Tuesday, 22 November 2011
this recipe from David Lebovitz is for you. It is also low in fat - hurrah! (erm....we'll just gloss over the sugar, eh?). This makes a large quantity, and it will keep for a week or so in the fridge to anoint chocolate pear pudding (as we did tonight), ice cream, pancakes, banana splits - or just spooned from the bowl......! The recipe calls for corn syrup but I used the much more British ingredient, glorious golden syrup. "Out of the strong came forth sweetness" and all that. Anyway, do yourself a favour, make this, and dive in.
Saturday, 19 November 2011
this recipe on Nigel's recent 'Simple Cooking' series, I knew I had to make it. It is a variation on Piedmontese Peppers, where the halved peppers are stuffed with cherry tomatoes and garlic. You make basil oil by blitzing a lot of fresh basil with olive oil, spoon over the peppers and tomatoes, and bake for 20 minutes or so, until the peppers are soft and juicy. Serve with orechiette pasta, dressed in the remaining basil oil and the juices from the baking tin. A delightful dish. It would work with regular peppers, I'm sure, but do try to get the ramiro ones