Bring on the Chilli!

Deb did a great post called Harvest Time in Key West with Chilies, with lots of interesting chilli pepper information and some great photos.

For example, did you know that, the more you eat chilli in food, the more immune you become to the heat and so you have to keep adding more peppers, to enjoy that same powerful kick?

I decided it was time for me to brave my jalapeno plant and harvest some of the fruit!

I am afraid I didn't try anything very adventurous!

I made chilli and served it on flour tortillas with sour cream and salad leaves.

Now, don't get me wrong, it was delicious! I have found that adding some dark chocolate makes a real impact on the taste of the chilli. It adds such a depth of flavour and tones down the flavour of tomatoes! So I was happy with our meal and Graham really enjoyed it.

And, I found a great recipe for Stuffed Jalapeno Peppers with Goat's Cheese over at Lisa's Kitchen. How good do they sound?

That will take care of some of my peppers, but I need some help! What shall I do with the rest of the crop? All good vegetarian ideas will be gratefully accepted!


I passed my Open University short course! (short course, those 4 months, felt like at least 4 years!) What I want to know is how does anyone manage to work full time and study? If they have a family too, then I am flabbergasted and award a gold star :)

Carrot & Coriander Soup

I returned to my old favourite, carrot and coriander soup.

I have made it the same way for years, but this time, I decided to add a couple extra ingredients. Ginger and chilli powder. It really deepened the flavour.

Carrot & Coriander Soup

1 red onion, finely sliced
3 cloves garlic, finely chopped
1cm fresh ginger, peeled and finely chopped
1/2 teaspoon chilli powder
2 tbsp hot water or stock
8 large carrots, diced
3 pints vegetable stock
1 large bunch of fresh coriander, chopped
salt & pepper to taste
2 tbsp cream or yoghurt (optional)

Fry the onion, garlic and ginger, until the onion has softened. Add the chilli powder and 2 tbsp hot water, to stop the chilli powder from sticking to the pan. Add the chopped carrots and cook for 10 minutes. Add the stock and cook for a further 30 minutes. Add the coriander and stir in well. Whizz the soup, season and add the cream.


I can't say how many portions this makes, as Graham always goes back for more, but it does last us for 2 or 3 days. I usually put this one in the fridge to use up instead of freezing it, because I have added cream to it.
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