Baked Potato with Egg, Ham and Cheese

I completely forgot that my oven wasn’t working when I decided to make this but I managed with the help of my microwave.  It was nice but I think it would be better if it was done in the oven coz I prefer oven baked potatoes and soft eggs.  Would make a good starter or snack.

Original Recipe by For the Love of Cooking.  Adapted Recipe and pictures by Amanzi-Fundu

Ingredients:

1 x Large Baking Potato

1 x Egg

1 x Slice Ham

¼ ball of Mozzarella

Black pepper

Method:

Pierce the potatoes and microwave for about 8 mins (time depends on the size of potato and voltage of your microwave!)

Slice in half and scoop out the middle of the potato (ensure you leave some if it and don’t break the skin)

Put the mozzarella into the bottom of the potato case.

Add the ham and egg.

Microwave for 1 ½ mins or until the egg is done.

Chorizo & Rice stuffed Peppers

I had a bit of Chorizo left so I decided to make these stuffed peppers.  It was a bit of a challenge because my oven is not working (it blew up last week!) but I was very happy with the end result as they were really tasty.

Original Recipe and Pictures by Amanzi - Fundu.

Ingredients:

2 x Red Peppers

2 x Tablespoons Oil

1 x Onion, diced

1 x Teaspoon Garlic, diced

1 x Teaspoon mixed herbs

½ x Teaspoon Sugar

½ x Teaspoon chilli, dried and crushed

¼ x Chorizo Sausage, cut into coins.

1 x cup Rice

4 x Cups Chicken Stock

½ x Can chopped Tomatoes

¼ x Mozzarella Ball, sliced

Method:

Put the peppers in a preheated oven and cook for about 10 mins.

Alternatively, place in the microwave and cook for 2 mins.

Remove and stand aside.

Heat the oil in a pot.

Add the onion, garlic, herbs and chilli and cook for 2 – 3 mins.

Add the chorizo and cook for a further 2 mins.

Add the tinned tomato and sugar.

Add the rice and stir well.

Add the stock and bring to the boil.

Reduce heat and allow to simmer for about 7 – 8 mins or until rice is done.

Spoon the rice mixture into the peppers, sprinkle with the mozzarella and grill for 2 – 3 mins.

Cous Cous & Mackerel Stuffed Tomatoes

A Chef in Zimbabwe taught me how to make ‘Zwakanaka tomatoes’ (tomatoes stuffed with creamy mealies and cheese) which I loved. I have made them lots of times but decided to change the recipe and use cous cous and mackerel instead.

Ingredients:
3 large tomatoes
Olive oil
Cous cous, prepared according to instructions
Tin of Mackerel
Lemon zest
Salt and pepper to taste
3 teaspoons chilli, diced


Method:
Cut the tops off the tomatoes and keep aside.
Using a spoon, remove the inside of the tomato so you are just left with the skin / shell.
Mix the prepared cous cous, a little oil, the mackerel and lemon zest together.
Carefully fill the tomatoes.
Replace the top of the tomato.
Sprinkle with olive oil.
Place in baking tray and bake for about 20 mins

Fully Loaded Potato Skins

My children love these potato skins. They are easy to make and you can eat them as a starter, as an accompaniment to another dish or as a snack.


Ingredients:
2 x large potatoes
1 x Onion, diced
1x teaspoon garlic, diced
1 x teaspoon mixed herbs, dried
2 x tablespoons cream cheese
½ cup cheese, grated
Dash of milk
Salt and pepper to taste

Method:
Bake the potatos in the oven.
When done allow to cool and then slice in half.
Using a teaspoon, remove the middle of the potato and set aside (Be careful not to break the skin/shells).
Set the skins/shells aside and mash the potato that you removed. Add the milk and season according to your taste.
Gently fry the onion until golden brown, add the garlic and herbs.
Add the bacon and cook for 2 mins.
Mix the onion and bacon with the mashed potato.
Start to re-fill the potato skins/shells.
Sprinkle cheese on top.
Bake for 10/15 mins.

Twice Baked Stuffed Courgettes

My friend, Steve, gave me a massive courgette. I like courgettes and decided to try a recipe that I’d seen a little while ago.


Ingredients:
1 x large courgette
2 x cups Cous Cous
1 x tablespoon oil
1 x lemon zest
1 x teaspoon mixed herbs
Grated cheese
Salt and pepper to taste

Method:
Slice the courgettes (either lengthways or into rounds)
Drizzle the oil over the courgettes and bake in a pre-heated oven for 10 mins.
Take out of oven and alow to cool.
Using a teaspoon remove the middle of the courgette.
Prepare the Cous Cous according to the instructions.
Add the lemon and zest to the Cous Cous and mix well.
Pour the mixed Cous Cous it the centre of the courgette.
Sprinkle with cheese.
Bake for 10/15 mins..

Chilli, Garlic and Cheese Stuffed Mushrooms

This recipe is quick and simple to make and it tastes delicious.



Ingredients:
2 x Portabello mushrooms
½ tub of Philadalphia Cream Cheese
1 teaspoon garlic, crushed
1 teaspoon chilli, diced
Breadcrumbs


Method:
Prep the mushrooms.
In a bowl add the cream cheese, garlic and chilli.
Place the mushrooms bottoms up onto a baking tray.
Spoon the cream cheese mixture into the mushrooms.
Sprinkle breadcrumbs into the mushrooms.
Bake in a preheated oven for 15 / 20 mins.


Please note:
You can use cheese to top the mushroom instead of the breadcrumbs.