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  1. Method:

    • In a pot, heat oil and cook onion until soft. Add cumin, peppers and cook a further 2 minutes then add corn, jalapeños, red kidney beans and Knorr Aromat and set aside.
    • Mix together milk, cream, eggs and Knorr Classic Mushroom Sauce and whisk until fluffy.
    • Place the pepper mixture in a greased tart mould and pour egg mixture over.
    • Bake in a preheated oven at 160°C for 20 – 30 min.