Tag Archives: Peppers

Bejeweled Eggs!

8 months +, toddlers & young children

As part of my series of baby and toddler foods, in conjunction with Oogaa silicone feeding products, here’s a perfect recipe for introducing your baby to soft lumps in his or her food. Plain scrambled eggs were one of the first foods my two really loved and devoured, and as they grew accustomed to little lumps I started scrambling the eggs with an assortment of finely diced veggies and a little cheese and they probably loved my ‘bejeweled’ eggs even more than the plain scrambled. And it’s still a firm favourite today as a quick and easy no brainer supper served with little slices of wholemeal toast and butter on the side.

For very little ones dice the veggies as finely as you can, increasing the size as they get older and more accustomed to lumps and bumps. Stick to veggies that will soften well on cooking for the very wee ones, like mushrooms, peppers, tomatoes, courgette (or diced pre-cooked veggies like broccoli and carrots) etc. Slightly older babies and toddlers love it with sweetcorn and peas, as indeed I made mine with today, but these are slightly harder to break down and digest in tiny tums.

Eggs are a wonderful food for babies and young children, providing an important protein source and packed full of vitamins and minerals including vitamins A, various Bs, iron, calcium, phosphorus and potassium. Cheese is also an important source of calcium and protein.

Enough for one large portion, double if Mum wants to eat too!

5g of butter

a slice of onion, very finely diced (about a 1⁄16th of a small onion)

a fine slice of red pepper, very finely diced (about a 1⁄16th of a whole pepper)

10g of sweetcorn, fresh, canned or frozen (replace with finely diced courgette, mushroom, or pre-cooked carrot or broccoli if your baby is very little)

10g of fresh or frozen peas (replace with finely diced courgette, mushroom, or pre-cooked carrot or broccoli if your baby is very little)

a slice of tomato, very finely diced (about an 1/8th of a whole tomato)

a free range egg, beaten

a teeny weeny ultra fine grinding of black pepper

10g of a mild hard cheese (like cheddar), grated

Melt the butter in a small saucepan. Add the onion and pepper and cook for about 4 minutes until soft, stirring regularly. Stir in the peas, sweetcorn and tomato and cook for a further 2 minutes. If the pan becomes dry add a splash of water.

Stir in the beaten egg, very finely ground black pepper and grated cheese. Continue to stir until the egg is cooked through. Allow to cool for a few moments then serve.

Have you tried my other baby recipes? How about the ever so tasty Sweet Potato Daal for Babies & Toddlers, Baby Pasta & Purees, Chicken, Veggie & Egg Fried Rice or Kid’s Bolognese?


Mediterranean Pot Roast Chicken

As I’ve mentioned before I’m a big fan of pot roasting chicken, not only to avoid using our worse than awful gas oven, but it’s a fabulously succulent way to cook a chicken (or indeed any meat), particularly for slightly older-than-supermarket birds as ours was.

I made this a few days ago for our Sunday lunch when I was trying to think up something a little bit different and special to do with the first of our chicken brood to hit the pot, so to speak. She was a lovely lady though sadly went a bit lame. Luckily for us our kind neighbour down the  road offered to do the deadly deed and we were spared it this first time. I’m sure next time we’ll have to get involved and eventually it’ll be Phil or I bearing the knife. Something I’m wholeheartedly not looking forward to.

Sad to say but she turned into a great dinner and was very much appreciated and enjoyed by all. Slow cooked in a pan on the hob in lots of white wine, tomatoes, aubergine, courgette and peppers and flavoured with one of my favourite spices, sweet smoked paprika, and then served on a bed of fluffy couscous. Even better that there were lots of saucy and chickeny leftovers for the next day which made for a fabulous pasta sauce.

Enough for a family of 4, with plenty of leftovers for the next day:

a medium to large chicken, about 1.5 to 2 kgs

salt & pepper

4 tablespoons of olive oil

3 cloves of garlic, finely chopped

a large onion, diced

2 sticks of celery, diced

2 teaspoons of sweet smoked paprika

500ml of white wine

200ml of water

2 x 400g cans of good quality chopped tomatoes

a heaped tablespoon of tomato puree

3 sprigs of thyme

3 bay leaves

a red pepper

a green pepper

a medium aubergine

a large courgette

100g of stones green olives

2 tablespoons of chopped parsley

Heat 2 tablespoons of the olive oil in a large deep casserole or saucepan, one big enough to easily hold the chicken and that has a lid, on a low heat. Season the chicken all over with a little salt and black pepper, massage into the skin. Place the chicken in the pan and turn every few minutes until it’s golden brown on all sides. Remove from the pan and set aside.

