I think Purea Di Peperoni should be a staple in anyone’s fridge. It is really so easy to make this Pepper Purée and it is a great way to preserve seasonal produce.
Finalising our refunds from Air France and KLM did not go as planned. I sent Air France an email as requested and they could obviously only handle the Air France voucher. The response was positive, in that they would process the refund. But, it would take between 4 to 6 weeks to finalize the transaction. Seeing as we had paid over the money in 2020, another month for the cash was not a big issue. And, as promised, the funds were paid back into my credit card within the time frame. This has been set aside for our trip to Italy next year. However, the KLM voucher is not going to be refunded. I made part use of the funds when we went to The Netherlands last year. And a voucher was issued as the difference between the original amount and what the new flight cost.
Today’s inspirational recipe from Lavender and Lime ♥ Purea Di Peperoni ♥ #LavenderAndLime Click To Tweet
The voucher value is under €30 which is really a small amount in the big scheme of things. Trying to argue with them to see things my way takes time. And time as we all know, is money. I am not stopping my pursuit of getting the refund. But nor am I chasing it with vigour and intent. I am also managing my expectations and will resign myself to losing the money. I have another month to get them to change their position. But if they don’t do so I will not allow myself to become upset. I will chalk it up to experience and hopefully we are never in the position again where we have to cancel flights. But if we are, I will not accept vouchers! Do you still have flight vouchers from during the pandemic?
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Purea Di Peperoni
- 450 g mixed peppers, pith and seeds removed and cut into thick slices
- 5 mls olive oil
- salt and freshly ground black pepper to season
- Place the peppers and olive into a lidded pan and heat over a medium temperature
- Season, toss the peppers to coat with the oil and place the lid on the pan
- Reduce the temperature and leave to cook until the skin starts peeling off the peppers and they are completely soft
- Remove from the heat and when cool enough to handle, remove the skins
- Place the peppers into a jug with the pan juices and use a stick blender to purée
- Store refrigerated in a sterilized glass jar and use as needed
Take a look at what was previously posted on Lavender and Lime on July 11:
- 2021: Tall Bones
- 2018: Bonnievale Wines
- 2016: Red Cabbage
- 2014: 11 July 2014: Out And About
- 2013: Sourdough Bread Rolls
- 2012: Hands On Workshop with Giorgio Locatelli
- 2011: Bayede