Saw this made on one of the food shows on cable tv last week and had to
give it a go.

6 large oven roasted red capsicums (peppers)
5 cloves roasted garlic (for ease, I just roast a whole head & reserve
for use in other recipes)
100g good Blue Vein
200g cremé fraiche
3 eggs
microplaned zest of 1 lemon
black pepper
2 Tbls pine nuts
shortcrust pastry

Shortcrust Pastry:
200g plain flour
100g butter
ice cold water

Make pastry by rubbing the butter into the flour with fingertips.
Add sufficient water, a little at a time, to make a soft dough.
Knead gently until smooth, then wrap in cling film and rest in fridge
for 30 minutes.

Place capsicums (stalks and all)and garlic (original recipe didn't call
for garlic, but I had to tweak...) into a baking dish and drizzle with
olive oil.
Bake at 200DegC for around 40 minutes, or until skins are blackened,
turning occasionally.
Once thoroughly cooked, place into freezer bags and seal,
When cooled sufficiently to handle, remove all skin, seeds and pith.
Cut into long strips.
Squeeze out garlic of five cloves and mash in a bowl. Allow to cool
thoroughly.
Beat into the garlic, eggs, cremé fraiche mixing until smooth.
Crumble in the blue vein cheese and season with salt & pepper.

Roll out the pastry to 24cm and line a flan tin, or quiche dish. Prick
base thoroughly and line with baking paper & fill with pastry beads (I
keep a dedicated jar of uncooked macaroni pasta for this purpose) and
blind bake at 200DegC for 10 minutes.
Reduce heat to 180DegC and continue blind baking for a further 5
minutes.
When finished bb, remove baking paper & beads.
Increase oven temperature to 190DegC.
Layer half the capsicum strips onto the pastry case, sprinkle over half
the pine nuts and top with the egg,cheese,cf mixture.
Place remaining strips on top and sprinkle with remaining pine nuts.
(I also added a generous sprinkling of parmesan....)
Bake the tart for 20-25 minutes until filling has set and is golden
brown.
Serve hot, warm or cold.
Was seriously delicious!

LadyJane
--
"Never trust a skinny cook!"

No matter how the dish turned out, the person who wrote it is a ******.
Imagine using the word "capsicum" just to sound scholarly.....what a fop.

"LadyJane" > wrote in
oups.com:

> Saw this made on one of the food shows on cable tv last week and had
to
> give it a go.
>
> 6 large oven roasted red capsicums (peppers)
> 5 cloves roasted garlic (for ease, I just roast a whole head &
reserve
> for use in other recipes)

I *always* have a minimum of 3 heads of pre-roasted in the fridge :-)


> 100g good Blue Vein

'Roaring Forties'?

Have you tried any Brie BlueVein yet?



> Place capsicums (stalks and all)and garlic (original recipe didn't
call
> for garlic, but I had to tweak...) into a baking dish and drizzle with
> olive oil.
> Bake at 200DegC for around 40 minutes, or until skins are blackened,
> turning occasionally.
> Once thoroughly cooked, place into freezer bags and seal,
> When cooled sufficiently to handle, remove all skin, seeds and pith.
> Cut into long strips.


An easier way is to cut the capsicums into 'sides' (flat pieces) and
just place under the griller/toaster. Takes about 5 mins.
And seeing as the garlic is already pre-roasted......... :-)


> Was seriously delicious!

Will be trying it out sometime soon.


For roasting the garlic, I cut the very tops of the heads off, place on
a piece of alfoil, drizzle with Olive oil (so that the oil seeps down
into the head, and then sprinkle with Maldon Sea salt and fresh cracked
pepper. Twist the alfoil up to enclose, and pop in the oven till done.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

JoeSpareBedroom wrote:

> No matter how the dish turned out, the person who wrote it is a
> ******. Imagine using the word "capsicum" just to sound
> scholarly.....what a fop.

I'm guessing this is another of your jokes. If not, that's the term for
"bell pepper" is some parts of the world.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"JoeSpareBedroom" > wrote in
:

> No matter how the dish turned out, the person who wrote it is a
> ******. Imagine using the word "capsicum" just to sound
> scholarly.....what a fop.
>
>
>


Here in *Australia*, ******........ we call them Capsicums.

***********************************

http://en.wikipedia.org/wiki/Capsicum

The name given to the fruits varies between English-speaking countries.

In Australia and New Zealand, heatless species are called "capsicums"
while hot ones are called "chilli/chillies" (two L's). The term "bell
peppers" is rarely used, usually in reference to C. annuum and other
varieties which look like a "capsicum" or bell but are fairly hot. A
common Australian mispronunciation is "capsicun."

In the United Kingdom, Ireland, and Canada, the heatless varieties are
called "peppers" or "sweet peppers" (or "green peppers," "red peppers,"
etc) while the hot ones are "chilli/chillies" (two L's) or "chilli
peppers".

