Category Archives: Lunch & Dinner

Roasted Pepper Soup

DSC07800This is the easiest soup you’ll ever make, even my Super Easy Pea soup, is not as easy as this one. I put it together with random bits of vegetables I had in my fridge, things I needed to use up: half an onion, 6 cherry tomatoes and the main ingredient: peppers.

Tesco has them at 99p for 3 and I got carried away and bought package after package without realizing I wasn’t using them up.

So I got stuck with 9 peppers. This recipe used 3, but you can add more, if you are making a larger batch of soup.

There is no chopping or pan frying anything, which means less work and less cleaning; and the soup turned out to be a winner with everyone that tried it. My boyfriend took some on a flask to work and during lunch a co-worker asked him “What’s that delicious smell?” 🙂

There are only a few leaves left in my garden...winter is coming!
There are only a few leaves left in my garden…winter is coming!

Ingredients (makes 4 portions)

3 peppers (I used 1 red, 1 yellow and 1 orange, but you can use same colour ones). Deseeded and halved.

2 big cloves of garlic peeled.

6-10 cherry tomatoes (or 1 big tomato cut in half).

1 small chunk of ginger, peeled.

1/2 a red onion, peeled and cut in half (or white, whatever you have).

Salt and pepper to season.

1 tablespoon olive oil.

How to:

1.- Place all ingredients in a roasting pan, season with salt and pepper and the tablespoon of olive oil.

DSC077932.- Cover in foil and place in the oven at 180 C for 1 hour. Make sure the foil is tightly placed around the tray, because you want to keep in as much of the liquid from the vegetables as possible.

3.- In an hours time, take the tray out. Check everything is cooked through (it should be, but check, because ovens vary and all that :-)).

DSC077964.- Now it is time to blend. If you have a hand-held blender, just tip everything (including any juices at the bottom of the tray) into a pot and blend. Add between 1 cup and 2 cups of water to get the consistency you want.

DSC07797If you are using a blender just pop everything into it and blend 🙂 Add water as required, and adjust seasoning.

5.- And that’s all! Serve with home-made toasted bread and a sprinkle of black pepper.




Tuscan holidays: Zucchini and red pepper fritatta.

DSC07076This is the last of my Tuscan recipes. While London is not really cold at the moment and there are still flowers in my window…


Flowers which, by the way, I bought to replace my lovely gerberas which died during the week we were away in Spain. That’s how hot London was that week. Crazy.

Ah, what’s with the blue bottle you ask? Well, that’s my Blue Solar Water, even more important to prepare some during Autumn. So I just put the bottle out while I sat to write this post.

Anyway, it is not particularly cold today in London, even though judging by my hair we are having a 100% humidity, and yet it clearly feels like Autumn: the air smells and feels different. Even the sunlight is less yellow and more on the grey side of the spectrum.

So it feels right to let go of the last summer post and finally embrace Fall. I’ll be cooking all of October with pumpkin pure. I’m planning to do some pumpkin latte, pumpkin bread and pumpkin-cinnamon rolls.  But for today…




4 eggs

1 zucchini

1 red ramiro pepper (or just a bell pepper)

1 small onion or half a big one.

2 cloves of garlic

Salt and pepper to season.

2 tablespoons of oil to cook the veggies.

Optional: Cubed pancetta. If you do use pancetta, avoid adding extra salt.


How to:

1.- Slice your zucchini thinly, and chop your red pepper or cut them into thin stripes.

2.- Chop your garlic and onion.

3.- In a pan, add 1 tablespoon of oil and cook the pancetta (if using) and all the vegetables until they begin to soften and the onion goes translucent. If your pan is big, and you are not using pancetta which in itself is a source of fats you may have to add 1 more tablespoon of oil.

4.- While the vegetables cook, whisk your eggs with salt and pepper in a bowl.

5.- Once your vegetables are cooked, add them to the eggs, mix to integrate evenly.

6.- Place the same pan you use for cooking the veggies (no need to wash unless something burnt) on a low heat, add 1 tablespoon of oil and pour the egg and vegetable mixture into it. Let it cook uncovered for 5 minutes, then cover with a lid (or you can try using foil if your pan doesn’t have a lid) and continue cooking.

7.- Between 15 and 20 minutes later, your fritatta will be ready. It should look cooked on the top and not burned on the bottom.

8.- Serve with a side salad, fish or alone for a lovely Summer’s lunch.