In the recipe it states that they need to be poached in clingfilm, but I forgot to brush it with oil first! Well, let me tell you that it is slightly impossible to get it out of the plastic if you forget to brush it…īut in the end it all worked out and above you see the end result. The critical point in this dish was – ofcourse – the poaching of the eggs. You can eat the sweet pepper in it’s raw state in salads and such (or even as a snack) but you can also bake, grill of poach them. We made a ovendish with filled peppers (with Moroccon flavors), a noodle dish with peppers and chicken, the dish you see here and many more.
The sweet pepper – in case you didn’t know – is sweeter then the average paprika which makes it very suitable to use in all sorts of dishes. These recipes are made by Anneke Ammerlaan and to be honest, they are all delicious! They are specialist in the area of the sweet pepper. Unless it is a cookbook which has been released… But last week Alex and I had a great shoot for the company Sweet Point. Unfortunately, this attention is mostly cosmetic, for now.It doesn’t happen all that often that I am sharing a recipe here of one of the dishes that we made for a photoshoot.
Anneke: “Vegetables are fun again, and retailers are making an effort for the fresh produce department again. It pleases her that packaging is gradually disappearing again from the vegetable departments. For both good management and presentation of the fresh produce department and for providing guidance on tools to help consumers eat more vegetables. After mostly cutting fresh produce chefs in recent years, they now face the task of overcoming a lack of knowledge. “In coming years, there will be even more room for fresh in the supermarkets, under the influence of online.” According to food-rebel and trendwatcher Anneke Ammerlaan, retailers are facing a major challenge in that field. “The penchant for authenticity and the search for the special will last a while longer,” he says. He expects the trend to just continue in 2017. More attention for the vegetable range has been a trend that’s been happening for some time now, according to Professor Gino van Ossel from the Vlerick Business School.
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