Tag Archives: pepper

Recipe of the Week – 15th February 2015 – Pepper Cup Quiches

When I was shown this recipe, which is a healthier version of the traditional quiche, I thought it was a brilliant idea, as it is not only much lower in fact due to omitting the pastry, but it avoids the soggy bottomed part of quiches and flans that I think can ruin them. These had a nice crunch to the outside whilst also giving them an extra sweetness with the roasted pepper itself.

Serves 4


4 large peppers of different colours (ideally symmetrical ones so they stand flat)

6 free range eggs

1 large onion, finely chopped

3 tomatoes, finely chopped

1 small head of broccoli, chopped into small florets

100ml milk

70g mature cheddar cheese, grated

20g butter

Salt and pepper to taste


1. Preheat the oven to 190C.

2. Halve and core the peppers and lay on a large greased baking tray.

3. Add the broccoli, onion and tomatoes to a large saucepan with the butter and stir well. Fry greatly for five minutes.

4. Meanwhile, in a large bowl mix together the egg, milk and cheese.

5. Mix the vegetables into the egg mixture and season.

6. Carefully pour the mixture into the pepper halves and bake for 35 minutes or until the filling is cooked (you should be able to cleanly pull out a skewer from the middle). Serve warm or chilled.


Recipe of the Week – 31st August 2015 – Roasted Pepper and Quinoa Salad

This is a great simple warm salad recipe which I prefer in taste and texture to tabbouleh. If you wish the orange juice can be replaced with good quality vegetable stock, however I find the citrussy quinoa gives this a nice fresh flavour.

Serves 6 as a side


250g quinoa

50ml extra virgin olive oil

2 large red and 1 large yellow peppers, deseeded and sliced

100g sunflower seeds, lightly toasted

200ml fresh orange juice

1 tbs each chopped fresh basil and mint

2 medium tomatoes, finely diced

1 medium cucumber, finely diced

Salt and pepper to taste


1. Preheat the oven to 220C.

2. Heat 3 tbs of olive oil in a large saucepan then add the quinoa, stirring regularly for 5 minutes to avoid burning. Add the orange juice and bring to the boil. Cover and simmer for 15 minutes then allow to cool.

3. Meanwhile, place the pepper slices in a large baking tray with 2 tbs olive oil, and salt and pepper. Mix well then roast for 25 minutes.

4. Mix the remaining oil and the vinegar in a large bowl then add all of the other ingredients and mix well, breaking up any lumps of quinoa with a fork. Season and serve with bread and a green salad.

Recipe of the Week – 29th September 2014 – Mushroom and Roasted Pepper Risotto

This variation on the traditional risotto recipe makes a really satisfying and filling meal and seems to avoid the pitfall of every mouthful being the same which can beset some risottos. The roasted peppers really bring out a nice twist and makes this a great favourite.

Serves 6


150g fresh mushrooms, sliced
2 red peppers, deseeded and sliced
300ml good quality vegetable stock from boullion
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
300g risotto rice, such as arborio
1 x 175ml glass white wine
150g frozen peas
25g butter
handful parsley leaves, chopped
50g vegetarian parmesan freshly grated


1. Preheat the oven to 220C and place the sliced peppers on a large baking tray. Drizzle with 2 tbs olive oil, season and mix well. Roast for 20 mins.

2. Meanwhile, heat the oil in a deep frying pan, add the onions and garlic, then fry for about 8 mins until soft. Stir in the mushrooms, season with salt and pepper and continue to cook for a further 8 mins until softened.

3. Add the roasted peppers then add the rice into the pan and cook for 1 minute. Add the wine until it bubbles then pour in approximately 1/4 of the stock. Simmer, stirring often until the rice has absorbed all the liquid. Add another 1/4 of the stock and repeat until all has been absorbed. Add the frozen peas and continue stirring for a further 5 minutes.

4. When cooked and soft, remove the pan from the heat, add the butter and scatter over the cheese and the parsley. Serve immediately with toast and a green salad.

Recipe of the Week – 4th August 2014 – Roasted Red Pepper and Fennel Salad

This is a very tasty and yet simple recipe for a very different salad to those that are generally green leaf based. This works really well with pasta, but seemed adaptable to most meal types. It’s also great in sandwiches!

