In the recipe it states that they need to be poached in clingfilm, but I forgot to brush it with oil first! Well, let me tell you that it is slightly impossible to get it out of the plastic if you forget to brush it…īut in the end it all worked out and above you see the end result. The critical point in this dish was – ofcourse – the poaching of the eggs. You can eat the sweet pepper in it’s raw state in salads and such (or even as a snack) but you can also bake, grill of poach them. We made a ovendish with filled peppers (with Moroccon flavors), a noodle dish with peppers and chicken, the dish you see here and many more. The sweet pepper – in case you didn’t know – is sweeter then the average paprika which makes it very suitable to use in all sorts of dishes. These recipes are made by Anneke Ammerlaan and to be honest, they are all delicious! They are specialist in the area of the sweet pepper. Unless it is a cookbook which has been released… But last week Alex and I had a great shoot for the company Sweet Point. It doesn’t happen all that often that I am sharing a recipe here of one of the dishes that we made for a photoshoot.
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