Coming home to the garden, I found a lot of small green peppers that probably won’t grow much more or ripen so late in the year. I picked some thinking of pickling them (something that worked well last year) but in the end decided to cook them for about 5 minutes or so in olive oil with a little chopped garlic.
The peppers went well with the tortilla Lo Jardinièr made for lunch. The indulgent part was the blue cheese sauce our daughter told us she’d had with tortilla in Sevilla once. Mixing blue cheese (here, our local bleu des causses) with crème fraiche doesn’t seem very Mediterranean, but who cares when it tastes as good as this!
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My mouth’s watering …
Never got anywhere with peppers here, but the polytunnel is nearing completion so have high hopes for next year.
Blue cheese and creme fraiche – think ‘continental’ instead! That makes it quite legitimate, LOL
Thanks you have solved my problem with what to do with the remaining small ones on my plants. Diane
Great lunch menu – mouthwatering
Well, mixing blue cheese with creme fraiche is not wrong at all…it is very clever. Blue cheeses are usually strong, so the idea of mixing them with mild-favored creme fraiche reduces that strong flavor without taking away the blue cheese effect…Brava!!
Hi, you just gave some ideas for lunch.
I´ve added your beautiful blog to my list too.
Tank you for adding mine.
Oh, my kind of food! very tasty.. c