Ingredients
- 2 lrg potatoes peeled and sliced into
- 10 x m thick rounds
- 400 ml extra virgin olive oil for poaching
- 60 gm melted butter
- 5 sht filo pastry
- 1 bn spinach (20 large leaves)
- Â Â washed blanched refreshed liquid removed
- 1 sm tsp freshly grated nutmeg
- 175 gm swiss appenzeller cheese or possibly
- Â Â gruyere cheese grated
- 1 x salt and black pepper
- 3 x Large eggs lightly beaten
- 225 ml double cream
- 16 x stems asparagus trimmed
- Â Â blanched and refreshed in cool water
Description
Put The Potato Slices In A Pan Cover With Extra Virgin Olive Oil And Poach On The Barest Bubble Without Browning: They Should Not Be Fning For About 20 Min Or Possibly Till Tender.…
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