Ingredients
2 jar(s)
- 6 pieces large red capsicums
- 20 grams garlic infused olive oil
- 1 piece large red chilli, Or 2 small Birdseye chill is for extra heat
- 200 grams feta cheese
- extra olive oil for brushing
-
6
45min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
-
Recipe's preparation
Preheat the oven to 200 C (fan forced).
Wash & dry capsicums. Lightly cover or spray in Olive oil
Place capsicums on a large oven tray, skin side up. Roast in preheated oven until the skin blisters and turns black. Transfer to a snap-lock bag. Seal. Set aside for 5 minutes for capsicum to soften.
Carefully peel and discard skins.
Thickly slice capsicum and remove/wash away seeds
Place roasted capsicums, chilli, garlic infused olive oil, feta and mix for 8sec/ spd5
If you prefer smoother texture blitz for 2sec/sp6
Season with salt & pepper if desired
Roast Capsicums
TMX
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
If you prefer spicy you can add chilli before cooking. Outstanding with BBQ meat as well as cold dip.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a comment