Place the garlic, onion and celery in the same pan and saute on a gentle heat for 10 minutes, stirring regularly.  Stir in the paprika and allow to cook for a minute, whilst continuing to stir. Pour in the wine, water and chopped tomatoes, and add the tomato puree, thyme, bay leaves and a generous grinding of black pepper. Place the chicken back in the pot and bring to a gentle simmer and cover. Allow to bubble away for 45 minutes.

Meanwhile prepare the other veggies. Slice the peppers into strips by slicing each pepper in half lengthways, then each half into quarters lengthways and each of those into 3 or 4 narrow strips. Dice the aubergine into about 1.5 cm pieces. Cut the courgette into 4 quarters lengthways and dice each of the quarters into 0.5 to 1cm pieces.

Heat another 2 tablespoons of olive oil on a low heat in a large frying pan or saucepan. Once hot add the peppers and aubergine. Allow to cook for 10 minutes, stirring regularly. Now add the courgette and cook for a further 5 minutes.

Once the chicken has been simmering for 45 minutes stir in the cooked veggies and the olives. Cover and cook for a further 45 minutes. The chicken should easily fall off the bone, if it doesn’t cook for a little longer.

Have a taste check adding more salt and pepper to the sauce to suit. Stir in the chopped parsley. Carve the chicken and serve with a generous ladleful of the Mediterranean veggies over the top. It’s great served on a bed of couscous.


Chicken, Veggie & Egg Fried Rice

My version of Chicken Fried Rice contains eggs and lots of veggies and is a very firm favourite in our house, especially with the wee ones. It’s definitely Jacques’ absolute toptastic favourite dinner, he rarely misses out on a third helping! In fact the first time I made it for him when he was just under a year old I wasn’t sure he was ever going to stop eating. Feel free to omit the chicken and turn this into a tasty veggie dinner, just up the eggs and veggies.

The classic recipe for CFR only includes rice, chicken, egg, onions and peas, but like most things I substantially veg mine up adding pretty much anything that I happen to have in. Today I used half a red pepper, a carrot, a handful of green beans from the freezer and a quarter of a head of broccoli. Peas, courgette, leek, squash, pumpkin, sweet potato, sweetcorn, beansproats, mushrooms, spinach, chard and cabbage all work really well too. Cut your veggies to a size appropriate to the smallest eater. I tend to dice mine fairly small as my children are still pretty little, and a small dice also has the added benefit of a perfect disguise for fussy eaters (as my daughter most definitely can be at times!). If you’re cooking for adults or older children cut everything to a much larger grown up size and cook for a few minutes longer.

Classic recipes also only include the flavour addition of soy sauce, but I like to add a little less soy and a large piece of grated ginger and a teaspoon of Chinese five spice (one of my favourite flavours ever). It’s always good to get your kids used to eating different flavours from a young age, I’m sure it helps to make them less fussy later on.

January 2013: This post is part of the #FaveFamilyRecipes Competition with BritMums and Tilda Rice. Every pack sold will provide a meal to an expectant mum in need in support of the World Food Programme’s Mothers Helping Mothers initiative in Bangladesh. Please check out all the other wonderful entries on the BritMums blog. Although I wrote this post over ten months ago it’s still my two little monsters’ absolute  favourite dinner guaranteed to be gobbled up!

Chicken, Veggie & Egg Fried Rice

Enough for a hungry family of 4:


220g white rice, preferably jasmine
2 tablespoons of groundnut or sunflower oil
a thumb sized piece of fresh ginger, grated
a small onion, diced
1/2 red pepper, diced
a carrot, diced
1/4 broccoli, cut into small florets (and any larger stem sections diced)
a handful of green beans, sliced
2 tablespoons of soy sauce
a little water
2 free range chicken breasts, cut to a small dice
a teaspoon of Chinese five spice
a teaspoon of sunflower oil
2 eggs
salt & pepper

Start with cooking your rice, cook to packet instructions. Once cooked drain and set aside.

