Beautiful Challah (Sourdough Version)



Sourdough is now our home-yeast and after experimenting with very different recipes I found out that almost all recipe can be modified switching from the commercial yeast to the wild from.

I can’t say for sure that this works with every kind of sourdough but with mine I know that it works and I can trust “him”.

My previous version of challah has been always very much appreciated in my family and I was really surprised how even better it is since I use my sourdough. Finally this recipe became our standard for our breakfast on weekends so that I always prepare 4 loaves which are enough for 4 people and two breakfasts (usually Saturday + Sunday).

Usually we use the first challah after cooling down and we freeze the other 3 loaves. To defrost them we use a combination of low microwave + high temperature of forced air; if you don’t have an oven which would allow you this method, simply spray the loaf with water, place it into the cold oven and switch on to 220°C. After about 10 minutes it is crunchy again and perfect inside (still not warm but soft).

If you need to prepare only one loaf you can dived the recipe ingredients by 4 and for the egg you can use half egg for the second rising and the second half of it for the topping glaze.

The result is a wonderful soft challah, crunchy outside and the taste is divine

Beautiful Challah Sourdough Version

  • Servings: 4 loaves
  • Time: 1 day
  • Difficulty: medium
  • Print

Autor:    Beautiful-Challah-Sourdough-Version

You need


  • 100 g starter (100% hydrated)
  • 250 g water
  • 250 g flour

First rising:

  • 600 ml water
  • 220 g flour
  • 4 tablespoons sugar (more if you like it sweet)

Second rising:

  • 390 g flour
  • 1 1/2 eggs beaten
  • 1 cup oil
  • 2 tablespoons salt

Third rising:

  • 910 g flour


  • ½ egg beaten
  • 2 tablespoons water
  • Seeds (almonds, moon, sesame, sun flower, pumpkins…) optional


Combine the ingredients for the first step to activate the starter, simply stir with a fork and let rise in a warm place for a few hours until foamy and very fluffy. This can take a few hours, depending on your starter.

  1. Combine the ingredients for the first step to activate the starter, simply stir with a fork and let rise in a warm place for a few hours until foamy and very fluffy. This can take a few hours, depending on your starter.
  2. Add the ingredients for the first rising, you will get a very wet mixture, let rise again for about 2 hours.
  3. Add the ingredients for the second rising, mix well, cover and let rise again until doubled (about two hours).
  4. Add the last portion of flour for the third rising and work, knead well until soft, not sticky and smooth.
  5. Place the dough seam side down in a big oiled big bowl, cover and let rise for about one hour.
  6. Punch down. Fold over itself 2-3 times. Place the dough seam side down in the bowl again and let rise until more than doubled.
  7. Divide the dough into 4 portions. Each portion will form one single challah.
  8. How to shape each of the single challah: cut two third of the dough, divide into 3 stains (each about 60 cm long) and form a long braid. Flatten the braid lightly with your hands. Now take the last third, dived into three 60 cm long strains. Braid them and place them over the thicker braid.
  9. Place each challah over a single tray on parchment paper. Brush the challahs with the remaining egg and 2 tablespoons water. Decorate with the seeds as you wish. Let rise until doubled (or more if you like).
  10. Bake in a preheated oven at 200°C/400°F for 25 minutes, switch off the temperature and let bake for other 10 minutes.
  11. Remove from the oven, let cool down and enjoy.


Chiles Poblanos Rellenos de Maíz y Algo Más – Stuffed Poblano Peppers with Corn and Something More

Chiles-Poblanos-Rellenos-de-Maíz-y-Algo-Más-1Ese receta fue una improvisación con lo que tenía teníamos en casa y salió tan sabrosa que pensé de escribirla.

¡La receta consiste en 4 ingredientes: chiles poblanos, maíz (de la lata), salsa Boloñesa y un Queso tipo Oaxaca (deshebrado). Se puede substituir la salsa Boloñesa por cualquier carne cortad en trocitos y condimentada con una salsa de tomates. Puedo imaginarme que eso se pueda hacer también con atún con tomates o camarones!

El queso Mexicano se puede substituir por mozzarella rallada o con cheddar rallado.

