Chocolate with salt

I wanted to publish that recipe for a long time already, not only because I love it, but also because it changed my attitude toward stuffed peppers. Not that long ago, you could have chased me by just mentioning that dish. Mostly burned pepper mush with a nasty skin, preferably stuck to my palate. It just wasn't mine, partially because I was convinced, that I only like raw peppers.
Now thank to that recipe, I started using peppers in my cooking more and more and in any preparation form.
So what makes the difference? To begin with, the peppers stay nice firm, as they are just steamed. In my opinion, the fresh taste is also very well preserved and you don't get that overcooked pepper taste. The skin is obviously still there, but as the pepper stays firm itself, it's not bothering at all.
During the winter time, I make that dish quite often, as the peppers are fresh and affordable, and it's quickly done, light and very tasty - and suitable for our whole family.
You can serve it with rice, noodles, potatoes or bread.
I should also mention, that I found the recipe in my favorite German recipe database chefkoch.de under
Illes gefüllte Paprikaschote „der anderen Art“ . Illepille, thank you. You will see, I didn't change much, as it wasn't necessary for our liking.

I know it sounds strange, but I actually don't mind, if I have to get rid of groceries in my pantry or fridge, because then I tend to get my best ideas for a dish. This time we had plenty of peppers left, one of it even started to get wrinkly, so it was really time to do something about it. I also had fresh pasta left, that I had to use within the next days, so I already had two ingredients. Otherwise our fridge was pretty empty, as we planned on going shopping that day, but had to change our plans last minute and postpone to the next day. So I checked my deep freezer and the fridge and found eventually some frozen bacon. All the other ingredients I kind of always have at home, so here we go, my

Tagliatelle with a spicy pepper - bacon sauce

I'm always looking for nice fish recipes, preferable quick and easy to make, as I usually need them for lunch. I rarely get hold of fresh fish, if so, it's mostly salmon, which is ridiculously expensive in Namibia. The most popular fish species you can buy in the supermarket is hake, kingklip, smoked haddock, salmon and salmon trout, less often and then rather fresh, is kabeljou and sole, but to be honest you can get hold of it almost exclusively at the cost. So every time we are at the cost, we obviously buy our fish at a fish deli, enjoy it fresh there and can't resist to bring some back home, of course frozen. 

But today I was up to something simple and quick. I had hake in my deep freezer anyway, so the choice was obvious.