Red Bell Pepper Soup

Peppers to me meant that they either had to land in Chutney's,Side dishes ,Curries or fritter's. Never did I think that they can be used to make soups too !! I tried this red bell pepper soup and it turned out simply delicious. The color of the soup was apetizing and the consistency of the soup just fulfilling.

Hubby dear was first a little apprehensive to try the soup but then he liked it so much that he said that I post this recipe in my blog so that I don't forget the ingredients to prepare it next time. That was quiet encouraging from a man who does not like his soups to be thick.

I must say that "A bowl of soup a day keeps the fat at bay" ;) .... How'z that??

Ingredients:

1 - Red Bell pepper(Cut into four pieces and deseeded)

2 -Tomatoes (Cut into halves)

1 small -Onion(Cut into small cubes)

6 cloves-Garlic

1 cup-Chicken Stock

1/3 cup cream or milk(Optional)

1 tsp pepper

1 pinch-Rosemary

2 sprigs -Thyme

1tbsp-Olive oil

Salt to taste

Preheat the oven at 350 degrees.In a pan place the red bell pepper, tomatoes,garlic and onions and drizzle olive oil. Sprinkle pepper and salt and roast the vegetable untill soft and a little charred.It takes approximately 20 mins for the vegetable to roast.Allow this to cool.

Pour in these vegetables with the chicken stock in the blender to make a fine puree. Pour the puree in a thick bottom vessel and bring to a boil on low. Slowly stir in milk or cream so that it completely blends with the puree. Throw in the thyme and rosemary and stir well. Add salt according to your taste.Serve Hot and enjoy with Tortilla chips or croutons.

Shrimp Portofino

Well, Well... new year with loads of new and exciting things for me! I am now a mother !!! With this new role in life my cooking was put on the back burner.Things are slowly getting settled and I din't want to let my passion for cooking die just like that! I am here again to with a whole new purpose now and that is for my daughter to have a set of recipes when she would start cooking! How cool is that going to be for her to tell her friends that she has the vintage recipes !!!! :)

My friend S visited us this Christmas to see our lil one. We all went out to enjoy a good dinner at the Macroni Grill that chilly night.I am not a great fan of pasta's but that night I tried the Shrimp portofino and it was just great.I thought to myself that this would be the best recipe to get myself back on track in the cooking front.... tried this recipe with my variations and it has now become our favorite!!!

Ingredients

1 bunch-Whole baby Spinach leaves
1/2 cup -Mushrooms sliced
1/2 cup-Whipping cream
5 cloves-Garlic chopped
Handful -Pinenuts
3 tbsp-Butter
2 tbsp -Olive Oil
10-15-Shrimp
1 packet -Any pasta(preferably angel hair or sphagetti)
Salt
1 tsp-lemon juice
Red & Black pepper crushed

Cook the pasta al dente and keep it aside. Take a wok and heat the butter and Olive oil.Add chopped garlic and pine nuts. Take care not to fry them too much. Add the mushroom and saute.Pour in the whipping cream and boil the shrimp and spinach leaves and let the sauce simmer for a while(approx 5 mins) Add the pasta ,lime juice ,salt and mix well.Season with crushed red and black pepper.Garnish with parsley.

Serve with garlic bread and White wine.