I recently received a gift certificate for Amazon.uk from the Fairy Hobmother so that I could buy anything I wanted to treat myself with. It was no surpise that I got myself several cookbooks. I know . . . I didn't really need them, but I do love my cookbooks and I am of the opinion that you can never really have too many! (Shhh Todd!)
Anyways, this was one of the ones I got and I fell completely in love with it. I have long been a fan of Bonne Maman conserves and compotes and so I was intrigued with the idea of a whole cookery book devoted to using them in a variety of ways!
This tasty book is a very appealing collection of 88 delicious looking "Seasonal" recipes for sweet and savoury dishes. The pictures are mouth watering, and I can tell you I have quite a few ear marked for trying out . . . recipes like Herby Lamb with Woodland Dressing, Lemon and Wild Blueberry Swirl Cake, Roasted Potato Salad with Apricot Chilli Mayonnaise, and this tasty one here for Crispy Crumbed Romano Peppers!
There are extra tips and suggestions included with many of the recipes; and there’s a special section with clever ideas for using the very last teaspoon from the jar.
There are also lots of inspirational ideas, beautifully illustrated, on how to use the iconic jars creatively. Things like attractive storage for cooking spices, seed packets, buttons and cotton reels, novel Christmas candle holders or chic summer cordial glasses . . . included are many wonderful and imaginative suggestions on how to use the timeless jars and make a stunning style statement.
I guess you can tell that I am well pleased with this book. The peppers turned out fabulous. It seems quite an unusual combination . . . beautiful romano peppers stuffed with a mixture of golden onions, chopped capers, and blueberry jam . . . then topped with a goats cheese and egg topping, rolled into crispy bread crumbs and then roasted until the peppers are meltingly soft and delicious. As odd as the ingredients may sound, they really do work together wonderfully!!
*Crispy Crumbed Romano Peppers*
Beautifully roasted romano peppers, stuffed with a delicious mixture of onions, capers, blueberry jam and goats cheese, and then rolled in panko crumbs and baked. Scrummy yummy!
2 large spanish onions, peeled and finely chopped
2 TBS butter
4 TBS wild blueberry conserve
2 TBS capers, drained and coarsely chopped
4 TBS tomato puree (tomato paste)
2 X 200g packs of Romano peppers (4 peppers)
2 large free range eggs, beaten
4 ounces soft goats cheese
8 TBS dried white bread crumbs or panko
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with some baking parchment. Set aside.
Melt the butter in a large skillet until foaming. Add the onions and reduce the heat to low. Cook, stirring occasionally, until golden, about 15 minutes. Stir in the blueberry conserve and tomato puree. Set aside to cool.
Slit the peppers along one side of each. Open out just a little, remove any seeds and discard. Divide the onion mixture between each pepper. Beat half of the egg mixture into the goats cheese. Spread this mixture over top of the onion filling in the peppers.
Put the breadcrumbs into a shallow dish. Brush the outside of the peppers with the remaining egg, then roll in the bread crumbs, patting lightly to help them adhere.
Place onto the prepared baking sheet.
Roast in the heated oven for 20 to 25 minutes, until the peppers are tender and the cheese is golden brown.