Wednesday, October 16, 2013

FRESH FROM THE GARDEN

Scrumptious Bell Pepper Relish from multi-published author Vonnie Hughes. Thanks for dropping in, Vonnie. The kitchen is all yours.

Australia is a large continent so that even though it's technically winter, in the northern areas it's still hot and produces great vegetables. Right now we have a glut of bell peppers (we call them capsicums) - green ones, yellow ones (my favorite, they're sweet), orange ones and red ones.

So here's a dead simple recipe for Bell Pepper Relish. Only makes 2½ cups, but you can double it. I made it yesterday and gave some away. It's a roaring success.


Bell Pepper Relish
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large onion, chopped
1 cup chopped tomato
1 cup white wine vinegar
¾ cup sugar
½ tsp. salt
½ tsp. black pepper
½ tsp. curry powder
½ tsp. allspice
1 tsp. garlic flakes

Combine all ingredients in a large, heavy saucepan. Boil at medium-high until the mixture thickens slightly, stirring occasionally - should take about 35 minutes. Cool, cover and refrigerate. Keep refrigerated.

Enjoy!

Now while you have that 2 hour wait, how about a peek into my historical romance?


War brings together two injured people who are desperate to return home - at any cost.

Both of them are scarred by war; she because of the shattered men she nurses; he because of the loss of friends and the horrors he must endure daily.

Colwyn Hetherington has a chance to put it all behind him and return to England. Juliana Colebrook desperately wants to go to England to seek out her relatives. They take an almighty chance and travel together, setting in train a series of events that neither could have anticipated.




Vonnie Hughes is a New Zealander living in Australia. She loves animals and jogging. Vonnie writes Regencies and romantic suspense novels along with short stories.

All of Vonnie’s books are available on Amazon.

Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.
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3 comments:

  1. Sharon Ledwith8:35 AM

    Great recipe, Vonnie! The bell peppers are still plentiful here, and now the pumpkins are our in full force! Got anything for pumpkins? Wink-wink. Cheers and best wishes for bestsellers!

    ReplyDelete
  2. Vonnie2:47 PM

    Hi there peeps. Just to deter all teenagers, bell peppers are GOOD for you. Full of vitamins and minerals. (Just lost most of the audience). Pumpkins - actually we are not so intent on pumpkins as those in the USA and Canada. Umm...excuse me but where I grew up in the boonies of New Zealand there were regarded as umm...pig food. Sorry!

    ReplyDelete
    Replies
    1. Eleni Konstantine12:39 AM

      You know I was thinking the same thing that Aus don't have as much with pumpkins as they had 'Halloween pumpkins' at the local shop. I thought I wouldn't know how to go about carving one out for Halloween. It'll all be one hell of mess - especially on me.

      Delete

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