IT'S THURSDAY!! My Christmas holidays start tomorrow, woo hoo!! Starting with some friends of ours who are getting married, Zach has the privilege of being best man, and I currently have a loooooong weekend ahead of me. We're not quite sure how we're going to do it, BUT tomorrow when Zach finishes work, about 4pm, we leave for a drive to Fielding. Which is a 6 hour drive without traffic, we're most likely going to leave in peak hour traffic just so that we're on the road, arrive in Fielding some time after midnight. I'll be waking up early to leave for another drive to Wellington and then head back to Fielding that same day. phew I'm interested to see how I'm going to go lol... Oh well hahah... BRING IT!!
Prep t: 25 minutes | Cook t: 20 minutes | Serves: 2
4 Spears of Asparagus
½ Red Onion
100g of Favourite Cheese * add more or less for your liking*
½ a Broccoli
Olive Oil (No certain measurements… kinda just winging it)
Cracked Pepper *to taste*
Rock Salt *to taste*
Preheat the oven to 220°C on Bake and line a flat oven tray with baking paper. Cut the kumara/ sweet potato length wise and place on baking tray, generously coat in extra virgin olive oil, turn the heat on the oven down to 180°C and put in the kumara, let bake for 20 minutes.
Dice the asparagus, broccoli and red onion, in a small pot, bring the broccoli and asparagus to a light boil – where they have gone bright green, still a bit hard/ crunchy but can be pierced with a fork. This should only take about 5 minutes, then place them in a bowl, add in a tablespoon of oil, the herbs and diced cheese then mix thoroughly to combine 😊 Cut off the tops off the capsicums, and empty it of its seeds, I usually just bang it upside down on the chopping board to get it all out hahaha 😊 Now crack an egg into each capsicum, top with the veggie & cheese mix, once the kumara are finished in the oven, place the capsicum standing up on the tray, dig out the centre of the kumara, and top with veggie/ cheese mix and place back on the tray. Lightly brush again with a little oil to stop them from burning and cook again for another 20 minutes.
Once they’re out, carefully transfer to a plate as they’ll be quite soft and serve with a bit of cracked pepper and salt 😊
I hope you enjoy this recipe x