Meanwhile heat the oil in a wok or a large deep sided frying pan. Add the onion, garlic and carrot (and any other root or slow to cook veggies that you may be using). Cook for 5 minutes on a very high heat, stirring and turning continuously.

Now add the broccoli, beans, pepper and other veggies that you’ve chosen to use. Also stir in the soy sauce and a couple of tablespoons of water. Continue to cook on a high heat for a further five minutes. Keep adding a splash of water when the the liquid evaporates.

Finally add the diced chicken and a teaspoon of Chinese five spice. Stir and cook for a final 5 minutes.

While the chicken’s cooking make your omelette. Heat a teaspoon of sunflower oil in another frying pan. Whisk up the eggs and season with a little salt and pepper. When the pan is hot pour in the eggs, stir a little then leave to firm up on a medium heat. Once the egg is fully cooked through remove the omelette from the pan and cut into small bite sized strips.

Thoroughly mix the chicken and veggies, rice and eggy strips together and serve immediately. Grown up folk might like to add a little extra soy sauce. I’ve served mine today in my gorgeous Oogaa bowls. Oogaa design and sell fabulous and safe feeding products for babies and young children in fun designs and colours. For more information check out the Oogaa website, www.oogaa.com.

How about trying some of my other child friendly recipes? Kid’s Bolognese, Sausage & Courgette Pasta Carbonara, Salmon Fishcakes, Potato, Cauliflower & Pumpkin Curry or Pumpkin Mac ‘n Cheese?


Chorizo & Manchego Salad

A winter warmer of a salad today, and one for the grown up folk really, unless your kids happen to eat salad which mine very definitely don’t …..at least not yet anyway. Philipe and I often have a late night supper salad once the kids are in bed, but we’re not talking a couple of lettuce leaves and a spray of dressing here, we’re usually talking pretty substantial. More often than not there’s something sausage like, a little cheese, definitely croutons and sometimes potatoes. A salad for the boys really.

Today’s chorizo salad is simply lots of lovely salad leaves (fresh from the garden in our case), chopped parsley, sliced red onion, some strips of pepper (or a few preserved peppers from a jar), cubes of Spanish Manchego (or any other flavoursome sheep’s milk cheese, but even a good goats cheese works well), fried chorizo slices and last but certainly not least lots of crunchy croutons fried in the remainder of the chorizo juices and a little hot smoked paprika to boot. Smoked paprika is the main spice in chorizo and is used widely in Spain, it gives a great little smokey spice kick to many a casserole or stew or even a crouton in this case!. The salad’s then simply tossed together in a sherry vinegar and olive oil dressing. Inarguably this is my favourite of our ‘winter’ salads.

Enough for two hungry grown ups:

120g chorizo, cut in 3 to 4mm slices, skin removed

a little olive oil

a small interesting lettuce, or a bag of lovely leaves, washed and torn

1 heaped tbsp of chopped parsley

1/4 of a red onion, finely sliced

1/2 a red pepper, cut into thin strips OR a few preserved peppers from a jar (available in good supermarkets or delis), sliced into strips

100g manchego cheese or any other sheeps or goats cheese, cut into 1cm cubes

40g stale white bread, cut into 2cm cubes

a generous pinch of hot smoked paprika (optional)

1 tbsp of sherry vinegar

3 tbsps of good quality olive oil

salt & pepper

Start with frying off the chorizo slices in a frying pan, adding just a little olive oil. Fry for about five minutes until golden on both sides, turning frequently.

Meanwhile prepare the salad. Place the lettuce, chopped parsley, red onion slices, red pepper strips and cheese cubes in a large salad bowl.

Make your dressing by briskly whisking together a tbsp of sherry vinegar with 3 tbsps of olive oil, a little salt and a generous grinding of black pepper.

Once your chorizo is cooked remove from the frying pan with a slotted spoon and drain on some kitchen roll. Add another splash of olive oil to the frying pan along with a pinch of salt, a generous pinch of hot smoked paprika (if using) and another of black pepper and place back on the heat. When the oil’s hot add the bread cubes and immediately turn to coat all sides. Continue to cook a little on all sides until the croutons are golden and crunchy, turning very regularly so as they don’t burn. The whole process will only take 2 to 3 minutes. When cooked drain on some more kitchen paper.

