The cucumber filled with stuffing with goat cheese
15. April 2013
That long winter was really tiring and energy-consuming. I have to admit that I had something to do to run common things and so I have a computer of elaborate recipes, but to finish some was superhuman performance. So do not be angry that I have been neglected lately, but the spring fatigue and the expectation of our next baby took all my energy.) I guess now with the sun, everything will be better.) Last week I came across a shop with these round zucchini I always felt terribly inspirational, and so a recipe for spring spinach, goat cheese, quinoa ... filled with vegetarian recipe was born in my head. Obtain it, of course, as you are accustomed to the kitchenette, fill the pumpkin, tomatoes, peppers and add what you think and allow your supplies.) Serve as an appetizer for 4 or a light meal for 2 people.
50 minut
-
2
porce
Postup
1.
Preheat the oven to 170 ° C. Boil your quince. ( the quinny procedure ).
2.
Sweep the bowls, trim the ends, and loosen the flesh. If you use classical zucchini, cut them lengthwise to half, and also pull the flesh that you can store and use in cream soup as I did.
3.
In a medium heat, season the onion in a soft soap, add the chopped spinach, the garlic to the slices, and then put it off. Mix the mixture and pepper to taste, add goat cheese, chickpea, quinine, stir well and fill the courgettes.
4.
I have baked 45 minutes of zucchini, but if it is cucumber-shaped courgettes, it will be 30 minutes or less.
5.
Ready to serve with honey jammed and sprinkled with pine nuts, add a pinch of fresh herbs that will match you with this combination of flavors. Fresh herbs and bright green color will refresh and refresh.)
