I bought such
lovely sesame and sea salt rye nachos in Finland and combined them
with some char-grilled vegetables, cheese and sauces. Any nachos are
great with some extra veg, but these rye variations are especially
tasty and filling. They are like thin rye bread crisps.
Here's how I made
this nacho dish.
Tomato sauce:
200g tomatoes
1 garlic clove
1 small onion
Olive oil
Fresh basil
Black pepper
Salt
The tomatoes for
this sauce came from my own garden, and it's quite a basic sauce.
Chop the onion and garlic and fry them in olive oil. Add the tomatoes
and let it simmer. Season the sauce with basil, pepper and salt and
finally puree it. This sauce can be served either warm or cold,
whichever you prefer.
Green pepper butter:
1 green bell
pepper
Parsley
Chili flakes
Black pepper
50g butter
This was a quite
nice addition to the nachos and especially melted over the
char-grilled corn cob that I served with the nachos.
Chop the pepper
very finely and mix it with parsley, chili flakes, black pepper and
soft butter. Done!
Nachos:
1 bag of sesame
and sea salt rye nachos (or other nachos or rye crisps)
1 red bell pepper
1 small zucchini
½ onion
Oltermanni and
Emmental cheese (other cheeses can be used)
1 Corn cob on the
side
Vegetable oil for
grilling
Quarter the bell
pepper and slice the zucchini. Cut rings of the onion. Char-grill
these and the pre-boiled corn cob.
Place the pepper,
zucchini and onion rings on the nachos into an oven dish. Grate
cheese on them and bake at 180C for about 10 minutes until the cheese
is melted and the nachos warmed through.
Serve with the
sauces at a film night or a party or just give yourself a treat and
enjoy!
Your VegHog
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