Chiles Poblanos Rellenos de Maíz y Algo Más

  • Servings: 4
  • Time: 40
  • Difficulty: easy
  • Print




  • 4 chiles poblanos medianos, reducido a la mitad y sin semillas
  • 1 lata de maíz, lavado
  • 1 vaso de Boloñesa (lista y bien sabrosa!)
  • 100 g de queso Oaxaca deshebrado.


  1. Calienta el horno a 180°C/ 350°F.
  2. Corta en mitades los chiles y coloca en un recipiente para horno.
  3. Rellena los chiles con el maíz.
  4. Cubre el maíz con algunas cucharadas de Boloñesa
  5. Ponle encima el queso.
  6. En el fondo del recipiente añade medio vaso de agua.
  7. Lleve al horno a gratinar por 20-30 menudos o hasta que el queso se funda y queda bien dorado.

This recipe has been created with the ingredients that my son had on hand.

As only 4 ingredients were used, the preparation was very quick. In the fridge we had the poblanos, the Bolognaise sauce and the cheese, while in the pantry enough tin of con were ready to be used.

The Oaxaca cheese (completely new to me) reassembled to a dry mozzarella, the taste was similar, but more salted. A cheddar cheese would be a great variation as well.

This recipe could be prepared with other meat combined with tomatoes sauce (for example shredded chicken, chopped ham…) but I can imagine that with tuna (from the tin) or shrimps could be great as well.

I did not add spices as the Bolognaise was spiced enough, but some fresh cilantro would be perfect as well.

Stuffed Poblano Peppers with Corn and Something More

  • Servings: 4
  • Time: 40
  • Difficulty: easy
  • Print

Autor: Chiles-Poblanos-Rellenos-de-Maíz-y-Algo-Más-1

You need:

  • 4 chiles poblanos, cut once lenghtwise and remove seeds
  • 1 tin corn, drained
  • 1 cup tasty Bolognaise sauce
  • 100 g Oaxaca cheese, shredded ( or Mozzarella or cheddar cheese)


  1. Preheat the oven at 180°C/ 350°F.
  2. Prepare the chiles in a baking mold.
  3. Distribute the corn into the halved peppers
  4. Spoon Bolognaise sauce over the corn.
  5. Top with cheese.
  6. Add 1/2 cup of water to the bottom of the baking mold
  7. Bake for 20-30 minutes or until the cheese is browned.

Tender Chicken Filet with Asparagus and Lemon


I was planning to prepare something like “Kotopoulo avgolemono ” (Greek chicken in lemon-egg sauce) with asparagus, but during the way home from home, the cold weather inspired me to prepare the meal on the open fire using my paella skillet.

If you cannot prepare this on the fire you may simply prepare this in your skillet, this will work for sure as well!

As the chicken was cooking I decided to skip the egg, the sauce was so delicious that I really did not need more and my fresh bread rolls came just out of the oven.

The result was extremely delicious a perfect warming and comforting meal!

The chicken was tender, juicy, the asparagus done but not too soft and the sauce: a real dream!

Tender Chicken Filet with Asparagus and Lemon

  • Servings: 2
  • Time: 45
  • Difficulty: easy
  • Print



You need:

  • 400 g chicken breast cut into big pieces
  • Salt and pepper to taste
  • 3 tablespoon flour
  • 1 onion, peeled and sliced
  • 500 g green asparagus, trimmed and partially peeled
  • 4 tablespoon olive oil, or to taste
  • 1/2 cup white wine
  • 2 cups vegetal or chicken broth
  • 2 small lemons, juice and peel of one of them


  1. Season chicken pieces with salt and pepper and them with flour, remove excessive flour.
  2. Prepare the onion and the asparagus.
  3. Add oil to the skillet and adjust chicken pieces and onion on it.
  4. Heat and brown on both sides.
  5. Add wine, broth, lemon and peel of one lemon juice bring to simmer. After 10 minutes remove the lemon peel. (Variation: add some dill)
  6. Adjust asparagus on the chicken, the harder parts the asparagus should stay covered by the broth. Cook until asparagus is done, but not too soft. If necessary season the sauce or add little more water.
  7. Serve immediately with fresh bread or rice.


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Melitzanopita – Greek Eggplant Pie


Spinach and cheese Greek pies are something delicious, they are very popular and you can find them ready to east in many places.

However other vegetables can be used for this preparation and today I’ve combined Eggplants (Melitzanes) with onion, carrots, peppers, cheese and… walnuts.

