Sweet pepper soup recipe

This recipe makes my favourite end-of-the-week soup and is a frequent Saturday lunch for us served with slices of hot buttered toast.

Ingredients 
1 tbsp olive oil 
1 small onion, chopped
1 tsp garam masala spice mix
2 red, yellow or orange peppers, roughly chopped
2 cloves garlic, chopped
500ml chicken stock
Salt & pepper 

Heat the olive oil in a saucepan. Add the onion, garlic and garam masala and fry until the onion is soft. 

Add the peppers and stir to coat everything in the oil. The pictured soup was made with one red and one yellow pepper. I find the yellow ones are usually the sweetest, then orange, then red. I try to avoid making soup with green peppers, especially if they are dark green because they have quite a bitter taste that takes a lot of spice to disguise.

Add the stock and bring to the boil. When boiling reduce to a simmer and cover the pan to prevent too much evaporation. Simmer for about 20-30 minutes or until the pepper pieces are very soft. Remove from the heat and season to taste.

When cooled enough not to scald if it splashes, blend the soup and reheat until almost boiling. Serve with plenty of hot buttered toast!

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Fettuccine Pasta Recipe With Tuna And Pepper (rajiv tiwari)

Fettuccine, one of the tastiest noodles for any pasta recipe, is had best with creamy sauces and rich flavours. If you know how to make pasta with just the right texture, flavour and bite, your recipe will be a hit among everybody! Try out this unique dish and taste the wonder.

Ingredients:

* 2 pound boneless chicken breasts, cut into thin strips
* 2 pound asparagus spears, cut into diagonal slices
* 4 tablespoons butter
* 1 ? pound fettuccine
* Salt to taste
* Ground black pepper to taste
* 6 tablespoons chopped shallots
* 1 cup dry sherry
* 1 ? cup of heavy cream
* ? teaspoon nutmeg
* ? pound goat cheese
* 2 tablespoon lemon juice
* 4 tablespoons chopped fresh tarragon
* 2 cups grated Parmesan cheese

Directions:

1. To start off with your pasta recipe, cook asparagus in boiling water for 2-4 minutes.

2. Once done, drain and put it into a bowl of ice water to completely stop the cooking. Leave it for around a minute, then drain and keep it aside.

3. In a large pot, bring heavily salted water to boil. Cook the pasta in it till al dente and keep aside around half a cup of the water for later in the pasta recipe.

4. While the pasta is cooking, melt butter in a large pan over a medium flame. Add the chicken strips to the pan, evenly so that they cook well for the pasta recipe. Season with salt and pepper according to your taste. Cook without stirring till the chicken is nicely browned and add the shallots and asparagus, cook for a little longer.

5. Add the dry sherry and let it reduce by half for a perfect pasta recipe.

6. Add in the cream, nutmeg, goat cheese and most of the Parmesan. Cook, stirring, until the cheese has fully melted and mixed with the cream to make a pasta recipe with a smooth sauce.

7. Add in the lemon juice and tarragon, and season with more black pepper to taste.

8. Place your pasta in a serving bowl and stir in the chicken asparagus cream sauce.

9. Add as much of the reserved pasta cooking water as needed for a smooth and creamy consistency for the pasta recipe.

10. Garnish with the remaining grated Parmesan.

Your fettuccine pasta recipe is ready to be gorged on! Serve it hot in warm plates to be enjoyed in the best way.

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. make pasta, perfect pasta recipe

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