Ingredients:
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour
Method:
potatoes will turn out best if boiled and refrigerated overnight before using. not peel potatoes. Slice into thin rounds or grate coarsely.capsicum and slice into thin rounds a thick nonstick pan about 5" diameter. mix cheese, milk, crumbs, flour and chilli. mixture feels thin, add some more bread crumbs. salt to taste.Apply 1 tsp. on bottom of pan. potatoes to cover the pan. Top with capsicum. the mixture all over evenly. Level to cover all the potatoes. fresh ground pepper, salt and simmer on low till bottom is golden brown.over very carefully with a wide sharp spatula, and roast the other side. in the remaining butter around the edges to seep down. other side become golden brown too. on serving plate and make sections with a knife. hot and crisp.
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour
Method:
potatoes will turn out best if boiled and refrigerated overnight before using. not peel potatoes. Slice into thin rounds or grate coarsely.capsicum and slice into thin rounds a thick nonstick pan about 5" diameter. mix cheese, milk, crumbs, flour and chilli. mixture feels thin, add some more bread crumbs. salt to taste.Apply 1 tsp. on bottom of pan. potatoes to cover the pan. Top with capsicum. the mixture all over evenly. Level to cover all the potatoes. fresh ground pepper, salt and simmer on low till bottom is golden brown.over very carefully with a wide sharp spatula, and roast the other side. in the remaining butter around the edges to seep down. other side become golden brown too. on serving plate and make sections with a knife. hot and crisp.
No comments:
Post a Comment