Red Pepper Mousselines
|Red peppers||1 Pound, sliced (500 Gram)|
|Onion||2 Ounce, chopped (60 Gram)|
|Eggs||4 , beaten|
|Cheese curd||8 Ounce (250 Gram)|
|Lemon juice||2 Teaspoon|
|Cabbage leaves||6 , blanched|
|Sweet paprika||1 Teaspoon|
Cook peppers and onion gently but until really soft in 150 ml/1/4 pint of water.
Sieve and when cool, fold in eggs, cheese and lemon juice.
Season to taste with garlic and salt.
Line ramekin dishes with the blanched cabbage leaves.
Fill with mixture.
Sprinkle hot or sweet paprika on top.
Bake covered with foil in a tray half-filled with water (bain marie) for 30-40 minutes at 150°C/300°F/Gas Mark 2.
Turn out and serve with some spicy tomato sauce poured round.