This description can be used and adapted to the ingredients you have on hand, but at the end please, season at your taste.

The strong ingredients I needed were tasty enough that today, and this happens very seldom, I didn’t use additional herbs. The result was a very tasty and beautiful vegetable pie!

Melitzanopita – Greek Eggplant Pie

  • Servings: 4-8
  • Time: 1 hr 30 mins
  • Difficulty: medium
  • Print

Autor: Melitzanopita-11

You need:

  • 3 big round eggplants or 4 long eggplants, peeled diced
  • 2 tablespoons olive oil to fry
  • 1 cup sliced onions
  • 3 carrots, peeled sliced
  • 1 red pepper, seeded finely diced
  • Salt and pepper to taste
  • ½ cups walnuts
  • 200 g gruyere or 150 g kefalotyri cheese
  • 5 phillo sheets (Fillo sheets)
  • Olive oil to drizzle
  • A few halve walnuts for decoration, optional


  1. Place eggplants on a baking sheet (best if on a heat resistant parchment foil) and broil from on each side stirring form time to time until light browned and soft.
  2. In the meantime fry the onion, carrots and red pepper in a non-sticky skillet with the oil until soft.
  3. Roast the walnuts in the oven for about 5 minutes or until you see they begin to change color.
  4. When eggplant are ready add this to the skillet, toss and season with salt and pepper.
  5. Line your oiled baking mold with 3 sheet of phillo. You may brush the single sheet with little oil. Take care that the borders of the mold need to be covered as well.
  6. Fill the mold with the vegetables, add cheese and roughly chopped walnuts.
  7. Fold the overlapping borders of the sheets over the filling. Drizzle with little oil, fold once (so it makes 4 layers) and cover nicely with the remaining 2 sheets of phillo.
  8. Mix 1 tablespoon of olive oil with one tablespoon of water and brush the upper sheets.
  9. Make 1 cm deep incision to pre-cut portions, top with the halved almonds and bake in a preheated to 180°C/350°F for about 40 minutes or until gold brown.

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Focaccia ai Pomodorini con Pasta Madre- Sourdough Focaccia with Cherry Tomatoes


This recipe has been prepared with the basic recipe I already posted for the “Pane Bruco – Caterpillar Bread”. The Caterpillar Bread basic sourdough is sufficient for two loaves, but you can prepare a Caterpillar Bread and some focaccia.

For the focaccia topping I used salt, rosemary and cherry tomatoes, but a plain focaccia is delicious as well. Other possible variations: olives, capers, sliced onions…..

Focaccia ai Pomodorini con Pasta Madre- Sourdough Focaccia with Cherry Tomatoes

  • Servings: 2 big focaccia or 4 smaller ones
  • Time: 40 mins + rising time
  • Difficulty: easy
  • Print

Autor: Focaccia-ai-Pomodorini-con-Pasta-Madre-4


You need:

First rising

  • 1/2 cup starter
  • 1 cup water
  • 1 cup flour

Second rising

  • 2 cups flour
  • 2 teaspoons salt


  • Olive oil for the tray
  • 8 tablespoons water, lukewarm (alternative dry white wine!)
  • 8 tablespoons olive oil, or to taste
  • 24 cherry tomatoes
  • Fresh rosemary, to taste
  • Coarsely salt, to taste


  1. The evening before or early combine all the ingredients for the first rising into a bowl, cover and let sit.
  2. After 2-8 hours (2 hours by 30°C – 8 or more hours by normal room temperature) I added the additional flour and sort, knead shortly and let lit for a few hour until doubled. This can be the time you need for working or to go simply out.
  3. Give a final knead and shape two balls for 2 focaccias or 4 smaller balls for small round ones.
  4. Drizzle some olive oil on two trays and place the balls on it, brush with the dough with oil. Flatten lightly the balls with your hands and let rest for about 60 minutes to relax the dough in the oven (switched off, light on). You should get two rectangular focaccias of 25 to 35 cm or 4 round ones of about 23 cm.
  5. Now flatten the dough carefully down with your fingertips and place again into the oven to rest for about 30 minutes.

Combine water and oil and pour over the focaccias. Work with your fingertips to traditional holes (don’t press though!) where the liquids will assemble!