Serves 6 as a side


8 large sweet red peppers
1 fennel bulb, finely sliced
2 medium onions, finely sliced
Juice of 1 lemon or 3 tbs lemon juice
4 tbs extra virgin olive oil
Salt and black pepper to taste
Small bunch of fresh parsley, finely chopped


1. Preheat the oven to 180C then place the peppers in a roasting tray and roast for 45 minutes until soft. Place the cooked peppers in a large bowl and cover with cling film and set aside to cool before de-seeding and slicing thickly.

2. Place the pepper strips in a large serving bowl and add the onion and fennel slices.

3. Add the lemon juice and olive oil and stir in well.

4. Season with the salt and pepper, and finally add the chopped parsley. Chill before serving.

Recipe of the Week – 10th February 2014 – Courgette, Potato and Pepper Bake


This (completely made up as I went along) recipe worked really well today as a quick but warming supper. Most of the ingredients could be substituted to taste, or the contents of your fridge, and I would recommend aubergines, mushrooms or even parsnip slices to either add or swap. Crumbled Feta on the top would also work well, or the cheese could be omitted to make this vegan.

Serves 4


3 tbs olive oil
3 medium courgettes, thinly sliced at 45 degrees
300g baby potatoes, thinly sliced
1 red and 1 yellow pepper, deseeded and thinly sliced
1 large red onion, peeled and thinly sliced
400g Passata or 1 x 400g tin of chopped tomatoes
2 cloves garlic, finely sliced
1 tsp sweet smoked paprika
1 tsp dried oregano
1 tsp dried basil
200g halloumi, sliced


1. Preheat the oven to 180C.

2. In a large frying pan add 1 tbs of the olive oil and gently fry the courgettes and pepper slices for 5-8 minutes until soft. When cooked, transfer to a bowl and add a further 2 tbs of oil.

3. When the oil has reached temperature, add the potato slices and onion slices. Again gently fry for 5-8 minutes until just soft. Transfer to the same bowl as the courgettes.

4. Add the garlic to the empty pan and gently sauté for 1 minute before adding the passata or tomatoes and herbs and spices. Cook gently for 20 minutes to reduce.

5. Add the vegetables to a large ovenproof casserole dish and top with the tomato sauce. Top with the halloumi slices and bake for 15 minutes.

6. When lightly brown serve immediately with fresh crusty bread and a green salad.

Recipe of the Week – 25th February 2013 – Falafel with Roasted Pepper Tabbouleh


Making good falafels is something that I have had trouble with for a while – either I couldn’t get the right texture or they would fall apart in the fryer! These are based on a tip I got recently at the Topaz Cafe in Ashton-under-Lyne, which also means that egg doesn’t have to be added to bind them together, so these are Vegan too. (Clue: don’t cook the chickpeas!)

Serves 4


Falafel Mix

100g dried chickpeas, soaked overnight and drained

Large handful of fresh coriander, roughly chopped

Large handful of fresh parsley, roughly chopped

1 red onion, roughly chopped

2 cloves of garlic, roughly chopped

Sunflower or vegetable oil for deep fat frying

1 tsp turmeric

1 tsp ground cumin

2 tbs plain flour

1 tbs baking powder


200g bulgur wheat, soaked and cooked as per guidelines

Juice of one lemon

Handful of fresh parsley, finely chopped

1 red pepper, grilled, skinned and sliced


1. Add the chickpeas, onion, garlic, fresh herbs and 2 tbs water to a food processor and chop until very finely ground.

2. Add the mix to a large bowl and add the ground spices, baking powder and flour and mix thoroughly. Form into tightly pressed balls with your hands.

3. Add the balls to a pre-heated deep fat fryer set at 170°C and fry for 5 to 8 minutes, depending upon size.

4. Rest cooked falafel on kitchen paper, and continue to fry in batches until complete.

5. To make the tabbouleh, simply add the cooked bulgur wheat to all the other ingredients and mix well. Allow to rest for 10 minutes to let the flavours develop. Serve with pitta bread and tomatoes, or with a dressing/dip of your choice.