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STEAM AND FROTH YOUR WAY TO PERFECT MILK
Filled with bacon and tomato, this brightly coloured dish, with its vivid pink, green, white and red never fails to stimulate the appetite – which is what every appetiser should do. Serve as a starter, or with an omelette for supper.
4 medium and straight courgettes
1 large ripe tomato
45g (1½ oz) butter
1 small onion or shallot
125g (4oz) unsmoked bacon, in a piece
1 tsp fresh herbs: e.g. oregano, mint, chives, chopped (optional)
salt and pepper
You will need a medium sized oven-to-table dish, or a small roasting tin.
Peel the courgettes lengthways in stripes (for a decorative effect) and cut each into two long pieces. Like little dugout canoes, hollow them out and trim the ends. Cut a very fine strip off the bottom of each, to prevent them rolling.
Cook the courgettes for 1minute, well-submerged in a pan of boiling, salted water. Drain well.
Meanwhile halve the tomato, remove the seeds and juice, and chop the flesh.
Preheat oven to 200°C, set to Convection, rack position B.
Put the dish in the oven to heat. In a frying pan, melt the butter and cook the onion gently for 5 minutes. Chop the bacon into
small cubes, add it to the pan and cook for a further 10 minutes.
Off the heat, add the tomatoes, herbs, salt and pepper (careful with the salt) and pile into the courgettes. Place in the hot dish and bake for 7-10 minutes, until bubbling.