Thick Roast Pepper & Tomato Soup

Now that we are almost in November and the weather has suddenly turned grey and cold, it’s time for soul-soups.

Here is my version of roast pepper and tomato soup.

You need:

1 red pepper

1 medium sized onion

2 small carrots

4 small potatoes

3 inches leek (finely chopped)

3 inches celery (finely chopped)

2 cans of chopped tomatoes (if you have the luxury of 1kg of fresh tomatoes knock yourself out)

First chop pepper, onion, carrots and fry in olive oil until strongly browned.

Tip: you can roast/burn the pepper over gas or BBQ before chopping

Chop the potatoes into small pieces, put into pot with the browned veg and add the leek & celery.

Add enough hot water to cover all the veg and simmer for 6 min.

Now add the two cans of tomatoes and wait till everything bubbles. Use hand-blender and blend as finely as you wish.

My spices:

Salt (as you like)

Freshly ground rainbow peppers

Paprika (smoked if you like)

Cayenne pepper

Caraway seeds

(1/2 teaspoon each)

Gluten Free Potato Scones

Gluten Free Potato Scones

IMG_1788

 

Ingredients Gluten Free Potato Scones

1 portion of left over mashed potatoes

1/3 Quark Pot (ca 4 Tablespoons)

3 Tablespoons Raisins

2 Cups of Oatmeal

1/2 teaspoon baking powder

Mix all into thick dough

Form Scones

Fry them in pan until golden brown

 

Serve with maple sirup, cinnamon, apple sauce or creme cheese and salad

Zingy Salad

 

I got this recipe from one of my Malaysian friends and need to pass it on. A perfect dish for summer heat:

  • 2 cucumbers
  • 1/2 fresh pineapple
  • 1 red onion
  • 1/2 lemon
  • 1 red chili (well depends on the level of preferred hotness)
  • some salt
  • some oil

Grate cucumber

Cut pineapple into pieces

dice chili & onions

squish some lemon juice into the mix

add oil chili salt

mix and enjoy

You could also add some fresh mint leave to add a bit of freshness

Tip: This salad improves by letting it sit for 2 hours in the fridge, occasional steering it.