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Peel onion, quarter them and bring them to the boil with
peppercorns, allspice, vinegar, salt and 2 l water. Cut out the top stem
in a circle so that the pepper can be filled from the top. Scrape out
the core and seeds and simmer peppers in the stock until tender. Remove
and cool down.
Mix a spreadable paste with cream cheese, sheep milk cheese, basil and
mashed garlic. Fill pepers with this mixture. |
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