Ingredients
4 scooped out bell peppers
200 gm of boiled corn
Pinenuts; chopped onions
1 clove of garlic (pasted)
Olive oil; basil leaves
Spear mint leaves
Dried herbs; raisins
Cheese (optional),
Salt and pepper to taste
Procedure
Boil the corn till it is slightly undercooked. Soften the onion and garlic in one table spoon of olive oil. Tear some basil and mint leaves and add to the onion and garlic mix. Add a pinch of dried herbs.
Cut a handful of raisins into half. Add the corn, pine nuts and raisins to the above mixture. Add salt and pepper to taste and toss the mixture.
Chop off the top of the peppers. Stuff the peppers with the corn mixture. Roast the peppers in the oven for ten minutes on 220 C.
Feta, mozzarella or gorgonzola cheese may be added. Put the bell peppers back in the oven for
15-20 minutes.
Tuna Sandwich
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Ingredients
Canned tuna (flaked); chopped red onion
15 green olives (chopped)
1 jalapeno (chopped)
1 tsp of whole grain mustard
Chopped tomato, Extra virgin olive oil
Salt and pepper to taste
Iceberg lettuce; Goan Poi (bread)
Procedure
Mix up all the ingredients except the lettuce leaves. Slit the poi in half. Place a lettuce leaf on
one side. Put the tuna salad mixture on it and close the sandwich.
The sandwich can also be made with two slices of multigrain bread instead of Poi.
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Marinated Mushrooms
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Ingredients
200 gm of mushrooms
Balsamic vinegar
1/2 tsp brown sugar
12 tbsp of extra virgin olive oil
1/2 tsp of mixed herbs
A pinch of thyme
Salt and pepper to taste
Procedure
Clean the mushrooms thoroughly. Level the stems. Dry them.
Mix all the ingredients in a container. Cover the container and keep it in a cool, dark place. Allow the mushrooms to marinate for 2 ½ days for intense flavour. Otherwise 8 hours of marinating is adequate. Serve at room temperature.
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