Kruidig Gevulde Courgette

  • 2 zucchini
  • 1 T creme fraiche
  • 1/2 t dried sage
  • 2 T olive oil
  • 2 T pine nuts
  • 50 g grated oude kaas (old cheese)

Preheat oven to 180C. Cut the zucchini in half lengthwise, and remove the innards with a tea spoon, leaving 1/2 cm of flesh before the rind. Chop the innards fine and mix with the creme fraiche and sage. Season to taste with pepper and salt.

Grease a baking dish. Lay in the zucchinis, and fill with the creme fraiche/zucchini mixture. Sprinkle with cheese and pine nuts. Bake 20 min. until golden brown.

Credits:

Champignon-Groentecurry

  • 300 g rice
  • 500 g broccoli, in florets
  • 3 T oil
  • 2 T red curry paste
  • 500 g mushrooms, halved
  • 1 can baby corn
  • 1 red pepper, in small pieces
  • 1 eggplant, in pieces

Cook the rice according to the package. Steam the broccoli for five minutes in salted water. Drain, and set aside. Heat the oil in frying pan, and cook the curry paste in it until it changes color. Add the mushrooms, corn, pepper, and eggplant, and stew 15 min. Add the broccoli and cook a further 3 min. on high heat. Season with salt and pepper and serve with the rice.

Credits: