The joys of our kitchen garden continue to
amaze and delight us. Besides the usual Tomatoes, Basil, Mint, Chives, Kadi
Patta, various types of Chilli et al;
we also planted and successfully grow Pak Choy, Bitter Gourd (Karela), Cucumber
and Aubergine. We have now planted Coriander, Beetroot and Cauliflower and are
hoping for a delightful winter harvest.
Over the last few weeks we have been watching
the red, yellow and green peppers we had planted months ago growing and getting
ready to harvest. We had bought the seeds the last time we were in London. The
seed packet said that we were buying coloured Peppers. I thought we would get
large Capsicums. I was wrong. I must tell you
they are truly pretty plants and the peppers seem like little coloured lanterns
hanging from the branches. The pots look almost ornamental. As we monitored the
growth of the peppers, we thought the peppers would grow to the normal pepper
size but soon realised we had on our hands some sort of bonsai pepper plant and
the peppers would not grow larger than the size of baby aubergines. So last
weekend, we harvested all the ripe multi-coloured peppers and made ourselves a
delightful snack. My guess is that you could use this with Capsicums available
in the Indian markets.
 |
| Peppers hanging on the plant |
 |
| Plucked and washed |
 |
| Stuffed with the Feta |
This is what we did.
Remove the stalk and slit the Capsicum.
Remove the seeds.
Take some Feta, add some Zatar [if you have
it] or what is known in India as Pizza Spice - oregano and mix well.
Fill the cleaned peppers with this mixture.
Place in an oven-safe dish and bake at 180 degrees in a pre-heated oven for
about 20 minutes.
Eat hot or cold. Delicious
 |
| Baked |
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