The first year of a proper vegetable plot - even if it hasn't had the care and attention I would have liked to give it - nevertheless gives you ingredients to use to create sauces and resources for the freezer.
This was dead easy: from the garden I picked cherry tomoatoes, garlic, chili peppers (just 1 or 2) and yellow peppers.
I bunged them in a roasting dish, adding oil and rock salt. Roasted them for 40 mins and then I passed them through the juicer (a mouli would do as well). And that's it - a pepper coulis for the winter months to use either with fish, or as a soup, or a pasta sauce.
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