Archive for roasted capsicum

Recipe: Baked Ricotta Timbales

Posted in Recipes with tags , , , , , , , , on June 7, 2009 by lickthebowlcomau

Baked Ricotta TimbalesSummer or winter, these treats are divine!  A trip to your favourite deli for some fresh ricotta and some roasted capsicums – or roast them yourself – will see these elegant timbales become a reality in no time!  Very impressive at the dinner table!


  • 700g ricotta
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt & black pepper
  • 2 teaspoons fresh oregano, chopped
  • 2 red capsicum, roasted, skinned and seeded
  • 100g pesto (purchased is fine)

 How to make:

  1. Preheat the oven to 180ºC.
  2. In a food processor, combine ricotta, oil, salt & pepper and oregano. Process for 20 seconds, or until well combined.
  3. Place Flexibake Pan on an oven tray.
  4. Roughly chop capsicum and divide equally between cups in Flexibake Muffin Pan (or distribute evenly over base of Round or Loaf pan).
  5. Spoon 1 teaspoon full of pesto over the capsicum, and fill with ricotta mixture 3/4 full.
  6. Smooth top of mixture so that it bakes evenly.
  7. Bake for 30-35 minutes or until golden brown and firm to the touch.
  8. Allow to cool in Flexibake Pan.
  9. Serve with salad and crusty bread.

Roasted Capsicum Salad

Posted in Recipes with tags , on October 27, 2008 by lickthebowlcomau
Easy, fresh and totally summer!!

Easy, fresh and totally summer!!

Thank you to Linda of Caboolture for submitting this gorgeous photo of her Roasted Capsicum Salad (recipe below)!  Not only is the photography stunning but the salad is delicious too!

Linda writes:
I bought a whole bag of capsicums for $1 so I roasted them all … sure, it was a little time consuming and quite fiddly but the results were well worth it in the end! I used parmesan cheese since I didn’t have any feta. When removing the burnt capsicums from the oven, I transfer them into a huge bowl and cover with plastic wrap so they can sweat. This makes them easier to peel. I also roast them whole and peel and de-seed them after roasting. These capsicums are great on pizzas – EXCELLENT on the Stove Top Pizza with some basil pesto, and on Italian style focaccia or sandwiches with black olives, salami and parmesan cheese. I added a little extra garlic to the marinade; definitely the way I like it!”

  1. Preheat your oven to a high heat, or your griller to High. Place whole, washed and dried capsicums into the Flexibake Slice (or on the Flexibake Baking Sheet in a pan) and put in oven or under griller.  Keep an eye on them and turn as the skin begins to blacken.  Put capsicums into a large bowl and cover with cling wrap or a clean tea towel, and let stand 10 minutes. Peel capsicums, slice and arrange in shallow dish. Drizzle any remaining capsicum juice over the slices.
  2. Combine 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1 crushed garlic clove, salt and pepper; mix well. Pour evenly over capsicums. Cover and chill for a couple of hours or for up to 3 days before serving.  In fact, the flavours will intensify over the days. To serve, let capsicums stand at room temperature for about 30 minutes. Top with some crumbled feta cheese and fresh basil leaves.
Flexibake Baking Sheet $25

Flexibake Baking Sheet $25