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
- Place egg yolks, salt and lemon juice in a blender. Blend for 1 minute.
- Heat butter until very hot (the butter is going to cook the eggs).
- With the blender running very slowly pour in the butter.
- 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
- Cut red pepper in half, place on a baking tray and bake for 20 minutes at 180 degrees Celsius or until soft.
- Meanwhile heat a splash of oil in a pan. Add cumin and fry for a minute. Add the couscous and fry for 5 minutes.
- Prepare the couscous according to the instructions on the packet.
- Steam broccoli until just cooked.
- Assemble and serve with the hollandaise sauce!