Add the slightly cooled chorizo to the salad and about half of the dressing. Toss the salad well, ensuring everything’s evenly coated. Taste and add more dressing to suit. Scatter the croutons on top and serve immediately.

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Couscous with Roasted Veggies & Feta

A very easy recipe today, but oh so tasty; one of my standard dinners when I’m feeling a bit on the lazy side. It was my Big Bro Ben who first dished this up for me several years ago, and I’ve been making it pretty regularly ever since!  I actually always keep a slab of feta in the fridge for this very dinner.  Great for all the family too, and a good way to inject your wee ones with oodles of lovely veggies.  Mine love the natural sweetness of roasted veg, and always seem to eat way more than if they were just plain steamed or boiled.

If you want to meat-up your dinner it’s lovely served with some spicy sausages on the side, Philipe likes a couple of Merguez.  Merguez are spicy North African lamb or beef sausages that are soooooo good……and oh sooooooooo bad for you and are easily available to buy here in France, but a little harder to come by in the UK or elsewhere.

Like all my roasted veggie recipes you really can use pretty much any veggies you have lurking in your cupboards, fridge or garden.  For this dinner I used all veg picked from my garden and roasted up some lovely baby beetroot (their inaugural use of the season!), a carrot, some squash, half a courgette, a couple of baby aubergines (sadly almost the last of the year) and a couple of small peppers (also nearly finished).

Chop all the veggies to a similar bite size piece, though I tend to cut harder root vegetables a little smaller than others, and fill up an oven tray or baking sheet until it’s full. Don’t fill any more than a single layer or the veggies will be a tad on the soggy side rather than crisply roasted.  Whilst this always looks like an alarming amount of veggies, they really do cook down a great deal so make sure you fill it up!  And even if you do have some leftovers they’re great eaten the next day in a sandwich with a bit of goats cheese, feta or hummus.

I like adding a touch of balsamic vinegar at the end of roasting, it adds an extra level of sweetness which is a particularly nice contrast to the salty feta.

For a family of four:

1 onion (preferably a red onion), roughly chopped

4 cloves of garlic, left whole with skin on

Enough veg to fill a single layer on your baking sheet or roasting tray, cut into bite size chunks (you could use any combination of courgettes, peppers, aubergines, carrots, parsnips, squash, pumpkin, beetroot, swede, mushrooms, cherry tomatoes, green beans….)

olive oil

salt & pepper

a handful of parsley, stalks removed and roughly chopped

balsamic vinegar (optional)

200g feta, roughly chopped

200g couscous

Preheat your oven to 220°C/Gas Mark 7.  Place your veggies, onion and garlic cloves on a large baking sheet or tray, and combine with a couple of tablespoons of olive oil, a generous grinding of black pepper and a little salt. Roast in the oven for about 30 minutes (turning at least once) until the veggies are all cooked through and a little browned.

While your veggies are roasting, prepare the couscous.  Because couscous varies in size, it’s best to cook to packet instructions. With the couscous in a largish bowl, I ordinarily  I add the same quantity in boiling water as weight of couscous, for example for 200g of couscous I would add 200ml of boiling water.  I also add a touch of olive oil and a little salt and pepper, then cover the bowl tightly and leave for 5 minutes. Fluff up the couscous with a fork and add a little more boiling water if it seems dry.

Once the veggies are cooked remove the tray from the oven, add the parsley, the roughly broken up feta (I crumbled the feta on my veggies afterwards today, but it’s also pretty nice warmed up in the oven until it goes slightly gooey) and a dash of balsamic vinegar if using, stir around a little and put back in the oven for a minute or two to melt the feta a little.

Serve the veggies on top of the couscous. Yum…..I hope you agree?!


Roasted Veggie Lasagne

Everyone loves lasagne don’t they?  Even the most dedicated of meat eaters might just tuck into a vegetarian dinner if it happened to be lasagne?.  I make this quite often as the kids like it about as much as we do, and it’s much quicker to put together than a bolognese one.  Plus it’s a fab way to use up the excess veggies that always seem to be lingering.  You can add pretty much any veggies you want; once they’re roasted and covered in cheesy pasta layers they all taste pretty damned fab (and I’m sure your kids will agree).  I used in mine a possibly odd combination of red peppers, mushrooms, celery, french beans, aubergine, baby beetroot, carrots and a little swiss chard (the latter I added raw, finely chopped), but it worked very nicely!  A handful or two of cherry tomatoes work particularly well if you have them, as do courgettes, squash, pumpkin, mushrooms, spinach (no need to roast)…..the list could go on and on, but just chuck it in!

