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BO_0912_KB_002_051_GB_3K
8–10 tinned artichoke hearts
100 g cream cheese with herbs
100 g Cheddar cheese, grated
Grated nutmeg and seasoning
4 tbsp white wine vinegar
1 clove of garlic, crushed
16
29.04.2005
9:59 Uhr
Baked artichoke hearts
Ingredients:
200 ml double cream
75 g ham, diced
to taste
Marinated peppers
Ingredients:
3 yellow peppers
3 red peppers
3 orange peppers
For the marinade:
6 tbsp olive oil
4 tbsp white wine
Salt and pepper
3 tsp mixed herbs
Seite 16
Serves 3
Method:
1. Gently heat together the cream, cream cheese and
half of the Cheddar, stirring continuously until
smooth. Season with salt, pepper and nutmeg to
taste. Add the diced ham.
2. Arrange the drained artichoke hearts in the bottom
of a suitable dish, pour over the cheese sauce, then
scatter the rest of the grated cheese over the top.
Grill until golden.
Setting:
Grill
Position:
Rack
Duration:
10–12 minutes
+ 3 minutes pre-heating
Serves 4
Method:
1. Combine all the ingredients for the marinade in a jug.
2. Quarter the peppers, remove the seeds and pith.
Place skin side up in the glass tray and grill until the
skin blisters and blackens.
3. Remove from the oven and place the peppers in a
polythene bag for about 10 minutes to sweat. Then
peel off the skins.
4. Transfer to a serving dish and pour over the marinade.
Leave for several hours for the peppers to absorb the
flavours, then serve with French bread.
5. Sliced courgettes and mushrooms can also be
marinated in this way. Blanch the vegetables first,
but ensure that they are still al dente.
Setting:
Grill
Position:
Rack
Duration:
25–30 minutes
+ 3 minutes pre-heating
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