This recipe for stuffed courgettes was developed recently when I fancied making something for dinner which was vegetable-based and could be paired with salad and warm gluten-free crusty rolls, but was still substantial and filling. I expected my family to put up a bit of a fight when they discovered that we were just having ‘stuffed veg’ for dinner, but when I served the stuffed courgettes to them they were delighted.
Halloumi seems to divide people into two camps. There are those who love its firm, chewy, creamy texture and others who think its ‘squeaky’ texture is an abomination within the fromage world. I fall into the former congregation. Although halloumi contains lactose, it is low FODMAP at a serving of 50g, although you can increase this portion to 100g if you’re okay with digesting lactose.
Pork gyros are really tasty little balls of pork sausage meat which are served in flatbreads along with tart, fresh cucumber and mint-laden tzatziki sauce. They really are a perfect meal to have for lunch or as a light dinner during the summer because they’re not too heavy and the tzatziki sauce and salad keeps the meal nice and fresh.
The other night I was debating over what to cook for dinner and I realised that I was really in the mood for a good quality beefburger. When I inspected the contents of the fridge I was pleased to find that I had some grated parmesan left over from a pasta dish I’d made a couple of nights before, so I decided to make Italian beefburgers with rosemary fries on the side.