This is for and about home cooks - the women all over the the world (and through the centuries) who put dinner on the table every night. They know how to cook quickly, easily, economically, healthily and satisfyingly whether for one or a dozen.

Part memoir, part diary of shopping, cooking, reading and thinking about putting supper on the table, by a former fashion/design writer/consultant whose secret love has always been food.  

 

Easy, Quick Fried Green Peppers

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 fresh in the pan

fresh in the pan

A great quick, one ingredient cocktail snack or tapas 

that you can keep fresh in the fridge and make on impulse. From Penelope Casas' recently published "1,000 Spanish Recipes." I had first spotted this in her first book, "The Wines and Foods of Spain," but could make it rarely, as the tiny green Spanish padron peppers or long, thin Italian peppers were not easy to find in the early 80's & 90's in London.

Now, of course, London is one of (if not THE) great food cities of the world and prime ingredients are much easier to source. I am lucky enough to have a Brindisa nearby, and these Spanish pardon peppers came from there, but sometimes I make them with the long, thin red or tiny, baby red and yellow peppers which can be found now in good supermarkets. 

 ready to serve

ready to serve

All you need is:

6 tablespoons olive oil

250gr (16 oz) small green frying peppers (smallest possible) - or long red Italian peppers or tiny baby peppers

flaked sea salt

Heat the oil in a large frying pan over medium-high heat. Add the peppers and turn the heat down to medium. Cook, turning occasionally, until browned on all sides. Sprinkle with sea salt and serve.

 almost ready

almost ready



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