A story of peppers, courgettes and onions... not perfect looking- but perfect tasting

I think, along with garlic and a splash of cold pressed oil (Borders rapeseed is my current favourite), this trio of vegetables will always form a basis of so many wonderful vibrant dishes.

The pointed red peppers are practically seedless (no fuss) and very sweet – so when roasted the skin chars beautifully, and the intensity moves through any vegetable combination to give such a joyous, sweet savoury flavour. Courgettes will soak up any other surrounding flavours and the texture from a raw crisp courgette slice to cooked soft and pulpy enhances mouthfeel in salads, stir fries or roasts, soups and sauces respectively.

Onions are the bedrock of most cuisines, so when cooked slowly...with patience and gentle stirring....allowing calmness to the end of the day - any cut layers transcend into translucent strands of golden creamy sweetness.

My version of ratatouille...I cook in batches, freeze and use as the basis of meat sauces, soups and fillings – it’s my easy fridge food – I don’t know what I’ll do with it when I make it, but use it throughout the week...it’s filling but with hardly any calories (except, or course, when topped with loads of grated cheese and grilled!)

How to....

Slice 1 onion finely; heat 1 x15mlspoon of cold pressed oil into the pan. Cook gently, stirring most of the time, but not allowing to burn or stick (10 mins minimum!). Meanwhile, chop the pepper and the courgette into bite sized pieces. Stir vegetables into the softened onions, and allow to cook for a few minutes. Add 1 x 400ml tin of chopped tomatoes, some vegetable stock, and 2 x 15ml spoons tomato puree. Bring to the boil, then turn down to a simmer, and allow to cook for 10-15 minutes.

Pot up, allow to cool completely, cover and place in fridge for 4 days OR freeze that day.



Fabulous Soup

My soup has been pimped! Just a basic roasted red pepper, courgette and tomato soup was garnished with chorizo, soft cheese and chives.
it was really filling and savoury, with great umami ..... no bread was required. This lunch is very satisfying. There's plenty more pimps...I'll share next week.

1 large red pepper, Halved, core removed & de-seeded
3 courgettes, halved lengthwise
1 large onion, finely chopped
2 x 15ml spoon (2 Tblsp) sunflower oil
2 cans chopped tomatoes
3 x15ml spoons (3 Tblsp) tomato puree
500ml (1 pint) vegetable stock
50g (2oz) chorizo sliced into 3mm thick circles ( approx 5 circles per bowl)
4 x15ml spoons (4 Tblsp) low fat soft cheese
chives, to garnish

Pre heat oven to 200 C, 400 F, Gas Mark 6

Place 1 x15 ml spoon oil in roasting tin, allow to heat through. Add the pepper and the courgettes and place in the pre heated oven for 20 mins. In the meantime, fry the onions in the remaining oil, until softened. Remove the pepper and courgettes from the oven, place the pepper in a plastic bag or covered container for a few minutes ( this helps to remove the blackened skin easily) chop the courgettes, de skin the red pepper, chop flesh and place in pan with the onions. Add the tinned tomatoes, puree and stock, bring to the boil and then simmer for 10 minutes. If desired, process the soup until semi chunky or smooth before serving.
To serve; dry fry the slices of chorizo and distribute over 4 bowls with a spoonful each of soft cheese and decorate with chopped chives.

No blog tomorrow (friday), unless I can work out how to blog from my phone! Have a good weekend.