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More on Roasted Bell Peppers

More on roasted bell peppers
More on roasted bell peppers
Yesterday saw me rather tired towards the end of the day and it had been raining incessantly, so a hot, comforting soup seemed to be the best choice for dinner. The camera was in office, so no photos unfortunately, but it did come out well. I chopped mushrooms, french beans, spring onions, a few chicken frankfurters, carrots and a whole lotus stem. The stems were fried and set aside. In a little sesame oil, I fried some finely sliced ginger and garlic, then tossed in the rest of the vegetables, added some beef stock, threw in the fried lotus stems and frankfurters, added a splash of soya sauce, chilli oil and tabasco and finally put in some par boiled noodles. When it was merrily boiling away, I also poured in some beated egg. Looked spectacular, was nutritious and tasted divine. I had two bowls – and you haven’t seen the size my bowls!Anyhow, this post is about bell peppers.

Apart from the roasted bell pepper soup I had posted a while back, have you tried topping toast with it or using it as a dip?

Topping:
After roasting and peeling, roughly chop, mix with extra virgin olive oil, balsamic vinegar, a dash of sea salt and some grated grana padano. Try this on melba toast or any other toasted bread. Quite good as an appetizer.

Dip:
Follow the same process as the topping above, just add a little extra cheese, a dash of cream and paprika, then whiz for a few seconds. You could also add a little tomato puree if you like. Great as a very different dip.

– Sid

By Sid Khullar

Sid Khullar is a wellness coach who works with different aspects of lifestyle change towards the accomplishment of goals such as weight loss and blood sugar management among other health situations that require the presence of specialised, precise diets and lifestyle change. His methods address aspects of food, nutrition and the mind.