25 October, 2014

Focaccia Love


If I had to point my finger to one recipe on this blog that I absolutely couldn't do without, it would be this Focaccia.
You have no idea how many times I've made it. In how many different forms.
As I said in that post, everybody loves it. My kids. My friends. Me. The whole family.
Every time I make it, and I assure you it's at least once a week, it's simply a success. And I love to share it with friends, too, and to hear them say "Your focaccia is simply the best". One of those compliments that makes flowers bloom on top of my head, that's how much they make me proud ^_^


Since it's Saturday, and I'm supposing you're feeling a bit like me, want to relax and do some of the overdue housework, but at the same time want to dedicate a little time to cooking or baking something that you don't have time to do during the week.
Well, if you're staying at home today, you could give a go to this focaccia. You can dedicate it necessary time for kneading and rising, in between everything else you'll be doing, even squeeze in the grocery shopping during the final rising. The effective work you need to dedicate to it is relatively short, and effortless


And most importantly, you'll have other ideas for dinner pop in automatically.
If you are living somewhere where autumn temperatures are already pretty low, and the chilly weather is making you crave for a bowl of warm soup or minestrone, the simple focaccia will be perfect to accomany it.


If you live on the opposite side of the globe, and days are getting warm, or you don't feel like fussing a lot around the kitchen, then a simple round or twisted focaccacia that you enriched with halved cherry tomatoes and olives, along with a cheese platter, or some cold meat cuts or a few cheesy or vegetable dips,  will be the star on your table.


If you want to take a healthier twist on your bread, then do as I've been doing lately. Use a mixture of whole grain flours.
The photos above and under this passage show a focaccia where half of the total flour were a mix of whole grain spelt flour, whole wheat flour and the rest is white, bread flour.
It is fluffy and soft just as the white flour only focaccia, with whole load of flavour added.


Lately, I took to precutting the dough before baking it.
In this way, it's easy to separate pieces once it's baked, and kids can help themselves without danger of using a knife.
These little focaccias are also suitable for making sandwiches.
And if you decide you have more focaccia than you can eat in one day, they can easily be popped into freezer bags and frozen.
When you need a few pieces,  put them into the warm oven for a few minutes, even after yo've turned it off, and they'll come out as if they were just baked. Warm and soft. And you won't have troubled over them at all.


If you love fresh herbs, toss some generously on top before baking the focaccia and enjoy the smell coming out of your oven.


I particularly like sticking tomatoes and olives into the dough. A focaccia prepared this way stays really soft on the inside for a couple days, thanks to the liquid the cut tomatoes release into the dough.
If you've never tried it this way, just do it. It tastes amazing. You'll be eating nothing else but focaccia.



La ricetta base per la focaccia potete trovare su questo LINK. Le variazioni che uso più  spesso sono semplici. A volte la farcisco con pomodorini tagliati a metà e le olive (nere o verdi). A volte la faccio attorcigliata e condita sempre con i pomodorini e olive.
Oppure la faccio semplice, ma taglio la pasta stesa e condita con emulsione di olio e acqua in parti uguali, e poi la taglio con una rotella per la pizza. Dopo la cottura e facile separare i pezzetti, e anche usarli per i panini o da servire a merenda ai bambini.
Ultimamente la faccio spesso (quasi sempre) in una versione quasi integrale. Metà quantità della farina usata, al posto della 0, uso un misto tra la farina integrale di farro e la integrale o semintegrale di frumento. Viene morbida e alveolata lo stesso, con un sapore molto più ricco, oltre a essere più salutare


