We've had a lot of fun taking part in the challenge, with more successes than fails (ignoring the epic fail that is not completing five of the countries...losers). I am a little relieved its over and can now go back to our normal dishes (chicken fried rice and chips must be on the cards now??!) We have a busy few weeks coming up - my hen do in Liverpool is next weekend, and Joe is off to Valencia the week after for his stag. I'm looking forward to embracing the fake tan and false lashes, while I've been promised Joe won't get his head shaved or be tied to any dwarfs.... Both will be amazing fun and a great prelude to the big event in September. The grand plan between now and then is being super healthy...limited booze, exercise and lots of vegetables...will see how that goes!!
Anyway, Norway today gave us Jarlsbergfylt paprika, aka Jarlsberg stuffed peppers. A good finisher for the three weeks' cooking. It's probably the thing I'm most likely to make again (although I have promised Joe I'll make him banana pancakes).
So, thank you for reading. The Olympics have been awesome, we've developed a new love for indoor cycling and watching long distance running, and we're looking for tickets for the Glasgow Commonwealth Games already! We will miss evenings full of sport (Joe, the Dutch hockey girls, me, the swimmers - perve) but the footie is only around the corner so my mourning will not last long!
Jarlsbergfylt paprika (light supper for two)
One pepper, halved through the stalk and with the seeds removed
100g minced beef
50g grated Jarlsberg
large dash Tabasco
salt and pepper
juice of half a lemon
1. Mix the beef, half the Jarlsberg, the Tabasco, breadcrumbs, lemon juice and seasoning in a bowl.
2. Stuff the pepper halves with the meat mix, and then top with the remaining cheese.
3. Put a thin layer of rock salt on the bottom of a baking tray and place the pepper halves on top.
4. Bake in a 200 degree oven for 35 minutes.