All posts tagged: Peppers

Summer Pasta Salad – a la Infinitea

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I’m more of a summer person than a winter person. Or so I thought, till I got baked in the sun the past couple of days. The heat has been unbearable. I have the fan on full speed at home and there’s still no respite. Being Bangalorean, I always think I don’t need an AC in our pleasant city. Boy, am I wrong! The only time I’m happy these days, is when I’m in the car and I have the AC on full blast in my face or when am under a cold shower! Which leads me to change my earlier notion of what weather person I am – I am an opti-weather person. I don’t like it too hot or too cold, too dry or too rainy, too windy or too still! I’m not fussy, but that’s the weather I would like. If wishes were horses, right? But I still concede that when it comes to satisfying my weather requirement, no other city in the world gets it as close to perfect as Bangalore. …

Grilled Red Pepper Pate Crostini

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Better late than never I say.. So here’s my grilled pepper pate recipe which I promised to share last month. Pâtè is a fine textured spread or paste. The term also applies to mixtures that have been baked or sautéed, then pureed to a creamy consistency. Pâtè is generally served at room temperature either spread on bread or crackers as finger food. Here we use the pate liberally on French bread and grill with cheese to produce a colorful and bursting with flavor starter. This pate will keep in an airtight container for upto three weeks. So Bon Appétit! Grilled Red Pepper Pate Crostini Prep time: 10 mins Cooking time: 35 mins Makes 1 cup What you need: 4 large Red Peppers 3 cloves Garlic, unpeeled 2 Tbsps Balsamic Vinegar 1 Tbsp Sweet Chilli Sauce 150gm Butter (melted) Pinch of Sugar 2 tsps finely chopped Parsley 1 loaf French bread 100 gms Cheddar cheese Handful of Basil leaves to garnish What to do: Preheat oven to hot 240ºC. Line an oven tray with foil. Cut …

Char Grilled Red Peppers with Balsamic Dressing

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Summer times call for grilling. While most people can’t think of anything other than meat to toss onto a grill, I say give some veggies a chance – especially red peppers. Don’t worry if you don’t have an outdoor grill, I make mine on an indoor one (with the window open!) and it tastes just as fine. Its funny how the heat makes peppers change their nature – they go from pungent to sweet! Just peppers for dinner might not sound satisfying right now, but I assure you – serve it with some mashed potato, feta and green salad and you have the most refreshing summer meal! Char Grilled Red Peppers with Balsamic Dressing Prep time: 20 minsMarinating time: 1 hrServes: 4 What you need: 6 Red Peppers11/2 Tbsp Olive Oil3 Tbsp Balsamic Vinegar200 gms FetaGreen Salad What to do:Cut each pepper into quarters; remove seeds and stems. Place skin side up under a preheated grill. Cook until skin blisters and turns black (about 15 mins). Cover peppers with a clean damp tea-towel and allow to …