Time 25m Yield 2 cups Number Of Ingredients 4 Steps:
Cut peppers in half lengthways. Remove seeds and stem. Place cut-side down on an oven tray and grill until the skins are blistered and brown. Remove from oven and wrap in foil. Leave to cool. When cool enough to handle, remove skin. Place the pepper halves the ginger and the sundried tomatoes in a food processor. Add cream cheese and process to form a smooth paste. Place in a dish and chill until needed.
Yield 4 bento servings Number Of Ingredients 8 Steps:
Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.
Yield Makes 4 bento servings Number Of Ingredients 9 Steps:
Rehydrate the dried tomatoes by soaking them in warm water for hour. Sweat the onion in the olive oil in a 2quart saucepan over medium heat, uncovered, for 7 to I0 minutes, stirring occasionally. Do not let the onion color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt, and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skills. Adjust the seasoning and serve with fresh basil leaves as a garnish.
Time 20m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Combine all ingredients in a food processor. Blend well, pausing frequently to scrape sides of bowl. Refrigerate at least 4 hours before serving.
More about “red pepper and sun dried tomato pate recipes”
Yield Makes about 2 1/3 cups Number Of Ingredients 10 Steps:
In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl and serve it with the tortilla chips.
