Friday - - Recipe Cards -

1 Pre­heat the oven to 180°C. Grease an oven­proof dish with but­ter or non­stick spray. 2 In a pan, sauté onions in Prep time 20 mins Cook­ing time 40 mins Serves 6 1 tbsp but­ter 1 tbsp olive oil 2 onions, chopped 1 tsp fresh thyme 300g baby spinach 200g feta cheese, crum­bled 1 kg waxy pota­toes, thinly sliced us­ing a man­dolin 750ml white sauce 1 cup grated Ched­dar but­ter and oil un­til glossy. 3 Add thyme and spinach, cook­ing un­til the spinach is wilted. 4 Add feta and mix well. 5 To as­sem­ble lasagne, ar­range a dou­ble layer of pota­toes in the pre­pared dish. Spread half the spinach and feta mix­ture on top. Cover with a layer of white sauce. Re­peat the lay­ers, end­ing with a layer of white sauce. 6 Sprin­kle Ched­dar on top and bake for at least 40 min­utes or un­til the cheese has just melted and the pota­toes are soft. Serve with a green salad.

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