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

SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 35 min

Pre­heat the oven to 180 ° C 1 Halve the toma­toes and ar­range in an oven­proof dish Sea­son with salt

8 large toma­toes salt and pep­per 30 ml ( 2 T) bal­samic vine­gar 45 ml ( 3 T) olive oil 2 gar­lic cloves, crushed 100 g moz­zarella cheese, sliced 10 g fresh basil


30 ml ( 2 T) but­ter 1 onion, chopped 1 gar­lic clove, chopped 1 bunch of spinach, roughly chopped 15 ml ( 1 T) flour 125 ml ( ½ c) milk 125 ml ( ½ c) cream 1 round feta cheese, crum­bled and pep­per and driz­zle the bal­samic vine­gar and olive oil over Roast for 20 min­utes 2 Scat­ter the crushed gar­lic over the toma­toes and top half the toma­toes with the cheese Roast un­til melted Put basil leaves on the cheese and cover some with the re­main­ing tomato halves 3 Spinach Heat the but­ter and fry the onion and gar­lic Add the spinach and stir- fry un­til wilted Stir in the flour, then the milk and cream Sim­mer un­til thick­ened Stir in the feta and sea­son with salt and pep­per 4 Serve the toma­toes with the spinach, basil pesto, and br­uschetta, if pre­ferred

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.