Thursday 11th July 2013

ImageA night in on my own (Colin hosting a book launch tonight) so this colourful dinner came to mind. It’s based on a recipe card from work and was very easy, very quick, and perfect for a hot evening after a long day at work. Here’s the recipe:

Piedmont-Style Stuffed Peppers

1 red pepper

Half tub fresh basil pesto

Handful of cherry tomatoes, preferably some yellow and red for colour

Drizzle of garlic flavoured oil

Salad leaves to serve

  • Preheat the oven to 200°
  • Cut the pepper in half and trim the stalk. Stuff with the pesto.
  • Cut he tomatoes in half and stuff into the peppers on top of the pesto. Drizzle with the oil and bake in the oven for 20mins until the peppers are softened and the juices of the tomatoes are flowing.
  • Eat while hot (peppers, not you!), with salad.

You could grate some parmesan or pecorino over at the end, or for the final couple of mins of cooking if you fancied it.

Last night I made a curry that we saw in the new Rick Stein book: a Potato and Pea Curry. The original version was quite dry and we like a saucy curry (!) so some minor adjustments were made. Here it is in construction:


This is my version of the recipe. Don’t be out off by the long list of ingredients- it is really worth it.

Potato and Pea Curry

For the Potatoes

3 large potatoes, peeled and cut into chunks

1 tbsp vegetable oil

1 tsp turmeric

For the Sauce

1 tbsp vegetable oil

1/4tsp asafoetida

1 onion, chopped

2 cloves garlic, chopped

2cm piece ginger, grated

1 tsp chilli powder

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp amchur (dried mango powder)

1/2 tsp turmeric

1/2 tsp salt

2 tins tomatoes

2 green Chilli, slit down the middle

100g frozen peas

1tsp garam masala

Fresh coriander to garnish

  • boil the potatoes until just tender, then drain.
  • heat the oil in a frying pan and fry the potatoes for 5mins until golden. Add the turmeric and fry for a further min.
  • for the sauce heat the oil and add the asafoetida. Add the onion, garlic and ginger and stir for 5 mins.
  • Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for 1min.
  • add the tomatoes and green Chilli and simmer for 20mins. Add the potatoes and simmer for 10mins.
  • add the peas and garam masala and continue to simmer until the sauce is thickened and the peas are cooked through

This is not a recipe for poor Marie who thinks that peas are the food of the devil….. she would maybe add broad beans instead!?

On Tuesday Colin found out that he is not being made redundant after an assessment dente so we went out to celebrate. A relief all round and we can now think seriously about moving so I can have a bigger kitchen! Yippee!

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