Dish Costings and Recipes Part 2

Portion amount:

1 plate

Portion Size:

200g

Portion cost:

$5,00

Sales Prices:

$9,00

Food Cost %:

84%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

olive oil

2 Tbsp.

$0.25

$1.00

onion, chopped

1 unit

$0.07

$0.30

vegan bacon, chopped

3-4 slices

$0.5

$2.00

flour

1/4 cup

$0.25

$1.00

vegetable broth

4 cups

$0.25

$1.00

russet potatoes, cut into small cubes

4 units

$0.37

$1.50

Salt and pepper,

to taste

$0.5

$2.00

nondairy milk

1 cup

$0.5

$2.00

vegan shredded cheddar cheese, for garnish

1/3 cup

$1.00

$4.00

Sliced green onions

To taste

$0.25

$1.00

Vegan sour cream

To taste

$0.25

$1.00

Example:

Purchase Weight: 5kg $ 15per kg = $75

Waste Trimmings: 1kg $ 15per kg = $15

Prepare Weight: 4kg $ 15per kg = $60

Prepare Weight: 4k x 100 = 80%g

Purchase Weight:

Purchase Weight:

1 kg

Waste Trimmings:

0,2 kg

Prepare Weight:

0,8 kg

Yield %:

80%

Purchase Weight Cost:

$4,20

Waste Trimmings Cost:

$0,84

Prepare Weight Cost:

$3,36

From:

Sarah

Prep Time:

20 min

Serves:

5

Cook Time:

20 min

Portion size:

200g

Instructions

1. Heat the oil in a soup pot over medium heat

2. Add the onion and vegan bacon and sauté for 3 to 5 minutes

3. Add the flour and cook for 1 minute, stirring frequently

4. Add the vegetable broth, potatoes, salt, and pepper and bring to a boil

5. Cover and simmer over low heat until the potatoes are tender, about 10 to 15 minutes

6. Once cool, blend with the nondairy milk

7. Pour the blended mixture back into the soup pot and adjust the seasoning to taste

8. Simmer for an additional 5 minutes

9. Garnish with vegan cheese, green onions, and vegan sour cream

Ingredients

2 Tbsp. olive oil

1 medium onion, chopped

3-4 slices vegan bacon, chopped

1/4 cup flour

4 cups vegetable broth

4 medium russet potatoes, cut into small cubes

Salt and pepper, to taste

1 cup nondairy milk

1/3 cup vegan shredded cheddar cheese, for garnish

Sliced green onions, for garnish

Vegan sour cream, for garnish

Portion amount:

1 plate

Portion Size:

200g

Portion cost:

$8.00

Sales Prices:

$13.00

Food Cost %:

85%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

canola oil

1/2 tbsp

$0.25

$1.00

shallot

1/2 unit

$0.30

$1.20

garlic, minced

1 clove

$0.25

$1.00

gingerroot, grated

1/2 tbsp

$0.25

$1.00

black peppers, minced

½ unit

$0.25

$1.00

chicken broth

2 cups

$0.38

$1.50

water

1 cup

$0.01

$0.01

fish sauce (nam pla)

1 tbsp

$0.25

$1.00

salt

1 pinch

$0.25

$1.00

black pepper

to taste

$0.25

$1.00

chicken breast for Chinese fondue

160 g

$1.50

$6.00

rice sticks (noodles)

80 g

$1.00

$4.00

Carrot, grated

1 unit

$0.25

$1.00

green onions/scallions, thinly sliced

1 unit

$0.25

$1.00

white mushrooms, thinly sliced

4 unit

$0.75

$3.00

soybean sprouts

1 ½ cup

$0.50

$2.00

From:

Sarah

Prep Time:

15 min

Serves:

1

Cook Time:

30 min

Portion size:

200g

Instructions

1. Pour in the broth and water, then add the fish sauce and a little salt and pepper

2. Add the chicken slices, warm up the broth 1 min, then take the saucepan off the heat

3. Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water

4. Grate the carrots, then thinly slice the green onions and mushrooms

5. Portion out the vegetables into individual serving bowls

6. Add the soybean sprouts and cooked rice sticks

Ingredients

1/2 tbsp canola oil

1/2 shallots, finely chopped

1 clove garlic, minced

1/2 tbsp gingerroot, grated

1/2 black peppers, minced

2 cups chicken broth

1 cup water

1 tbsp fish sauce (nam pla)