I tend to add quite a few fresh herbs to my lasagne as I grow them in abundance.  If you don’t have them to hand, don’t go to the trouble and expense of buying any especially to make this as it can manage without.  I either roast my veggies with lots of fresh thyme, or as I did today added a large handful of chopped parsley and basil to the veggies once they were roasted. I also used Grana Padano rather than it’s more expensive cousin Parmesan.  When making cheese sauces I always add a little english mustard. It somehow managed to eek out a stronger cheesier flavour, but it’s not essential and again if you don’t have it to hand don’t worry.

Serves 4 – 6

olive oil

a red onion, roughly diced

3 cloves of garlic, sliced

750 g of mixed veg, cut into a rough 1cm dice

a handful of black olives – roughly chopped (omit if you’re cooking for kids who really don’t like them)

a handful each of fresh parsley and basil – roughly chopped (optional)

salt & pepper

50g butter

40g plain flour

500ml milk

50g Parmesan or Grana Padano, plus extra for the topping

½ tsp of english mustard (optional)

220g dried lasagne sheets – normal or green

2 balls of Mozzarella, thinly sliced

Preheat your oven to 220°C/Gas Mark 7.  Place your veggies, onion and garlic on a large baking sheet or tray, and combine with a couple of tablespoons of olive oil, a generous grinding of black pepper and a little salt. Roast in the oven for about 25 minutes (turning at least once) until the veggies are all cooked through and starting to brown a little.  Once roasted turn down the oven to 200°C/Gas Mark 6.

Meanwhile make your sauce. Place the butter in a large saucepan and heat over a very gentle heat until melted.  With the pan still on a little heat add the flour and stir quickly and vigorously with a wooden spoon or a balloon whisk until combined.  Add a little milk and continue to stir or whisk vigorously, continue to add the milk in this way until you have incorporated it all.  Don’t worry if you have a few lumps at this stage, they’ll eventually go. Continue to stir or whisk the sauce constantly over a gentle heat until it is fully thickened and starting to simmer, this will take a few minutes. When simmering, take the pan off the heat and stir in the mustard (if using) and Parmesan or Grana Padano.

Now you’re all ready to assemble.  Into a large ovenproof dish add about a third of your veggies and about a third of the olives and a generous sprinkling of basil and parsley (if you’re using). Layer the lasagne sheets on top and spread a third of the cheese sauce over plus a third of the Mozzarella slices.

Continue with another couple of these layers until you’ve used all your ingredients up, and you’ve finished with a thick layer of cheese sauce and plenty of Mozzarella.  Now add a fine layer of grated Parmesan to finish.

Place the dish in your preheated oven for about 30 to 40 minutes until the lasagne is cooked through and the cheesy layer on the top is nicely browned.


Pork, Pumpkin & Pepper Stew

A gentle warming stew that’s perfect for these cooler Autumnal evenings.  And like most stews, so very very easy to put together.  And another great way to use up yet more pumpkin!  A word of warning on the pumpkin though.  Quite often when you buy the very big pumpkins in the UK for Halloween they can be very tasteless for cooking with, no matter how much roasting and flavouring you add they’ll never be great.  If you do have a pumpkin to use try roasting a little of it in the oven before using, just to have a taste check.  You could always substitute Butternut squash as a more reliable tasty alternative.

