• Latest Posts

    Monday, November 23, 2015

    Baby spinach, pea & potato bake Recipe

      Baby spinach, pea & potato bake Recipe

        1/2 cup (40g) finely grated parmesan
        2 tablespoons sour cream
        1 1/2 cups (180g) frozen peas, blanched, refreshed, drained
        2 cups (70g) baby spinach
        10g unsalted butter, finely chopped
        1 cup (250ml) milk
        1 garlic clove
        1kg potatoes, peeled, thinly sliced (a mandoline is ideal)
        500g fresh ricotta
        2 tablespoons finely chopped chives

        1 tablespoon lemon juice
        2 tablespoons extra virgin olive oil
        2 cups mixed salad leaves

    Baby spinach, pea & potato bake Recipe


        Step 1

        Preheat the oven to 200°C and grease a 20cm springform cake pan.
        Step 2

        Place milk, garlic and potato in a large saucepan with 3 cups (750ml) water. Bring to the boil, then reduce heat to medium-low and simmer for 6-8 minutes until the potato slices are just tender – they should hold their shape and retain a bite. Drain potato, discarding the garlic, and set aside.
        Step 3

        Combine ricotta, chives and half the parmesan in a bowl and season. Place sour cream and 1 cup peas in a separate bowl and season, then use a fork to roughly crush.
        Step 4

        Arrange one-third of the potato in an even layer in the cake pan and season. Spread with half the ricotta mixture, then top with 1 cup spinach leaves. Arrange another third of the potato on top, season, then spread with crushed peas. Top with the remaining 1 cup spinach, then the remaining ricotta mixture and finish with a layer of the remaining potato. Season, then sprinkle with remaining 1/4 cup (20g) parmesan and dot with butter. Bake for 30 minutes or until golden and bubbling. Cool in the pan for 5 minutes.
        Step 5

        Meanwhile, whisk lemon juice and oil together and season. Toss salad leaves and remaining 1/2 cup peas with dressing.
        Step 6

        Run a knife around the edge of the bake to loosen, then remove from pan. Cut into wedges and serve with salad.

    As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes. Please Check our Disclaimer and Privacy Page.

     This topic brought to you from taste.com
    • Blogger Comments
    • Facebook Comments


    Post a Comment

    Item Reviewed: Baby spinach, pea & potato bake Recipe Rating: 5 Reviewed By: Mrs. Chef
    Scroll to Top