My collection of favourite recipes..tried and tested!
I was really attracted to this dish. I think it’s the photo! I promised myself that I would make this one day and the opportunity came yesterday when we were having pan-fried merluza. Hubby said he wanted to eat the fish with boiled potatoes but …
I went crazy buying recipe books at the Times Bookstore at Hartamas Shopping Centre one day while I was back in KL and one of the books I bought was “Martha Stewart’s Cooking School”. We needed a book like that here as a reference plus …
Roasted pimientos or red peppers are a common ingredient in Spanish cooking. They are great in salads and many Tapas are made using roasted pimientos.
On a good day, you might find them bottled or canned in a supermarket. However, its easy to roast your own and freeze them ready to use when you need them.
DIRECTIONS
Pre-heat oven to 200 degrees Centigrade.
Keep the peppers whole – cut away the long stalk if any, that’s all. Wash the peppers, dry and wrap them all together loosely in aluminium foil. Place on baking tray and roast for 40 minutes until the peppers collapse.
When they have cooled down enough to touch, peel the skin off. Remove stem and seeds and reserve the juice.
To store, pack in individual containers or Ziploc bags with the juice. When required, defrost and use.
