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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 1 Servings

INGREDIENTS

4 1/2 oz Ready to eat dried apricots
4 oz Bulghar wheat
1 Red pepper
1 Yellow pepper
1 Eggplant
3 Cloves garlic
1 Banana shallot
2 T Chopped fresh basil plus
leaves to garnish
1 Thick slice bread
2 oz Goats cheese, but try ff
soft type cheese
1 T Red wine vinegar
1 T Fresh dill
1 Lime cut in half
3 T FF mayonnaise
1 T Fresh coriander/cilantro

INSTRUCTIONS

Another TV recipe (This time adapted from Ready Steady Cook) Preheat
oven to 220c/425f/gas 7. Preheat grill to high. Chop apricots.  For
stuffed peppers.Soak bulghar wheat according to instructions on
packet.Cut tops off peppers and keep.Using a teaspoon remove the  seeds
from peppers, blanch peppers and lids in boiling water for 3-4
minutes, drain.Spray pan with lite spray oil add garlic aubergine/egg
plant half chopped shallot cook until softened.  Add chopped basil
season and reserve 1 tbs of mixture.Use rest to  fill the red
pepper.Replace lid and cook in oven for about 5-8  minutes or until
cooked through.  Place half the chopped apricots in base of the yellow
pepper.Drain  softened bulghar wheat, reserve 1 tbs and use rest to
fill the yellow  pepper.Top with the FF soft cheese and grill for about
3 minutes  until cheese has started to soften.  pray pan with lite oil
spray.Add remaining chopped apricots and  shallot, cook until
softened.Add red wine vinegar, simmer.Add chopped  dill season Serve
peppers on a plate with the chutney.  For Bruschetta pray griddle pan
with lite oil spray.Season bread with  black pepper add to the pan with
lime halves.Cook bread on both sides  until golden.Mix FF mayonnaise
with chopped coriander/cilantro.Place  bread on a plate.  Mix reserved
aubergine/egg plant mixture and bulghar wheat, spoon onto  bread and
top with the mayonnaise.Serve with griddled limes and  garnish with
basil leaves.  The programme also made an apricot tart which looked
very nice but the  recipe is not suitable for this list as it contained
butter but if  anyone wants a copy (it looked very easy to make)just
e-mail me and  I'll send it on to you. Posted to fatfree digest by
Maralyn  <maralyn.olsen@virgin.net> on May 30, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 544
Calories From Fat: 309
Total Fat: 35g
Cholesterol: 24.4mg
Sodium: 269.6mg
Potassium: 2098.5mg
Carbohydrates: 56.8g
Fiber: 24.1g
Sugar: 17.8g
Protein: 11.4g


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