Semolina cheese mould with peppers and tomatoes

Recipe from: 2/24/1993 12:00:00 AM
Ingredients 17
Servings 1


Serving Change
  • 600
  • 100
  • 2
    extra-large eggs, beaten
  • 180
    mature Cheddar cheese, grated
  • 2
    mustard powder
  • salt and milled black pepper
  • 2
    large onions, chopped
  • 30
    olive oil
  • 500
    ripe tomatoes, skinned and chopped
  • 5
  • 2
    large red sweet peppers, seeded
  • 2
    large yellow sweet peppers, seeded
  • 2
    large green sweet peppers, seeded
  • 1
    clove garlic, crushed
  • salt and milled black pepper


Warm milk in a large saucepan, stir in semolina and cook until boiling, stirring constantly to prevent lumps forming. Cook for 1 minute, then cool slightly. Beat in eggs, cheese, mustard and seasoning to taste. Pour into an oiled 1 litre loaf pan (or smooth-sided ring mould), stand the pan in a roasting tin and pour in sufficient boiling water to come halfway up sides of loaf pan. Bake at 180 ºC for 45 minutes. While mould is baking, make vegetable accompaniment. Fry onions in heated oil in a large frying pan for 5 minutes, or until soft but not brown. Add tomatoes and stir-fry for 2 minutes. Stir in peppers (sliced 1 cm thick) and garlic and season. Simmer, covered, over low heat for 10 minutes, then uncovered for a further 10 minutes or until liquid has almost evaporated, stirring occasionally. Turn mould out onto a heated rectangular or oval serving platter and spoon some of the vegetable mixture over. Arrange rest of vegetables around mould. TOTAL KILOJOULE COUNT: 9 520 kJ (2 275 Cal). A portion: 1 585 kJ (400 Cal).

Read more on: starch  |  bake  |  shallow-fry

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