Osnovni recept za focacciu je OVDJE.  Za mene zbilja najbolja, najmekša i najukusnija focaccia.
Varijacija na temu kod mene ima nekoliko. Uglavnom se sastoje u dodatku prepolovljenih cherry rajčica i maslina prije pečenja. Obična okrugla, ili oblikovana u dugu rolnicu, pa uvijena i umotana spiralno. Posebno dobra i meka.
Često focacciu, prije pečenja, nakon što sam je razvukla i premazala emulzijom ulja i vode, i nabockala prstima, isiječem rezačem za pizzu na komadiće. Nakon pečenja, komadiće focacce je dovoljno razdvojiti. Zgodni su za poslužiti, a mogu se i puniti kao sendviči.
U posljednje vrijeme, focacciu najčešće pravim u polu-integralnoj varijanti. Postupak je neizmijenjen, kao i količine, ali polovicu bijelog brašna zamijenim integralnim pirovim/speltinim brašnom i poluintegralnim ili integralnim pšeničnim. Bude jednako mekano, prepuna rupica, ali okus je puniji i bogatiji, da ne spominjem da je focaccia tad još zdravija.

24 October, 2014

Kefir, Coconut and Lemon Curd Bundt Cake

Kefir, Coconut and Lemon Curd Bundt Cake

The "zoo" in my kitchen has grown bigger. The little "beasties" in my sourdough starter have had company since last summer, since a friend passed me a jar with Kefir grains. I had been looking for them and thinking about adopting that little pet for some time, and I almost jumped with joy when my friend told me she could donate me some. So travelling home from summer vacation, I carried a glass jar with milk and kefir grains inside for some seven hundred kilometers. It arrived happily and it's still living happily in my cupboard.
The problem is that with increasing frenzy and running since school and swimming started again, I got a little forgetful. To the point that I kept producing kefir forgetting to drink it for days. And the consequence were several jars of kefir sitting patiently in the fridge. I had to do something about it since I coudn't drink it all at once. So a large scale baking production started: Soft bread sticks, Sweet chocolate chip buns, Chocolate filled brioche and in the end this bund cake (made twice to be honest). I managed to reduce the quantity of kefir in the fridge but probably increased my body weight (scared to check  ^_^).

I love all sorts of bundt cakes (just as much as I like loaf cakes/breads). They are simple to prepare. They are delicious with a cup of tea or coffee. And you can leave them sitting on the kitchen counter for three or four days without problem.
The only condition I insist upon, is that they don't taste heavy, due to a large quantity of butter, or dry. And that they are nicely and delicately flavoured.
This cake has it all. It's light and dense at the same time. It's moist and delicately flavoured with orange, honey, vanilla, coconut. And the little spots of lemon curd throughout the cake (if distributed well you should find one or two in each slice) are so lusciously creamy, tangy and refreshing at the same time.

Kefir, Coconut and Lemon Curd Bundt Cake

* 3 eggs
* 1 egg yolk
* 200 g sugar
* 2 teaspoons Candied orange, honey and vanilla cream
* 120 ml vegetable oil
* 230 g flour
* 20 g corn starch
* 2 teaspoons baking powder
* 150 g kefir (in alternative, buttermilk or yogurt)
 + a few TBspoons of shredded coconut
* 3 TBspoons lemon curd

Put the eggs, the egg yolk, the sugar and the Candied orange, honey and vanilla cream in mixing bowl and beat with an electric mixer until pale and fluffy.
Lower the speed and add the vegetable oil, pouring it in a tiny streak.
Mix and sift together the flour, the corn starch and the baking powder. Add the dry ingredients to the batter mixing on lowest speed.
In the end mix in the kefir.
Prepare a bundt or gugelhupf cake pan - grease and flour it well.
Pour 1/3 of the batter into the prepared pan.
Sprinkle the surface with shredded coconut (I'm not telling you how much, from a light to a more generous sprinkle, depending on how much you like coconut flavour).
Distribute half of the lemon curd with a teaspoon making little spots, 2 or 3 cm distanced from each other.
Cover with another third of the batter and sprinkle with coconut, plus lemon curd.
Pour in the remaining batter and sprikle with coconut only.
Bake the cake in an oven preheated to 180°C for about 40-45 minutes (check with a wooden skewer if the cake is done - it should come out clean).
Take the cake out of the oven and put immediately in the freezer, still in the pan.
Leave the cake in the freezer for 45-60 minutes.
Then take it out, let it sit in the pan for 1/2 an hour and then remove from the pan and serve, sprinkled with powdered sugar.