In the United States, the common heatless species is referred to as
"bell peppers," "sweet peppers," "red/green/etc peppers," or simply
"peppers", while the hot species are collectively called
"chile/chiles," "chili/chilies," or "chili/chile peppers" (one L only).
In many midwestern regions of the United States the Sweet Bell Pepper is
commonly called a mango. Merriam-Webster Definition With the modern
advent of fresh tropical fruit importers exposing a wider latitude of
individuals to the tropical fruit variety of the Mango, this definition
is becoming archaic. However many menus still call a stuffed Bell Pepper
a Mango.

*************************************

So go get a Red Savina Habanero and chew on it.

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

JoeSpareBedroom wrote:
> No matter how the dish turned out, the person who wrote it is a ******.
> Imagine using the word "capsicum" just to sound scholarly.....what a fop.

Hey, that's a bit unfair! We call red and green bell peppers
'capiscums' in Australia. This recipe may have originated here, the US
is not the centre of the universe you know. I have to interpret your
recipes - what the hell is a "stick" of butter? There are many
alternate names for vegetables - scallions (we know them as spring
onions), melon (canteloupe), sweet potato (kumera) and many more.

Give us a break!

I think the recipe sounds fantastic and well worth posting.

Cheers
Bronwyn
Oz.

PeterL wrote:
<snip for brevity>
>
> So go get a Red Savina Habanero and chew on it.


Thanks Peter...couldn't have said it better myself!
(Note you've been missing from RFC for a while... nice to see you back)

and here's a pic of the (partially consumed) end result.
http://i2.tinypic.com/1zog2ok.jpg

LadyJane
--
"Never trust a skinny cook!"

"LadyJane" > wrote in
ps.com:

>
> PeterL wrote:
> <snip for brevity>
>>
>> So go get a Red Savina Habanero and chew on it.
>
>
> Thanks Peter...couldn't have said it better myself!
> (Note you've been missing from RFC for a while... nice to see you >
back)
>

Thanks :-)

Been busier than a one legged man in an arse kicking competition :-)


> and here's a pic of the (partially consumed) end result.
> http://i2.tinypic.com/1zog2ok.jpg
>

I *love* pine nuts in most things, but they seem to be getting a tad
expensive of late. So for a couple of months now I've been substituting
Sunflower kernels....... works well.


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

PeterL wrote:
> "JoeSpareBedroom" > wrote in
> :
>
> > No matter how the dish turned out, the person who wrote it is a
> > ******. Imagine using the word "capsicum" just to sound
> > scholarly.....what a fop.
> >
>
> Here in *Australia*, ******........ we call them Capsicums.
> [snip]

I suspect he's yanking your chain (or, "having you on"?) since "******"
is a word more commonly used in Australia/New Zealand/Britain than in
the U.S. If he were being U.S.-centric he'd have used a different
insult word.

"Fop" is an odd word, too, isn't it? The people most likely to use it
are ... fops. -aem

"aem" > wrote in news:1152661004.509752.125580@
75g2000cwc.googlegroups.com:

>
> PeterL wrote:
>> "JoeSpareBedroom" > wrote in
>> :
>>
>> > No matter how the dish turned out, the person who wrote it is a
>> > ******. Imagine using the word "capsicum" just to sound
>> > scholarly.....what a fop.
>> >
>>
>> Here in *Australia*, ******........ we call them Capsicums.
>> [snip]
>
> I suspect he's yanking your chain (or, "having you on"?)

Same as: Taking the ****...... being an arsewipe........ having a lend
of himself... being a pretencious ponce.


>since "******"
> is a word more commonly used in Australia/New Zealand/Britain than in
> the U.S. If he were being U.S.-centric he'd have used a different
> insult word.

America should adopt it :-)


>
> "Fop" is an odd word, too, isn't it? The people most likely to use it
> are ... fops. -aem


'His' use of that word conjured up the image of a limp wristed elderly
pretencious Pommy git trying to sound like he knew what the hell he was
talking about.


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

PeterL wrote:
> An easier way is to cut the capsicums into 'sides' (flat pieces) and
> just place under the griller/toaster. Takes about 5 mins.
> And seeing as the garlic is already pre-roasted......... :-)

I LOVE roasted caps. What I didn't say, when posting this recipe, was
that I actually roasted 18 capsicums & 5 heads garlic..... we will be
having a bolognaise and or a stew in the next few days... so cooked up
a heap which ultimately saved on gas & time.
Also made two tarts - one for us, and one for my Mum... she of the
cumquat marmalade surplus... hehehe
She loved it too.
The blue vein was King Island Dairy Lighthouse Blue - not a hard blue,
more of a cross with a camembert/brie and blue, $6.50 ea. if memory
serves.

LadyJane
--
"Never trust a skinny cook!"

LadyJane wrote on 11 Jul 2006 in rec.food.cooking

> 100g good Blue Vein
>

Being from N. america and not using the king's english...What is Blue Vein
?...A kind of Blue Cheese? Which kind?

--
-Alan

Bronwyn wrote on 11 Jul 2006 in rec.food.cooking

> what the hell is a "stick" of butter?

