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Overview
- Fillet of veal in puff pastry
- Plums in redwine
- Stuffed Capsicum
- Vegetable patch
- Zander and salmon terrine
- Steamed paprika chicken with couscous salad
- Sunflower seed coated whiting
- Poached eggs on rye bagel
- Avocado milk-shake
- Cod with olive jam on turkish bread
- Salmon and crab boudin
- Corn and pea fritters
More Recipes
You'll find a few examples of our recipe creations here.
Stuffed Capsicum
Variant(s): 4 Persons
Ingredients
| Porcelain dish | 1/3 GN |
| capsicum | 4 |
| long grain rice | 200 g |
| vegetable bouillon | 2 ½ dl |
| double cream | ½ dl |
| grated Parmesan | 75 g |
| Thyme | finely chopped |
| Parsley | leaves pulled off from stalks and roughly chopped |
| Pepper |
Recipe steps
- Cut off the top "lids" of the capsicum, then remove the seeds and white membranes. Remove the stalks from the lids, then cut the lids up into small dice.
- Mix the uncooked rice with the vegetable bouillon and the double cream, stir in the diced capsicum, two thirds of the Parmesan and the herbs, then season with pepper to taste.
- You may have to cut some of the base of the capsicum off so that they will stand up properly (do not cut the base right off though). Stuff the capsicum with the rice mixture. Sprinkle the remaining cheese over the top.
- Put the capsicum in the porcelain dish.
- Put the porcelain dish into the cold cooking space at level 2. Start the recipe. Cooking time 35 minutes.
