| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
oz |
Butter |
| 1 |
|
Clove Garlic, peeled and crushed |
| 1 |
|
Red Pepper, deseeded and diced |
| 8 |
oz |
Chestnut Mushrooms, sliced |
| 5 |
oz |
Soft Cheese, flavoured with garlic and herbs |
| 5 |
fl |
Fromage Frais |
| 14 |
oz |
Can artichoke hearts, drained and halved. |
| 2 |
oz |
Smoked Ham, diced |
| 1 |
|
Egg, Beaten |
| 8 |
oz |
Pasta Bows, cooked and drained |
| 3 |
tb |
Fresh Breadcrumbs |
| 2 |
oz |
Cheddar Cheese, Grated |
|
|
Parsley Sprig to Garnish |
INSTRUCTIONS
Preheat ove to 200C/400F/Gas Mark 6.
Heat butter and saute garlic, pepper and mushrooms, stirring frequently,
until softened. Meanwhile, heat together soft cheese and fromage frais,
stirring until combined. Mix in artichoke hearts, ham egg, cooked pasta and
mushroom mixture.
Turn into a heatproof dish, sprinkle over the breadcrumbs and grated
cheese. Bake for 20 minutes until top is golden brown. Garnish with parsley
sprig to serve.
Source: CHAT Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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