Tag: sweet peppers

Christmas pastelles recipe – A West Indian tradition

[youtube]https://youtu.be/whV88jiGdVg[/youtube] One of the best things about Christmas in St Lucia is celebrating by making delicious Pastelles. This West Indian tradition is treated as a family day and as Christmas approaches I remember just how much I love it. As festivities are drawing in closer […]

Courgetti et al

I don’t eat pasta much anymore, because it is a whole lot of calories and is usually made from really processed products. Yes, even the fresh, homemade sort. I don’t mind the calories, and in fact I don’t count them. Its just a way of […]

Tomato Soup Recipe

Tomato Soup Recipe

I really think that you, my Sun Temple people need to have a simple tomato soup recipe up your sleeves, to pull out when simplicity is the order of the day and your temple demands clean, fresh, uncomplicated nourishment. Sort of a simple prayer rather than a litany. I made this tomato soup in London but I could just as easily have cooked it in St. Lucia. Such is the transferability of simplicity.

Tomato Soup Recipe

When I made my Fresh tomato sauce I showed you how to skin tomatoes by putting them in the freezer first. The method I used here was the “yang” to that “yin” in that I poured over boiling water. The result is the same. After 1 minute in the boiling water, the skins literally peel off. Once the tomatoes are all naked, chop them up roughly.

Tomato Soup Recipe

The Tomato Soup Recipe Serves: 4

The Soup

3 tbsp olive oil

1 kg plum tomatoes (approx 8 or 10)

2 Romano peppers (or any sweet red pepper)

1 red onion

2 garlic cloves

3 carrots

1 red chilli pepper

2 celery sticks

1 medium sweet potato

200ml (1 c) water

salt to taste

The Basil Puree

25g basil (a large bunch)

1/2 tsp rock salt

2 tbsp olive oil

When you are dealing with the tomatoes, heat up the olive oil and gradually add the ingredients from the soup list where can i buy neurontin online giving it a stir from time to time to stop any sticking and to cover everything in the olive oil. You don’t have to be precious about this as it all gets blended in the end. Add the water once all the lovely oranges and reds are “limin’ happily.


Cook with a lid on for 20 minutes or so until all the vegetables are soft. Blend until smooth. I used a wand blender as this saves on washing up, but feel free to creatively achieve smoothness.


The thing that sets this tomato soup recipe apart from the masses is this basil puree. All you have to do is pound the leaves and the rock salt together, preferably in a mortar and pestle as I have done, or in whichever pulverising/blending method you can come up with. Its a little like magic in that one minute there’s the beautiful leaves and next, an aromatic puree. I had to add my leaves a bit at a time as 25g is a rather large bunch.



Once pureed, add the olive oil to make it spreadable and artfully drizzle it on top of your delicious awaiting soup. This basil puree adds the most sublime complexity to each mouthful that it sneaks into.


Chicken and aubergine (eggplant) bake

I’ve mentioned my friends Pete and Pattie who have an organic farm (Plant Grow Eat) in St. Lucia, growing among other things, the most delicious aubergines (eggplant). Once or twice per week Mark picks up my order from their stall as its on his way […]

Polenta lasagne

  Critical to this recipe is the tomato sauce. I will put a caveat in there and say that if you wanted to make a quick mid-week version of this, knowing that the compromise will be in the flavour and of course the Sun Temple […]

Sweet Peppers cooked with capers


I rediscovered this dish recently as suddenly we have an abundance of locally grown red and yellow sweet (bell) peppers. The original idea came from Antonio Carluccio, and as is so common in cooking, he supplied the idea; I evolved it to suit my produce and environment.

I first made it to go with an eclectic meal for a dinner party, but then made it again purposefully to serve as I have here, on “Definitely NOT Bread” with goat’s cheese. It was perfect for lunch with a crisp salad.

These peppers taste equally good hot or cold, so make loads and have as leftovers the next day.


5 medium peppers (a mix of red and yellow is nice)

3 fat cloves of garlic, finely chopped or pressed in a garlic press

1-heaped tbsp capers

2 tbsp white wine vinegar (or white balsamic)

2 to 3 tbsp olive oil

Salt and pepper



Cut the peppers into strips discarding the seeds and pith. Heat the oil until sizzling in a shallow frying pan. Fry the peppers in hot oil until you have slightly burnt edges, along with the garlic. Try to do this quickly on a high heat.

Add the capers, and splash in the vinegar. Season to taste.