(Peppers with onion rings)
Serves 6
2 tablespoons (2 × 15 ml spoon) cooking oil
2 large onions, sliced thinly
4 green peppers, cut into strips
4 green chillies, sliced thinly (optional)
3 tablespoons (3 × 15 ml spoon) tomato purée
1 chicken stock cube
1/4 teaspoon (1.25 ml spoon) salt
a pinch of ground black pepper
a pinch of sugar
4 sprigs of fresh coriander (optional)
6 fl oz (175 ml) water
1/2 Camembert cheese, sliced thinly, or 4 oz (100 g) mild Cheddar, grated finely
5 fl oz (150 ml) carton of soured cream
Oven temperature: Gas Mark 4/350°F/180°C
- Heat the oven. Heat the oil in a heavy frying pan, add the onions and sauté them until they are soft.
- Remove the onions and then sauté the peppers until soft. Replace the onions and add the chillies, if used, the tomato purée, 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 8 oz (225 g) cold roast pork with the cheese and cream before baking. Serve wrapped in soft, warm tortillas.