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Floreten Beef Gratin Recipe
|Garlic||1 Clove (5 gm)|
|Lean minced beef||500 Gram|
|Canned plum tomatoes||227 Gram|
|Cold water||250 Milliliter|
|Tomato puree||30 Milliliter|
|Cooked spinach||225 Gram|
|Ground nutmeg||1 1⁄4 Milliliter|
|Natural yogurt||275 Gram|
|Cheddar cheese||50 Gram|
|Dry mustard||2 1⁄2 Milliliter|
Calories 417 Calories from Fat 206
% Daily Value*
Total Fat 23 g35.5%
Saturated Fat 8.7 g43.5%
Trans Fat 0.6 g
Cholesterol 172.1 mg
Sodium 313 mg13%
Total Carbohydrates 26 g8.6%
Dietary Fiber 3.8 g15.4%
Sugars 8.3 g
Protein 28 g55.2%
Vitamin A 213% Vitamin C 44.5%
Calcium 20.9% Iron 21.6%
*Based on a 2000 Calorie diet
Vermicelli is thin spaghetti; you can use this or ordinary spaghetti in the recipe.
You can also use fresh instead of frozen spinach in season.
Fresh spinach needs to be washed very thoroughly in lots of cold water or it will taste gritty when cooked; you will need twice as much fresh as frozen spinach as fresh loses so much bulk during cooking.
Cook the vermicelli or spaghetti according to the packet instructions until just tender.
Drain and place in a large, shallow, ovenproof dish.
Heat the oil in a frying-pan and cook the onion and garlic until soft but not browned.
Stir in the minced beef, breaking it up if necessary with a wooden spoon, and cook until pale and just starting to brown.
Add the tomatoes and their juice, the Bisto Powder, water and tomato puree.
Bring to the boil, lower the heat and simmer gently, uncovered, for 30-35 minutes, stirring occasionally.
Peel the carrots and slice or cut them into matchstick strips.
Cook in boiling, salted water until tender and then drain them.
Thaw the spinach if frozen, and dry it off in a pan over a very low heat until the moisture has evaporated and the spinach is quite dry.
Season the spinach with the nutmeg.
Spoon the beef mixture over the pasta and top with the carrots and spinach.
In a bowl, beat together the yogurt and egg until smooth, and then spoon over the pasta mixture.
Arrange the tomato slices over the top.
Sprinkle over the cheese and dry mustard.
Preheat the oven to 180Â°C/350Â°F/Gas Mark 4.
Stand the dish on a baking sheet and bake it for 35-45 minutes until the cheese is bubbling and lightly browned.
Serve with a green, crunchy salad