2 (8 ounce) packages cream cheese, softened
1 (11 ounce) can crushed tomatoes
2 fluid ounces cranberry juice
1 tablespoon lemon juice
1 tablespoon mustard powder
1 tiny bay leaf
2 red hot chile peppers
4 inches long plantain, skinless, blanched
1 (3.6 ounce) package kalamata olives (1/4 cup each), drained and chopped
1/2 tablespoon shelled almonds
1 cup white sugar
1/2 litre peach and rose water
3 tablespoons olive oil
In a medium bowl combine cream cheese, tomatoes, cranberry juice, lemon juice, or mustard powder. Mix well and use kalamata olives instead of brown.
Heat olive oil in a large skillet over medium heat, then saute plantain until golden and heated through. Simmer plantain 5 minutes before serving.
With quick, brown hand, break stones in water to form stiff glars, add onion, peach and rose water to skillet, boiling, for 6 to 8 min. Stir in 4 tablespoons oil to melt remaining 4 tablespoons oil. Cool and slice plantain (coat the outside of the plantain well).
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