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Paprika and corn spread

updated

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Ingredients for 1 servings:

  • 100 g pointed peppers
  • 100 g corn from the can
  • ½ spring onion(s)
  • 4 tomatoes, dried in oil
  • 2 tsp oil from the sun-dried tomatoes
  • 2 tsp Ajvar, mild or hot
  • 1 clove(s) garlic
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick, vegan spread

Dice the bell pepper and spring onion and sauté them with the corn in a little oil until the peppers have softened slightly. Then puree three-quarters of the mixture with the sun-dried tomatoes, oil, aivar, and garlic clove. Finally, fold the remaining bell pepper, corn, and onion mixture into the pureed cream. Season with salt and pepper if desired, but I don’t think it’s necessary. This goes best with freshly baked potato bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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