Archive for the ‘Peppers’ Category

Chicken And Pepper Jollof Rice

January 31, 2017

chicken-and-pepper-jollof-rice chicken-and-pepper-jollof-rice-2

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Simple Slow Cooker Chilli Con Carne (Simplybeingmum Blog)

November 14, 2016

Serves 4

900g or approx. 2lb of Beef Steak Mince ( I use extra lean)

2 x Medium Onions (chopped)

3 or 4 Garlic Cloves (pressed)

2 x Red Peppers (Chopped and seeds removed)

2 x Teaspoons of Ground Chilli Powder (I use hot but you may want to use mild)

1 x Teaspoon of Ground Cumin

2 x 400g Tins/Cartons or Chopped Tomatoes

1 x Tablespoon of Tomato Puree (I use double concentrate)

2 x Beef Stock Cubes (crumbled)

Black pepper (to your taste)

1 or 2 Tins of Red Kidney Beans (drained and rinsed thoroughly)

Instructions:

1. Add Mince, chopped Onion and pressed Garlic to a pan and lightly brown meat

2. Add the chopped Red Pepper, the Chilli Powder, Cumin and crumbled Beef Stock Cubes – Stir well!

3. Stir in the Chopped Tomatoes and Tomato Puree and bring to the boil

4. Pour the pan contents into the Slow Cooker and add the Red Kidney Beans and Black pepper

5. Ensure when you have added all ingredients that the cooker is no more than 2/3rds full

5. Stir well, place lid on and turn Slow Cooker to low

6.  Leave about 6 hours but you can easily leave longer, there is enough fluid within the pot so it will not burn, I leave approx. 8 hours.  Once cooked turn to warm and leave for up to 3 hours (please check your cooker’s instructions to check how long it can be left on warm as they can differ)

Simple Chilli Con Carne Slow Cooker Recipe

Egg Fried Rice (BBC recipes)

November 14, 2016
  • 1 tsp rapeseed oil
  • 5 spring onions, thinly sliced
  • 1 red pepper, seeds removed and thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 head of broccoli, cut into small florets
  • 300g/10½oz freshly cooked basmati rice, cooled
  • 175g/6oz frozen peas
  • 3 eggs, lightly beaten
  • 1 tbsp soy sauce
  • 2 tsp toasted sesame seeds
  • sea salt and freshly ground black pepper
  1. Heat a wok until hot, then add the oil. When it is hot, add the spring onions and red pepper and stir-fry for 1–2 minutes, or until just softened. Add the garlic and stir. Add the broccoli and 4 tablespoons of water, then bring to the boil and simmer for 2 minutes, or until the broccoli is just tender and the water has nearly evaporated.

  2. Add the rice and stir fry for 2–3 minutes, or until hot through. Stir in the peas and cook for 1 minute.

  3. Meanwhile, in a bowl, beat together the eggs and soy sauce using a fork. Add the egg mixture to the rice and stir-fry for 2–3 minutes, or until the eggs have just set. Stir in the sesame seeds, then season with salt and pepper. Serve immediately.

http://www.bbc.co.uk/food/recipes/egg-fried_rice_85655

Chorizo and Red Pepper Sandwiches with Pomegranate Relish and Aioli

July 27, 2016

Chorizo and Red Pepper Sandwiches with Pomegranate Relish and Aioli Chorizo and Red Pepper Sandwiches with Pomegranate Relish and Aioli 2

Chicken Jafrezi Blackened Peppers and Tomato Rice (Jamie Oliver)

July 27, 2016

Chicken Jafrezi Blackened Peppers and Tomato Rice (Jamie Oliver)

Smoky Veggie Chilli Sweet Gem and Cheesy Jacket Spuds (Jamie Oliver)

July 27, 2016

Smoky Veggie Chilli Sweet Gem and Cheesy Jacket Spuds (Jamie Oliver)

Pepper and Pesto Pasta Salad

June 14, 2016

Pepper and Pesto Pasta Salad 1Pepper and Pesto Pasta Salad 2

Easy Oven Roasted Sausage Ratatouille

June 14, 2016

Easy Oven Roasted Sausage Ratatouille 1 Easy Oven Roasted Sausage Ratatouille 2

Crab Cakes (Tom Kerridge)

November 5, 2015

Crab Cakes (Tom Kerridge)

Ratatouille (Morrisons)

November 4, 2015
  • 2 tbsp olive oil
  • 2 large onions, chopped
  • 2 cloves garlic, crushed
  • 2 medium courgettes, roughly chopped
  • 2 red peppers, deseeded and chopped
  • 1 aubergine, roughly chopped
  • 2 x 400g cans chopped tomatoes with herbs
  • salt and freshly ground black pepper
  • 4 tbsp fresh basil, chopped
  • Heat the oil in a pan over a medium heat. Add the onions and garlic, and cook for 3 minutes.
  • Stir in the courgettes, peppers and aubergine, and cook for a further 5 minutes until lightly coloured.
  • Add the tomatoes and herbs, cover and cook over a low heat for 30-35 minutes until the vegetables are tender. Season and sprinkle with chopped basil.