simple way to roast capsicums

This is a simple way to roast capsicums for use in any recipe.
Preheat the oven to 230C- 240 C.

Cut the capsicums into quarters. Remove the seeds and the membranes.Place on a large oven tray, skin side up.

Roast in preheated oven until the skin blisters and turns black. Remove from oven and cover with plastic film or place in a paper bag until cool.

Be careful, they are very hot when straight from the oven!

Peel away skins and use as desired.
Choose any colour capsicums and if you are in a hurry, it is quicker if you use the griller.

After they are roasted you can add olive oil and balsamic vinegar, or lightly pan-fry in olive oil and garlic to serve with feta cheese on crunchy toast or Turkish bread.
tasty & fun!


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roasted red capsicum & tomato soup

This tasty recipe is straight out of taste.com.au and is so easy to make!

• 1 tablespoon olive oil
• 1 large brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 500g ripe tomatoes, coarsely chopped
• 500ml (2 cups) vegetable stock
• 1 x 425g jar roasted red capsicums, drained, coarsely chopped
• 1 x 410g can tomato puree
• Fresh basil leaves, to serve
• Olive oil, extra, to serve
• Bought hummus, to serve
• 2 Turkish bread rolls, split, toasted, cut into 3cm-thick slices
  
• Step 1
  
  Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the garlic, cumin and cayenne pepper and cook, stirring, for 1 minute.
  
• Step 2
  
  Add the tomato, stock, capsicum and tomato puree, and bring to the boil. Cook, stirring occasionally, for 8 minutes or until the tomato is tender.
  
• Step 3
  
  Pour the tomato mixture into the bowl of a food processor and process until smooth. Season with salt and pepper.
  
• Step 4
  
  Ladle the soup among serving bowls. Top with the basil and drizzle over the extra oil. Spread hummus over the Turkish toasts and serve with the soup.
  
  
  click on the link to see it on the taste.com.au site.
  
  changes I made are:
  I used 5 cloves garlic.
  used chilli paste instead of cayenne pepper.
  and used toasted croutons instead of the Turkish Bread & Hummus.
  
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roasted tomato soup

This recipe is straight from taste.com.au and it delicious!!

The potatoes give it the creamy texture.

• 1kg roma tomatoes, halved
• 2 tablespoons olive oil
• 3 sprigs fresh thyme
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 200g potato, peeled, chopped
• 2 tablespoons tomato paste
• 2 teaspoons brown sugar
• 2 cups vegetable stock
• Fresh thyme leaves and bread, to serve
  
• Step 1
  
  Preheat oven to 220C/200C fan-forced. Place tomato on a baking tray. Drizzle tomato with half the oil and top with thyme. Season with salt and pepper. Roast for 15 to 20 minutes or until tender.
  
• Step 2
  
  Heat oil in a saucepan. Add onion, garlic and potato. Cook, stirring occasionally, for 5 minutes. Add tomato paste and sugar. Stir in stock and 1 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, for 15 minutes or until potato is just tender.
  
• Step 3
  
  Add tomato to stock mixture. Carefully blend soup until smooth. Sprinkle with thyme. Serve soup with crusty bread.
  
  
  Click on the link to see the recipe on Taste.com.au

Well worth making as it is quick and easy ... I used 4 cloves garlic, I didn't have any Thyme so left it out and I used only one teaspoon of the brown sugar.


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