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Tomato red pepper and pesto souffle recipe And Books

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Tomato red pepper and pesto souffle recipe and books

So you would like to know how to make Tomato red pepper and pesto souffle recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


tomato red pepper and pesto souffle

4 large red peppers
2 tbsp olive oil
1 onion chopped
2 garlic cloves finely chopped
300g tomatoes skinned seeded and chopped
large pinch of chilli powder
25g butter
20g plain flour
150ml hot milk
2 tbsp pesto
25g freshly grated parmesan
3 eggs separated salt and black pepper

Preheat oven to 200C/400F/ Gas Mark 6.
Slice tops off peppers.
Discard seeds trim flesh from around stalks and chop it finely.
Heat oil in a pan and gently fry onion and garlic for 5 minutes.
Stir in tomatoes chill) powder and salt and pepper to taste; cook for 5 minutes more.
Melt butter in a large pan add flour stir to make a roux and cook for 1 minute.
Gradually stir in the milk and cook until the sauce is thickened and smooth stirring constantly. Remove from heat and stir in pesto all but 1 tbsp of the parmesan the yolks plus salt and pepper and allow to cool slightly.
Put peppers in a baking dish and spoon 1 tbsp of the tomato mixture into the bottom of each.
Stir remainder into the soufflŽ mixture.
Whisk egg whites until stiff and forming peaks stir a quarter into the pesto souffle mixture and fold in the remainder with a metal spoon.
Divide mixture between peppers sprinkle with reserved parmesan and bake for 30 minutes until well risen and dark on top.
Serve immediately.

Choose peppers with square bottoms that will stand up easily with the stalk ends upwards.

This Recipe Serves 4 as a starter
(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Tomato red pepper and pesto souffle recepie. Check out these great recipe books and learn how to make Tomato red pepper and pesto souffle!
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