Alex's Recipes

Sautéed Pepper and Tomatoes

• 1 clove Garlic, diced
• 1 tablespoon Butter
• 1/2 a Green Pepper, cut in strips
• 1 Plum Tomato, seeded and chopped
• Salt, Pepper

Over a medium heat, melt the butter in a frying pan, then add the garlic and pepper. Cook until the pepper is almost soft. Add the tomato and season. Cook until the tomato pieces are heated through.

Serve immediately.

(Serves 1)

Carrot & Ginger Puree

• 5 medium Carrots
• 1 small Onion
• 1 tablespoon grated Ginger
• 1 tablespoon Olive Oil
• 1 tablespoon Honey
• 1 cup Water
• Salt/Pepper

Peel and rough chop the carrots and the onion. Mix them with the ginger, oil and honey in a pot and cook over a low heat until the onion has softened. Add the water and bring to a boil then simmer for 10 minutes until the carrots are very soft.

Put the mixture through a food mill twice and add the salt and pepper (to taste).

(Serves 2)

Red Pepper Stuffed Potato

• 1 medium Potato
• 1/2 Red Pepper, diced
• 1/3 cup freshly grated Parmesan or other Hard Strong Cheese
• 2 tablespoons butter
• Salt, Pepper & Dill Weed

Bake the potato for an hour at 450F. When done, remove the innards and mix with the rest of the ingredients. Put back in the skin and if you want to, put under the broiler until the top begins to brown.

Creamy Carrots

• 2 large Carrots
• 1/2 cup Bechamel Sauce
• 2 teaspoons Honey
• Pinch of Salt

Slice the carrots into disks and boil with the salt to desired texture. Drain and add the bechamel sauce and honey. Over a low heat stir until coated and the sauce is fully heated.

(Serves 2)

Ratatouille

• 1 Shallot
• 1 clove Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Hot Pepper Paste
• 1 Red Pepper
• 1 medium Zucchini
• 4 small Plum or Roma Tomatoes
• 2 cups Red Wine
• Basil, Salt & Pepper

Dice the shallot and garlic clove and soften over a low heat in the olive oil. Add the hot pepper paste.

Dice the red pepper and the zucchini and add to the pot. Seed and dice the tomatoes and add. Stir in the red wine. Add salt, pepper and basil, stir and bring to a boil.

Simmer pot for 10 minutes then bring back up to a hard boil with the lid off and boil off most of the liquid, stirring regularly to keep the veggies from burning to the bottom of the pan.

(Serves 2)