Cooking Instructions

Cream of heart of palm 

Drain the hearts of palm and slice into thin rounds. Melt the butter in a medium sauce
pan, and lightly sauté the sliced onion und garlic until golden. Add the broth. Bring to boil
over moderate heat, then reduce heat to simmer. Whisk the corn starch together with cold
water until dissolved and then slowly pour the mixture into the hot broth. Add black pepper
and herbs to taste. Continue to cook, stirring continuously until the mixture thickens
slightly. Add the slices of hearts of palm and remove from heat.

Rice with pepper

Put the margarine into a large saucepan and heat for a few seconds. Add the green and
red pepper and rice. Fry gently, Stirring for about 4 minutes. Add hot water and herbs.
Stir well and boring to a boil. Simmer for 15 to 20 minutes, until the rice is soft and the
water has been absorbed.