stuffyourpepper.blogspot.com

Go and Stuff your Peppers!

An informal food blog. Wednesday, April 26, 2006. 1 clove of garlic crushed. 4 tbsp chopped parsley. Pinch of chilli, coriander, cumin. Pack of Fillo or Spring Roll pastry. Microwave the fish for 2 minutes or poach for 5 minutes and then flake it into a large bowl. Remove skin and bones. Cool down. A glass of white wine ought to do it! Add all the ingredients to the bowl, mix well and season. Lay one fillo pastry sheet (25cm by 10cm) flat on a damp cloth and place a tbsp of fish mixture on the top corner.

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Go and Stuff your Peppers! | stuffyourpepper.blogspot.com Reviews

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An informal food blog. Wednesday, April 26, 2006. 1 clove of garlic crushed. 4 tbsp chopped parsley. Pinch of chilli, coriander, cumin. Pack of Fillo or Spring Roll pastry. Microwave the fish for 2 minutes or poach for 5 minutes and then flake it into a large bowl. Remove skin and bones. Cool down. A glass of white wine ought to do it! Add all the ingredients to the bowl, mix well and season. Lay one fillo pastry sheet (25cm by 10cm) flat on a damp cloth and place a tbsp of fish mixture on the top corner.

<META> KEYWORDS

1 bourek bel hout

2 fish filled pastries

3 ingredients

4 lb white fish

5 onion finely chopped

6 juice of lemon

7 1tbsp fresh breadcrumbs

8 1boiled potato crushed

9 salt and pepper

10 method

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bourek bel hout,fish filled pastries,ingredients,lb white fish,onion finely chopped,juice of lemon,1tbsp fresh breadcrumbs,1boiled potato crushed,salt and pepper,method,5 nibbled,chicken with marsala,ngredients,olive oil,pint chicken stock,thyme,cumin

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Go and Stuff your Peppers! | stuffyourpepper.blogspot.com Reviews

https://stuffyourpepper.blogspot.com

An informal food blog. Wednesday, April 26, 2006. 1 clove of garlic crushed. 4 tbsp chopped parsley. Pinch of chilli, coriander, cumin. Pack of Fillo or Spring Roll pastry. Microwave the fish for 2 minutes or poach for 5 minutes and then flake it into a large bowl. Remove skin and bones. Cool down. A glass of white wine ought to do it! Add all the ingredients to the bowl, mix well and season. Lay one fillo pastry sheet (25cm by 10cm) flat on a damp cloth and place a tbsp of fish mixture on the top corner.

INTERNAL PAGES

stuffyourpepper.blogspot.com

1

Go and Stuff your Peppers!: April 2006

http://stuffyourpepper.blogspot.com/2006_04_01_archive.html

An informal food blog. Wednesday, April 26, 2006. 1 clove of garlic crushed. 4 tbsp chopped parsley. Pinch of chilli, coriander, cumin. Pack of Fillo or Spring Roll pastry. Microwave the fish for 2 minutes or poach for 5 minutes and then flake it into a large bowl. Remove skin and bones. Cool down. A glass of white wine ought to do it! Add all the ingredients to the bowl, mix well and season. Lay one fillo pastry sheet (25cm by 10cm) flat on a damp cloth and place a tbsp of fish mixture on the top corner.

2

Go and Stuff your Peppers!: Sea Bass with Rosemary and Garlic

http://stuffyourpepper.blogspot.com/2006/04/sea-bass-with-rosemary-and-garlic.html

An informal food blog. Tuesday, April 04, 2006. Sea Bass with Rosemary and Garlic. 4 fillets of sea bass. 2 cloves of garlic, chopped. A sprig of fresh rosemary. 2tbsp of plain flour. Marinate the fish for around 1 to 2 hours in 2tbsp of olive oil, the juice of half a lemon, the chopped garlic and half the rosemary. Place the flour in a shallow dish. Add a pinch of salt and pepper. Decorate with chopped parsley and slices of lemon. Serve immediately with a green salad or sautéed potatoes.

3

Go and Stuff your Peppers!: Chorba Soup

http://stuffyourpepper.blogspot.com/2006/03/chorba-soup.html

An informal food blog. Thursday, March 30, 2006. Chorba Soup from North East Algeria. 2lbs boned and diced lamb. 2 tbsp olive oil. 1 onion finely chopped. 1 tin chopped tomatoes. 1 tin chick peas. 1 tbsp tomato puree. 1 tbsp chopped coriander. 1 tbsp chopped celery leaves. 1 tsp dried mint. Cup of bulgur or cracked wheat. Lightly brown the onion and lamb in olive oil. Add all the other ingredients except the mint and wheat. Cover with water and cook until the lamb is tender (1 hour). Hobbes, it's so simp...

4

Go and Stuff your Peppers!: What a turkey!

http://stuffyourpepper.blogspot.com/2006/04/what-turkey.html

An informal food blog. Friday, April 14, 2006. I worked for a very kind but forgetful guy who used to give all his staff a 14lbs. turkey for Christmas. Yes, a 14lbs. turkey, frozen. Solid on Christmas Eve afternoon. Some of us who had heard of this practice bought our own turkey and kept our Christmas. Bonus for New Year's Day. The rest had to resort to various unorthodox means to defrost the wretched bird so that they could sit down to dinner on Christmas Day. Posted by Cream @ 7:04 PM.

