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| Home grown tomatoes |
When I started this blog back in the dark cold
months of January I couldn’t wait for the summer.
The sunshine,
eating out in the garden, picking my home grown veg and fruit, Heaven!
Instead, this year the table and chairs are still under
covers, any foray into the garden is quick, and in wellington boots, as the
garden is fast becoming a bog. Most of the strawberries turned to mush or went
mouldy, and the tomatoes, well, what tomatoes!!
Have had a crazy few weeks so Teen V and I felt in need
of a quiet day and some comfort food, and here I was stuck.
I realized that all my comfort food was more winter
based. Thick tagines and bean hot pots didn't quite feel right, it is summer after
all!!
I wanted escapist comfort food. Something warming,
that would still remind me of sunshine!
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| ripe red peppers |
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| Garlic |
We had a few ripe cherry tomatoes and some lovely
red peppers and so I created a simple dish, inspired by one a dear friend’s
mother had prepared for us in the South of France a few years ago.
So here, if you need it, is a simple yet delicious
roasted red pepper recipe. Its subtle flavours will remind you of sunshine and
the softness of the peppers almost melt
in your mouth.
ROASTED
RED PEPPERS
This serves 2 but can easily be double, tripled ad
infinitum..you get the idea
Preparation time: 5 minutes
Cooking time: 45 minutes
INGREDIENTS:
2 Red peppers
1 Clove of garlic
10 small cherry tomatoes or there about, depending
on the size of your peppers..you might need more if they are huge!!Or two big
vine tomatoes
2 slices of Halloumi cheese
3 good slugs of olive oil
Salt and pepper
WHAT TO DO:
1. Turn
oven on to 170 degrees to warm.
2. Cut
the peppers in half length wise and lay in an oven proof dish.
3. Chop
the garlic up small then cut the tomatoes in half and half again. Put them all
in a bowl with a slug of olive oil and stir.
4. Chop
half the halloumi and add to the mixture.
5. Season
well with salt and pepper, mix again, then, spoon into the pepper shells.
6. Place in a pre- heated oven and leave for 35
minutes.
7. Remove
from the oven spoon the juices over the peppers and add the last pieces of
halloumi to the peppers and leave for a final 10 minutes.
The peppers at this point should be soft but still
have shape.
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| Roasted red peppers with halloumi |
You can use more halloumi however beware that the
saltiness of the cheese will detract from the natural flavours of the peppers,
garlic and tomatoes if you use too much.
Serve with crusty homemade wholemeal bread (see
recipe for wholemeal bread rolls June) to soak up all the delicious sweet
juices.
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| home made light wholemeal bread |
These can also be made as a starter or an
alternative without the cheese when you have non dairy eating friends coming.
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| Roasted peppers with basil |
I am so sorry for my blog silence.
It has been a crazy few weeks with end of
term, plays, exams, as well as other exciting projects taking off..time has
gone too fast. I am looking forward to
getting back to
Not Just For Rabbits
and thinking about food and recipes again!
Hey the sun has finally come out so I’m going in the
garden with my coffee.
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