1 cup plain non fat Yoghurt.
2 teaspoons Lemon juice.
1/2 to 1 teaspoon dry Mustard (*depending on type of Paprika to be used; sweet or hot, according to taste).
1/2 teaspoon Paprika.
freshly ground black-Pepper, to taste.
MIX all ingredients together and shake well. KEEP in the Refrigerator and use as needed! (J. Stafford)
Showing posts with label Pepper. Show all posts
Showing posts with label Pepper. Show all posts
Thursday, October 14, 2010
Wednesday, September 8, 2010
* 'Slow-cooker' RATATOUILLE !!
2 medium sized Egg-plants
6 small Zucchini
2 Capsicums
6 Tomatoes
2 Onions
2 Garlic-cloves
Sea-salt
FRESHLY ground black Pepper
1/2 cup Olive oil or Sunflower oil
CUT unpeeled Egg-plants into cubes, slice Zucchini, Capsicums and Tomatoes. CUT Onions into fine rings, crush Garlic. PLACE Onion in a 'SLOW-COOKER' ('CROCK-POT') FIRST, then add remaining ingredients. COVER and cook on LOW overnight 7-8 hours, HIGH 3-4 hours.
*VEGETABLES should be soft NOT "mushy". MIX lightly and add more Sea-salt and Pepper if necessary.
SERVE Ratatouille Hot or Cold as a first Course, as a filling for Omelets, as an acompaniment with GRILLS, Meat, Fish, or Eggs.
* GREAT for Barbecues!
6 small Zucchini
2 Capsicums
6 Tomatoes
2 Onions
2 Garlic-cloves
Sea-salt
FRESHLY ground black Pepper
1/2 cup Olive oil or Sunflower oil
CUT unpeeled Egg-plants into cubes, slice Zucchini, Capsicums and Tomatoes. CUT Onions into fine rings, crush Garlic. PLACE Onion in a 'SLOW-COOKER' ('CROCK-POT') FIRST, then add remaining ingredients. COVER and cook on LOW overnight 7-8 hours, HIGH 3-4 hours.
*VEGETABLES should be soft NOT "mushy". MIX lightly and add more Sea-salt and Pepper if necessary.
SERVE Ratatouille Hot or Cold as a first Course, as a filling for Omelets, as an acompaniment with GRILLS, Meat, Fish, or Eggs.
* GREAT for Barbecues!
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