City of Angels

I am convinced that those of us who live in Cape Town either did something very good in order to deserve this life, or we did something so horrible that someone out there thought that, perhaps if we were surrounded by immense beauty, we might change for the better.  Somehow I cast my vote with the first option...

This morning I had to meet a friend for breakfast in town, and I opted to drive from the Southern suburbs of Cape Town, via Llandudno.  As I approached Hout Bay, two thick arms of mist were creeping up and enveloping Klein Leeukoppie - almost like it needed a hug.  The site was breathtakingly beautiful!  And as I made my way up the hill, and down past Llandudno, I drove into the mist that also lay, covering the ocean gently, shrouding it in mystery - and I wondered, was King Neptune holding a secret meeting for all Atlantic Ocean Life...?

I felt so lucky at that moment, to live in this most beautiful place.

This site must have inspired this evening's dinner.  One of my guests said that my food was from the angels.  Thought I'd share one of the ideas with you...

Stuffed Red Peppers

Makes 12 medium-sized peppers

Ingredients
12 medium to small-sized red peppers
1 packet streaky bacon, diced
1 medium red onion, finely chopped
6 small spring onions, finely chopped
3 punnets (about 18 medium) brown mushrooms, finely chopped
A handful Italian parsley, chopped
A good handful chives, chopped
Enough couscous to serve 6 people (about 200g)
A blob of butter to add to the couscous
Feta cheese, crumbled
Grapeseed oil
Maldon sea salt
Freshly ground black pepper

Method
1.  Preheat the oven to 180°C.
2.  Prepare the couscous - see packet for details...  Fluff up using a fork, and add the butter.  Set aside.
3.  Fry the bacon until cooked (I don't use oil), and add the onion and spring onion.  Cook until the bacon starts to brown.  Remove and set aside.
4.  Brown the mushrooms in a pan using a combination of oil and butter.  Set aside.
5.  Add all these ingredients together and mix well.  Season and drizzle with a little Grapeseed oil.
6.  Prepare the peppers by cutting the top off and removing the pips and insides.
7.  Place in a roasting dish.  Fill them with the stuffing.
8.  Top with crumbled Feta cheese.
9.  Bake for about 30 minutes or until cooked and the Feta cheese has browned.

I hope you enjoy this as much as my guests did this evening!