  1. Place the cherry tomatoes into some of the holes and sprinkle with rosemary, sprinkle with salt. Let rise in the oven (switched off, light on) for about 60 minutes or until doubled.
  2. Preheat the oven to 220-250°C (I prefer high temperature) and bake for about 20 minutes or until golden brown.
  3. For a crunchy focaccia remove from the oven and transfer on a grid to cool down. In the meantime brush with additional olive oil if you like!

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Chocolate Cake with Mascarpone and Berry Topping


A scrumptious very moist cake which will impress your family and friends and is perfect to feed many people!

The berry season will start very soon, the first strawberries are here, but don’t forget that you can prepare this cake with the berries you have on hand depending from the season.

I love this with mixed cherries from the garden especially if I will get a few wild and very scented strawberries!

You can add some liqueur or a few tablespoons of brandy to the jelly or to the cream too!

Chocolate Cake with Mascarpone and Berry Topping

  • Servings: about 12
  • Time: 1 hrs + cooling time
  • Difficulty: medium
  • Print



You need


  • 120 g butter (4 ounces)
  • 100 g sugar (3 1/3 ounces)
  • 1/2 teaspoon vanilla
  • 1 pinch salt
  • 3 eggs
  • 180 g flour (6 ounces)
  • 1/2 teaspoon baking powder
  • 1 tablespoon cocoa powder


  • 250 g mascarpone (6 ounces)
  • 125 g Quark (4 ounces) or 125 g cream cheese (4 ounces)
  • 75 g sugar (2 1/2 ounces)
  • 1 tablespoon lemon juice


  • 450 g mix berries (raspberries, strawberries, blackberries, blueberries or other berries, 15 ounces)
  • Glaze (substitute any fruit jelly)
  • 10 g glaze, powder for tarts if possible red (0.35 ounces)
  • 1 cup water ( or as described on the jelly package)
  • 2 tablespoons sugar (optional, if possible from berries or pomegranate) or syrup (optional, if possible from berries or pomegranate)


  1. Heat your oven at 160°C (320°F).
  2. Mix butter, sugar, vanilla and salt until soft and smooth.
  3. Add eggs one by one und mix until incorporated.
  4. In a separate bowl sift together flour, baking powder and cocoa.
  5. Add flour mix to egg mix and work until smooth.
  6. Grease you baking mold (about 25 to 30 cm or 10 to 12 inches) and spread on it the batter.
  7. Bake 25-30 minutes until through at 160°C (320°F).
  8. Let cool down.
  9. In the meanwhile prepare your cream mixing together mascarpone, quark, sugar and lemon juice.
  10. Spread the cream over the cake base with a spatula.
  11. Prepare the glaze as described on the package (I use adding sugar and if you like the syrup. Heat as described.
  12. Let cool down 5 minutes.
  13. Spoon or brush the glaze over the berries.
  14. Let sit for 2 hours in the fridge.
  15. Cut in pieces and serve.

Pane Bruco – Caterpillar Bread


Last year I discovered how easy it is to bake with sourdough and I thought that it would be possible to create a super easy bread, to prepare it where I can’t measure the weight but I have fridge, oven and freezer.

We gave the name for its cute shape. This bread turned out very easy to be prepared and the bread can be used as a pull away bread as well.

To keep the sourdough I simply refreshed it taking about 1/2 cup of starter for bread making.

I found that this amount is more or less equal 3 heaping tablespoons of starter for my breads. To feed? Easy about 1/4 cup lukewarm water + 1/3 cup flour. I placed the starter then directly into the fridge.

The hydration of the bread was high enough for freezing the breads as well as leftovers. To defrost it I drizzled/brushed the bread with water and I placed it in the cold oven; turned the oven to 220°C and after about 8 minutes they were crunchy and ready to eat.

I highly recommend to try the nigella seed, the flavor they give the bread is really amazing!

