Q I 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?
A I 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.
Q How can I make a standard garden salad more interesting?
A Fresh 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.
Q I’ve got lots of Christmas cake left. How long will it last and how can I use it up?
A A 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?
This story first appeared on Friday in January 2015
