kitchenmagic3.com
Pomegranate, ricotta and walnut spaghetti recipe
Spinach lasagne
Serves 4:
500 g noodles for lasagne
600 g frozen spinach (leafs)
600 g minced beaf
2 packets tomato purree
3 onions
2 cloves of garlic
400 – 500 g cream cheese (philadelpia)
0,5 l milk
oil
1 tablespoon starch flour
herbes de provence
salt
pepper
250 g grated cheese preparation:
Sauce with minced meat: Roast the chopped onions in
oil, add the minced meat, after 5 minutes add the
tomato purree. Season with salt, pepper, herbs and
fine chopped garlic.
Cream cheese sauce: Stir cheese with milk, add fine
chopped garlic and starch flour.
Now arrange in a heat-resistant form alternate layers
of meat sauce and cheese sauce between the lasagne nood-
les. Put the thawed spinach on top of the cheese-sauce-layer.
The last layer is meat sauce. Strew the grated cheese
on the top and gratinate in the preheated oven at 220 C
for 40 minutes.
Recipe by Christiane Franz
Oven-Spaghetti with capers
Serves 4:
400 g Spaghetti
Common Salt
200 g grated cheese
400 g Creme fraiche
5 Eggs
200 ml Cream
100 g capers
3 cloves of garlic
some fresh or dried sage
Pepper
200 g gammon Preparation: Cook the Spaghetti until they are done, but not
too soft. Mix the Creme fraiche with the grated cheese, eggs,
chopped garlic, chopped gammon, capers and the chopped sage.
Seasoning with salt and pepper. Now put the cooked spaghetti
on a cake tin and put the sauce on top. At 220 C (moderately hot)
gratinate in the baking oven.
Recipe by Christiane Franz
