Corn and coriander cheesecake
4 Free Range eggs, well beaten
25g Salted lemon, minced
30g Coriander leaves, chopped
80g Onion, grated and drained
400g Corn, cut from the cob
250g Creme Fraiche
500g Cream Cheese
Chili to taste
Mix well, pour into oiled Pyrex, bake for 50 minutes at 180C.
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