Mini Bell Peppers look so cute and perfect and tastes delicious, either roasted or raw. Normally, I’m not a big fan of bell pepper, but can’t say “NO” to this colorful bag with sweet mini bell peppers. These mini peppers add flavor and texture to a variety of dishes. You can serve it hot or cold, with meat or fish, or just eat it as a snack.
Roasted Sweet Mini Peppers
- 600 g mini bell peppers
- Salt and freshly ground black pepper to taste
- some olive oil
- some green onion or any fresh herbs
- Preheat oven to 450 degrees F. Cut the stems off the mini peppers, cut them in half lengthwise and scoop out the seeds. Cut the half peppers into the strips. Spread the mini peppers onto the baking sheet, coat it with olive oil, salt and pepper.
- Place in the oven for 10-15 minutes. Remove mini peppers from the oven and garnish with fresh herbs before serving.
One orange, one liter of vodka or rum, 44 coffee beans, 44 pieces of sugar, and 44 days of infusion. A French alcohol drink that will enchant your guests. Consume with moderation!
- 1 orange organic
- 44 coffee beans
- 44 pieces of sugar (or 220 g of granulated sugar)
- 1 liter vodka or white rum
- Wash a jar with boiling water then dry it. Wash and dry the orange.
- With a knife, make 44 cuts in the orange and put a coffee bean in each hole.
- Put the orange in the jar and add the sugar.
- Add the vodka (or rum).
- Close the jar well, keep it in a cool and dark place for 44 days.
- Throw away the orange (sadly it is not good anymore). Filter the liquor and pour into a bottle.