Читать книгу Vegetable Kitchen - Bernhard Long - Страница 20

Serves 4 meals

550 grams of corn (canned)

2 medium onions

3 cloves garlic

2 red peppers (so to the. 200 grams)

1 green pepper (as to the. 200 grams)

½ bunch coriander

4 tablespoons olive oil

Pinch of salt

3 tablespoons spelled flour (Type 630)

4 eggs (size M)

1 pinch of cayenne pepper

1 pinch ground cumin

1 pinch of chili powder

The preparation sequence

Drain in a colander corn. Peel the onions and garlic and chop finely.

Cut peppers in half, remove seeds, wash with water and chop into small cubes.

Wash coriander with water, coarsely chop, shake dry and including the tender stems.

A baking dish with 1 tablespoon of olive oil streak. The remaining oil in a pan to warm. Onions, garlic and diced peppers sauté 5 minutes at medium heat. Season with salt, leave little to cool and stir in the cilantro.

Give corn in a large vessel and Puree with a hand blender.

Give corn puree and flour in a bowl. Add the eggs and mix everything thoroughly.

Give peppers under the corn-flour-egg mixture and season with salt spicy, cayenne, cumin and chili powder.

Pour the vegetable-egg mixture into the baking dish, smooth and heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake about 45 minutes