First char your pepper. I used the garden flamethrower again and it did a better job than it did on the aubergine last week.
I shoved it in the blender and added the half carton of soft cheese left over from the Smoked Mackerel Pate. It looked a bit watery as it went in. With hindsight I should have taken it as a warning. I may have said that before.
I think I’ve also said I will look at recipes instead of working from memory. I tried but I couldn’t find the one I wanted, and as I had the soft cheese ready I just blundered ahead.
Add some garlic and smoked paprika and blitz it. Mutter. Add bread. Add more bread. When it looks firmish taste and add black pepper. It needed seasoning but I didn’t want to add lime juice as it was already sloppy. Even with the bread it was not exactly firm so I drained it in a sieve and managed to produce something with a consistency like a soft humous. I note from my spellchecker that the Americans spell humous differently too. You live and learn.
It was just about firm enough to be acceptable and tasted OK. It needs some work but we ate it all so it can’t have been too bad. The photograph makes it look like something from a post-mortem examination but in natural light it lacked that spongy, moist lung-like quality.
We had it with green leaves, tomatoes, crackers and falafels. I’m going to try making my own falafels. The spellchecker doesn’t like that either. Falafel, according to the Concise Oxford Dictionary, is a variation of felafel. Google prefers falafel. The spellchecker doesn’t like either.
Before I do that I’m going to make sure I have all the ingredients and a recipe.
I thought I’d have another crack at the flowers. There’s not much else to photograph when you stay inside.