Roasted Red Peppers

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ROASTED RED PEPPERS

We’ve just been given the most amazing red peppers by some friends who grow vegetables over in. They are massive and full of flavour so I’ve been experimenting with different methods for roasting them.

Roasting Red Peppers in the Air Fryer

METHOD

  1. Cut the peppers into 1cm thick strips.
  2. Put the strips directly in the air fryer basket and AIR FRY at 200ºC for 20 minutes.
  3. Open the drawer every 10 minutes and drain off the liquid. You can use this in other dishes and is good added to soup.
  4. At the end of the cooking time, drain off any remaining liquid and toss in some oil in a bowl.
  5. Put back in the air fryer and AIR FRY for a further 20 minutes at 200ºC.
  6. After 10 minutes, open the drawer and put the pepper slices back in the bowl with the oil from the drawer. Toss well before returning to the drawer for the rest of the cooking time.
  7. Season with salt and pepper and leave in air fryer with the drawer closed until needed.

 

Dorset Apple Cake

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cortijoblog dorset apple cake

DORSET APPLE CAKE

We had a bumper harvest of apples last Autumn which we’ve been enjoying throughout the winter. We wrapped the larger apples in brown paper and stored them all in wooden crates and have been eating them ever since.

cortijoblog dorset apple cake

Dorset Apple Cake

 

INGREDIENTS

  • 115g cold butter, diced
  • 225g self-raising flour
  • 2 tsp ground cinnamon
  • 115g brown sugar
  • 2 large eggs
  • 50ml milk
  • 225g apples, peeled, cored and diced
  • 100g sultanas, or other dried fruit (e.g. figs)
  • 2 tbsp demerara sugar

METHOD

  1. Heat the oven to 160ºC fan.
  2. Butter and line a deep 500g loaf tin with baking parchment.
  3. Mix together the flour and cinnamon in a large bowl.
  4. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs.
  5. Stir in the light brown sugar.
  6. Beat in the egg and milk to form a thick batter.
  7. Add the apples and dried fruit.
  8. Mix well and then put in the tin.
  9. Sprinkle the 2 tablespoons of demerara sugar over the top.
  10. Bake in the oven for 45 minutes.

Apple and Fig Crumble

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Apple and Fig Crumble

This recipe makes 4 small individual crumbles.

INGREDIENTS

  • 320g chopped apples
  • 80g dried figs
  • 4 teaspoons brown sugar
  • 60g plain flour
  • 60g rolled oats
  • 60g butter
  • 60g brown sugar
  • white sugar

METHOD

  1. Heat the oven to 180ºC.
  2. Toss apples and dried figs with the brown sugar in a bowl.
  3. Divide among 4 ramekins, pressing fruit down well.
  4. Blitz the flour and the butter in a food processor.
  5. Add the sugar and oats and mix well.
  6. Spoon the crumble mixture over the fruit, pressing down well with the back of the spoon.
  7. Sprinkle some white sugar over the top of each one.
  8. Bake in the oven for 40 minutes.
  9. Leave to cool for 15 minutes before serving.

Pancakes

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PANCAKES

Ingredients:

  • 125g plain flour
  • 2 eggs
  • 300ml milk
  • Sunflower oil

Method:

  1. Sift 125g plain flour into a jug.
  2. Whisk together the eggs and about 50ml of the milk
  3. Pour the egg/milk mixture onto the flour and slowly whisk, incorporating the flour a bit at a time.
  4. Slowly whisk in the remaining 250ml of milk
  5. Put in the fridge for about 30 minutes.
  6. Heat a frying pan and brush with a little oil.
  7. Pour two or three tablespoons of batter into the pan.
  8. Tilt the pan to spread out the batter.
  9. Fry the pancake for 45-60 seconds until the bottom is cooked
  10. Flip the pancake and cook the other side.
  11. Serve with lemon and sugar.

Carrot Soup

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CARROT SOUP

INGREDIENTS

  • 1 large onion, roughly chopped
  • 4 large carrots, roughly chopped
  • Greek yoghurt
  • fresh coriander
  • vegetable stock
  • salt and pepper
  • olive oil
  • 2 tablespoons red pesto

METHOD

  1. Heat some olive oil in a pressure cooker.
  2. Gently fry the onion until soft.
  3. Add the carrot and season with salt.
  4. Add about 1.2 litres water and the vegetable stock.
  5. Cover the pressure cooker and bring to pressure.
  6. Turn down the heat and cook for 15 minutes.
  7. Blend the soup and then add some Greek yoghurt and the red pesto.
  8. Grind some black pepper over the surface of the soup.
  9. Serve with some chopped coriander.