1 pinch salt

black pepper to taste

160 g chicken breast for Chinese fondue

80 g rice sticks (noodles)

1 carrots, grated

1 green onions/scallions, thinly sliced

4 button (white) mushrooms, thinly sliced

1 1/2 cup soybean sprouts

Portion amount:

1 plate

Portion Size:

150g

Portion cost:

$13.00

Sales Prices:

$19.00

Food Cost %:

93%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

bell peppers, halved

4 unit

$0,67

$2.00

vegetable oil

1tbsp

$0,33

$1.00

onion, sliced

1 unit

$0,33

$1.00

cremini mushrooms, sliced

16 oz

$0,67

$2.00

Kosher salt

To taste

$0,50

$1.50

Freshly ground black pepper

To taste

$0,67

$2.00

eye fillet, thinly sliced

1 1/2 lb

$6,33

$10.00

Italian seasoning

2tsp

$0,67

$2.00

mozzarella

16 slices

$2,00

$6.00

Freshly chopped parsley

To taste

$0,67

$2.00

From:

Sarah

Prep Time:

15 min

Serves:

1

Cook Time:

40 min

Portion size:

250g

Instructions

1. Place peppers in a large baking dish and bake until tender, 30 minutes

2. Meanwhile, heat oil, add onions and mushrooms and season with salt and pepper

3. Cook until soft, 6 minutes

4. Add fillet and season with more salt and pepper

5. Add provolone to bottom of baked peppers and top with steak mixture

6. Top with another piece of mozzarella and broil until golden, 3 minutes

7. Garnish with parsley before serving

Ingredients

4 bell peppers, halved

1 tbsp. vegetable oil

1 large onion, sliced

16 oz. cremini mushrooms, sliced

Kosher salt

Freshly ground black pepper

1 1/2 lb. eye fillet, thinly sliced

2 tsp. Italian seasoning

16 slices mozzarella

Freshly chopped parsley, for garnish

Portion amount:

6 cups

Portion Size:

160g

Portion cost:

$4.00

Sales Prices:

$7.00

Food Cost %:

80%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

pumpkin

300g

$1,20

$4.00

potatoes (medium)

2 units

$1.00

$2.00

sour cream

200ml

$0.40

$2.00

sunflower oil

2 tbsp

$0.10

$1.00

pepper

1tsp

$0.10

$1.00

salt

1tsp

$0.10

$1.00

leek

½ unit

$0.30

$2.00

From:

Sarah

Prep Time:

10 min

Serves:

6

Cook Time:

30 min

Portion size:

160g

Instructions

Step 1 - Cut the leeks / leeks and the potatoes.

Step 2 - Cut the pumpkin in half and remove the seeds. Cut into cubes.

Step 3 - Turn on the heat (medium).

Bake sunflower oil and leek / leek in a small saucepan.

Add the potatoes, pumpkin, salt, pepper and stir for 3 minutes.

Step 4 - Add water until the whole is covered.

Put the lid on and let it cook for 30 minutes.

To check the cooking of the vegetables, chop them with a knife. They must be tender.

Step 5 - Pour the mixture into a blender. Mix Add the cream.

Ingredients

300 g of pumpkin

2 potatoes (medium)

200 ml of cream / sour cream

2 tbsp sunflower oil

1 teaspoon of pepper

1 teaspoon salt

1/2 leek (leek)

Portion amount:

1 plate

Portion Size:

400g

Portion cost:

$7.00

Sales Prices:

$20

Food Cost %:

85%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

olive oil

2 tbsp

$0.20

$1.00

finely chopped fresh sage

1 tbsp

$0.10

$1.00

butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces

2 pounds

$0.40

$3.00

yellow onion, chopped

1 unit

$0.40

$1.00

garlic

2 cloves

$0.30

$1.00

black pepper flakes

⅛ tsp

$0.20

$1.00

Salt

To taste

$0.02

$1.00

Freshly ground black pepper

To taste

$0.10

$1.00

vegetable broth

2 cups

$0.50

$2.00

whole grain linguine or fettucine

12 ounces

$4.00

$5.00

Example:

