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chilli/chili/chile peppers
Chilli peppers (of all colours) are widely used in many cuisines as a spice to add pungent 'heat' to dishes.
The chilli pepper (also chile, chile pepper, chili pepper, or chili) is the berry-fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chilli peppers are widely used in many cuisines as a spice to add pungent 'heat' to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chilli peppers their intensity when ingested or applied topically.
This is a rather rich creamy tasting dish. Fresh turmeric has a wonderfully subtle fragrant flavour which infuses into the lamb. The tangy mango powder offsets the richness of the sauce. If you can’t obtain mango powder you could use tamarind paste (adjust the amount, to taste).
Ingredients...
This could very easily have been a vegan recipe. All I would have had to do was replace the bacon grease with oil, and the beef stock with vegetable stock. But, as I often do, I used what I had on hand.
I have had recipes with jackfruit before, and I know it can be made to do a very good...
Spanish Romesco sauce is traditionally made with dried ñora chilli peppers. I substituted dried aji amarillo and habanero chillies but any dried smoky flavoured chillies could be used. In Spain romesco sauce is often served as a dipping sauce with grilled vegetables. It’s especially popular...
What’s better than a chocolate cake? Well, a chilli chocolate cake, better then if chocolate is the dark one.
Just a pinch of chili pepper, it has to be only slightly tantalising, without overdoing. Spices in general should help the taste to enhance, not overwhelming it.
You need 20 cm cake...
Ingredients.
400 gms Pork, coarsely minced
2 Eggs
1 Onion, minced (200 gms)
4 Garlic cloves, minced (30 gms)
6 Small red chillies, chopped (to taste)
½ tsp Dried sage
4 tblsp Breadcrumbs
Salt
Black pepper
Method.
Mix all the ingredients in a bowl or in a food processor. Refrigerate for at...
Prep. Open a big can of quality white crab meat
Buy quality fresh Linguine from the supermarket, it absorbs better than dried.
Fine dice of chili, fine dice of a bit of garlic.
A couple of handfuls of very ripe cherry toms withe the green bits removed.
In a heavy bottomed pan put in maybe 1.5...
This recipe is for those who love a bit of heat (in my case not a bit) and I used cayenne peppers and very hot chilli flakes in this recipe. You may want to replace them according to your taste. Enjoy.
View: https://www.youtube.com/watch?v=5ze6V2jYGac&t=193s
Ingredients (2 persons):
- 250 g...
We made this back at the end of January 2020 and I didn't take a picture of it for some reason. It was delish though!
You can make a portable version by emptying out a bag of Fritos, then layering the chips, chili, cheese, and garnishes to refill the bag. You can use the big bags for 2 or 3...
This vegetarian dish is fairly straightforward and fast to make, providing you have already cooked the rice. The quantities make one serving but are easily multiplied up to feed more. The pickled red onion is a lovely contrast to the nutty tasting rice and the sweet pepper and corn. Use...
You don’t really need to use purple rice to make this. White rice will suffice! But it looks so pretty I couldn’t resist and in truth, I had some purple rice leftover from making Purple Rice Salad with Tuna, Egg and Asparagus. The sweet taste of the peppers and corn contrast with the salty...
I caught the end of a programme on tv a couple of nights ago, they were picking round red chillies, I've never seen or heard of them, called chill........ Something like chillteners??? Grown in the dessert, I should have written the word down, supposed to be 10 times hotter than jalopenos?? I...
This is something of a discovery for me. This sauce has such a vibrant red colour, the texture is velvety and thick and yet its totally fat free and consequently low calorie. I used it here with chicken - I simply added chunks of chicken breast to the sauce and simmered gently until the chicken...
The inspiration for this dish is a popular appetizer, a poblano pepper, stuffed with cream cheese and wrapped with bacon, then baked until it's all gooey crispy.
I buy poblanos and roast them in the oven, then seed, peel and chop and put them in tiny ziplock bags in the freezer. Here's what...
Whist preparing a few chillis for my pizza today I was reminded of the ongoing discussions that have ensued regarding the spiciest part of the fresh chilli pepper. (I'm guessing that the numerous types of fresh chillis are similar in this respect). Personally when using fresh chillis I do not...
Mainly cooked from freezer contents! The frozen methi leaves are an excellent product. 'Methi' is fenugreek which in Western cooking is mainly used in seed form. The leaves are wonderful and very pungent. The way I made this was as a virtually fat free curry, as I used caramelised onions cooked...
I call this a loaf-cake because its a bit like a cross between bread and a heavy cake. It goes well with salad for a nice lunch but its tasty enough to eat on its own (especially toasted).
I know this is a bit of a vague recipe - the exact quantities of the vegetables aren't specified but you...
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