Below you'll find a list of all posts that have been tagged as “red peppers”
Today’s post is about creating luscious slithers of pepper, roasted with balsamic vinegar and garlic to create rich, sweet antipasti style balsamic roasted peppers. These are incredibly easy to make if you forego the peeling, but if you want the ‘perfect’ experience then you need to peel them, just make sure you’ve dialled in your patience levels on that particular day. Confrontation. I woke up early today. I’ve got a meeting with a website developer …
Time. Our most precious commodity and one which we have utterly no control over. It sets its own agenda and we’re largely at it’s mercy when it comes to finding out when it ends. That might sound a bit heavy and bleak to start the week with, tackling all of life, death and everything in between. But it seems to have particular relevance to cooking. Yes, really, I’m serious. Yesterday, I was making a dish …
So the season of soup has swerved surreptitiously into softer summer styles. I would love to continue this entire post with such extravagant alliteration, however I don’t think my mind, or thesaurus for that matter, is quite up to it today. But, if such a thing as culinary alliteration exists, in the form of repeated use of similar sounding ingredients, then this soup would be a perfect example. You’ve got red peppers, red onions, red …