Purchase Weight: 5kg $ 15per kg = $75

Waste Trimmings: 1kg $ 15per kg = $15

Prepare Weight: 4kg $ 15per kg = $60

Prepare Weight: 4k x 100 = 80%g

Purchase Weight:

Purchase Weight:

0,8kg

Waste Trimmings:

0,4kg

Prepare Weight:

0,4kg

Yield %:

50%

Purchase Weight Cost:

$6,20

Waste Trimmings Cost:

$3,10

Prepare Weight Cost:

$3,10

From:

Sarah

Prep Time:

15 min

Serves:

1

Cook Time:

45 min

Portion size:

400g

Instructions

1. Bring the mixture to a boil and cook about 15 to 20 minutes

2. In the meantime, bring a large pot of salted water to a boil and cook the pasta

3. Purée the mixture until smooth

4. Combine the pasta, squash purée

5. Cook over medium heat about to 2 minutes

Ingredients

2 tablespoons olive oil

1 tablespoon finely chopped fresh sage

2 pounds butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)

1 medium yellow onion, chopped

2 garlic cloves, pressed or chopped

⅛ teaspoon black pepper flakes

Salt

Freshly ground black pepper

2 cups vegetable broth

12 ounces whole grain linguine or fettucine

Portion amount:

3 plates

Portion Size:

300g

Portion cost:

$12.00

Sales Prices:

$19.00

Food Cost %:

80%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

Matzo meal for dredging

1 kg

$3.40

$10.00

eye fillet

3 kg

$4.50

$14.00

vegetable oil

3 tbsp

$0.30

$1.00

unsalted butter

15g

$0.60

$2.00

onion, sliced

1 unit

$0.30

$1.00

Salt and freshly ground black pepper

To taste

$0.60

$2.00

cold water

1l

$0.02

$0.05

pickling spice

1 tbsp

$0.60

$2.00

whole-grain mustard

2 tbsp

$0.30

$1.00

From:

Sarah

Prep Time:

20 min

Serves:

3

Cook Time:

2h30 min

Portion size:

300g

Instructions

1. Brush the mustard on the top of the meat

2. Cook in the oven, covered, for 2 hrs

3. Cook in the oven, uncovered, basting often, until well-browned and very tender

Ingredients

Matzo meal for dredging

3kg eye fillet

3 tbsp vegetable oil

15g unsalted butter

1 large onion, sliced

Salt and freshly ground black pepper

1L cold water

1 tbsp pickling spice

2 tbsp whole-grain mustard

Portion amount:

4 plates

Portion Size:

200g

Portion cost:

$4.00

Sales Prices:

$15.00

Food Cost %:

80%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

salmon fillets

4 units

$1.25

$5.00

oranges juiced zested

2 units

$0.25

$1.00

maple syrup

2 tbs

$0.50

$2.00

ginger grated

1 tsp

$0.25

$1.00

tomatoes finely diced

2 units

$0.25

$1.00

mango finely diced

1 unit

$0.25

$1.00

avocado finely diced

1 unit

$0.13

$0.50

red onion diced small

1 unit

$0.25

$1.00

sweet potatoes cut into pieces peeled

2 units

$0.25

$1.00

From:

Sarah

Prep Time:

15 min

Serves:

4

Cook Time:

50 min

Portion size:

200g

Instructions

1. Marinate salmon in orange juice, orange zest, ginger and maple syrup for 30 minutes

2. Fry salmon to seal in fry-pan Transfer to baking tray and bake at 180C for 20 minutes

3. Boil sweet potato until tender Mash with butter and salt and pepper

4. Combine onion, tomato, avocado and mango

5. Serve salmon on a bed of sweet potato topped with mango salsa

Ingredients

4 salmon fillets

2 oranges juiced zested

2 tbs maple syrup

1 tsp ginger grated

2 tomatoes finely diced

1 mango finely diced

1 avocado finely diced

1 red onion diced small

2 sweet potatoes cut into pieces peeled

Portion amount:

