Tuesday, 14 September 2010

Filled Red Pepper with Hollandaise Sauce

In my mind the 15th of September was on a Friday (I soon realised that it was actually a Wednesday). This date is significant because it is the deadline for entries for the Ready Steady Cook! challenge. Why did I fly into a panic when I realised that the 15th of September was tomorrow? It is because up until that point I had only finished my starter entry. This blog post will probably hold the record for the fastest turnover time between cooking and blogging, there's nothing like a deadline to get me moving!


I had my reservations about how successful this course would be, but the pronounced silence when my boyfriend started eating soon quelled any fears I had! This is the first time that I have made hollandaise sauce, despite my fears of ending up with pieces of lumpy egg it came out great; smooth, creamy, lemony and oh so tasty!

Check out my first post to see what this Ready Steady Cook is all about: Red Pepper Walnut Dip with Naan Bread

Hollandaise Sauce

  • 3 egg yolks
  • 150ml butter
  • Juice of 1-1.5 lemons
  • Salt to taste

  1. Place egg yolks, salt and lemon juice in a blender. Blend for 1 minute.
  2. Heat butter until very hot (the butter is going to cook the eggs).
  3. With the blender running very slowly pour in the butter.
  4. Continue blending for about a minute, then it's done!

Couscous and Broccoli filled Red Pepper with Chickpeas
Serves 2

  • 1 Large Red Pepper
  • 3/4 cup Couscous, uncooked
  • 0.5 Broccoli head
  • 0.5 tin Chickpeas, drained
  • 2 teaspoons Cumin

  1. Cut red pepper in half, place on a baking tray and bake for 20 minutes at 180 degrees Celsius or until soft.
  2. Meanwhile heat a splash of oil in a pan. Add cumin and fry for a minute. Add the couscous and fry for 5 minutes.
  3. Prepare the couscous according to the instructions on the packet.
  4. Steam broccoli until just cooked.
  5. Assemble and serve with the hollandaise sauce!


  1. Deadlines are like that,they always seem so far away until they're right on top of you! Great starter.

  2. Thanks LadyRaven and Rose&Thorn, this is the main course though, felt that if you're going to be serving three courses then the individual courses don't need to be that big!

  3. Super impressed that you made Hollandaise sauce - it's supposedly notoriously fickle. (Have not attempted myself...)

    I love stuffing veggies, especially bellpeppers, so will remember this one when I get tired of my usual combos.