In a food processor pulse the tofu, mascarpone cheese, cream cheese, drained spinach, fresh basil, garlic, and half a teaspoon of salt until well combined but not so much as to make it too smooth
In a pan , add some oil , chopped onions and saute until onion is soft now add garlic and haldi , add chopped spinachand allow this to steam on low heat , add some water and salt , allow to cook completely
the “Florentine” element being the creamy mushroomandspinach sauce that perfectly coats the pasta. There are so many possible variations, you’ll never run out of ideas and you can still be wow-ed with a delicious sauce
) package fresh spinach. ) container whipped chive-and-onion cream cheese. Add spinach. 6 no-boil lasagna noodles. top with 2 noodles and one-third of ricotta mixture. Bake, covered with lightly greased aluminum foil, at 425° for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes
saute onion, add garlic andspinach. Spinach-. Snip corner of packet of butternut and place on plate. Wilt spinach down with a little water then add spices and fresh cream
Water with some water and butter until soft. Add a good amount of spinache in each. Make sure the water has dried up add the fresh cream allow to simmer add the flour to thicken and remove from heat
Drying mushrooms preserves their taste and texture and intensifies their flavour. If you follow me on Twitter or Photogirl on Instagram, you may remember that in March this year (more or less fifteen months ago) we attended the SA Food and Wine Blogger Indaba in Cape Town
Mushrooms also help to stretch the meal into more portions and make it more economical. We have reached the end of the #JoinTheBlendTrend series and I thought I would finish up with a dish that reminds me of fun times with friends, feasting and general merriment
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