- 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.
- 300 g large macaroni
- 1 cauliflower head, in rosettes
- 50 g butter
- 50 g(= 1.76 oz) flour
- 600 ml 2% milk
- 125 old cheese, grated
- 2 tomatoes, in slices
Preheat the oven to 200 C. Cook the pasta and the cauliflower in separate bowls, and drain and mix together. Melt the butter in a sauce pan and brown the flour in it. Add the milk, and bring to a boil, stirring until all the flour is dissolved. Add the cheese and stir until melted into a thick sauce.
Put the pasta/cauliflower mixture in a large glass baking tray. Pour the cheese sauce over the top, and lay the sliced tomatoes on top of that. Bake ~25 min. until browned.
- 6 large onions, unpeeled
- 3 T olive oil
- 100 g risotto
- 2 T Italian herbs, finely chopped
- 100 ml dry white wine
- 250 ml chicken bouillon
- 25 g pine nuts
- 50 g hard cheese (such as grana padano, pecorino, parmesan), grated
Cut the onions in half horizontally and remove the innermost layers, so that each onion half still has two layers. Place the hollow onions in a greased baking dish. Chop the interior onion. Heat oil in a pan with a thick bottom, and fry in oil until soft. Add the rice, and 1 T of herbs, and cook for 1-2 minutes. Add half of the wine, and reduce by half; add bouillon, and cook rice for 20 minutes, stirring frequently.
Preheat oven to 200C. Toast the pine nuts in a dry skillet until golden brown, and allow to cool. Add half of the cheese and the rest of the herbs to the pine nuts; add the other half of the cheese to the rice. Fill halved onions with the rice, and top with the nuts and cheese. Pour the remainder of the wine into the dish, and bake 25-30 minutes until golden brown.
Credits: Aller Hande
2014-02-23: Stuffed peppers instead of onions, and used basmati instead of risotto. And no pine nuts, since I didn’t in fact have any. It filled 4 large peppers about 3/4 full.
2013-04-23: Made this with three onions instead of six (since it was just the three of us), liberally refiguring all the quantities (it’s just not worth being too strict when converting from grams into ounces and cutting in half). Since the majority of yellow onions that I had were small, I used one yellow and two red. Instead of pre-mixed Italian herbs, I used equal parts basil, oregano, thyme, and rosemary.