It’s been a while, ha?….
So besides the fact that baby Yeela is already 18 months old, and she’s being nice enough to let me sleep a little better at night… together with a friend (Smadar Nir) I started a new project of gatherings for local women to share knowledge, learn and get motivated. Inspired by Grace Bonney’s (Design Sponge) wonderful new book, we called it “mornings in the company of women” (in Hebrew).
Every few weeks we’re hosting a gathering at my home that includes a breakfast buffet, a talk by an inspirational speaker and a discussion.
I served this colorful spread at our first gathering; after being asked for a recipe I decided to write it down, and, happily, share it here as well.
My oldest daughter is a big lover of peppers, so I started making this spread especially for her. It was quite a success from the start, but lately has become even better with the addition of smoked paprika that adds a hint of a smoky-fiery flavor.
Roasted red bell pepper spread
Ingredients (makes about 1 ½ cup):
6 red bell peppers
1-2 garlic cloves, coarsely chopped
1 tsp dry thyme (wild thyme if available) or 5 sprigs of fresh thyme
¼ cup olive oil (divided)
1-2 Tbsp white wine vinegar
¼ tsp smoked paprika (optional, but recommended)
Preheat the oven to 200°C. Line a baking tray with parchment paper; lightly drizzle bell peppers with 1 Tbsp of olive oil and toss to coat. Bake for about 45 minutes until the peppers are a little burned and soft.
Transfer into a bowl, cover tightly with a plastic bag and leave to sweat for about 20 minutes; this will make the peeling so much easier. Peel the peppers and discard the seeds. Transfer to a colander and leave for another 20 minutes to drain excess fluids.
In a food processor pulse the drained peppers with garlic and thyme for 1-2 min until finely chopped. Add the rest of the ingredients and pulse to reach the desired consistency. Adjust seasoning and oil/vinegar to your taste.