5

Go and Stuff your Peppers!: Tuna in a tomato and basil sauce

http://stuffyourpepper.blogspot.com/2006/04/tuna-in-tomato-and-basil-sauce.html

An informal food blog. Wednesday, April 12, 2006. Tuna in a tomato and basil sauce. 1 onion finely chopped. 4 ripe tomatoes peeled and chopped. 1 clove of garlic. 2 tbsp of lemon juice. 1 tbsp fresh basil. 2 tbsp olive oil. Marinade the fish for 1 hour. Drain and pat dry. Reserve the marinade. Fry the onion until soft then add the tomatoes and the marinade. Cook for 30 minutes. Sieve the sauce and keep warm. Brush a ribbed grill pan with a little olive oil and heat until it starts smoking.

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Screamers: Lighten up at Christmas....

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A series of anecdotes with or without any connection to the running of a restaurant. Sunday, December 11, 2005. Lighten up at Christmas. A few years ago, I foolishly suggested to Karen that we should leave the outside Christmas. Up all year round so that I didn't have to struggle putting them up in freezing. She gave me one of those looks that translate as:. What the f. do you know about Christmas, you camel. Herder, who lived in mud huts and tents, until you came to the UK? It was even mild! I've gotten...

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Screamers: November 2006

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A series of anecdotes with or without any connection to the running of a restaurant. Tuesday, November 28, 2006. I am in a jam. I tried to have a long break from blogging I nearly ended up having a breakdown instead. I am going through something, which no Mediterranean. Macho man would ever confess to having: Depression. I'd always thought it was something associated with PMT. So, why do you say you keep bursting into tears for nothing? Well, pressures from here and there! But I can cope! Nowadays, I am ...

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Screamers: January 2007

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A series of anecdotes with or without any connection to the running of a restaurant. Monday, January 29, 2007. Sorry to have disappeared off the face of the Earth for so long. I tried to take the bull by the horns but you can see the result for yourselves. The trip to Carcassonne was great. Lots of wine, foie gras and kilometres. My French friend was looking for some property to develop into gites or chambres d'hôtes. He is also thinking about offering cookery lessons to the guests. I have been playing l...

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Screamers: January 2006

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A series of anecdotes with or without any connection to the running of a restaurant. Sunday, January 29, 2006. Slaving over a hot stove! Last night, I really wished I was already on my holiday! Getting back into the kitchen after a seven-year break was quite exciting but last night I realised why I had hung up my apron! Apart from Kevin and me, we had one of our old kitchen porters, Lydia, sixteen years of loyal service, and helping her was 16-year old Joe. One hundred and twenty people! After we served ...

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Screamers: February 2007

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A series of anecdotes with or without any connection to the running of a restaurant. Wednesday, February 28, 2007. Today marks another milestone in my life. I am fifty four years old. A man is not old as long as he is seeking something. I think that most agnostics are very happy people. They go through life looking for its meaning. They derive their pleasure. From the searching and seldom get depressed with the lack of answers. This reminds me of a French philosophy mock. Paper offered a choice. That alr...

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Screamers: August 2006

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A series of anecdotes with or without any connection to the running of a restaurant. Wednesday, August 30, 2006. One year of blogging. I have now been Blogging. Many things have happened over the last twelve months but most significant of all was the getting to know so many bloggers. I discovered Vit’s blog. As I started visiting and commenting on Vit’s blog, other bloggers came to visit my blog and the first one was DCver from. 09 September, 2005 DCver. 12 September, 2005 Gigi (Guyana). 02 January, 2006...

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Screamers: September 2006

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A series of anecdotes with or without any connection to the running of a restaurant. Thursday, September 28, 2006. What happens during a lunch meeting when you are fasting? On Tuesday, I welcomed the new chairman of our Tourism Board and two colleagues for lunch at our Pizzeria for a lunch. Meeting. The guy wanted to learn about the town and how it has evolved in our tourism scheme of things. When the date was picked I never thought it would fall during Ramadhan. Yes, I fast. I am a hypocrite! But I resi...

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Screamers: December 2006

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A series of anecdotes with or without any connection to the running of a restaurant. Sunday, December 31, 2006. Bull by the horns or just bull. Happy New Year resolutions. It is always during a passing state of mind that we make lasting resolutions.". Are you going to take the bull by the horns in 2007? Happy New Year to all my Blogfriends. I shall be missing for a few days. A little break in Carcassonne. (South of France). I screamed and guess what? Friday, December 29, 2006. I screamed and guess what?

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Go and Stuff your Peppers!

An informal food blog. Wednesday, April 26, 2006. 1 clove of garlic crushed. 4 tbsp chopped parsley. Pinch of chilli, coriander, cumin. Pack of Fillo or Spring Roll pastry. Microwave the fish for 2 minutes or poach for 5 minutes and then flake it into a large bowl. Remove skin and bones. Cool down. A glass of white wine ought to do it! Add all the ingredients to the bowl, mix well and season. Lay one fillo pastry sheet (25cm by 10cm) flat on a damp cloth and place a tbsp of fish mixture on the top corner.

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