*Candied orange cream can be substituted with 1 teaspoon finely grated orange (or lemon) zest + 1 teaspoon honey + 1 teaspoon pure vanilla extract.
* I make lemon curd following this recipe, only increasing sugar when using lemons only (to 175g).

Kefir, Coconut and Lemon Curd Bundt Cake

Ciambella al kefir, coco e lemon curd

* 3 uova
* 1 tuorlo d'uovo
* 200 g di zucchero semolato
* 2 cucchiaini di crema al arancia candita con miele e vaniglia
* 120 ml di olio
* 230 g di farina
* 20 g di amido di mais
* 2 cucchiaini di lievito per dolci
* 150 g di kefir (in alternativa, latticello o yogurt)
 + qualche cucchiaio di farina di cocco (cocco grattugiato)
* 3 cucchiai di lemon curd

Unite in una ciotola le uova intere, il tuorlo, lo zucchero e la crema di arance candite con miele e vaniglia. Montate la massa con uno sbattitore elettrico finché diventi chiara e spumosa.
Continuando a sbattere, a velocità più bassa,  versate l'olio a filo. Unite anche la farina mescolata e setacciata insieme al amido e il lievito.
Infine unite il kefir.
Preparate uno stampo da ciambella o gugelhupf, imburratelo e infarinatelo bene.
Versate 1/3 del composto nello stampo. Cospargete la superficie con la farina di cocco, e poi distribuite metà del lemon curd con un cucchiaino, creando dei puntini distanziati 2 o 3 cm uno dall'altro.
Versate di nuovo 1/3 del composto e mettete un altro strato di farina di cocco e lemon curd.
Versate il composto rimanente e cospargete con la farina di cocco.
Infornate la ciambella a 180°C per circa 40-45 minuti (controllate infilzando uno stecchino di legno, deve uscire asciutto).
Togliete la ciambella dal forno e trasferitela direttamente nel freezer (insieme allo stampo).
Toglietela dal freezer dopo 45-60 minuti. Lasciatela nello stampo, a temperatura ambiente ancora per 1/2 ora e poi sformatela.
Prima di servirla potete cospargerla con lo zucchero a velo.

* la crema di arance candite può essere sostituita con: 1 cucchiaino di scorza di arancia (o limone) finemente grattugiata + 1 cucchiaino di miele + 1 cucchiaino di estratto di vaniglia
* la crema di limone (lemon curd) preparo con questa ricetta, aumentando la quantità di zucchero se la faccio con solo limoni (175 g)

Kefir, Coconut and Lemon Curd Bundt Cake

Kuglof s kefirom, kokosom i lemon curdom

* 3 jaja
* 1 žumanjak
* 200 g šećera
* 2 žličice kreme od kandiranih naranči s medom i vanilijom
* 120 ml ulja
* 230 g brašna
* 20 g škrobnog brašna (gustina)
* 2 žličice praška za pecivo
* 150 g kefira (ili mlaćenice / jogurta)
 + kokos
* 3 žlice lemon curda

