From "Cook Book" magazine of "ETHNOS" newspaper (2010)
Ingredients (for 4 people):
1 tin of luncheon meat (200-250gr.), finely chopped
1 yellow onion, finely chopped
2 tsp of butter
500gr. of mixed frozen vegetables (like peas, carrots, green beans)
1/2 glass of white dry wine
1 bay leaf
200gr. of plain cream cheese, at room temperature
1 tea-cup of cooked potato mash (homemade or from instant mash potato flakes)
4 tbsp of Greek Graviera cheese, grated (or parmesan or cheddar)
1 tin of creamy mushroom soup
pinch of ground nutmeg
pinch of salt
pepper
Method:
Preheat the oven to 200°C.
In a deep non-stick frying pan melt the butter in medium heat and sauté the luncheon meat with the onions, stirring with a wooden spatula until they get lightly coloured. Pour over with the wine and allow the alcohol to evaporate.
Add in the pan the frozen vegetables, the bay leaf and the mushroom soup and stir. Simmer for 2-3 minutes and take off the heat. Discard the bay leaf and season with salt and pepper.
Divide the mixture into 4 ramekins (or in one medium pyrex dish) which you have brushed first with some oil.
In a bowl mix thoroughly the cream cheese with the mashed potatoes, the grated cheese and the nutmeg and then spread on the top of the other ingredients.
Put in the oven and bake for 30 minutes or until a nice golden crust forms on top and serve while still hot. It can also be served along with a mixed salad so to have a light main meal.
1 tin of luncheon meat (200-250gr.), finely chopped
1 yellow onion, finely chopped
2 tsp of butter
500gr. of mixed frozen vegetables (like peas, carrots, green beans)
1/2 glass of white dry wine
1 bay leaf
200gr. of plain cream cheese, at room temperature
1 tea-cup of cooked potato mash (homemade or from instant mash potato flakes)
4 tbsp of Greek Graviera cheese, grated (or parmesan or cheddar)
1 tin of creamy mushroom soup
pinch of ground nutmeg
pinch of salt
pepper
Method:
Preheat the oven to 200°C.
In a deep non-stick frying pan melt the butter in medium heat and sauté the luncheon meat with the onions, stirring with a wooden spatula until they get lightly coloured. Pour over with the wine and allow the alcohol to evaporate.
Add in the pan the frozen vegetables, the bay leaf and the mushroom soup and stir. Simmer for 2-3 minutes and take off the heat. Discard the bay leaf and season with salt and pepper.
Divide the mixture into 4 ramekins (or in one medium pyrex dish) which you have brushed first with some oil.
In a bowl mix thoroughly the cream cheese with the mashed potatoes, the grated cheese and the nutmeg and then spread on the top of the other ingredients.
Put in the oven and bake for 30 minutes or until a nice golden crust forms on top and serve while still hot. It can also be served along with a mixed salad so to have a light main meal.
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