Drain and lay them on a baking tray with the zucchini batons, drizzle olive oil. Fry the peppers gently with the onion and oil for a few minutes then add the basil, vinegar and stock and simmer another 3-4 minutes. Roast the peppers, peel and roughly chop. Simmer gently for 25-30 minutes, stirring often and adding water if necessary until syrupy. May be frozen, defrost before cooking.įry the onion gently in butter for 8-10 minutes until soft. Using a 10cm pastry cutter, shape the mixture into 4 large cakes: press a quarter of the mixture in at a time, lift the cutter to make a neat chape. Drain the spinach and combine with the potatoes and season with salt, pepper and nutmeg to taste. Tip the spinach into a separate pan with the rest of the butter, cover and heat until the spinach wilts, 1-2minutes. Drain thoroughly and mash with the milk and half the butter. Serve with sour cream, if desired.Boil the botatoes until soft. You can also bake these in a 400 degree oven for 20 minutes on each side.
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