0

Servings 4
Calories 64 kcal
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins

Ingredients
 

  • 1 small onion
  • 2 garlic cloves
  • 350 mls hot strong vegetable stock
  • 350 g jar peppers , drained well and chopped
  • 150 g low-fat natural thick yoghurt
  • salt and freshly ground black pepper, freshly milled
  • 4 small leaves leaf gelatine, soaked
  • 2 tbsp chopped fresh basil

Instructions
 

  • Preheat the oven to 230C Gas 8.
  • Place the onions and garlic in the veg stock and cook until soft. You will end up with around 300mls of liquid and onion, and garlic. Add the peppers and warm through.
  • Add the hot peppers, onion, garlic and stock to a liquidiser and blitz until really smooth. Add the soaked gelatine and incorporate.
  • Pour into a bowl and check the seasoning. Adjust with salt, pepper, sugar and vinegar.
  • Cool, then whisk in the yoghurt cover and chill well until set.
  • Once ready to serve, re whisk, add the basil and serve with the frittata.
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Nutrition Facts
Pepper Basil Fondant
Amount per Serving
Calories
64
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
2
mg
1
%
Sodium
 
1579
mg
69
%
Potassium
 
256
mg
7
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Pies / Flans / Tarts, Vegetables
Cuisine ITV This Morning, Summer
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