Monday, March 18, 2013

Filled Courgette and Paprika

Yes I know I'd promised these two recipes some time ago. I love making food , but I have to admit that writing how it's done I find very time consuming and boring and that's the main reason for this delay. But a promise is a promise and better late than never.
I will write about how the paprika is done first, and then point out the small differences in ingredients and flavours for the courgettes.

FILLED PAPRIKA, 4 persons:

6 paprikas
400g of minced meat
1 onion
1 squash
Rice, preferably Basmati
Paprika powder, broth, salt & pepper
A nice grated cheese, (I used Gruyère)

So, chose some nice paprikas in lovely colours and make sure the bottom part is as flat as possible and that they are quite big in size. If they can't stand up on their own, cut a small part of the bottom away, so that they can stand up without falling. Cut the top part of carefully so the green tail still hangs in there. Take the inside out and throw away.
Fry some small chopped onion and when they are in a lovely texture, fry some nice minced meat bought at the butcher's in the same pan. Add a lot of paprika powder, pepper, salt and a half broth of optional flavour.
Cut a squash in small pieces, and two paprikas and put them in the same frying pan and let it all cook together in a delightful mix of juices and aromas. Let this cook at low temperature for about 15 minutes, but make sure the juices are still there. Taste it? Is there a lot of lovely flavours? No? Then add more of what you think is missing!
Boil rice for four persons. When the rice is ready, blend it into the mix of vegetables and minced meat and let the flavours combine.

Fill the paprikas with the blend with some help of a spoon and a fork, push it in, add some more and when nothing more can fit, add the cheese on top and put the cute paprika lid on top and it's ready for the oven! This needs to cook in there for at least 45 mins at about 180°-200°C. Watch them like your babies during the time! Et voilà.

FILLED COURGETTES, 4 persons

4 courgettes
6 potatoes
1 onion
300g minced meat
Grated Parmigiano cheese
Salt, pepper, broth

Take the skin off the potatoes, cut into small pieces and cook them.
Cut the hat of the wonderful creations of mother nature - the courgettes - and take the soft inside out with a spoon and reserve. Make sure the edges are as thin as possible, without falling apart.
Chop the onion thinly and fry it in a pan, then add the good quality minced meat and let them cook together. Then chop the inside of the courgettes into small pieces and fry it. Add a 3/4 of a broth, some salt and pepper and stir around and let it cook for about 15 mins. Taste it. Add whatever is missing (if something is missing). Else, grate the parmigiano and add about 2dl into the mix and cook it.
When the potatoes are ready, put a big click of butter inside, add about 1-2dl of milk, some salt and mash the mix together with a bespoke poatao masher.
Open the courgettes and fill them with the tasty mix and top them with some mashed potatoes. Grate a thick layer of parmigiano on top and put them like that with the hats lying next to them in the oven. Let them cook for the same time as the paprikas, about 45 mins in 180°-200°C, but have an eye on them all the time. When ready, put the lid back on and serve these wonderful delicacies that are one of my absolute favourite!

So, there you go!


13 comments:

  1. Is it a Russian or Swedish recipe? It looks like.

    ReplyDelete
    Replies
    1. It comes from South of France, but the one with mashed potato i just came up with myself one day.

      Best,
      stina

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  2. Hello beautiful. I thing your followers would be more happier if you could answer to their comments, particularly when you ask hotels, restaurants, etc like for Florence. The all have made efforts to find you something nice.
    And also for the others labels before or after. We like very much your blog here in Aix (France) but we noticed this little point which disapoints us a bit.
    All the best for your week.

    ReplyDelete
    Replies
    1. Hi,

      I try to answer most comments on this blog, but most of the time it takes some time to do so. I often get appreciation for the fact that I DO answer comments regular, but of course I can try to do better!

      Best,
      stina

      Delete
  3. TACK för receptet, måste laga asap.
    Ha en fin start på veckan!
    Vänligen
    Nina

    ReplyDelete
  4. Tack, vad kul det ska bli att laga detta!
    Minced meat, är det nötfärs man ska andvända eller vad betyder det?
    Mvh Karin

    ReplyDelete
    Replies
    1. Endast nötfärs exakt, jag köper den alltid nymald över disk för absolut bästa resultat!

      Delete
  5. Funny, that's exactly what we had in the Curator household last night!
    Stina, have you seen Manger blog by Mimi Thorisson?
    The recipes and photos are stunning.

    ReplyDelete
    Replies
    1. ohh, beautiful woman, beautiful food, beautiful photography! Love it!

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    2. Thanks for a great recommendation, Curator :)

      Delete
  6. Mmmmmm, really mouth-watering. I should try to make these with my bf when I visit him next week! Thank you, Stina :)

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  7. Jag älskar fylld paprika, och brukar fylla dem med quornfärs då jag inte äter kött. Ska definitivt prova att variera med ris i!

    ReplyDelete