To add a bit of extra spark I tend to add a touch of chilli, but really it’s not necessary

Enough for four:
1 tbsp olive oil
1 onion, diced
2 small peppers or 1 very large one, preferably red, roughly chopped into big chunks
1/2 red chilli or good pinch of dried chilli flakes (optional)
600g pumpkin, cut into 2cm chunks
a small apple, peeled cored and chopped into fairly small pieces
500g pork (lean and boneless), cut into 2cm chunks
2 bay leaves
1½ tbsp fresh chopped sage leaves, or 2 tsp of dried sage
1½ tbsp tomato puree
250ml dry cider
450ml chicken stock
salt and pepper

In a large saucepan or casserole dish place the olive oil and onion, cook for a few minutes until the onion has softened a little.  Then add the peppers, chilli (if using), pumpkin, apple and pork. Stir fairly regularly so nothing catches and burns, cook for about 10 minutes.  Add the bay leaves, sage and tomato puree and cook for another moment or two before adding the cider.  Allow the cider to cook down for about 5 minutes or so before adding the stock.

Cook for about 45 minutes to 1 hour, until the pork and vegetables are all soft and very tender.  Season with salt and pepper to taste.

Serve with plenty of mash, and maybe a nice steamed green vegetable on the side.


A couple of Pizzas: Salami, Courgette & Blue Cheese, Griddled Veggies & Goats Cheese

Griddled Veggies & Goats Cheese Pizza

We had our first pizza night in ages at Chez Foti last night. We’re very lucky to have an original bread oven in the house that makes the most excellent wood fired pizzas, though I have yet to use it to actually make bread – it’ll be this Winter’s challenge!  Over the summer it’s just too hot to fire up as it’s stays warm for days, so homemade pizza is a cold weather treat for us.  And the still hot oven is great the next day for warming up bread and croissants for breakfast, plus any lucky leftover pizza slices (an amazing hangover cure I find!).  I think we gorged ourselves on pizza virtually every Saturday night last winter!  It’s such a fun thing to do, and really not at all tricky.  I would say it’s great for kids too, but it doesn’t really work for ours, at least not yet anyway!  Francesca who’s three doesn’t like pizza, a very strange phenomenon for a child I know!  And little Jacques’s in bed by the time the oven’s hot and ready to bake (it takes about two hours of wood burning). I’m sure almost all other kids would love to help with the kneading, topping and scoffing though.

The roaring inside of our pizza oven

Obviously you can make pizzas equally well in a domestic oven, just make sure the oven is set to the highest temperature it will go it and has been preheated for a good while before.   Also important is that you bake the pizza on a pre-heated baking tray or special pizza stone….so that the dough starts cooking during assembly.

The great thing with pizzas is that you can put almost anything on them; you can keep them as simple or be as inventive as you want.  I find sticking to just two or three key ingredients in the toppings however usually works best.
Last night I made a couple of pizzas, the first a Salami, Courgette & Blue Cheese Pizza and the second Griddled Veggies & Goats Cheese – see my previous blog  for some blurb on griddled veggies.  If you don’t have a griddle pan, just roast the veggies in the oven instead.  I’ll blog lots more pizza topping suggestions after I’ve made and eaten them over the winter!

To make the pizza dough, enough for two largish pizzas:
350g strong white bread flour, plus a little extra for kneading and dusting
1 tsp salt
6g dried yeast
1 desert spoon of honey
about 220ml warm water

Place the salt and flour in a large bowl and combine.  Add the yeast, honey and water to a jug and mix. Leave for a few minutes for the yeast to act.  Once the yeast is bubbling start to add the wet mix to the flour, at first stirring with a fork, then using your hands.  Once the dough starts to come together place on a floured board or work surface and knead.  Knead until the dough is soft and springy, about 10 minutes.   Flour the dough all over and place in a bowl to rest.  Cover with cling film and put in a warm place for about 30 – 60 minutes.  The dough should be about double it’s original size.  Once risen divide in two and either immediately roll out into your pizza shapes, or place the dough in the fridge until you’re ready.

Salami, Courgette & Blue Cheese Pizza



To make the tomato sauce, enough for two large pizzas:
olive oil
1 clove of garlic, peeled and finely chopped
1 400g tin of chopped tomatoes
a handful of fresh basil leaves
a pinch of sugar
salt and pepper

Add the oil and garlic to a saucepan and cook very gently for a moment or two, ensuring you do not burn the garlic.  Add the tomatoes and stir well. Cook for about 10 minutes then stir in the basil, sugar, a good grinding of pepper and a pinch of salt.  Taste and adjust seasoning to suit.