Umutite pjenasto jaja i žumanjak, sa šećerom i kremom od kandirane naranče, meda i vanilije.
I dalje muteći (smanjite samo brzinu) dodajte polako, u tankom mlazu ulje.
Nakon ulja dodajte brašno prosijano s praškom za pecivo i opet umutite na najnižoj brzini.
Na kraju dodajte i kefir i opet kratko umutite da se sve izjednači.
Kalup za kuglof namažite maslacem i pospite brašnom.
Ulijte 1/3 smjese, pospite kokosom po površini (dodajte količinu po osobnom ukusu) i stavite mjestimično po 1/2 žličice lemon curda, kao točkice, razmaknute 2-3 cm jednu od druge.
Ulijte pažljivo preko drugu trećinu tijesta i ponovite kokos+lemon curd.
Na kraju istresite preostalo tijesto i samo pospite kokosom.
Pecite kuglof u pećnici zagrijanoj na 180°C oko 40-45 minuta (provjerite drvenim štapićem je li pečen).
Kad ste kuglof izvadili iz pećnice, odmah, sve skupa s kalup, stavite ga u zamrzivač na 45 minuta do 1 sat.
Izvadite ga iz zamrzivača,ostavite da stoji na sobnoj temperaturi barem pola sata, a zatim ga izvadite iz kalupa i poslužite.

* kao zamjenu za kremu od kandirane naranče, možete staviti žličicu naribane korice naranče ili limuna, žličicu meda i žličicu ekstrakta vanilije,
* lemon curd pripremam po ovom receptu, samo što povećam količinu šećera kad radim samo s limunom (na 175 g)

22 October, 2014

Hazelnut Ravioli Cookies

Hazelnut ravioli cookies

Among all nuts, I think my favourite ones are hazelnuts. I can't resist them in any form. From cookies to cakes, from spreads to just eating them alone as a snack. Much stronger flavour than almonds, for example, can overtake any other ingredient, and if toast will litteraly get you drunk with that irresistible smell and taste. I know it perfectly. For three years in a row now, my friend in Croatia has been buying them for me, and sending me some over or keeping them for me until I get there in the summer (the best way to keep them for longer periods of time is to freeze them, that way they won't go rancid). And  every time I get my package of hazelnuts, I toast and peel them, my head swirling with new ideas and recipes to use them, only to end up eating more than half of them (my husband being for once a generous assistant) and much less of those end up in recipes.
So with a new hazelnuts bag in my pantry I welcomed the contest organized by four Italian foodbloggers, Stagioniamo, inviting everyone to prepare recipes with seasonal ingredients, more specifically in this case, Walnuts and Hazelnuts, in four categories, appetizers, first dishes, main dishes and desserts.
Since my favourite course is desserts I couldn't but start from the end.
I announced on my FB page that I have prepared my first sugar-free cookies, only to realize later it wasn't 100% true, I forgot I used sweetened cocoa, but of course, to go totally sugar-free, you could use unsweetened cocoa and add more concentrated date juice  if the filling isn't sweet enough for your taste.

I have used other natural sweeteners in sweets before, but it was a discovery for me really to use concentrated date juice. It's really delicious, has a very particular flavour, it's  sweet enough, and althouh it will colour the sweets with a lovely redish-brown hue (the pictures don't show it as beautiful as it was really), the flavour will definitely not overtake. 
The cookies themself are crunchy and soft at the same time, thanks to the ricotta cheese in the dough, while the delicious hazelnut filling will complete the pleasure with every bite, it stays soft and creamy after baking. And I also love the crunchy finish on top.
So, in one word, I'm pretty proud of my little creation. I hope someone else gives them a try.

Hazelnut ravioli cookies

Hazelnut Ravioli Cookies

* 75 g butter
* 75 g ricotta cheese
* 50 g concentrated date juice
* 1 egg yolk
* 1 teaspoon pure vanilla extract
* 75 g whole grain spelt flour
* 100 g all purpose flour
* 1 teaspoon baking powder

hazelnut filling:
* 75 g peeled and toasted hazelnutss
* 2 TBspoons concentrated date juice
* 1 TBspoon heavy cream
* 1 TBspoon sweetened cocoa

+ 1 egg white
   about 50 g rougly ground hazelnuts

Hazelnut Ravioli Cookies
 Hazelnut Ravioli Cookies  Hazelnut Ravioli Cookies  Hazelnut Ravioli Cookies  Hazelnut Ravioli Cookies

