Saturday evening meal

Yesterday was a normal Saturday, if you consider -5°C normal ;) Anyway, I went shopping for food but also got myself warm socks to fight the next double-digit-negative temperature days. I was back at my flat at 6 p.m. and wondered what I could do apart from watching another movie. But while I was putting my errands in the fridge and/or cupboard it suddenly hit me! Why not cook something that I haven't had before. In front of me i layed:
Camembert, ground beef (I'm not a big meat lover but I've been craving for read meat since 3 days!), bell peppers, and loads of fruits. 1h later, i was seated having a great time appreciating every mouthful of what I had cooked (doesn't sound modest, does it?). Believe it or not, it's easy to make and you don't need to spend 2 hours in the kitchen.

Ingredients for 2 persons

Starter: Oven Camembert with caramelized fruits

1 Camembert
6 died apricots
6 dried figs
2 crushed walnuts
1 tsp of Argan oil
1 tbsp sugar
1 dash cinnamon
1 dash ginger
1 tbsp Wild Honey for serving

Pre-cook the dried fruits in 100ml water for 5 minutes, add sugar, cinnamon and ginger and let it simmer over moderate heat untill the water has a honey-like texture.
Cut open the Camembert in 2 as you would cut a bun to make a sandwich, stuff it with walnuts and close it back again. Lay is on a 20x20 cm Ali foil. Place the caramelised fruits on top it. Pour Argan oil around the cheese and close the foil in a papillote style.
Place in a pre-heated oven (200°C) 15 minutes before serving. Serve on individual plates with a thin 'filet' of honey.


Main dish: Stuffed bell peppers with tzatziki
(Inspired from http://www.epicurious.com/recipes/food/views/Lamb-and-Orzo-Stuffed-Pepper-with-Chunky-Tomato-Sauce-230752)

2 Bell peppers (1 green and 1 red or as you wish ;) )
250g of ground beef
1/2 cup basmati rice
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1/2 cup chopped courgette
2 tomatoes
1 crushed garlic clove
2 tbsp olive oil
1 tsp parsley
1/2 tsp dill
salt, pepper

Put oven rack in middle position and preheat oven to 220°C. Oil a 22-cm glass or ceramic pie plate with 1 teaspoon oil.

Cook onion with salt in remaining tablespoon oil in a pan over moderate heat, stirring mushrooms and courgette, until softened and beginning to brown, 7 to 9 minutes.

While onion is cooking, cook orzo in a 2-quart pot boiling salted water until aldente. Reserve 1/4 cup cooking water, then drain the rice a sieve.

Spread half of onion/mushroom/courgette in pie plate. Add ground beef to remaining skillet in pan and cook, breaking up large clumps with a fork, until meat turns brown. Remove from heat and stir in rice, reserved cooking water, parsley, dill, and then salt and pepper to taste.

Stir tomatoes into onion in pie plate and season with salt and pepper. Nestle bell pepper halves, cut sides up, in tomato and onion mixture and season with salt and pepper. Divide meat between bell pepper halves, then cover pie plate with a sheet of oiled foil (oiled side down) and bake until pepper is tender when pierced with a fork, 25 to 30 minutes.

For tzatziki you'll need:
1 cucumber
250g greek-style yogurt
1 clove of crushed garlic clove
1 tbsp olive oil
4 leaves of mint
Salt & pepper


Place everything in a food processor and mix

Dessert: Fruit salad
1 apple
1 orange
1 kiwi
1 banana
1 tsp cinnamon
2 chopped mint leaves
1 tsp orange blossom water

Peel and cut the fruits in small cubes. Stir in the rest of ingredients and let rest in fridge.