Capsicum Jam - Thermomix Recipes from Steph

Capsicum Jam

2-3 large red capsicums (de-seeded & quartered)

1 onion (quartered)

dspn white wine vinegar

1 tbsp sugar

1 dspn sweet chilli sauce

Add all ingredients to TM bowl. Chop 10 secs, speed 7.

Cook for 60 mins., 80 degrees, speed 1.

Puree.

Can serve hot or cold (I preferred cold), store in fridge.

Herbed cheese log

250g philly cheese

200g fetta dry (not creamy)

2 cloves garlic

2 spring onions.

chopped herbs of choice

1/2 tsp chilli seeds

Firstly chop fresh (but dried well) herbs and chilli seeds. Place on doubled sheet of foil.

Next pop in philli, fetta, garlic and onions. Chop 20 secs, speed 6 .

Roll out into sausage shape ontop of the herb mix, and coat all sides. Wrap and refrigerate until needed.

EDIT: Just made the cheese log, and used vintage cheese instead of fetta (had none).

also I eliminated the chilli seeds as I slipped in extra chilli in the capsicum jam. So instead I added chopped pistachio’s to the herb mix.

So far it’s tasting great.

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