Confit peppers & Feta

I AM BACK!!!!!! Sorry guys for being quiet for so long, the Christmas period was absolutely hectic! Between the evening classes, organising the French invasion (my family came over to celebrate Christmas), which meant I had to organise the house for 7 people staying for a week. The most challenging part was the feeding process! Especially when I decided that the Christmas meal should be a SEVEN-course meal… Needless to say that after they left, it took me an entire week to recover! But it was absolutely great to see them and catching up.

Last Saturday I turned 30 (eeeeeeek!!!) and with some close friends and Mister Lapin we went to a lovely gastro-pub: The Cholmondeley Arms. It used to be a school so the building is fascinating, the food is yummy but more importantly, they are known for the Gin Bar! Over 100’! Personally, I HIGHLY recommend the Botanist with cucumber…

So the recipe for today is very tasty and could be served as a light starter or as an amuse bouche.

Ingredients for 2 pers:

- 2 red peppers

- 3tbsp olive oil

- 1 crushed garlic

- 80gr feta cheese

-  Salt & pepper

Method:

Slice finely (1cm max) the peppers and wash them. The ideal way to cook them is steaming. However, if you can’t, boiling water will do! Cook until soften.

In a saucepan on low heat, add t he olive oil, crushed garlic and peppers. Cover. Cook for at least 30min. The idea is to confit the peppers so very low heat and the longer the better!

Dice the feta cheese, reserve.

When the peppers are cooked to your taste, add the feta, toss and leave for a few more minutes so the feta can warm up a bit.

Serve immediately. You can add some crispy bread with it if you wish.

Ta-dah!