Wednesday, 23 February 2011

Recipe of the day by Lorraine Rimmer

Carrots and chillies painted in Acrylic

Carrot and chilli soup

serves two
4 large carrots
1 red chilli
500ml chicken stock
1 med onion
2 cloves garlic
Tablespoon olive oil

Heat the oil in a pan until hot, fry the onion, garlic and chilli for 2 mins – or until soft.
Add the sliced carrot and fry for a further minute
Add chicken stock and cook until the carrots are soft.
Remove veg with a slotted spoon and place in blender. Blend until smooth.
Return to the stock and season to taste.
Add a bunch of chopped coriander just before serving.

Scoville Chart

Wondering how to rate the heat level of various types of chile peppers?

Peppers are rated based on Scoville Units, a method developed by Wilbur Scoville in 1912. The original method used human tasters to evaluate how many parts of sugar water it takes to neutralize the heat. Nowadays human tasters are spared and a new process called HPLC, or High Performance Liquid Chromotography measures the amount of capsaicinoids (capsaicin) in parts per million. Capsaicin is the compound that gives chiles their heat. The chart below rates chile peppers, with 0 being mildest and 10 highest heat

Monday, 21 February 2011


Still life - oil on canvas

Paella ingredients in oil

Ingredients for Thai curry in watercolours

Carrots and chillies in acrylics

Thursday, 17 February 2011

Recipe of the day by Lorraine Rimmer

Paprika pork wth sweet red peppers
and chorizo

This recipe was given to me in Valencia by an
old Spanish Abuela. It was passed down from generation to generation. It's a typical Spanish onepot meal - rustic and authentic.

Serves four
1lb diced pork
1 jar red cooked peppers
I ring of Spanish chorizo (can be bought from larger supermarkets)
1 tin of Heinz tomato soup
1 tin chopped tomatoes
4 cloves of garlic (chopped)
2 red onions (diced)
1lb of potatoes peeled and diced
Pkt of fresh green beans
Tablespoon of paprika
Salt and pepper
2 Tablespoons olive oil
A knob of butter

Peel and slice the chorizo and add to a cooking pot with the oil. Stir on a low heat for 2 mins than add the pork. Cook for a further 5 mins before adding the onions and garlic. Cook on a low heat until the onions are transparent. Place tinned tomatoes and soup into the pot and season with the paprika, salt and pepper. Let simmer for 45 mins before adding the potatoes, red peppers (sliced) and green beans. Cook for a further 45 mins on a low heat. Add the butter just before serving. Serve in a soup bowl with salt and pepper crusty bread.
For best results
This can be cooked in a slow cooker by placing all the ingredients at the same into the slow cooker and cooking on high for 3 hours and low for 2.