Tulip's Kitchen: Peppers with Feta and Almonds

Sunday, 9 September 2007

Peppers with Feta and Almonds

I'm posting this for Claire who left a post telling me how she likes feta cheese. Try this it's wonderful!

8 Red or Yellow peppers

100g of Feta

A couple of squeezes of lemon juice

1 Tbsp of olive oil

75g blanced almonds

2 Tbsp freshly chopped parsley

Preheat grill,

Blacken the skins of the pepper,

Place in a sealed plastic bag for a few minutes,

Peel and deseed the peppers,

Tear into wide strips,

Arrange on a large plate,

Crumble over feta,

Squeeze over lemon,

Drizzle with oil,

Scatter over almonds,

Sprinkle on the parsley.

I can do this salad with my eyes closed now, but originally it is one of Nigellas (N.Bites!) I have also done it with a jar of red peppers when time is short and the thought of faffing around with peppers puts me off going into the kitchen. Phase 2 IPD friendly?

3 comments:

Unknown said...: This does sound wonderful...red peppers are my favorite bell pepper, especially roasted. And put it with feta, YUM! Thanks!; 10 September 2007 at 02:32
Nic said...: This looks divine Tulip, all my favourite ingredients!; 10 September 2007 at 17:27
Tulip said...: Nic, it's so tasty, you'll be back for more until the dish is empty, the whole almonds really make this dish.; 20 September 2007 at 17:30

Post a Comment

This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

Feel free let me know if you have any questions or you need a recipe that I haven't posted or indeed any corrections. This is usually done very early in the morning when I've just woke up or very late at night when i should be asleep...you get the picture!!!

There is a 'translate this page' button at the bottom of the page should you need it, although it doesn't include translating my North East slang...sorry :-P

Tulips Fridge Door - What the magnets say...

A balanced diet…A chocolate in each hand
Complaints about this kitchen can cause serious damage to your health
Dull women have immaculate houses
I can’t be creative as well as tidy.
If you haven’t got wrinkles, you haven’t laughed enough.
It’s not alcohol that gives you a hangover, it’s waking up!
I’m smiling because you’re my sister, I’m laughing because there’s nothing you can do about it.
Living life to my husbands credit limit
Many people have eaten in this kitchen and gone on to live healthy lives.

Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.