Saturday, February 20, 2010

Paraguay - Sopa Paraguaya

I was really looking forward to this one as I've never tried corn bread before.


* Cooking spray
* 2 tablespoons grated fresh Parmesan cheese
* 1 tablespoon butter
* 1 tablespoon vegetable oil
* 1 cup chopped onion
* 0.3 cup chopped green pepper
* 2 cups sweetcorn
* 0.5 cup low-fat cottage cheese
* 1.5 cups cornflour/cornmeal
* 0.75 cup mature cheddar
* 0.5 cup milk
* 1 teaspoon salt
* 0.5 teaspoon black pepper
* 4 large egg whites
* 0.5 teaspoon cream of tartar

Heat butter and oil in a pan. Add onion and green pepper. Cook on a medium heat until they're soft. Place onion mixture in a food processor. Add 1.5 cups corn and cottage cheese then process until almost smooth. Place pureed mixture in a large bowl. Stir in remaining 0.5 cup corn, cornflour, cheese, milk, salt, and black pepper.

Place egg whites and cream of tartar in a large bowl. Beat until you get a stiff peak. Carefully stir the egg into the puree a bit at a time until it is all combined.

Spray a round 9 inch cake tin with the oil and sprinkle Parmesan around it. Pour the mixture into the tin.

Bake at 400°/ Gas Mark 6 for 30 minutes or until a wooden pick poked in the middle comes out clean. Cool in the tin for 10 minutes on a wire rack. Then tip it out to cool further.

Cut into slices/squares/chunks and eat with butter spread on it!

I was totally unprepared for how good this would be. It was soft and sweet and crumbly and so so delicious! The butter melted into it, it was literally heaven. Now I'm worried about eating the whole thing since the kids were put of by the corn in it!

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