Ingredients:
1 lb. sausage
24 oz. refrigerated mashed potatoes (or homemade)
14.5 oz. beef stock
10 oz. frozen mixed vegetables, thawed
200 g. grated parmesan cheese
¼ cup flour
1 tsp. Worcestershire sauce
Preparing:
Preheat oven to 200ºC (400ºF).
Crumble and cook sausage in a skillet over medium heat until browned.
Sprinkle it with flour, stir and cook 1 minute.
Add broth gradually, stirring constantly.
Bring to a boil, simmer for 1 minute and remove from heat.
Add vegetables and Worcestershire sauce and stir to combine.
Pour into a greased casserole dish.
Spoon mashed potatoes into even layer on top and sprinkle with parmesan cheese.
Bake for 40 minutes and serve.
Ingredients:
16-ounce can dark red kidney beans, drained
15.25-ounce can whole-kernel corn, drained
1/2 cup pomegranate seeds
1/3 cup bottled olive oil vinaigrette
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
Preparing:
Arrange beans and corn on a serving platter.
Sprinkle seeds, cilantro and parsley over the beans and corn.
Drizzle with the olive oil vinaigrette and serve.
Ingredients:
1/2 cup Parmesan cheese
1/2 cup chopped chives
4 eggs, beaten
3 white potatoes, peeled and diced.
3 sweet corn, shelled
2 tbsp butter
1 tbsp oil
Salt and pepper
Prepararing:
Fry the potatoes in a pan.
Cook the corn in oil and butter with a little salted water until tender and without any water.
Add the potatoes, eggs and Parmesan cheese.
Simmer until eggs are cooked.
Remove from heat, sprinkle with chives and serve.