Stir together the softened butter, the ricotta, the egg yolk, the vanilla extract and the concentrated date juice using a wooden spoon, until the mixture's smooth.
Add both flours  sifted with the baking powder. Bring everything together and knead shortly to form soft and smooth dough.
Wrap the dough and place it in the fridge for 1 hour.
In the meantime prepare the hazelnut filling.
Toast the hazelnuts in an oven preheated to 180°C for 7 to 10 minutes. Remove the dark skin and let them cool down.
Grind the nuts finely and mix with heavy cream, the concentrated date juice and the cocoa.
The mixture will be quite thick.
Roll the chilled dough out, rather thin (3 to 4 mm), and cut out rounds using a 5 to 6 cm round cutter.
Put a little hazelnut filling on each round, then fold it in half. Press lightly the central part to distribute the filling evenly and pinch the edges to seal them.
Lightly beat the egg white with a fork. Put the roughly ground hazelnuts into a small bowl.
Brush the ravioli with the egg white on one side only and then dip them into a bowl with hazelnuts, pressing lightly so they they stick to the surface.
Place the cookies on a baking sheet, just slightly distanced.
Bake them in an oven preheated to 180°C for about 15 minutes.
Once they have cooled down, you can store them in an airtight container.

Hazelnut ravioli cookies

Ho creato questi biscotti per il contest StagioniAMO (potete leggere di più sul blog Crumpets and Co., da Terry, alla quale mando la ricetta per la categoria Dolci). Il tema del contest sono Noci e nocciole. Nocciole che adoro così tanto e non potevo assolutamente non partecipare. Ora vediamo se sarò capace di inventarmi qualcosa anche per le altre categorie, antipasti-primi-secondi.

Ravioli dolci alle nocciole

* 75 g di burro, ammorbidito
* 75 g di ricotta
* 50 g di succo concentrato di datteri
* 1 tuorlo
* 1 cucchiaino di estratto puro di vaniglia
* 75 g di farina di farro integrale
* 100 g di farina 00
* 1 cucchiaino di lievito per dolci

punjenje za raviole:
* 75 g di nocciole spelate e tostate
* 2 cucchiai di succo concentrato di datteri
* 1 cucchiaio di panna fresca
* 1 cucchiaio di cacao zuccherato

+ 1 albume
    circa 50 g di granella di nocciole

Lavorate il burro morbido con ricotta, tuorlo, estratto di vaniglia e succo concentrato di datteri usando un cucchiaio di legno, fino a ottenere un composto liscio.
Aggiungete le farine setacciate insieme al lievito e impastate velocemente e brevemente, giusto il tempo necessario per ottenere una pasta liscia e morbida.
Avvolgetela nella pellicola alimentare e lasciate in frigo per 1 ora.
Nel frattempo preparate il ripieno. Tostate le nocciole nel forno riscaldato a 180°C per circa 7-10 minuti. spelatele e lasciatele raffreddare. Tritatele finemente e unite la panna, il succo concentrato di datteri e il cacao. Otterrete un composto abbastanza denso ma morbido.
Stendete la pasta sottile (allo spessore di 3-4 mm) usando un mattarello.
Con un stampo rotondo da 5-6 cm ritagliate tanti cerchi.
Mettete un po' di ripieno su ogni cerchio (mezzo cucchiaino circa) e piegatelo a metà per chiuderlo. Premete la parte centrale prima per distribuire il ripieno in maniera uniforme e poi premete bene i bordi pizzicandoli con le dita.
Sbattete leggermente l'albume con una forchetta. Mettete la granella di nocciole in una ciotolina. Immergetevi i ravioli solo da una parte nel albume (oppure spennellatelo usando un pennello) e poi passatelo nella granella di nocciole, premendo leggermente per farla aderire bene.
Sistemate i ravioli su una placca da forno rivestita con la carta da forno.
Cuoceteli nel forno già riscaldato a 180°C per circa 15 minuti.
Una volta raffreddati, conservateli in una scatola di latta.

