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Ingredients 1
oz butter 2
oz creamed coconut Preparation
time 25 mins
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Heat butter in a large pan. Add the onions and potato and cook gently for 5 minutes, stirring occasionally to prevent sticking. Add the chopped spinach and the stock. Cover and simmer gently for 15 minutes, or until the vegetables are tender. Do not overcook or the spinach will lose its bright green colour. Add the coconut and puree in an electric blender or food processor. Return the mixture to the pan and stir in the cream or milk. Adjust seasoning to taste and reheat carefully. |
Ingredients
1 onion
3 slices smoked bacon - optional
Clove of garlic
2 leeks
3 celery sticks
1 broccoli head
Half small squash (orange one)
4 medium potatoes
Smoked cheddar
Mature cheddar
White sauce
Chop the onion and garlic and fry gently in olive oil. Cut the bacon into small pieces and add to the onion.
Chop the celery very small and add with the chopped leeks to the frying onion. Fry until all gently cooked. Then set aside.
Cut the broccoli into small florets and boil gently until not quite done.
Cut the potato and squash into approximately half centimetre rounds and fry in butter and olive oil until golden.
Make a white sauce and grate in some of the mature cheddar.
Take a
shallow dish and arrange the vegetables as follows:
- first place the fried vegetables with a little freshly ground black
pepper
- cover this layer with grated smoked cheese
- arrange the broccoli on top of this
- finally the potato and squash on top of this
Cover the whole dish with the cheese sauce and cook for 15-20minutes in an oven set at 150-160 C°