Pane Bruco – Caterpillar Bread

  • Servings: 2 loaves
  • Time: 30 mins + rising time
  • Difficulty: easy
  • Print

Autor: Pane-Bruco-–-Caterpillar-Bread-1

You need:

First rising

  • 1/2 cup starter
  • 1 cup water
  • 1 cup flour

Second rising

  • 2 cups flour
  • 2 teaspoons salt


  • 4 tablespoons olive oil
  • 2 teaspoons sesame seed mixed with nigella seeds


  1. The evening before or early combine all the ingredients for the first rising into a bowl, cover and let sit.
  2. After 2-8 hours (2 hours by 30°C – 8 or more hours by normal room temperature) I added the additional flour and sort, knead shortly and let lit for a few hour until doubled. This can be the time you need for working or to go simply out.
  3. After this time I gave a good final knead and I shaped two long breads (30-40 cm) giving strengths to the walls. To make the segments I brushed each bread with 1 tablespoon of olive oil; then I made incisions pressing the dough spatula down, with my hands I gave back the cylindrical shape pressing the borders under the bottom of the dough; finally I drizzled one more tablespoon of olive oil and I dotted loaf with the seed. Now you have your cute caterpillars’ breads.
  4. Last proof depends on the temperature. When the bread is almost doubled it’s time to preheat the oven to 220°C.
  5. Bake in at 220°C for about 20 minutes or until begins to turn light brown and if you press the crust you feel it is crunchy enough.

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Zucchini Pie of Chania –Chaniotico Boureki


This is a traditional recipe from Crete (Greece) that needs some time to cook, but it’s really easy and can be prepared in advance. As side dish or as full meal this pie is always welcome!

There are many variation of this: some with puff pastry, some with a simple crust and even some without crust! Mint makes this dish very particular and it gives a wonderful taste.

Feel free to change the proportion of the ingredient on your taste or on what available.

My children loved to order this in the restaurant, now we can prepare this at home.

Zucchini Pie of Chania –Chaniotico Boureki

  • Servings: about 8
  • Time: 2hrs
  • Difficulty: easy
  • Print

Autor: Zucchini-Pie-of-Chania--Chaniotico-Boureki

You need

  • 250 g fillo/phyllo pastry (or 1 big and 1 smaller not sweet pie crust, size depend on your mold)
  • 250 g potatoes, peeled sliced ( or coarsely grated)
  • 500 g zucchini, small sliced ( or coarsely grated)
  • 400 g fresh white cheese (best Greek antothiro or myzithra) or as alternative if you don’t find the Greek white cheese 300 g ricotta cheese + 100 g feta
  • 1 egg, slightly beaten
  • salt
  • pepper
  • 20 leaves mint, chopped (to taste)
  • olive oil
  • 1 -2 tablespoon sesame seeds


  1. Prepare all your ingredients.
  2. Preheat the oven at 150°C-
  3. Grease your mold (I used my round 26 cm cake mold).
  4. Cover your mold with overlapping borders with 2 third of fillo.
  5. Fill with potatoes.
  6. Add half of zucchini.
  7. Add salt and pepper to taste.
  8. Add half of the cheese and half of mint leaves.
  9. Add remaining zucchini.
  10. Add salt and pepper to taste.
  11. Add remaining cheese and mint leaves.
  12. Add some olive oil to taste (I add about 2 tablespoons).
  13. Add the egg but leave one tablespoon for the topping.
  14. Fold the fillo on the borders over filling.
  15. Brush little egg.
  16. Cover with 2 sheets of fillo.
  17. Brush with remaining egg and make incisions (in squares) over the surface.
  18. Spread sesame seeds and some oil (about 1 tablespoon).
  19. Bake at 150°C for 1 1/2 hours.
  20. Increase the heat in the last 10 minutes if necessary until golden brown.
  21. Serve warm of lukewarm.

Note: if you have bigger zucchini they will contain too much water. Put your sliced or grated zucchini in a bowl; add 1-2 teaspoons of salt. Stir. After 30 minutes rinse and drain prior use. Or perhaps another solution is to spread some breadcrumbs on fillo prior filling it with potatoes and zucchini. If you try this please let me know!


Tortagna – Lasagna with Tortillas


It’s already a few month ago we had this delicious meal and finally I’m here writing down this recipe.

One day we were quite busy and needed a tasty and filling lunch; we had a dozen frozen wheat tortillas, bolognaise leftovers and all the ingredients for the béchamel.

I don’t expect you have the same ready at home, so I give you my recipes.

I suggest to adapt the quantity of ingredients to the size and the quantity of tortillas, the easiest way is to have enough tortillas and you can freeze the remaining.

For this recipe I used the mold who best fitted to the size of the tortilla.

Enjoy you Italo-Mexican meal.

Variation: add cumin and cilantro to make a Mexican meat-tomatoes sauce instead of the traditional bolognaise.

