This Saturday night, while waiting for my baby girl who is out attending (again) one of her high school besties debutante's ball (again) :) ... I'm fixing something really fast and easy :)
I wanted to do this before Christmas but I got sick already. I always get fresh rosy red bell peppers and they'd ended up wrinkled, drained, raisined, cold in our crisper lol.
Saturday afternoon, coming from a quick visit to my Ortho, I got me a pair of red bells :), and I got serious with my homemade cheese pimiento.
 |
| Ingredients: 1 bar (225 grams) Dairy Creme Buttermilk, 1 bar (175 grams) Eden Cheese, 4 teaspoons white sugar, 1 medium red bell pepper, pinch of salt to taste :) |
 |
| Easy Steps: 1) Melt butter in room temperature 2) Boil red pepper, 5 to 7 mins. 3) Once butter is soft enough, cut in to bitsy squares 4) Put squared butter in a bowl, grate cheese over it 5) Mince the bell pepper and mix really well with butter and and cheese plus the white sugar and the salt. |
 |
| Make the mix really pasty. Ms SJValdez said to use fork, so I did. And the consistency was good. Just put your cheese pimiento in a clean jar or in my case, the ever reliable "tupperware" ;-)
DOWNSIDE: hummm a bar of butter can be over the top ... and if i'd have it my way, I''ll use 2 red bells. I like spikes, i like spicy :) ... I just used it sparingly because my daughter absolutely do not like anything "pepperish". And may be, yes, some more pinches of salt. :)
Oh well, what can I say this is not really a to die for spread for my daughter but .... for mom it is lol. So I got some vested interest in here.
CREDITS: Thanks very much to http://www.allaroundpinaymama.com/ for the guidance.
|
No comments:
Post a Comment