Sunday, May 19, 2013

Capsicums (Bell peppers) with capers

2 yellow capsicums (Bell peppers)
2 orange capsicums (Bell peppers)
1 red capsicum (Bell pepper)
1 garlic clove
half carrot
1 small celery stalk
2 tbsp extra virgin olive oil (plus more to drizzle at the end)
1 tbsp tomato puree
A little water
1-2 tbsp capers
salt to taste (if the capers are not too salty)
chopped Italian parsley to finish

Wash and cut the capsicums into thin strips. Peel the garlic and cut into two. Wash and chop the carrot and celery into small pieces. Heat the olive oil in a pan and sauté the vegetables, then add the tomato paste, a little water, the capers (rinsed) and a little salt (unless the capers are already too salty). Cover and simmer on low for 30 minutes, stirring from time to time, and adding more water if necessary. Adjust with salt at the end, if necessary, and finish with some freshly chopped parsley and another drizzle of extra virgin olive oil. Serve hot or cold, with some nice crusty bread or bruschetta, or even to dress pasta.

Photos and Recipes by Alessandra Zecchini ©

Saturday, May 11, 2013

Mountain pawpaw with lemon and sugar

This is a sweet smelling mountain pawpaw. Apparently you can eat the seeds like for passion fruit, but I planted mine (unfortunately it has been really dry and I think that they didn't survive!). For the flesh I just added a few drops of lemon juice and a tiny bit of sugar, and then I let the fruit marinate for a few hours. Very nice for dessert, snack or breakfast (with your cereals).

Photos and Recipes by Alessandra Zecchini ©