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SPINACH AND PEPPER CASSEROLE |
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Preparation time:
15
Cooking time:
25
Serves:
4
Calories:
125
(per serving)
Fat:
3
g (per serving)
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Ingredients
Cooking: Please note that this dish is cooked in a Microwave Oven, although it can be adapted to be cooked in a conventional oven.
450g/1Ib spinach, tough stalks removed
1 red pepper, cored, seeded and cut into strips
1 green pepper, cored, seeded and cut into strips
4 celery stalks, sliced
2 onions, finely chopped
30g/1oz sultanas
¼ tsp sweet paprika
Pinch of sugar
Pinch ground cinnamon
1 tsp salt
2 tbsp tomato puree
2 tsp cornflour
30g/1oz grated cheese
2 tbsp fresh breadcrumbs
Wash the spinach and shake off excess water. Place in a large bowl and cover with pierced clingfilm. Cook for 5 minutes on HIGH. Drain, reserving the liquid and put aside. Put the peppers, celery and onion into a shallow casserole dish, cover tightly and cook for 15 minutes on HIGH, stir several times during cooking. Stir in the spinach, cover and set aside. Mix together the sultanas, paprika, sugar, cinnamon, salt, puree, cornflour and reserved spinach water and cook for 2 – 3 minutes of HIGH, stirring occasionally until thickened. Stir this into the vegetables, then cover and cook for 2 minutes on HIGH. Mix together the cheese and breadcrumbs and sprinkle over the vegetables. Brown under the grill.
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