Well a lb (454 g) of butter can be purchased in 4 sticks. Easch stick is
1/2 a cup (roughly 250 ml). A lb of butter is 2 cups a stick is one quarter
of the 2 cups hence 1/2 cup.

--
-Alan

Mr Libido Incognito wrote:

> Being from N. america and not using the king's english...What is Blue Vein
> ?...A kind of Blue Cheese? Which kind?

Sorry Alan, yes a blue vein cheese - as most people either love or hate
it, and love or hate particular strengths, I thought I'd leave it to
personal tastes to determine which blue would be acceptable.

However, having pondered this again, I think I might try it with
Stilton next time round - should give a wonderful 'stinkyness' &
richness of flavour.

LadyJane
--
"Never trust a skinny cook!"

aem wrote:

> I suspect he's yanking your chain (or, "having you on"?) since "******"
> is a word more commonly used in Australia/New Zealand/Britain than in
> the U.S. If he were being U.S.-centric he'd have used a different
> insult word.
>
> "Fop" is an odd word, too, isn't it? The people most likely to use it
> are ... fops. -aem

Thanks aem, gathered that too!

Fop always conjures up images of the Scarlet Pimpernel.... lol

If we ignore twerps like these, they'll end up scooting back to
rec.boats or whatever nether region they morphed from. Would appear
he/she's not a happy camper today - most posts are acerbic & snotty.
(and for what it's worth, my care-factor-indicator regarding
joesparebedroom just registered a great big zero!)

LadyJane
--
"Never trust a skinny cook!"

Mr Libido Incognito wrote:
> Bronwyn wrote on 11 Jul 2006 in rec.food.cooking
>
> > what the hell is a "stick" of butter?
>
> Well a lb (454 g) of butter can be purchased in 4 sticks. Easch stick is
> 1/2 a cup (roughly 250 ml). A lb of butter is 2 cups a stick is one quarter
> of the 2 cups hence 1/2 cup.
>
> --
> -Alan

Thanks Alan! Was just responding in like terms to the guy <g> . I go
search out the equivalents or ask nicely! B.

Bronwyn wrote:

> Hey, that's a bit unfair! We call red and green bell peppers
> 'capiscums' in Australia.

How come the plural isn't "capsica"? Would that be too foppish? :-)


> There are many alternate names for vegetables - scallions (we know them as
> spring onions), melon (canteloupe), sweet potato (kumera) and many more.

I want to be sure I understand your "melon (canteloupe)" meaning: Do you
mean that you use the term "cantaloupe" to refer to such things as honeydew
melon, watermelon, Charentais melon, Crenshaw melon, and so forth?

Bob

"PeterL" > wrote in message
...
> "JoeSpareBedroom" > wrote in
> :
>
>> No matter how the dish turned out, the person who wrote it is a
>> ******. Imagine using the word "capsicum" just to sound
>> scholarly.....what a fop.
>>
>>
>>
>
>
> Here in *Australia*, ******........ we call them Capsicums.

I stand corrected.

"Bob Terwilliger" > wrote in
:

> Bronwyn wrote:
>
>> Hey, that's a bit unfair! We call red and green bell peppers
>> 'capiscums' in Australia.
>
> How come the plural isn't "capsica"? Would that be too foppish? :-)
>
>
>> There are many alternate names for vegetables - scallions (we know
>> them as spring onions), melon (canteloupe), sweet potato (kumera)
>> and many more.
>
> I want to be sure I understand your "melon (canteloupe)" meaning: Do
> you mean that you use the term "cantaloupe" to refer to such things as
> honeydew melon, watermelon, Charentais melon, Crenshaw melon, and so
> forth?
>


No. Your "Canteloupe" is our Rock Melon.


http://www.sydneymarkets.com.au/fandv/rock_index.htm

Bronwyn just got 'scallions' and spring onions arse about.


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

"LadyJane" > wrote in message
oups.com...
>
> Mr Libido Incognito wrote:
>
>> Being from N. america and not using the king's english...What is Blue
>> Vein
>> ?...A kind of Blue Cheese? Which kind?
>
> Sorry Alan, yes a blue vein cheese - as most people either love or hate
> it, and love or hate particular strengths, I thought I'd leave it to
> personal tastes to determine which blue would be acceptable.
>
> However, having pondered this again, I think I might try it with
> Stilton next time round - should give a wonderful 'stinkyness' &
> richness of flavour.
>
>

I love a good stinky cheese! Due to concerns about too much fat
consumption, I rarely buy it. But I do still buy bleu to crumble over
salad.



--
Posted via a free Usenet account from http://www.teranews.com

"projectile vomit chick" > wrote in message
news
> On Tue, 11 Jul 2006 23:01:59 GMT, in rec.food.cooking,
> "JoeSpareBedroom" > hit the crackpipe and
> declared:
>>No matter how the dish turned out, the person who wrote it is a
>>******.
>>Imagine using the word "capsicum" just to sound scholarly.....what a
>>fop.
>>
>
> Um, that's what they call peppers in some countries. The United
> States isn't the whole world, ******.

Of course not! New York is!