3 tablespoons of boiled white beans
8 roasted and peeled red peppers
50 g of spinach
1 red onion
1 clove of garlic
2 table spoons of pine nuts
1 - 2 tablespoon flour
200 ml milk
olive oil
nutmeg
For the sauce
4 roasted and peeled red peppers
1 spring onion
350 ml cream
olive oil
Chop the onion and garlic, lightly fry in a pan with a little olive oil. Seasons. Wash spinach well, chop them and add them to the pan. Also add the pine nuts and white beens.
Meanwhile, in a different frying pan add some olive oil. Add flour, some nutmeg and keep mixing. Mix well and slowly add the milk, stirring until the bechamel is made. Pour the spinach, onion, garlic, etc from the other pan and mix until getting a homogeneous bechamel. Place in a glass bowl and let cool. After about 30 - 50 min, fill up the roasted and peeled red peppers with the spinach bechamel.
400 gr. broccoli
400 gr. cauliflower
6 eggs
1/4 l. of milk
1/4 l. of cream
2 slices of bread
bread crumbs and butter
water
olive oil
salt & black pepper
Cook the broccoli in salted water for 4-5 minutes. Drain and mash with electric mixer. Put aside.
In another pot cook the cauliflower for 10-12 minutes. Drain and mash with electric mixer and also put aside.
Break the eggs into a bowl. Season with salt and ground black pepper. Beat and add the milk and the cream .