8 thighs

Portion Size:

370g

Portion cost:

$6.00

Sales Prices:

$13.00

Food Cost %:

83%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

chicken thighs

8 units

$4.00

$4.00

brown sugar

40g

$0.40

$1.00

mango

200g

$0.50

$2.00

sesame seeds

To taste

$0.10

$1.00

salt

To taste

$0.10

$1.00

pepper

To taste

$0.10

$1.00

soy sauce

10ml

$0.10

$1.00

From:

Sarah

Prep Time:

15 min

Serves:

4

Cook Time:

min

Portion size:

370g

Instructions

Step 1 - Mix all ingredients except chicken, and press until a more or less liquid mixture.

Step 2 - Add the chicken thighs.

Step 3 - Mix well with your hands.

Step 4 - FClose the container with cling film and allow to stand at room temperature for 1 hour.

After this time, remove the paper / film.

Step 5 - Put everything on a baking dish.

Step 6 - Bake 45 minutes at 200ºC until golden. If you like, before you take it out of the oven, put 10 minutes in grill mode to brown and crisp.

Ingredients

8 chicken thighs

40g (up to 50g) brown sugar (yellow, cane)

200 g mango

sesame seeds (is sesame) to taste

salt (to taste)

pepper (to taste)

10 ml soy sauce

1 bit of sunflower oil

water

Portion amount:

3 plates

Portion Size:

100g

Portion cost:

$5.00

Sales Prices:

$8.00

Food Cost %:

80%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

boiled water

1½ cups

$0.03

$0.03

raw unsalted cashews

1 cup

$1.00

$1.00

unsweetened shredded coconut

1 cup

$0.40

$2.00

unsalted butter or coconut oil

¼ cup

$0.25

$1.00

keto sweetener or liquid sweetener, to taste

2 Tbsp

$1.00

$3.00

lemon zest

½ tsp

$0.50

$2.00

lemon juice

1 Tbsp

$0.25

$1.00

fresh or frozen raspberries

1 cup

$1.00

$2.00

Example:

Purchase Weight: 5kg $ 15per kg = $75

Waste Trimmings: 1kg $ 15per kg = $15

Prepare Weight: 4kg $ 15per kg = $60

Prepare Weight: 4k x 100 = 80%g

Purchase Weight:

Purchase Weight:

200g

Waste Trimmings:

20g

Prepare Weight:

180g

Yield %:

90%

Purchase Weight Cost:

$4.00

Waste Trimmings Cost:

$0.40

Prepare Weight Cost:

$3.60

From:

Sarah

Prep Time:

4h

Serves:

12

Cook Time:

00 min

Portion size:

200g

Instructions

1. Prepare the lemon juice

2. Line a 12-count muffin tin with papers

3. In a high-speed blender, add all ingredients except raspberries and blend until smooth and creamy

4. Add half the batter to the bottom of the papers

5. Add raspberries to the remaining half of the batter and puree again until smooth

6. Top plain cheesecake batter with raspberry batter

7. Freeze for at least 4 hours, or until set

Ingredients

1½ cups recently boiled water

1 cup raw unsalted cashews

1 cup unsweetened shredded coconut

¼ cup unsalted butter or coconut oil

1 to 2 Tbsp keto sweetener or liquid sweetener, to taste

½ tsp lemon zest

1 Tbsp lemon juice

1 cup fresh or frozen raspberries

Portion amount:

2 cups

Portion Size:

50g

Portion cost:

$2.50

Sales Prices:

$6.00

Food Cost %:

82%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

hulled and diced fresh strawberries

1 cup

$1.00

$3.00

raw pine nuts

1 cup

$1.00

$5.00

pure honey

1/2 cup

$0.10

$1.00

From:

Sarah

Prep Time:

10 min

Serves:

2

Cook Time:

00 min

Portion size:

50g

Instructions

1. To a bowl, add the pine nuts and strawberries

2. Pour the honey over the two ingredients

Ingredients

1 cup hulled and diced fresh strawberries

1 cup raw pine nuts

1/2 cup pure honey

Portion amount:

