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Silver beet And Cheese sauce Equipment:


Food processor Grater Chopping board Large knife Salad spinner Tea towel Colander Scales Pastry brush Ovenproof dish Wooden spoon Heatproof board Bowls small and medium Saucepans – small and medium Metric measuring cups and spoons

4 slices bread 16 stems silver beet 2 teaspoons salt sauce: 100g cheese 2 cups milk 3 flat tablespoons butter 4 flat tablespoons plain flour salt and pepper to taste

What to do:  Remove the crusts from the bread and put in compost. Put bread into the food processor and zap until you have coarse crumbs.  Separate the silver beet leaves from their stems by slicing along each side of the thick central stem. Rinse the silver beet leaves and dry in the salad spinner. Roll leaves into a loose bunch and shred with the large knife.  Wash stems, then cut lengthways into 3 long strips and slice into 5mm pieces.  Fill the medium saucepan with water, add the salt and bring to the boil. Drop the stems into the boiling water and cook for 3 minutes. Add the leaves and continue cooking for another few minutes.  Set the colander in the sink and tip in the silver beet. Tip the drained silver beet into a clean tea towel and squeeze over the sink to get rid of excess liquid. Pre Heat the oven to 180 degrees Celsius. To make the cheese sauce  Melt 1 tablespoon of butter in saucepan over a medium heat. Using the pastry brush, brush the bottom and sides of an oven proof dish with butter  Return the saucepan of melted butter to heat, whilst still melted add the flour. Stir well with a whisk for a minute. This is called making a roux (roo) gradually add the milk stirring continually to avoid making lumps. Continue stirring until sauce thickens. Add grated cheese.  Season with salt and pepper.  Add silver beet leaves and stems and stir together well  Spoon mixture into the buttered oven proof dish. Scatter with breadcrumbs. Bake for 15 minutes or until the top is golden.  Serve warm.


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