Это предварительный просмотр рецепта "Mexican Bean Soup With Quick Cornbread".

Рецепт Mexican Bean Soup With Quick Cornbread
by Global Cookbook

Mexican Bean Soup With Quick Cornbread
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 1 pkt MAGGI Tomato & Onion Soup Mix
  • 2 1/2 c. water
  • 1 x 400 gram can baked beans
  • 1 sm garlic clove, crushed
  • 1 tsp grnd cumin
  • 1/2 tsp dry oregano
  • 1/8 tsp Mexican chilli pwdr, approx freshly grnd black pepper
  • 1 tsp white wine vinegar
  • 2 tsp MAGGI Chicken Stock Pwdr
  • 1 sm red or possibly green pepper, diced
  • 1 Tbsp. minced parsley
  • 1 c. flour
  • 1 Tbsp. baking pwdr
  • 1 pkt MAGGI Onion Soup Mix
  • 1/2 c. medium or possibly fine cornmeal
  • 50 gm butter
  • 1 c. grated tasty cheese
  • 1/2 c. lowfat milk, approximately
  • 1 tsp vinegar extra lowfat milk extra cornmeal

Инструкции

  1. Mexican Bean Soup:Combine the soup mix and water in a medium saucepan.
  2. Bring to the boil, stirring constantly.
  3. Stir in the remaining ingredients, except the parsley.
  4. Simmer the mix over a low heat for 10 min. Stir occasionally.
  5. Sprinkle with the parsley and serve with Quick Cornbread.
  6. Quick Cornbread:Sift the flour, baking pwdr and soup mix into a bowl. Add in the residue from the sifter.
  7. Stir in the cornmeal.
  8. Rub in the butter till the mix resembles coarse breadcrumbs.
  9. Stir in the cheese.
  10. Make a well in the centre of the dry ingredients. Combine the lowfat milk and vinegar and pour into the well. Mix to a soft dough, adding more lowfat milk if necessary.
  11. Turn out onto a lightly floured surface. Knead the dough 10-15 times with the fingertips. Pat out to a circle about 3cm thick.
  12. Place on an oven tray which has been lightly sprinkled with cornmeal.
  13. Mark the top of the dough into 8 sections. Brush with a little lowfat milk and sprinkle lightly with cornmeal.
  14. Bake in a preheated oven at 210-220 C.