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Endive casserole and update homestead

Post by: Andrea Janssen     No Comments     , , ,      On  mei 03, 2014

The endive is stunning in the picking garden. And there’s still more than enough. We often eat it as a raw endive hotchpot. Nice of course, but when I was surfing across the internet I was inspired to make a casserole. Of course I had to try it out (and adapt it to my own taste). The casserole was delicious. A nice layer of creamy andive with cheese flavor, the second layer sweet minced meat topped with sliced ​​potatoes. On top bacon and more cheese were sprinkled. A delicious combination that we will definitely eat more often!

Update life on the homestead

4Pure: Update homestead

As you can see, everything is growing and blooming in the picking garden. Even the weeds, so I took them out last week . In terms of yield , it is still mainly leafy vegetables: lettuce, chard, arugula , endive and celery. The first strawberries are coming. And see how nice the gooseberries grow, but they really take quite a bit longer to ripen. And every day fresh eggs. Provided, of course, if I can take them underneath my broody hen. Last week I sowed peas and snow peas. They stabbing their heads all nicely above the ground. And it seems that the broad bean blossom is slowly getting there. The fruit trees are almost finished blooming and small fruits are visible. It promises to be a good harvest so far.

Recipe: Endive potato casserole

Preparation (4 people);

  • 1 kg of potatoes;
  • large shrub endive;
  • 500 grams of ground beef;
  • 3 tablespoons sweet soy sauce;
  • 250 ml creme fraiche;
  • 100g mature cheese, grated;
  • 4 eggs;
  • 1 tablespoon oil;
  • 250 grams of sliced bacon;
  • salt and pepper.

Materials:

  • Oven dish ;
  • Saute pan with lid.

Preparation:

Preheat the oven to 220 degrees Celsius. Slice the endive very small and wash it very well ( when you harvest from the garden at least 3 x ). Peel the potatoes and cut them into slices. Boil the potatoes 10 minutes in boiling water until they are done. Drain and let slightly cool. Mix the meat with the soy sauce and season with salt and pepper. Heat 1 tablespoon oil in a frying pan and fry the minced beef. Remove the meat from the pan and keep aside. Put the endive in the hot frying pan  (with some water ) and stir briefly. Then put the lid on the pan and let simmer for 5 minutes. Meanwhile, mix in a bowl the creme fraiche, 4 eggs and 3/4 of the grated cheese. Remove the endive from the heat and stir in the creme fraiche mixture. In the baking dish put the endive as the first layer. Distributes the meat on top of the endive. Cover it with the slices potato. Sprinkle with the bacon and remaining cheese. Place the dish in the oven and bake for 35 minutes.

4Pure: Endive casserole

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Endive casserole
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