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Easy to make, these stuffed capsicums are filling, delicious and ideal for a summer's dinner. Chicken & mushroom pot pies with steamed greens and baby potatoes. Fish fingers with sweet potato wedges.
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Composition for Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white:
- Make ready 1 of capsicum (cut into 2 halves)
- Require - Fresh mushroom (mince)
- Take 1 cube of pumpkin (mince)
- Make ready 1 small cube of potatoes (mince)
- Get 1 for asparagus (remove skin and mince)
- Make ready 1 for egg white
Each one should cook a dish from the other blogger recipes. Potato Capsicum Masala for Chappathi and Rotti. The mushrooms and asparagus really add to the flavor of the pork chops! Thicken sauce with cornstarch and serve over egg noodles or rice.
Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white how to cook:
- Minced all ingredients except capsicum and egg white. Mix enough mince with one egg white and mixed well. Pour the mixture into the capsicum and steam on medium fire. Add salt and pepper if you like.
- When the mixture has set, I put miso paste for flavour (you can use any flavouring). When you push through the mixture with a chopstick or folk and it is not runny, it is cook (around 20 minutes).
- You may freeze the leftover meat mixture in freezer.
If you need more liquid, add more beef broth or wine to sauce. fish-free. When the veggies are ready, pour the egg-cheese mixture over top of the vegetables, making sure the eggs coat the vegetables evenly. Karen is a food photographer and recipe developer. She's an enthusiast of fresh produce, whole grains, and elaborate breakfasts. Potato Asparagus & Mushroom Hash This is my favorite breakfast/brunch dish ever.
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