Loading ...
Loading ...
Loading ...
14
Method:
1 Split the peppers lengthways, taking care not to cut completely in
half. Remove the core and seeds. Mix together the leek, parsley
and olive oil, then add parmesan cheese and bread crumbs. Mix in
the crumbled feta cheese and season with a little salt and plenty of
black pepper. Stuff the mixture into the peppers.
2 Place the peppers in one Compartment.
3 Place the Rice Tray in the other Compartment.
4 Add couscous and 265ml of cold water to the Rice Tray. Stir in the
stock powder, spring onions and pine nuts.
5 Set time for the couscous to 25 minutes. Set the time for the
peppers to the vegetable preset time (20 minutes).
6 Press the Steam Button.
7 When cooked, allow to stand for 5 minutes.
8 Using a fork fluff up the couscous before serving.
Ingredients:
• 4 sweet (long) red peppers, tops
removed
• 1 small leek, finely chopped
• 1 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 25g finely grated parmesan
cheese
• 25g fresh bread crumbs
• 100g feta cheese, finely
crumbled
• Salt and freshly ground black
pepper
Couscous:
• 200g couscous
• 2 tsp vegetable stock powder
• 4 spring onions, finely chopped
• 25g pine nuts
To garnish:
• Parsley sprigs
Sweet red peppers stuffed with leeks and feta cheese served with spring
onion and pine nut couscous
Method:
1 Grease 4 x 150ml ramekins.
2 Place half the goats cheese in a large bowl and mash with a fork.
3 Stir in the egg yolks, herbs and seasoning.
4 Whisk the egg whites in a separate clean bowl until you can form
soft peaks.
5 Spoon 2 tablespoons of the egg whites into the cheese mixture to
loosen then gently fold in the rest.
6 Spoon the mixture into the ramekins and top with the remaining
cheese. Cover with foil and place 2 ramekins in each side of the
steamer.
7 Steam for 20 minutes until the tops look set but the centers are still
wobbly.
8 Serve immediately with salad.
Ingredients:
• 125g goats cheese, crumbled
• 4 medium eggs, separated
• 2 tbsp finely chopped flat leaf
parsley
• 1 tbsp finely chopped fresh
tarragon
• Salt and pepper
• 240g spinach
• Butter for greasing
To serve:
• Baby leaf salad
Goats cheese souffle
48775 rev3_Layout 1 09/08/2012 09:46 Page 14
Loading ...
Loading ...
Loading ...