YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 15 min Chill­ing time: 15 min Cook­ing time: 40 min


Pre­heat the oven to 200 ° C Grease a bak­ing sheet with non­stick spray 1 Cheese straws Mix the cheese and chives and sea­son with salt and pep­per 2 Halve the pas­try sheets Scat­ter a lit­tle cheese mix­ture along the bot­tom of one sheet Brush the pas­try with but­ter, fold in the sides slightly and roll up like a ci­gar Re­peat with re­main­ing cheese and pas­try Chill for 15 min­utes 3 Soup Heat the but­ter and oil in a saucepan and fry the onions slowly un­til caramelised Add the gar­lic and thyme and stir- fry Add the stock and sim­mer for at least 20 min­utes 4 Ar­range the cheese straws on a bak­ing sheet and brush with but­ter Bake for 10- 15 min­utes 5 Serve the soup with the cheese straws

100 g moz­zarella cheese, grated 45 ml ( 3 T) chopped fresh chives salt and pep­per 250 g phyllo pas­try 45 ml ( 3 T) but­ter, melted


15 ml ( 1 T) but­ter 15 ml ( 1 T) oil 6 onions, sliced 2 gar­lic cloves, crushed few sprigs of thyme 1 litre ( 4 c) vegetable stock

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