basil-pesto-potato-bake

Basil Pesto Potato Bake

by with No Comment Recipes

basil-pesto-potato-bake

 

INGREDIENTS

For the Bake:

1 kg potatoes, thinly sliced

1 cup heavy cream

½ cup Super Saucy Basil Pesto

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 garlic cloves, minced

Salt and freshly ground black pepper, to taste

For the Topping:

½ cup breadcrumbs

¼ cup grated Parmesan cheese

2 tbsp melted butter

Fresh basil leaves (for garnish)

METHOD

Prepare the Potatoes:

Preheat your oven to 180°C. Grease a baking dish with butter or non-stick spray.

Layer the sliced potatoes evenly in the dish.

Make the Pesto Cream Sauce:

In a mixing bowl, whisk together the heavy cream, Super Saucy Basil Pesto, minced garlic, and ½ cup grated Parmesan. Season with salt and pepper.

Assemble the Dish:

Pour the pesto cream sauce over the potato layers, ensuring even coverage.

Sprinkle the shredded mozzarella and remaining Parmesan cheese over the top.

Prepare the Topping:

In a small bowl, mix the breadcrumbs, grated Parmesan, and melted butter. Sprinkle this mixture over the cheese layer.

Bake:

Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the topping is golden brown and crispy.

Garnish and Serve:

Let the bake rest for 5-10 minutes before serving. Garnish with fresh basil leaves for a festive touch.

ROAST GARLIC,MASCARPONE FLAT BREAD

by with One Comment Recipes

INGREDIENTS.

Flatbread:

1 cup greek yogurt

1.5 cups self-raising/rising flour[+ extra for flouring surface etc]

Roasted Garlic and Mascarpone:

2 heads garlic

3/4 cups[180g] mascarpone

200g buffalo mozzarella ,torn

super saucy spicy sprinkle to serve

super saucy pesto

METHOD

Flatbread:

  1. Place greek yogurt in a mixing bowl and give it a stir. add in 1 cup of flour and stir to combine, gradually add in more flour until the dough starts to form into a ball
  2. Tip the dough onto a well-floured surface and knead with your hands for a minute or two, if the dough is still too sticky, add some more flour and continue to knead. the dough is ready when it is able to hold its shape and is not sticking to your hands or the surface
  3. Heat a skillet or frying pan on medium heat. once the pan is hot ,add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. repeat with the remaining flatbread

Roasted Garlic Mascarpone

  1. Preheat oven to 200°C. Wrap garlic in foil and roast for 45 minutes or until completely softened.
  2. Squeeze garlic out of the skins into a small bowl, cool slightly then add mascarpone and season.
  3. Stir to combine. Set aside.
  4. Spread over 1/4 of the garlic mascarpone and top with mozzarella.
  5. Drizzle with pesto and sprinkle with chilli flakes and extra basil leaves to serve