Cooking Instructions

Starter: Curry Rice

Cook the rice in plenty of water. Braise the onions cut in rings and the chopped garlic in butter. Add 120 ml water to the drained rice. Cook at high temperature for 5 min until the water has evaporated. Dissolve curry in lukewarm water and add. As soon as the liquid has evaporated, take the rice from the stove and sprinkle with finely chopped parsley.

Second course: Filled peppers 

Cut off the ‘lid’ of the peppers (where the stem is) and set aside for later. Remove seeds and inner skin, and then fill with Rice Pilaff. Replace the lid. Place the peppers into a pan with a high rim with oil and braise for some minutes. Turn over carefully, so they get braised from all sides without losing the contents. Take off the pan, pour cream into the braising juice, making a sauce, replace the pepper lids and pour the sauce over them. Continue to bake in the oven. Filling: Rice Pilaff: Braise the rice with a little butter or margarine for at least 6–7 minutes. After sticking the cloves into the onions, add to the rice and cover with water. Let the water evaporate and cover again with warm water. Cover the pan with tin foil and put into oven for 20 minutes at medium heat. When you take it out of the oven, the rice will be completely dry.

Filling: Rice Pilaff

Braise the rice with a little butter or margarine for at least 6-7 minutes. After sticking the cloves into the onions, add to the rice and cover with water. Let the water evaporate and cover again with warm water. Cover the pan with tin foil and put into the oven for 20 minutes at medium heat. When you take it out of the oven, the rice should be completely dry.