Friday, August 18, 2023

Words & Brush Weekender: Easy listening music and chat, Friday 18th August 2023, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 18th August 2023, Free Choice - all genres of music welcome!


Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!


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Tuesday, August 15, 2023

Words & Brush Recipe Corner: Roasted fennel with Bulgarian cheese

  Roasted fennel with Bulgarian cheese


 Roasted fennel with Bulgarian cheese (photo credit: PASCALE PEREZ-RUBIN)

Roasted fennel with Bulgarian cheese

Makes 6 servings.

Ingredients

  • 3 medium fennel bulbs
  • 3 scallions
  • 1-2 spicy green peppers
  • A generous amount of olive oil
  • Salt and pepper, to taste

Toppings:

  • 100 gr. Bulgarian cheese (or any crumbly white cheese)
  • Mint leaves
  • Olive oil

Directions

Rinse the fennel bulbs, then cut them into eighths. Rinse the scallions and the spicy peppers, then cut them into thin slices. Arrange the fennel pieces on a baking tray (the size of the tray is not important – just make sure there is enough room for the fennel pieces). Sprinkle the onion and pepper slices on top, then add the salt and pepper (don’t use too much salt, since Bulgarian cheese is salty).

Drizzle a generous amount of olive oil over the vegetables. Cover the pan with baking paper, then aluminium foil, and bake in a preheated oven on 180°-190° for 20-25 minutes. Remove the paper and foil and cook for another 5-10 minutes uncovered until the fennel browns a little and reaches the desired level of crispiness. Personally, I like my fennel to be very crispy, so I leave it in the oven a little longer.

Remove from the oven and let cool. Crumble the cheese on top of the fennel, and add the mint leaves. Drizzle olive oil on top. This dish can be served cold or at room temperature. 

Level of difficulty: Easy, Time: 40 minutes, Status: Dairy


ENJOY!

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