (zucchini to most of you) to make a cross on the top of muffins? I was going to make carrot cake this Easter for the family but instead I decided to make Hot Cross Carrot Muffins instead using the spices of a Hot Cross Bun. I'm so pleased I decided to make them because they taste wonderful!!
These vibrant peppers are stuffed with a selection of vegetables and beans which are flavoured with a delicious Moroccan spice blend. As you can see, it's a very fiery red dish, rich in carotenoids and vitamins and is perfect to eat as a main or as a side dish or starter. It's easy to adapt for the Specific Carbohydrate Diet by altering the vegetables used. I've made it with butternut squash, with sweet potato and with both. I've also made it with and without the beans added so I've made them an optional extra. This recipe makes enough for 4 medium sized peppers.
A couple of weeks ago I was over the moon to receive this parcel containing two boxes of the recently launched gluten-free Perkier Porridge.
The extremely eye-catching brightly coloured boxes are so much fun and will most definitely stand out on the shelves!
It's advised that you store your tomatoes at room temperature and out of direct sunlight. This ensures that the flavour enzymes remain active and enables them to continue to ripen naturally. If stored in the fridge not only will these enzymes stop working, the flesh may turn mealy.
