Stuffed red peppers

There seems to be a million versions of stuffed peppers out there. Previous attempts have always been quite bland but this one is pretty damn tasty and healthy too. This is a great make ahead dish that can be warmed in the oven just before serving.

You'll need:

2 cups cooked brown rice

1 brown onion, finely chopped

2 cloves garlic, finely chopped

3 bacon rashers, finely diced (optional)

2 celery stalks, finely chopped

1/4 of a pumpkin, cubed and cooked in chicken stock

200g crushed tomatoes

1 tbs olive oil

2 tbs grated grana padano

1 small handful oregano, chopped

Salt & pepper to taste

3-4 red peppers with a flat base

1. Preheat oven to 180C
2. Saute the onion and bacon together in a large frypan, until starting to golden. Add the garlic and celery and cook until soft.
3. Drain the pumpkin and puree or mash it. Add it to the onion mixture with the tomatoes and rice and heat through.
4. Lastly, stir through the parmesan and the oregano and season to taste (I add chilli flakes as well, but up to you).
5. Cut lids of the peppers and discard the membrane and seeds.
6. Place the peppers into a oven proof dish and fill with the rice mixture. Place the lids on top and bake in the oven for 30 minutes, then take the lids off and bake for another 10 minutes.

Hedgehog slice

Be warned, these are likely to give you a head rush. In a good way.

You'll need:

250g unsalted butter

300g caster sugar

2 eggs, lightly beaten

3 tbs good quality dutch cocoa

250g digestive or granita biscuits, crushed into chunks

160g good quality dark chocolate buttons

1 tsp vanilla essence

1. Line a lamington tin (smallish rectangle) with baking paper, allowing extra to go up the sides.
2. Heat the butter, sugar, egg and cocoa in a large saucepan on a gentle heat, stirring to dissolve the sugar. Slightly increase the heat and stir until starting to bubble.
3. Add the chocolate (reserving a little to drizzle the top with) and stir to melt through.
4. Allow the mixture to cool slightly, then add the vanilla and the biscuits.
5. Press into the prepared tin as evenly as you can. I like my hedgehog about 3cm deep.
6. Drizzle the remaining melted chocolate on top using a spatula and sweeping movements.
7. Allow the hedgehog to cool before turning it out onto a board and cutting into squares.

Welcome to the world Lucie!

Baby no.3 has arrived safely and is thankfully very good at sleeping and eating (just like her mum). Now that I've adapted to 5 hours sleep a night, you'll see regular posts from me again. It feels good to be back in the kitchen, I must say.

Spring is here

My favourite season has arrived and the markets are bursting with the most amazing fresh produce and lamb is just so good. I've been cooking with morels, broad beans, peas, asparagus and have so many recipes to share.

I'm being spring like myself and having a baby in a few days. I'll be back soon, happy cooking.

Hummingbird cake

This cake is sooooooo delectable. Very quick mix and bake.

You'll need:

1 cup plain flour

1/2 cup SR flour

1/2 tsp bicarbonate of soda

1 440g tin of crushed pineapple in natural juice (drain and reserve the juice)

1 tsp ground cinnamon

1 cup brown sugar

1/2 cup desiccated coconut

1 ripe banana, mashed

2 eggs, whisked

3/4 cup grapeseed or rice bran oil

1/4 cup pineapple juice (from tin)

Cream cheese & coconut frosting

65g butter (softened)

200g cream cheese

1 tsp vanilla extract

3 cups icing sugar

Shredded coconut

1. Pre heat oven to 180C and grease and line a 20cm cake tin with baking paper.
2. Sift together flours, bicarb and cinnamon into a large mixing bowl.
3. Add all the other ingredients and mix together well.
4. Spoon the mixture into the tin and bake for 30 minutes or until golden and cooked through.
5. Allow to cool.
6. To make the frosting, cream the butter until pale, then add the cream cheese and vanilla.
7. Gradually add the icing sugar and beat until light and fluffy.
8. Frost the cake and scatter with the shredded coconut.

You won't have any problems finding takers to lick the bowl..

The best Moussaka

My husband and I are fanatical about Greek food and we've tried many a Moussaka. This recipe wins hands down in our opinion. Not dissimilar to a good lasagna it requires a fair bit of effort, but is well worth it. It freezes really well and I've portioned this one up to cater for a few meals for when the bub arrives.

Eggplant moussaka

Serves 8

You'll need:

1 large brown onion, finely chopped

2 garlic cloves, finely chopped

800g pork & veal mince (you could also use lamb mince, if you prefer)

1 cinnamon quill

1 bay leaf

1/2 cup dry white wine

400g pureed tomato

500g potatoes, peeled

2 large eggplants

Olive oil

1 small handful flat leaf parsley, chopped

1 small handful oregano, chopped

120g butter

1 cup plain flour

4 cups warm milk

Freshly grated nutmeg (optional)

Step 1 - Meat sauce

1. Heat a little olive oil in a non stick pan and gently saute the onion until starting to soften.
2. Add the garlic and cook until fragrant. Add the mince, breaking it up with a wooden spoon. Cook the mince until it loses all it's water and begins to brown (this will intensify the flavour).
3. Add the cinnamon quill and the bay and season with salt & pepper.
4. Add the wine allowing it to evaporate before adding the the tomato. Simmer for 45 minutes.
5. Remove the bay and the cinnamon and stir through the parsley & oregano.

Step 2 - Eggplant prep

If you get super fresh eggplants with a shiny purple skin and no marks, you shouldn't have to salt them to draw out the bitterness. If you need to salt them, slice them thinly lengthwise and arrange them in a colander in the sink and salt them generously. After 30 minutes, wash them and pat them dry with a paper towel.

1. Pan fry or grill the eggplants in olive oil in batches until soft and golden on both sides and drain on paper towel. Try to keep the oil to a minimum as the eggplant absorbs a lot of it and the dish can be really oil as a result. I use a olive oil spray which works well.

Step 3 - Potato prep

1. Pre heat the oven to 200C.
2. Thinly slice the potatoes and arrange them on a large baking tray and spray or baste with olive oil.
3. Bake in the oven until golden and crispy and scatter with salt.

Step 4 - Bechamel (make just before assembly)

1. Melt the butter in a large saucepan.
2. Whisk in the flour and cook for a few minutes, stirring constantly.
3. Heat the milk and begin to add gradually, whisking in as you go until the sauce reaches a smooth consistency. Add salt & pepper and nutmeg and continue stirring for another 5 minutes. The end result should be a super smooth & thick sauce.

Step 5 - Assembly

1. Set the oven temperature to 180C.
2. Using a large rectangle dish arrange half the eggplant over the base of the dish, then add all of the potatoes in a single layer. Add half the mince and press down so it's nice and even. Add the rest of the eggplant and then top with a final layer of mince.
3. Check the bechamel and taste for seasoning. Spoon over the top and smooth it over with a spatula. The layer should be quite thick.
4. Bake for 45 minutes or longer if necessary until it's all golden and bubbly.
5. Serve with a greek salad.

Uh oh, what can I say? It's in the genes.