Beef and Spinach Bake

This easy ground beef, fresh spinach and mushroom casserole with tasty mixed cheese topping will be a hit with the family for dinner. Recipe serves 4.

Ingredients:

1 1/2 pound (750 g) spinach

1 tablespoon oil

1 large onion, finely chopped

1 pound (500 g) ground beef (mince)

8 ounces (250 g) mushrooms, sliced

2/3 cup sour cream

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1 cup grated Cheddar cheese

1 cup grated Parmesan cheese

Salt and pepper

Method:

1. Cook the spinach, with just the water clinging to the leaves after washing, until tender. Drain well, pressing out all excess water. Chop the spinach.

2. Heat the oil in a frying pan. Add the onion and fry until softened. Add the beef and fry until well browned. Stir in the mushrooms and fry for a further 5 minutes. Remove from the heat and drain off all the fat from the pan. Add the chopped spinach, cream, herbs, half the Cheddar and half the Parmesan. Mix well, adding salt and pepper to taste, then turn into a casserole.

3. Sprinkle the remaining cheeses over the top. Bake in a preheated moderate oven, 350 degrees F (180 degrees C), for 25 minutes.

Raspberry Trifles

A topping of fresh fruit makes these easy, individual trifle desserts an irresistible summer treat. Recipe serves 4.

Ingredients:

6 1/2 ounces (200 g) sponge cake
1/3 cup brandy
2/3 cup raspberry jam
12 ounces (375 g) frozen raspberries, thawed
Custard:
1/3 cup custard powder
1 1/2 tablespoons sugar
2 cups milk

Method:

1. Cut sponge into 1/2 inch (1 cm) cubes. Share half cake among 4 dessert glasses. Drizzle 2 teaspoons brandy into each glass, then spread sponge with 1 tablespoon jam. Top with half the raspberries; pour half the custard over. Repeat layering.
2. Custard: In saucepan, blend custard powder and sugar with milk, stir constantly over high heat until mixture boils and thickens. Decorate with whipped cream and fresh raspberries, as desired.