High-res version

I’m going to start this post off by saying that I have a new layout! Just incase you didn’t notice when you entered the site. I’m quite a fan of changing things around according to my mood. Remember Myspace? Holy cow! That was a time where you could advertise yourself to the max, from a choice of music to go with your profile, a profile image, your marital status, height, weight, mood, friends, bulletins etc etc. So why has Facebook replaced it’s popularity? Nothing has really replaced Facebook since, so it’s doing something right.

I’m trying to ween myself of Facebook now and only use it as a “like” page for my site, I’m finding it pretty easy at the moment. I’m not really an “updater” as such, more of a nosy parker.

In subject to my changing of moods, this blog of mine has been ridiculously useful. However, trying to edit as much as I can to my taste, I’m still not happy and want more. More means getting my head round CSS (Cascading Style Sheets). Codes and numbers are not my forte in the slightest so you can imagine my impatience with the tutorial offered by the “WordPress” site. No offence to WordPress, it’s very nice of you to teach us clueless lot of the html world, but I am frankly lost! All I want to do is change the font colour! So if any of you chaps out there have any advice for me, it would be much appreciated. So while I’m buzzing round my room like a html hungry bee, all I can think of is new posts and food. Whatever else?

Now, onto the subject of soup. Yes, Soup. Two huge farmer’s market Red peppers later, and this is what I ended up with.

Ingredients (4-5 servings)

2 large red peppers roughly chopped

1 courgette sliced and diced

1 onion, chopped

3 cloves of garlic crushed

Salt & Pepper

900ml Veg stock

1 tbsp natural yoghurt

1tbsp Olive oil

2 tsp Cayenne pepper

1tsp paprika

Fry the Onion and Garlic in a pan until softened then add the Courgette and Red Pepper and leave to simmer for about 3-5 minutes. Then add the stock and mix the ingredients through, cover and leave to gently bubble away for about 20 minutes. Return to the pan and season with Salt & Pepper, the Cayenne and Paprika. The fun part is now to whiz the ingredients into submission with a electric hand mixer into a soupy consistency.

TASTE! Add more seasoning  if needed, also,  add the Natural yoghurt if you want a creamier taste. You should be able to taste the pepper quite strongly. This is what gave this dish it’s sparkle with me, it’s so flavourful!

Serve warm with a garnish of chopped Courgettes, swirls of natural yoghurt and fresh Chives.