On July 11 I became an aunt again. One of my cousins in Panama and his wife had a beautiful baby boy named Diego Alejandro. All this happened while I was on the beach, so when I got home I started to make a gift for him in cross stitch.
The problem is that I have chosen a very ambitious project that’s taking me longer than expected and I spend most of my free time embroidering and trying to finish it before the child goes to college. So far this is my progress.
Last week another nephew was born, this time in Madrid. And when I finish with the gift for Diego I have to start with something for little Javier… Maybe I have to change this blog to a cross stitch blog, so at least I’ll have something to write about…
I know what you are thinking, “it takes 9 month for kids to arrive, so why not start before they were born?” Well, I was busy with this “little” project for my son Fernando. See? Busy, busy, busy…besides, I like to live in the edge
Today’s recipe is very simple. All you need to do is gather the ingredients, mix and fill. Perfect for a quick dinner or as a starter.
Piquillo peppers are very typical of Spain and the good thing is that normally they are preserved in oil for sale, so we can find them throughout the year and almost anywhere. Its name is derived from the Spanish word for “little beak” because of their form.
They are grown in Lodosa, a municipality of Navarre. Very versatile, they can be filled with many things (meat, chicken, fish, seafood, rice …) and may be served cold or hot.
One good idea is to stuff them with cheese as I show you today.
Peppers stuffed with goat cheese, olives and raisins
- 200 g whole piquillo pepper in oil (7 or 8 units)
- 50 g black olives, pitted and chopped
- A few raisins chopped
- 200 g goat cheese
- 1 garlic clove crushed
- Salt and pepper
Put the chopped olives and raisins in a bowl and mix with the cheese, garlic and a tablespoon of oil from the peppers. Season to taste and proceed to fill the peppers with the help of a teaspoon. Keep them in the fridge until firm, one or two hours, before serving.
The garlic flavor is very strong with one clove, so I recommend that you add half of it and taste it first, then decide if you want more or not. Raisins add some contrast to this recipe, highlight the flavor of goat cheese and soften the garlic taste.