Spinach Potato Florentine
Based on a mix of fresh spinach leaves with baby potatoes in wine vinegar adds a zesty punch to dish.
3 tbsp - Olive oil
1 cup - Baby spinach leaves
1 No - Radish roundels
4 No - Baby potatoes halved
1 No - Red onion roundels
4 tbsp - Parmesan cheese
2 tbsp - Parsley chopped
1 tsp - Almonds sliced toasted
1/4 cup - Wine vinegar
1/4 tsp - White pepper
Sea salt to taste
Whisk together cheese, vinegar, oil, parsley, salt, and pepper. Keep 1/4th of the mix covered in the refrigerator.
Steam potatoes along with skin.
Mix the potatoes, radish and onions. Pour 2 cups reserved dressing over potatoes; gently blend. Marinate about 15 minutes in refrigerator, blending once during marinating.
Then lay the baby spinach at the base and place the marination mix over it so as to form alternate layers.
Garnish with toasted almonds. Drizzle the left over dressing either over or along the sides of the salad.
Parsnip Swede Gratin
3 No - Parsnip sliced
3 No - Swede sliced
1/4 tsp - Garlic minced
1/8 cup - Lemon juice
1/2 tbsp - Worcestershire sauce
1 tbsp - Brown sugar
1/4 tsp - Pepper
Salt to taste
White Sauce:
1 tbsp - Butter
4 tbsp - Flour
3 cup - Milk
1/2 cup - Bread crumbs
1 cup - Cheese shredded
1 tsp - Parsley chopped
1/4 tsp - Pepper
Pinch of nutmeg
Salt to taste
Steam all the vegetables until they are tender.
Place them in a large bowl and stir in the remaining ingredients.
Crush and add the crumbs in a sauce. Place the vegetable mixture in a baking tray.
Pour cheese sauce over the vegetables.
Bake in a preheated oven till golden brown.
Mushroom Pizza
Few pizza bases
2 tbsp - Olive oil
1 No - Red onion
1/4 tsp - Garlic minced
1/4 cup - Black olives pitted
1 cup - Mushrooms (shiitake, button and any other variety) sliced
11/2 cup - Mozzarella cheese
1 cup - Tomatoes roasted diced drained
Salt to taste
Heat olive oil in a pan and saute the mushrooms until softened.
Add garlic and onions stir briefly and set aside.
Spread the diced tomatoes over the pizza base or crust and top with the rest.
Bake in a preheated oven till the cheese is piping hot and starts to turn brown.
Article Source: http://EzineArticles.com/?expert=Shveta_Kumar
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