Hazelnut ravioli cookies

Slatki ravioli s lješnjacima

* 75 g maslaca, omekšalog
* 75 g ricotte
* 50 g koncentriranog soka datulja
* 1 žumanjak
* 1 žličica čistog ekstrakta vanilije
* 75 g integralnog pirovog brašna
* 100 g bijelog pšeničnog brašna
* 1 žličica praška za pecivo

punjenje za raviole:
* 75 g očišćenih tostiranih lješnjaka
* 2 žlice koncentriranog sirupa datulja
* 1 žlica slatkog vrhnja
* 1 žlica slatkog kakaa

+ 1 bjeljanjak
   oko 50 g grubo mljevenih lješnjaka

Izmiješajte maslac, ricottu, žumanjak, ekstrakt vanilije i koncentrirani sok datulja drvenom žlicom dok smjesa ne postane ujednačena.
Dodajte brašno (obje vrste) prosijano s praškom za pecivo, i zamijesite glatko i mekano tijesto.
Omotajte ga prozirnom folijom i stavite u hladnjak na 1 sat.
U međuvremenu pripremite punjenje.
Lješnjake stavite na pleh i prepecite ih u pećnici zagrijanoj na 180°C 7-10 minuta. Zatim ih očistite od tamne opne i ostavite da se ohlade.
Ohlađene lješnjake sitno sameljite. Pomiješajte mljevene lješnjake sa slatkim vrhnjem, koncentriranim sok datulja i kakaom. Dobit ćete dosta gustu smjesu.
Kad se tijesto ohladilo, razvaljajte ga tanko (3-4 mm) i okruglim kalupom (promjera 5-6 cm) vadite krugove.
Na svaki krug stavite malo tijesta, oko pola žličice. Preklopite krugove, pritisnite lagano središnji dio s nadjevom da se jednolično raspodijeli, a zatim dobro pritisnite rubove.
Vilicom malo razbijte bjeljanjak. Stavite grubo mljevene lješnjake u zdjelicu. Umočite gornju stranu svakog keksa u razmućeni bjeljanjak (ili ga premažite uz pomoć kista), pa tu istu stranu stavite u lješnjake, lagano pritisnite da se dobro zalijepe.
Složite oblikovane raviole na pleh obložen papirom za pečenje.
Zagrijte pećnicu na 180°C i ispecite kekse.
Ohlađene ih možete spremiti u metalnu posudu.

20 October, 2014

Potato and Zucchini Stuffed Peppers

Potato and Zucchini Stuffed Peppers

This is the dish that reminds me of home. A dish that breaths summer air and proudly bursts with seasonal vegetables. A dish that was often on my family table when I was a child. Everything coming from our garden. Those times when food on our table was really genuine, when peppers tasted like peppers and tomatoes were really tomatoes, everything absolutely pesticide and other chemicals free, and most of all, sunbathed until ripe, imprisoning all the flavours to be released only once you would bite into them.
I feel a bit homesick, nostalgic, when I think about those times. Because I can't find those flavours in food I eat today.
So forgive me if I'm sharing this recipe now that we are already one month into the autumn, and if I prepared it with probably last "good" vegetables of the season. But, just as I felt a sudden urge to prepare it, in the same way I feel I should share the recipe with you. 'Cause I'm sure there are still lucky folks out there who grow and enjoy their own veggies... And as far as seasonal food, well it's always summer somewhere   ^_^

Potato and Zucchini Stuffed Peppers

Potato and Zucchini Stuffed Peppers

* 4-6 small to medium sized peppers (sweet, bell peppers or similar)
* 2 medium sized potatoes
* 1 medium sized zucchini
* 1 small onion
* 1 egg
* 1 TBspoon butter
* salt and pepper, to taste