1 cup

Portion Size:

50g

Portion cost:

0,70

Sales Prices:

$5,00

Food Cost %:

70%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

Vanilla Ice Cream

50g

$0,50

$3,00

From:

Sarah

Prep Time:

01 min

Serves:

1

Cook Time:

00 min

Portion size:

50g

Instructions

Serve in a bowl

Ingredients

50g of Vanilla Ice Cream

Portion amount:

24 portions

Portion Size:

20g

Portion cost:

$5.00

Sales Prices:

$3.00 each

Food Cost %:

60%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

butter

125g

$1.00

$2.00

vanilla essence

1tsp

$0.60

$3.00

caster sugar

¾ cup

$0.30

$1.00

eggs

2 units

$0.60

$3.00

milk

½ cup

$0.20

$1.00

flour

1 ½ cup

$0.20

$1.00

From:

Sarah

Prep Time:

10 min

Serves:

24

Cook Time:

20 min

Portion size:

20g

Instructions

1. Line 2 x 12 hole cup cake pan trays with paper cases

2. Combine all ingredients in medium bowl of electric mixer, beat on low speed until all ingredients are combined

3. Then beat on medium speed until mixture is smooth and has changed in colour

4. Divide into paper cases and bake at 180C for approximately 20 minutes

5. Turn onto a wire rack to cool

Ingredients

125 g butter

1 tsp vanilla essence

3/4 cup caster sugar

2 eggs

1/2 cup milk

1 1/2 cups self-raising flour

Portion amount:

18 snacks

Portion Size:

10g

Portion cost:

$10.00

Sales Prices:

$15.00

Food Cost %:

85%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

broken raw cashews

125 g

$1.00

$4.00

tofu

150 g

$1.00

$4.00

white miso

4 tsp

$0.20

$5.00

nutritional yeast

5 tsp

$0.20

$3.00

juice third lemon

1 unit

$1.00

$1.00

spinach

1 can

$1.50

$1.50

fresh dill

2 tbsp

$0.20

$1.50

garlic finely chopped

2 cloves

$0.20

$1.00

olive oil

4 tsp

$0.10

$1.00

filo pastry

1 unit

$3.00

$3.00

Example:

Purchase Weight: 5kg $ 15per kg = $75

Waste Trimmings: 1kg $ 15per kg = $15

Prepare Weight: 4kg $ 15per kg = $60

Prepare Weight: 4k x 100 = 80%g

Purchase Weight:

Purchase Weight:

1 kg

Waste Trimmings:

0.2 kg

Prepare Weight:

0.8 kg

Yield %:

80%

Purchase Weight Cost:

$8.40

Waste Trimmings Cost:

$1.68

Prepare Weight Cost:

$6.72

From:

Name

Prep Time:

00 min

Serves:

Number of People

Cook Time:

00 min

Portion size:

Instructions

1. Chop fresh dill

2. Chop garlic

3. Soak the cashews for at least 1 hour in some warm water

4. In a high-speed blender, blend the cashews with a little of their soaking water until completely smooth

5. Add the tofu and blend

6. Add the miso, lemon juice, nutritional yeast and salt Blend again Taste for cheesiness and add more miso or nutritional yeast to taste

7. Gently sauté the garlic in a deep-frying pan until slightly translucent

8. Add all the spinach

9. Once cool, chop the spinach up and mix into the cheesy filling mix along with the dill

10. Take one sheet of filo and brush olive oil all over it. Keep the other sheets covered so they don't dry out!

11. Cut it into half-length ways and fold it over length-ways so you end up with a long thing piece of pastry

12. On one short edge, add a heaped teaspoon of filling in a sort of triangle shape in the corner

13. Fold the filled side over, so it makes a triangle shaped parcel. Keep folding over until you run out of pastry. Put it on a greased oven proof tray

