So, I made some really nice roasted peppers the other day (just with regular red and yellow bell peppers, although using the long, very sweet Romano pepper is extra good). After they cooled down and I peeled off the skin, I stored them in layers with Maldon sea salt (a favorite of mine) and some nice Greek olive oil. Then I made the following sandwiches,
grilled free range chicken, roasted peppers and basil in a wrap for my daughter
buffalo mozzarella, roasted peppers and basil in a wrap for me.
I'd love to have another today for lunch, but I've got leftover rice to use up so I'll be making fried rice with shrimp (prawns to the Brits). See my next post...
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