As you may have seen in my January Balcony Garden update I now have a mini capsicum plant which was getting rather laden with gorgeous orange peppers. There was really only one thing to do with them when they ripened – stuff them with cheese! I was even able to flavour them with herbs from my balcony and lemon from my parents, so it really is a homegrown affair! So here they are, my ricotta stuffed mini capsicums!
If you’ve been around these parts for long then you’ll know I’m a rather large fan of homemade dips, there are so many flavour combinations and they’re generally super easy to whip up, so making them at home just makes sense! Today’s recipe is no exception, it’s full of flavour and it takes under 15 minutes to prepare, can’t go wrong with that!
One of the things that attracted me to my little apartment when I was house hunting was the balcony. It’s a pretty decent size, north facing and covered so it is protected from the elements. It’s a lovely place to sit and read the paper on the weekend, or have a glass of wine after work, but I also hoped it would have great potential for growing some herbs and vegetables.
To commiserate the end of our little break over the Christmas/New Year period, B and I decided to make the most of Melbourne finally turning on some sunshine and headed out for a picnic. I love everything about picnics – preparing the food, packing the picnic basket (probably because B bought me an awesome old fashioned basket for my birthday a few years back!), lying in the sunshine and of course, eating the food. I generally waaaay over cater, and this was no exception, but I prefer to have lots of different things to eat even if that means bringing a lot back home again!
My love for dips is well documented here on I Spy Plum Pie, and I’m always on the lookout for new flavours and combinations. I have made lots of hummus varieties, but use cannellini beans a little less often so it was time to expand my horizons with the humble white bean!