Tag: Red Pepper

Chipolata and sweet pepper pan fry

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Sausages are a firm family dinner favourite, but instead of serving with chips, mix things up with this pan fry recipe the whole family will love. A tasty supper dish of red and yellow peppers flavoured with garlic and sweet chilli sauce, served with pan cooked thin pork sausages. With all the different flavours packed into one, we think this could soon become one of your midweek must makes. This recipe tastes best served over a bed of fresh pasta.

Serves: 2
Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

For a fruity twist, core and thickly slice an eating apple, then mix into the pan when you add the sausages.

Ingredients

2tbsp olive oil
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
2 garlic cloves, crushed
2tbsp sweet chilli sauce
Salt and freshly ground black pepper
6 pork chipolatas

Method

Heat the oil in a frying pan and stir fry the peppers for 5 mins until lightly browned. Add the garlic and chilli sauce and continue to cook, stirring, for a further 5 mins. Season to taste.
Put the sausages in the pan and cook over a medium heat for a further 15 mins, turning the sausages occasionally, until browned and cooked through.
Serve straight from the pan, accompanied with crusty bread or freshly cooked pasta.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Today’s poll

Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

Delia Smith’s classic meals 77%
Heston Blumenthal’s crazy inventions 10%
Neither 13%

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Broccoli, red pepper and cheese frittata

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Eggs may be the most versatile ingredient ever. They fit perfectly into breakfast, lunch, dinner and even dessert. This broccoli, red pepper and cheese frittata recipe is a great way of using up a box of eggs and even better for making use of those little odd ends of ingredients we always seem to have lurking in the back of the fridge. Ideal as a hot breakfast but a leftover cold slice is wonderful for lunch too. When chilled, it holds it shape so well that it’s ideal for taking to a picnic as an alternate to sandwiches.

Serves: 6 slices
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

This recipe can be used with a multitude of filling combinations. Try bacon and cheese, broad bean and feta, or perhaps salmon and asparagus.

Ingredients

6 eggs
2tbsp milk
Salt and freshly cracked black pepper
1 head of broccoli
1tsp olive oil
1 red pepper, deseeded and diced
100g cheddar cheese, grated

Method

Take the broccoli and snap off tiny florets before popping them into a saucepan of boiling water. Cook for 5mins.
Meanwhile, in a large bowl whisk together the eggs, adding the milk, 50g of the cheese and season.
In a deep frying pan, fry the pepper in the oil until softened. Drain the broccoli and add to the pan with the pepper. Pour over the egg mixture and cook for 3mins so that the bottom layer and sides begin to cook.
Pop the frying pan under the grill to cook the top half of the frittata. This should take another 5mins. When it starts to look golden, remove and scatter the remaining 50g of cheese on top and return to under the grill to melt. Allow to cool before cutting into slices.

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

Delia Smith’s classic meals 73%
Heston Blumenthal’s crazy inventions 8%
Neither 19%

Thanks, your vote has been counted!

Cream of Peppers Recipe | Italian Cuisine – Italian cuisine reinvented by Gordon Ramsay

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Spread on the scones, the Pepper Cream with Lime and Cumin It’s a perfect recipe for a summer appetizer. Intriguing and tasty, it’s easy to make and can also be prepared the day before.

To prepare the cream you will have to cook the peppers, peel them and obtain fillets then blend them with the ground walnuts, salt, chili powder, paprika, cumin, oil and lime juice. Let the cream rest for at least half an hour in the fridge and serve it as you like on focaccia and croutons which you can accompany with bruschetta with Fassona tartare, strawberries and burrata.

Discover these recipes too: Troccoli with pepper cream, octopus and frisella crumbs, Two-tone pepper cream, Pepper and anchovy sauce, Rigatoni with pepper sauce, Black bread crostini with roasted peppers, anchovies, capers and oregano.

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