Name: Corn, mushroom, capsicum and potato puddings
Cook time: 50 min
Total time: 50 min
Ingredients: 4 medium_piece (800g) potatoes, chopped coarsely; 1/4 cup (60ml) milk; 40 gram low-fat dairy-free spread; 3 (750g) corn cobs, trimmed; 2 teaspoon olive oil; 2 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 1 medium_piece (150g) brown onion, chopped coarsely; 1 medium_piece red capsicum (bell pepper) (200g), chopped coarsely; 150 gram mushrooms, chopped coarsely; 3/4 cup (90g) low-fat cheddar cheese, grated coarsely

Ingredients

4 medium_piece (800g) potatoes, chopped coarsely

1/4 cup (60ml) milk

40 gram low-fat dairy-free spread

3 (750g) corn cobs, trimmed

2 teaspoon olive oil

2 clove garlic, crushed

1 fresh long red chilli, chopped finely

1 medium_piece (150g) brown onion, chopped coarsely

1 medium_piece red capsicum (bell pepper) (200g), chopped coarsely

150 gram mushrooms, chopped coarsely

3/4 cup (90g) low-fat cheddar cheese, grated coarsely

Method

1.Preheat oven to 200°C (180°C fan forced).

2.Boil, steam or microwave potato until tender, drain. Mash potato in large bowl with milk and dairy-free spread until smooth.

3.Meanwhile, using sharp knife, cut corn kernels from cobs. Heat oil in medium frying pan, cook garlic, chilli and onion, stirring, until onion softens. Add corn, capsicum and mushrooms, cook, stirring, until corn is tender. Stir in ½ cup of the cheese.

4.Spoon corn mixture into four 1¼-cup (310ml) ovenproof dishes, top with mashed potato and remaining cheese. Place dishes on oven tray.

5.Bake puddings about 25 minutes or until heated through and cheese is browned lightly.

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