One of those very, very lazy days – gardening, playing with the cat (that’s our Pip above..as you can see being very helpful in the garden!), cooking, snoozing now and then, reading the papers and sipping rosé all day with Van Morrison mumbling love songs on the cd player…hmmm.. a wonderful mellow day to be alive. Lunch was stuffed peppers with a fabulously simple tomato and onion salad from the marvellous French Brasserie Cookbook by Daniel Galmiche. If you haven’t got it – buy it…superb – a big thank you to Johnny Parker for recommending it!
I pan fried some spring onions, a tomato deseeded and chopped, a clove of garlic and a finely slivered red chilli. I cooked some basmati rice,let it cool a little then aded it to the pan, with a little salt and pepper and some chopped coriander.
I had deseeded and blanched the red peppers in boiling water for 5 minutes, then plunged them into a pan of cold water. I stuffed them with the rice mix, drizzled olive oil over them and whacked them in the oven 190c for 45 minutes – they could actually go in longer if you wish – pop some wetted grease proof paper over them if you cook them for longer.
For the salad de tomate aux onions …arrange 5 or 6 sliced vine toms or the best you can get on a plate, finely slice a white onion – I used three shallots – or you could use the white of a salad onion- and sprinkle over the toms. Season with s & p. Drizzle with 4 tablespoons of good olive oil over them, then 2 tbsps of red wine vinegar and then 2 tbsps of balsamic vinegar. Finally finely chop a clove of garlic – swizzle over the top and a handful of chopped flat leaf parsley. I ate this with a baguette – vital for mopping up the sensationally scintillating juices!