Tortagna – Lasagna with Tortillas

  • Servings: 4
  • Time: 2 hr
  • Difficulty: easy
  • Print



You need

Bolognaise Sauce

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 250 g minced meat (pork-beef mixed or pure beef)
  • 1 glass wine (any kind, but not too sweet)
  • 2 tins chopped pelati (=canned tomatoes) or about 500 g chopped ripe tomatoes
  • 1 small carrot grated, optional
  • 1 tablespoon celery, chopped (leaves, stem or root)
  • 2 tablespoon basil leaves
  • More herbs to taste if desired as oregano or parsley
  • Salt and pepper to taste


  • 4 tablespoons butter
  • 2 tablespoons flour
  • 500 ml milk
  • Nutmeg, salt and pepper to taste


  • 7 ready-made tortillas (more or less 20 cm wide)
  • 1 cup grated parmesan cheese



  1. In a big pot heat oil and fry onion until translucent.
  2. Add meat and fry until meat is begins to smell roasted.
  3. Add win and cook until almost adsorbed.
  4. Add tomatoes, carrots, celery, herbs and bring to boil. Reduce heat to simmering temperature.
  5. Season with salt and pepper to taste, cover
  6. Let simmer for a few hours if necessary add some water. When the oil separate is done, but you can cook it further for better taste.


  1. In a saucepot heat melt the butter, add flour and cook until flour turn light brown.
  2. Remove from heat. Add all the milk at once and stir immediately until flour-butte mix is dissolved.
  3. Heat again stirring constantly until it comes to boil.
  4. In the meantime add nutmeg, salt and pepper to taste.
  5. When it is thick it is ready.

Note: if you with a thicker béchamel you may add little more butter combined with flour dissolved in little milk,


Brush your mold with olive oil.

  1. Add ¼ of the béchamel sauce to the bottom of the mold
  2. Cover with one tortilla
  3. Add ½ of the bolognaise sauce top with ¼ of the cheese
  4. Cover with another tortilla
  5. Repeat: béchamel, tortilla, bolognaise, cheese, tortilla; béchamel, tortilla, bolognaise, cheese, tortilla; béchamel, tortilla, bolognaise, cheese
  6. I like to top my lasagna (tortagna) with the meat-cheese layer, but you may change the order as desired.
  7. Bake covered with foil at 160°C for about 30 minutes, remove the foil and bake for further 10 minutes until top is crunchy! Enjoy!

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Stuffed Mini Peppers with Millet


A few days ago I’ve been asked to prepare something with millet.

At the first moment I planned to prepare small “baked balls”, but I wished more veggies and in this way I came the idea to use millet as stuffing.

I used an oriental mixture of spices to add more taste to these cute pepper bites, but if you prepare you may simply add more garlic and mix parsley to the preparation (Italian taste) or mint along with dill (Greek taste).

Another possibility is to stuff bigger peppers, zucchini, tomatoes…. In this case adjust the baking time and the quantity of the filling.

My recipe serves 2 people if as main, but up to 12 people as appetizer.

Stuffed Mini Peppers with Millet

  • Servings: 2-12
  • Time: 1 hr
  • Difficulty: easy
  • Print

by Stuffed-Mini-Peppers-with-Millet-3

You need

  • salt
  • 1/2 cup millet
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 zucchini, finely diced or in Julienne
  • 1/2 cup grated cheese, I used Parmesan cheese
  • Salt and pepper to taste
  • 1 egg
  • 12 mini peppers, quantity depends on the size


  1. Bring to boil a big pot salted water, add milled and cook until soft according package instructions (usually 30-35 minutes but for some kind only 10 minutes). Drain and set aside.
  2. Heat oil in a skillet and fry onion and garlic until soft.
  3. Reduce the heat add turmeric, paprika, coriander and cumin. Quantity to taste.
  4. Add zucchini and cook until soft.
  5. Remove from heat to let cool down partially.
  6. Add cooked millet, cheese and season with salt and pepper.
  7. Add egg and stir to combine.
  8. Preheat the oven to 200°C/400°F.
  9. Slice lengthwise the peppers, remove seeds and fill with the prepared mixture. Place the prepared peppers in a baking mold. With excess filling prepare small balls and place them in the baking tray as well.
  10. Bake for about 20 minutes or until light brown.
  11. Enjoy as meal or as appetizer.

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