| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Baking, Simply | 1 | Servings | |
INGREDIENTS
| 25 | g | Butter, 1oz |
| 55 | g | Fresh breadcrumbs, 2oz |
| 25 | g | Parmesan, grated 1oz |
| 1 | T | Oil |
| 1 | Red onion, finely diced | |
| 1/4 | Red and yellow pepper | |
| finely diced | ||
| 2 | t | Capers, drained |
| 2 | Eggs, large | |
| 2 | T | Double cream |
| 25 | g | Parmesan cheese, 1oz |
| 170 | g | Prawns, 6oz |
| 225 | g | Crabmeat, fresh or tinned |
| 8oz | ||
| 175 | g | Cream cheese, 6oz |
| Salt and pepper |
INSTRUCTIONS
To make the crust melt the butter, add the breadcrumbs and Parmesan. Press the mixture into a 20cm (8 inch) tin and leave in the fridge while you make the filling. Fry the onion and peppers in the oil until they start to soften. Add the capers and set to one side. Whisk the eggs, cream and cream cheese together until they start to thicken. Mix with the onion, pepper and capers. Stir in the Parmesan and season to taste, add the crab and prawns and mix well. Pour over the crust and bake for approx 1 hour at 180øC/350øF/gas mark 4. The cheesecake should just be set and golden brown. Serve warm or cold with salad leaves. Converted by MC_Buster. Per serving: 1560 Calories (kcal); 116g Total Fat; (66% calories from fat); 82g Protein; 48g Carbohydrate; 816mg Cholesterol; 2311mg Sodium Food Exchanges: 2 Grain(Starch); 10 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1479
Calories From Fat: 1066
Total Fat: 121g
Cholesterol: 662.3mg
Sodium: 2032.3mg
Potassium: 558.1mg
Carbohydrates: 49.8g
Fiber: 2.7g
Sugar: 9.9g
Protein: 49.9g