Tapas recipe

TapasIngredients:

1 baguette loaf, sliced diagonally
1 roasted red pepper, peeled and cut into strips
1 roasted yellow pepper, peeled and cut into strips
100g (3.5oz) roasted macadamia halves

Pesto:
4 large handfuls of basil leaves
160g (5.5oz) unsalted macadamias
3 cloves garlic, peeled
125mL (4 fl oz) olive oil
65g (2.5oz) freshly grated parmesan
1 /2 teaspoon sea salt

Method:
1. Make the pesto first: wash and dry the basil leaves thoroughly.
2. Put them in a food processor or blender with the macadamias and garlic and process until well combined. Scrape down sides and process again. Add the parmesan and salt, process again, then slowly drizzle in oil, keeping the machine running. Process until smooth. Scrape pesto into a tightly sealed jar or plastic container until ready to use – a film of oil over the top will help to preserve it.
3. Store in refrigerator.
4. Toast the bread slices in a moderate oven until just turning golden. Remove, cool and store in an airtight container until ready to use. Just before serving, spread each piece with the pesto.
5. Top with a slice of red and yellow pepper and scatter over a few roasted macadamia pieces.

Makes approximately 30 pieces.

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Red pepper soup recipe

Beat the Arctic Weather with this Super Swedish Soup
With the cold, rain and blustery weather attacking the UK at present, why not warm your cockles this January with this soup-er recipe from Sweden, where they know a lot more about food perfect for dealing with arctic weather.

Healthy, warming and finished off with Sweden’s King of Cheeses Västerbottensost which is now available in Waitrose priced at around £4.60 for 200g, this dish can’t fail to banish the January blues.

Roasted Red Pepper Soup with Grilled Prawns

Serves 4

Ingredients

4 red peppers

5 unpeeled garlic cloves

Rapeseed oil

1 chicken stock cube

500ml/18 fl oz water

Juice and rind of 1 lemon

1/2 tsp salt

2 pinches pepper

50 g/2 oz dark rye bread

12 cooked king prawns

7 tbsp grated Västerbottensost

Flat leaf parsley, chopped

4 wooden skewers

Preparation

Preheat the oven to 225°C/425°F/Gas 7.

De-seed the peppers. Arrange peppers and whole garlic cloves on a baking tray. Drizzle a little oil over and roast in the oven approx. 20 minutes. Remove and allow to cool.

Bring water and stock cube to the boil.

Peel the peppers and garlic cloves and place in a food processor with stock and lemon juice.

Blend to a smooth soup; if necessary, add more water to improve consistency. Season with salt and pepper.

Crumble the bread and fry in a little oil in a frying pan on medium heat. Fry the king prawns in a hot frying pan approx. 1 minute and thread three onto each skewer.

Mix cheese, bread croutons, grated lemon rind and parsley.

Reheat the soup if necessary and pour into four bowls. Serve with a king prawn skewer and the cheese mixture.

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