* Exported from MasterCook *
Roasted Red Pepper and Feta Pancake Filling
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp Olive oil
1 Clove garlic -- (crushed)
6 Basil leaves -- (roughly torn)
1 tsp Fresh thyme leaves -- removed from stems
Ground black pepper -- to taste
3 oz Feta -- (cubed)
1 tbsp Pine nuts
1 oz Grated Parmesan
Quarter peppers and remove seeds. Place in a roasting pan with the halved
tomatoes. Drizzle with the olive oil and sprinkle with the torn basil
leaves, thyme and black pepper. Oven roast for 20 minutes until the
peppers are just soft.
Combine with the feta and pine nuts.
Divide filling between four pancakes and roll each up. Place on a baking
sheet, sprinkle with the grated Parmesan and heat in the oven for 20
minutes until warmed through. Serve with a mixed leaf salad and some black
olives.
Makes: 4
Preparation time: 15 minutes
Cooking time: 40 minutes
Oven temperature: 200 C / Gas mark 6
The savoury mixture of oven roasted pepper and creamy feta makes a
delicious supper dish. Serve with a mixed salad.
Follow standard pancake batter recipe but add 1oz melted butter to the
batter before mixing. You can make pancakes in advance and stack ready to
fill.
ChupaNote: these make a lovely crepe filling, strudle filling, or topping
for bruschetta or crostini. If you have leftover polenta, this is a
wonderful topping.
Source:
"Glutafin"
S(Formatted by Chupa Babi):
"June 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 132 Calories; 11g Fat (75.1%
calories from fat); 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 24mg
Cholesterol; 369mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 3272 0 0
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