2020-08-13 / test@t
A tasty appetizer of bell pepper, feta cheese and cauliflower will diversify the autumn menu.
- Bulgarian pepper of different color 10 pcs.
- cauliflower inflorescences 10 pcs.
- feta cheese 300 g
- garlic cloves 3 pcs.
- chicken eggs 2 pcs.
- kefir 0.5 cups
- flour 3 - 4 tablespoons
- salt to taste
- vegetable oil for frying 4 tbsp.
- mayonnaise 1 tbsp.
STEP-BY-STEP COOKING RECIPE
Wash and dry the bell pepper. Carefully cut the stem of each pepper, cut off the top, remove the seeds.
Boil the cabbage in salted water until tender (do not overcook!). Drain water, cool.
For batter, beat eggs with salt and flour, pour in kefir, mix. Dip each inflorescence of cabbage in batter and fry, cool.
Mash cheese with a fork or grate.
Peel the garlic. Grate on a fine grater. Combine with feta cheese, add mayonnaise, mix.
Insert the fried cauliflower inflorescence into each pepper (mushroom "cap"), and fill the bottom with cheese filling. Put the appetizer on a flat dish, decorate as desired.