wtorek, 6 marca 2012

Artichoke and roasted pepper cream

Since a while every time I open the fridge I see the jar. The jar full of artichoke harts! And those harts were the base for this light, delicious cream with refreshing herbal flavour. Perfect for a light dinner with a glass of white wine.

4 oz (120 g) drained artichokes harts
3,5 oz (100 g) cream cheese (i.e. Philadelphia)
2 tbsp chopped chives
4 big basil leaves
1/3 big red pepper
salt, pepper (chilli), lemon juice to taste
bread/baguette to serve

Roast a pepper in a frying grill pan, in an oven or over the fire until the pepper’s skin become black. Still warm pepper put inside a plastic bag. When cooled, peel the pepper and remove black skin. Puree pepper with the remaining ingredients in a food processor until smooth. Before serving cool the cream in the fridge.

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