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CATEGORY CUISINE TAG YIELD
Meats, Dairy 6 Servings

INGREDIENTS

2 T Cooking oil
2 Onions, sliced thinly
4 Green peppers, cut into
strips
4 Green chillies, sliced
thinly
optional
3 T Tomato pure
1 Chicken stock cube
1/4 t Salt
1 pn Ground black pepper
1 pn Sugar
4 Sprigs fresh coriander
175 Water, 6 floz
1/2 Camembert cheese, sliced
thinly or
125g 4oz mild
Cheddar grated
finely
1 150 millilit soured cream
5 floz

INSTRUCTIONS

Heat the oven to 180 C, 350 F or Gas Mark 4.  Heat the oil in a
heavy-based frying pan, add the onions and saut them  until they are
soft.  Remove the onions and then saut the peppers until soft.  Replace
the onions and add the chillies, if using, the tomato pure,  crumbled
stock cube, salt, pepper, sugar and coriander if available.  Add the
water, stir and cover. Simmer gently for 5 minutes and then  mix in the
cheese and cream.  Transfer the mixture to an ovenproof dish and bake
for 15 minutes or  until the cheese melts.  Variation: to make this
into a main-course dish in its own right, add  225g (8oz) cold roast
pork with the cheese and cream before baking.  Serve wrapped in soft,
warm tortillas.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 173
Calories From Fat: 83
Total Fat: 9.5g
Cholesterol: 10.9mg
Sodium: 372.7mg
Potassium: 325.4mg
Carbohydrates: 12.1g
Fiber: 3.1g
Sugar: 5.3g
Protein: 11.8g


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