Recipes from the Twilight Kitchen

By 24th April, 2017 All, Our Homes, Recipes No Comments

In this edition, Twilight’s Hospitality Services Manager, Wagma Osman, shares two delicious vegetarian recipes that are also gluten free:

Stuffed Capsicums (Gluten free)

4 large capsicums cut in 1/2
20 ml vegetable oil
100 g finely chopped onion
100 g finely diced tomato
100 g sour cream
20 g chopped herbs of your choice
450 g cooked rice
450 g cooked red kidney beans
1 teaspoon of seasoning
200 g shredded cheese

1. Preheat oven to moderate ( 160°C )
2. Remove tops from capsicum discarding seeds and membrane. Cut length-ways and steam for 5 minutes
3. Heat butter in medium saucepan, fry the onion and tomato, take off the heat, then stir in the rest of the ingredients; keep ½ of the shredded cheese for topping
4. Spoon rice mixture into the prepared capsicum halves and add shredded cheese; bake for 20 minutes in a moderate oven. Serve with side salad.

Serves 8

Potato and Rice Rosti (Gluten free)

250 g cooked long grain rice
250 g potatoes grated
150 g onions grated
2 eggs
35 g rice flour
30 ml vegetable oil for shallow frying
Salt and pepper to taste

1. Combine rice, potatoes, onion, eggs and seasoning
2. Heat oil in frying pan over a medium-high heat; spoon heaped tablespoons of the mixture into the oil and press out to form a circle
3. Cook for 2 to 3 minutes or until golden, turn over and cook on the other side. Repeat with remaining mixture. Serve with side salad.

Serves 6