Stuffed, Roasted Baby Peppers with a Warm Fennel Salad

While playing with the idea of going vegetarian for a month, just to experiment on what kind of dietary and culinary challenges that would be uncovered, I decided to start off with a vegetarian dinner. Looking into the fridge to see what I could pull together, I came up with peppers, ricotta cheese, fennel and apples.

Brined and Braised Apple Pork Belly

This French inspired dish uses the ingredients and style typical of the Alsace region which borders Germany. Large generous servings and the use of pork and sauerkraut are characteristic. The pork belly is braised until soft and tender, and melts in your mouth.

Roast Pork & Spiced Pear

So with nothing planned for dinner, I took out the remains of the pork belly I had.

Durian Puffs

These puffs can be stuffed with any manner of fillings. All that needs to be done is to make the profiteroles from choux pastry, cut each profiterole in half, and stuff it full!

Durian - The King of all Fruit

Although no cooking is involved here, I thought that a post should be dedicated to the durian, aka the king of fruit. Now I don't want to talk about how people think this fruit stinks or that it may smell of old socks. I just want to say that when a significant number of south east asians love this fruit, there can't be anything wrong with it. Also, the durian is a favourite food of the elephants! Now they can't possibly be wrong can they? 

An afternoon drink of Pimms

Pimms is a wonderfully refreshing and secretly alcoholic drink. Favoured by the English, it is often drunk on Sunday afternoons. Perfect for sunny picnics or even in the garden at home. Simply add your favourite fruit to 1 part Pimms and 3 parts lemonade. 

Try not to drink too much!

By: thehomefoodcook, Published: April 4, 2012

Prep time: 5 min
Yield: 1 servings

Pimms 
Ingredients:

• Pimms: 1 part
• Lemonade: 3 parts
• Strawberries
• Cucumbers
• Oranges
• Mint