One feature of the climate in this area is the wind - the air is rarely still. Our friend Pascal came past yesterday and stopped to talk about the different winds and their names. There
One nice thing about late summer is that we have a good crop of peppers / capsicums. The red ones are so delicious and sweet that we like to eat them simply, brushed with olive oil and grilled, or sliced and eaten raw.
Green peppers are good in tomato sauce for pasta or stuffed with either a vegetarian or a meat stuffing. Tonight we
(serves 4 as a main course or 8 as a first course)
4 green peppers
1 sweet onion
2 cloves garlic
breadcrumbs, made from about 4 cm of baguette
150 gm feta cheese, cut in small dice
50 gm raisins or currants
50 gm pine kernels
fresh thyme, chopped
salt and pepper
Cut the peppers in half lengthways and remove the stem. Put the bread / breadcrumbs in a mixer with the sweet onion and garlic until they are all finely chopped. Add the cheese, pine kernels, raisins, thyme, salt and pepper to the mix. Fill the pepper halves with this and put in an oiled oven-proof dish. Pour a little olive oil over them and bake in the oven at 180°C for about 45 minutes, until the peppers have softened. Serve hot or cold.
The tomatoes keep ripening, although at a slower rate than a few weeks ago. I've roasted and bottled some of them. I cut them in halves or quarters, depending on size, and put them in a roasting dish with olive oil, unpeeled garlic cloves and some salt and a few crumbled bay leaves. I roasted them at 180 degrees C for about an hour, then put them through the mouli légumes to remove the skins. I brought the juice and pulp back to the boil then put it into sterilised jars. It tasted wonderful and I'm looking forward to using it in sauces during the winter.