Thursday, Dec 20 2007

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Sweetcorn Stuffed Bread

Ingredients

Bread
Potatoes
Sweet corn cream style
Coriander leaves, green chillies, mint leaves
Cream cheese
Thick curd
White vinegar
Salt and sugar
Spring onion
Grated cheese

  Method

1. Take 1 unsliced loaf of bread.
2. Make a slit along the centre about 3/4th way deep.
3. Carefully scoop out as much of inside as possible.
4. Keep an inch thick wall all around.
5. Grate 1 large potato, boiled and chilled, into a big bowl.
6. Add 1/2 tin sweet corn cream style.
7. Add 1 tbsp. coriander leaves, 3 green chillies, 1 tsp. mint leaves, all finely chopped.
8. Add 2 tbsp. cream cheese, 1 tbsp. thick curds, 1/2 tsp. white vinegar, salt and sugar to taste.
9. Run inside of bread in dry mixed to make crumbs, add to potato.
10. Add 2 sprigs spring onions with greens, finely chopped, to potato.
11. Mix contents of bowl gently with fork or wooden spatula.
12. Stuff this mixture into hollowed bread, place on a baking sheet.
13. Sprinkle generously with grated cheese, and any herb or choice.
14. Bake in preheated oven at 180^oC, till cheese melts.
15. Cool a little before cutting with very sharp bread knife.
16. Serve warm with a fresh dip or sauce.

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