14. Bake in the oven on Gas Mark 7/220c for around 10 minutes until golden and crispy

Ingredients

125 grams broken raw cashews

150 grams tofu

3-4 tsp white miso

4 tsp nutritional yeast

juice third lemon

1 packet spinach

2 tablespoons chopped fresh dill

2 cloves garlic finely chopped

4/2 tsp olive oil

1 packet filo pastry

Portion amount:

16 mini fillets

Portion Size:

20g

Portion cost:

$12.00

Sales Prices:

$20.00

Food Cost %:

$82%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

Greek yogurt

4 cups

$2.00

$4.00

eye fillet

4 units

$3.00

$7.00

olive oil

2tbsp

$1.00

$4.00

salt

1tsp

$1.00

$4.00

black pepper

¼ tsp

$0.20

$5.00

cucumber, peeled, seeded and diced

1 unit

$0.20

$3.00

finely chopped onion

1tbsp

$1.00

$1.00

garlic

1 clove

$1.50

$1.50

white vinegar

1 tbsp

$0.20

$1.50

bread baguette, cut into thin slices

1 unit

$0.20

$1.00

fresh rockets

1 cup

$0.10

$1.00

From:

Name

Prep Time:

20 min

Serves:

Number of People

Cook Time:

45 min

Portion size:

Instructions

1. Rub the halal fillet steak with 1 tablespoon olive oil

2. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper

3. In a large skillet, cook the halal steak over medium-high heat until browned on all sides Transfer to a shallow roasting pan

4. Bake at 180° for 25-30 minutes or until a thermometer reads 145° Cool on a wire rack for 15 minutes and cover

5. Spread yogurt mixture over bread slices; top with beef, rockets and tomato slices if desired

Ingredients

4 cups Greek yogurt

4 x eye fillet 7oz

2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon plus 1/8 teaspoon black pepper

1 medium cucumber, peeled, seeded and diced

1 tablespoon finely chopped onion

1 garlic clove, minced

1 tablespoon white vinegar

1 French bread baguette, cut into thin slices

1 cup fresh rockets

Portion amount:

1 plate

Portion Size:

20g

Portion cost:

$0.50

Sales Prices:

$2.00

Food Cost %:

90%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

cherry tomato

1 unit

baby bocconcini

1 unit

fresh basil

1 unit

balsamic vinegar

1 unit

From:

Sarah

Prep Time:

02 min

Serves:

1

Cook Time:

00 min

Portion size:

10g

Instructions

1. Cut cherry tomatoes and bocconcini balls in half

2. Sandwich a small basil leaf, or torn piece of basil, between half a cherry tomato and half a bocconcini ball

3. Skewer all together with toothpick

4. Sprinkle with balsamic vinegar, salt and pepper to serve

Ingredients

1 cherry tomato

1 baby bocconcini

1 fresh basil

1 balsamic vinegar

Portion amount:

6 cups

Portion Size:

200g

Portion cost:

$4.00

Sales Prices:

$7.00

Food Cost %:

80%

Ingredients Name

Amount needed:

kg / lt / unit /

Cost per Amount: kg/l/unit

Actual Cost of each ingredient

flour

5 tbsp

$0.20

$1.00

grated mozzarella cheese

100g

$1.20

$4.00

cooked spinach

300g

$0.30

$1.00

butter

50g

$0.50

$1.00

milk

700ml

$0.70

$1.00

nutmeg

To taste

$0.30

$3.00

Salt

To taste

$0.02

$1.00

From:

Sarah

Prep Time:

20 min

Serves:

6

Cook Time:

05 min

Portion size:

200g

Instructions

Step 1 - Melt the butter in a frying pan.

Step 2 - Over medium heat, add flour and mix quickly.

Step 3 - Little by little, add the milk, stirring constantly. Season with nutmeg and salt to taste.

Step 4 - Add the previously cooked spinach and mix until well blended with the bechamel cream.

Step 5 - Pour the preparation into individual bowls or a larger oven-safe bowl and sprinkle with grated mozzarella cheese. If you really like cheese, you can add as much as you want.

Bake for browning for 5 minutes (time depends on oven) at 230 ° C.

Ingredients

5 tbsp flour

100 g of grated mozzarella cheese

300 g cooked spinach

50 g butter

700 ml of milk

nutmeg

salt