Salami, Courgette & Blue Cheese Pizza
½ the above pizza dough quantity
½ the above tomato sauce quantity
90g salami or french saucisse seche, sliced thinly
60g strongish blue cheese (Gorgonzola, Saint Agur, Roquefort, Stilton for example), cut or torn into small chunks
½ ball of Mozzarella, sliced thinly
1 small courgette, cut lengthways into 4mm strips (if griddling), or halfed lengthways and sliced into  4mm pieces (if roasting)
handful of black olives
olive oil
salt and pepper

Preheat the oven to 250°C/gas 9, or as hot as it will go.  Once hot preheat your pizza stone or baking sheet.

Firstly prep your courgette by cooking the strips in a very hot griddle pan.  Cook on both sides until they are charred.  Marinade the courgette in a little olive oil, good grinding of pepper and a pinch of salt.  If you’re roasting the courgette instead, rub the slices with a little oil, salt and pepper and place on a baking sheet in a hot oven for about 10 minutes or so.

Roll out your pizza dough to form a large circle.  Place either on the pre-heated pizza stone or tray, it should sizzle a little as the dough starts to cook.  You should now quickly assemble your pizza, as you don’t want the stone or tray to cool down much.

Spread the tomato sauce, evenly place the salami, then the courgette and finally the cheeses and olives.  Add some extra pepper if you wish.  Place in the hot oven for about 5 to 7 minutes until the pizza looks golden and crispy.   The underside of the pizza should look a little golden.  Slice and serve immediately!

Griddled Veggies and Goats Cheese Pizza

½ the above pizza dough quantity
½ the above tomato sauce quantity
1 small courgette, cut lengthways into 4mm strips (if griddling), or halfed lengthways and sliced into 4mm pieces (if roasting)
½ small aubergine, cut lengthways into 4mm strips (if griddling ), or quartered lengthways an sliced into 4mm pieces (if roasting)
½ red pepper, cut lengthways into narrow strips (if griddling or roasting)
90g goats cheese, sliced thinly
½ ball of Mozzarella, sliced thinly
olive oil
a good squeeze of lemon
salt and pepper
a few torn basil leaves
Preheat the oven to 250°C/gas 9, or as hot as it will go.  Once hot preheat your pizza stone or baking sheet.
Firstly prep your veggies by cooking the strips in a very hot griddle pan.  Cook on both sides until you have charred stripes. Marinade them in a little olive oil, a good squeeze of lemon, a large pinch of freshly ground pepper and a pinch of salt.  If you’re roasting the veggies instead, rub them with a little oil, salt and pepper and place on a baking sheet in a hot oven for about 15 minutes or so.  Add a squeeze of lemon once roasted
Roll out your pizza dough to form a large circle.  Place either on the pre-heated pizza stone or tray, it should sizzle a little as the dough starts to cook.  You should now quickly assemble your pizza, as you don’t want the stone or tray to cool down much.
Spread the tomato sauce, evenly place the veggies and cheeses, and then scatter the basil leaves.  Add some extra pepper if you wish.  Place in the hot oven for about 5 to 7 minutes until the pizza looks golden and crispy.   The underside of the pizza should look a little golden.  Slice and serve immediately.

Griddled Veggies

Not really a recipe as such, more an idea of a different way of cooking and serving veggies.  I have to be a little more inventive than most with veg, as my husband has a distinct aversion to “school dinners” plain boiled or steamed veggies, I think it’s the Italian and French in him!.

I’ve recently starting griddling my veggies which seems to bring out their flavours incredibly well.  Courgettes, aubergines, peppers, french beans and fennel all work superbly.  All you do is slice them lengthways to about a 4-5mm thickness; peppers I just cut in narrow strips lengthways, and beans are left whole but are best blanched for a couple of mins in boiling water first) and place them in a very hot griddle pan for a few minutes, turning them over to cook on the other side when they have lots of nicely charred strips.  I then marinade the cooked veggies in a good splosh of olive oil, a squeeze of lemon juice and plenty of black pepper and sea salt, quantities obviously depending on how many veggies you are griddling. You could also add to the marinade a finely chopped chilli for a bit of punch, or a handful of chopped fresh herbs….like thyme, basil or parsley.

They’re great to serve as an antipasto just on their own, as a topping for bruschetta or pizza, or as an accompaniment to a main meal.  I made these last night to go on a couple of pizzas (pizza recipe to follow on my next blog!).


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