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!

readysteadycook

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!

4 comments :

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

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  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!

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  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.

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