Showing posts with label pepper. Show all posts
Showing posts with label pepper. Show all posts
Wednesday, August 16, 2017
Brian Chantel Pepper Plantation Wedding Charleston SC
Brian Chantel Pepper Plantation Wedding Charleston SC
We had the most wonderful time photographing Chantel + Brians Pepper Plantation wedding in Charleston, SC. We have been looking forward to their wedding day for almost two years and it was so worth the wait! We really loved all of the time that we got to spend with this amazing couple and we wish them all the best in their new city, their new jobs and their new life as a married couple. All the best. Jb
Available link for download
Tuesday, June 27, 2017
Broccoli and Red Pepper Quiche
Broccoli and Red Pepper Quiche
As mentioned I had a Christmas party last weekend and made lots of festive food. This is one of the savoury vegetarian options along with a pesto, cherry tomato & pine nut pasta salad. I chose broccoli and red pepper mainly for the festive colours and it worked beautifully. I also made a fig, lardon and dolcelatte tart (recipe coming up soon) but quite a few preferred this vegetarian quiche. Im not a huge fan of peppers but I have to say that this was delicious. I loved having the cheese at the bottom as it melts into the pastry and adds to the flavour. Instead of using double cream, I used Carnations Cook With It which I received in my Degustabox. It made the quiche healthier than using double cream but it did not detract from the taste.
Im sending this to the Vegetable Palette hosted by Shaheen from A2K - A Seasonal Veg Table. The theme this month is Festive and Christmas Vegetables and I think this red and green quiche looks very festive indeed!
Im also sending it to Eat Your Greens hosted again by Shaheen from A2K - A Seasonal Veg Table. The idea behind it is to encourage you to use a green vegetable in your cooking. I rarely get a chance to enter as I mostly bake sweet stuff so Im really pleased to join in this month.
My Barbers cheese is still going! 
cook the broccoli and red pepper first 
add a layer of grated cheese on the cooked pastry 
add the sauteed vegetables and cover with the egg/cream mixture 
It disappeared quite quickly at the party! For the pastry
280g plain flour, plus extra for dusting
140g cold butter, cut into pieces
8 tablespoons cold water
For the filling
100g grated Cheddar cheese
1 large broccoli with stems removed
1 red pepper, de-seeded and sliced
4 eggs
300mls Carnation Cook with it or double cream
4 eggs
seasoning - salt, pepper and garlic or onion powder if you have them
- To make the pastry using a food processor - place the flour and butter and blitz until it resembles breadcrumbs. Slowly add the water one tablespoon at a time until a dough forms.
- Alternatively, rub the butter and flour together until it resembles breadcrumbs. Slowly add water one tablespoon at a time until a dough forms.
- Roll into a ball, wrap with clingfilm and chill in the fridge for at least 30 minutes before baking.
- Roll out the pastry on a lightly floured surface and line your tart tin.
- Use a small ball of pastry scrap to press the pastry into the corners of the tin.
- Chill in the fridge for 15-20 minutes.
- Preheat the oven to 200C.
- Line the tart case with kitchen foil or baking paper and fill with baking beans.
- Blind bake for 20 minutes, then remove the beans and foil/paper and continue baking for 5 - 10 minutes until the pastry is light brown.
- In the meantime, heat a tablespoon of vegetable oil in a frying pan.
- Add the broccoli and red pepper and cook until just soft.
- In a large bowl, beat the eggs and add in the Carnation cook with it and seasoning.
- Once the pastry is ready and slightly cooled, pour the grated cheese on to the pastry and level it.
- Add the cooked vegetables.
- Finally add the cream mixture
- Bake in the preheated oven for 45-50 minutes or until golden brown and set.
Available link for download
Tuesday, March 14, 2017
Brie Courgette and Red Pepper Muffins
Brie Courgette and Red Pepper Muffins
J took the bacon, blue cheese and polenta muffins to work and it went down well in his office. However, the vegetarians were disappointed as they didnt get a look in. I felt I had to bake a vegetarian muffin to compensate and as I still had a lot of cheese leftover from the cheese box I decided it had to be a cheesy one. I found this recipe on BBC Good Food and decided to give it a go. The recipe says to skin the peppers which Ive never done before and it worked! It was a little messy so I might try using the grill next time. The website said to blacken the whole pepper on an open flame or under a grill. Place in a bowl and cover with cling film. The peppers will shrink at this point. When its cool, the skin comes off easily with the help of a small knife.
These muffins were really tasty. I loved the mix of courgette, peppers and cheese and even though I am a bacon addict, I have to say that these were better than the bacon ones! It was well worth the effort of preparing the peppers (which I was tempted to skip) and pre cooking the courgettes.
Im sending this to a few blog challenges this month.
AlphaBakes hosted by Caroline from Caroline Makes and co hosted by myself on alternate months. The letter this month is Z for Zucchini also known as courgette.
Simply Eggcellent hosted by Dom from Belleau Kitchen. The theme this month is anything goes.
Extra Veg challenge hosted by Jen from Jens Food this month. The challenge is run by Helen from Fuss Free Flavours and Michelle from Utterly Scrummy. These muffins are a great way to incorporate extra veg into your diet.
Simple and in Season hosted by Ren as courgettes are currently in season.
Love Cake hosted by Ness from Jibber Jabber UK as the theme this month is Pack me a Picnic These muffins are perfect for picnics as they are easy to bake and easy to transport.
pre cooking the courgettes
multi tasking! 
lovely buttery courgettes 
blackened pepper - cover with cling film and when its cool, scrape the skin off. If theres a little left, just rinse it under a tap and it comes off easily. 
look at the colourful ingredients! You will spy that there is a little bit of red leicester cheese with the brie as I didnt have enough brie 
generous sprinkling of applewood cheddar on top before baking 
Recipe from BBC Good Food
2 small or 1 large courgette, cut into small cubes
approximately 25g butter
250g self raising flour
1 teaspoon baking powder
1 teaspoon dried mixed herbs (or just oregano)
3 eggs, lightly beaten
100mls milk
5 tablespoons vegetable oil
2 red peppers, skinned and cubed
85g cheddar cheese, grated (I used applewood cheddar as that was what I had in the fridge)
100g brie, cubed
- Melt butter in a medium sized saucepan and cook the courgettes for about 5 minutes until soft and lightly brown. Set aside.
- Place 2 red peppers over an open flame or under the grill until the skin is charred. You will need to turn the pepper with heat resistant tongs.
- Once the pepper is completely charred, place in a bowl and cover with cling film. Leave to cool for a few minutes.
- Use a small knife to scrape away the skin. You may need to rinse the pepper under a tap if the skin does not come off easily.
- Cut the top of the pepper and remove the seeds and inner membrane.
- Slice the pepper into large chunks.
- In a large bowl, mix the flour, baking powder, dried mixed herbs and salt and pepper to taste.
- Make a well in the centre and add in the eggs, oil and milk.
- Give it a quick stir.
- Add the courgettes, red peppers, 2/3 of grated cheddar and brie.
- Stir until just mixed.
- Divide the batter between 12 muffin cases.
- Sprinkle the remaining grated cheese on top of each muffin and bake for approximately 25-30 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Available link for download
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