Tomato aspic


1 pack Lemon jelly
2 cups Catchup
1 teaspoon Vinegar
1/8 teaspoon Cinnamon
1/4 teaspoon Pound bay leaves
1/2 Cardamon leaf
1 spoon Parsley
3 Ground pepper
1/2 cup Chopped onion

1. Heat together catchup, vinegar, cinnamon, pound bay leaves,
cardamon leaf, parsley, pepper for 15 minutes.
2. Put Jelly in the bowl and mix with the mixture. (in no.1)
3. Bring to cool, then add chopped onion. Mix well.
4. Pour into the plate and keep in refrigerator.
5. Serve with fresh vegetable.

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