DOMESTIC DILEMMAS
Don’t be daunted by that diva demeanour – Friday’s very own chef Silvena Rowe is happy to answer all your kitchen queries
QI
was inspired by last week’s article on soups being the new juices when it comes to the latest health trends. Can you share a recipe for a fresh, light soup? AI
love this roasted red pepper soup; by roasting the peppers, you get a delicious depth of flavour. Here’s how I make it:
Preheat the oven to 200⁰C. Slice four large red peppers in half, place them skin side up on a lined baking sheet and roast until the skins blacken. Set aside to cool, then peel off the skins and chop into large pieces.
Heat 1 tbsp of olive oil in a large pan. Sauté one chopped onion and 1 clove of garlic until translucent. Add 400g of tinned chopped tomatoes, the peppers and 1 litre of vegetable stock. Bring to a boil, then simmer for 20 minutes.
Allow to cool slightly then blend until smooth. Season well and serve garnished with fresh basil.
I sometimes scatter cubed feta cheese in the soup before serving – ideal if other members of the family aren’t joining you on your health kick.
QHow
can I make a standard garden salad more interesting?
AFresh
fruit such as oranges or a scattering of strawberries can liven up a salad. I love using toasted nuts, too, as they add texture and flavour.
One of my favourite salads is made with fresh spinach leaves, a handful of toasted pine nuts, olives, cucumber ribbons, a scattering of dried cranberries, some halved cherry tomatoes and cubes of feta. I find a dressing made with olive oil, balsamic vinegar and honey works well with this.
QI’ve
got lots of Christmas cake left. How long will it last and how can I use it up? AA
Christmas cake should keep for up to three months if stored in a sealed container somewhere cool. If you are fed up with eating it just as a cake, try using it as the basis for a baked Alaska. If it’s iced, remove the icing and then use it in place of sponge in a classic baked Alaska recipe.
All those succulent pieces of fruit, with the cold ice cream and then the meringue – who could resist?
By roasting the red peppers, you bring an extra depth of flavour to the soup – it’s delicious