Up until about 20 minutes ago I was huddled on the sofa feeling sorry for myself with a mug of onion soup and a whole block of cheese grated on top because the plague has taken hold of me and left me 70% phlegm, 15% snot and as of today, 15% cheese.
But then I got a very very exciting email. Crumbs Magazine, a magazine exploring what the West of England’s food scene has to offer, has FEATURED ME IN AN ARTICLE. A real magazine, which is coming through in the post in a couple of days, has my face in it. And a few words I had written.
When I first started this blog I had no hopes for anything coming of it – like when I tried to take up sailing, and rock climbing, and rowing, and waterpolo (that lasted all of 3 weeks), and painting, and knitting (why), I assumed I would keep this up for a while, but eventually it would be forgotten about, left to rot in the cemetery of all the other forgotten blogs in the online world. But now I’m beginning to think this could genuinely go somewhere quite exciting – I know I’ve only got a small feature in a regional magazine, but I’ve only been going since October. Watch this space – in a few years it could be a recipe book, a decade and maybe a little restaurant. 20 and I’ll own Gregg’s.
(Over my dead body will I own Gregg’s, their bread’s crap)
I have to give a massive thank you to Base&Barley – it was through serving two of the critics for Crumbs one night that I got the opportunity to talk about my blog, leading eventually to the article. So Thank you Simone (my boss) for giving me their table!
So anyway, in celebration of this momentous occasion I thought I’d share a recipe from the food diary section of my magazine feature – roasted red pepper pasta sauce. I would have posted a recipe for something more celebratory like one of my favourite toasted coconut and cardamom cakes, but I’m genuinely delirious I’m so ill right now. I got lost in M&S and cried this morning. So this one’s a quickie.
Roasted red pepper pasta sauce
2 red peppers
2 shallots, diced
3 cloves of garlic, chopped roughly
About 350ml milk of your choice (I used unsweetened almond because it needed using up)
2 tsp chilli oil (make your own by frying off diced chillies with olive oil and draining)
About 20g grated parmesan (or more to taste)
1 tbsp cornflour
- Heat the oven to 250 degrees c. Place the peppers on a baking sheet and roast in the oven until charred – about 25 minutes. Leave to cool for a minute on the side.
- Meanwhile, heat a frying pan on medium and fry off the onions and garlic in the chilli oil until golden and soft. Season well.
- Add the milk, parmesan, onion and garlic, peppers (skins off if you want, I couldn’t be bothered to peel them), and seasoning to a blender and blend on high until smooth.
- Pour the sauce into a saucepan and bring to boil. reserving some of the sauce to mix in with a the cornflour.
- Measure out the cornflour into a mug and pour in the reserved sauce. Stir well until mixed in, and add this to the saucepan, stirring until the sauce begins to thicken.
- Season to taste and add more parmesan if you want. Bring any pasta you want to boil, and mix it all together.