                                            Potato and Zucchini Stuffed Peppers     Potato and Zucchini Stuffed Peppers

Using a small kitchen knife, cut all around and remove the stem from the peppers. Clean the inside from the seeds and internal divisions. Wash the peppers, in and out, let the dry on a kitchen towel.
Peel the potatoes and shred them using a grater with big holes.
Cut both ends off the zucchini and shred it, too.
Finely chop the onion, or grate it on a small hole grater.
Put all the vegetables in a bowl.
Add the egg, little softened and chopped butter, salt and a generous amount of freshly ground pepper.
Mix well with your hands and then fill the peppers with this mixture, pressing it well.
Place the peppers into a deep baking dish, lightly oiled.
Drizzle a little oil on top of the peppers and bake them in an oven preheated to 180°C for 45-60 minutes (or until the peppers and golden brown on the outside and you can feel the potatoes are soft when pricked with a fork, or however, take a little bit of filling and taste to see if they are done).
Remove from the oven and serve warm.
Serve with some mixed or tomato salad as a side, plus sour cream as a topping.

Potato and Zucchini Stuffed Peppers

Peperoni ripieni con patate e zucchine

* 4-6 peperoni dolci (piccoli o medi)
* 2 patate medie
* 1 zucchina media
* 1 cipolla piccola
* 1 uovo
* 1 cucchiaio di burro, a tocchetti
* sale e pepe, qb.

Con un coltellino affilato, ritagliate e rimuovete il picciolo e ripulite l'interno dai semi e filamenti. Lavateli e lasciateli scolare e asciugare.
Pelate le patate e grattugiatele con una grattugia a fori grossi.
Spuntate la zucchina e grattugiatela nello stesso modo.
Pulite la cipolla e sminuzzatela o grattugiate anche essa con la grattugia a fori piccoli.
Mettete le verdure in una ciotola, unite l'uvo, il burro leggermente morbido e tagliato a tocchetti, sale e pepe. Mescolate tutto con le mani.
Riempite i peperoni e sistemateli in una teglia, unta con un po' di olio.
Scaldate il forno a 180°C e cuocete i peperoni per circa 45-60 minuti, dipende dalla grandezza. Quando sono leggermente abbrustoliti in superficie e il ripieno risulta morbido se lo infilzate con una forchetta (o comunque potete prendere un po' di ripieno e assaggiarlo), sono pronti.
Serviteli caldi, accompagnati con la panna acida (se vi piace) e un insalata mista o di soli pomodori.

Potato and Zucchini Stuffed Peppers

Paprike punjene krumpirom i tikvicama

* 4-6 paprika (manjih do srednje velikih)
* 2 srednje velika krumpira
* 1 srednje velika tikvica
* 1 manja glavica crvenog luka
* 1 jaje
* 1 žlica maslaca, nasjeckanog na listiće
* sol i papar, po ukusu

Izdubite paprike tako da uklonite stapku, sjemenke i untarnje pregrade, ali da vam paprike ostanu cijele. Operite ih i posušite.
Krumpir ogulite i naribajte na krupni ribež.
Tikvici odrežite krajeve pa i nju naribajte na krupni ribež.
Luk očistite i sitno nasjeckajte (ili ga naribajte na sitni ribež).
stavite povrće u zdjelu, dodajte jaje, maslac, sol i papar, Izmiješajte rukama da se svi sastojci ravnomjerno raspodijele.
Napunite paprike i složite ih u malo nauljenu posudu za pečenje.
Zagrijte pećnicu na 180°C.
Stavite peći paprike, 45-60 minuta, ovisno o veličini paprika (paprike će dobiti boju iz vana, i kad ubodete vilicom krumpir treba biti mekan, ili izvadite malo punjenja i kušajte da vidite je li dobro pečen).
Poslužite paprike tople uz sezonsku salatu (miješanu ili samo od rajčica)  i poželji prelivene kiselim vrhnjem.