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- 500 GRAM SPINACH, cleaned
- 250 GRAM FRESH LASAGNA OR READY MADE LASAGNA
- 8 DECILITER MILK
- 3 TBSP BUTTER
- 3 TBSP FLOUR
- 80 GRAM PARMESAN
- 200 GRAM PANEER or COTTAGE CHEESE
- 200 GRAM MOZZARELLA
- 50 GRAM CASHEW NUTS, chopped
- 100 GRAM GOUDA CHEESE, grated
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Cut the green peppers
in half. Stir fry the potato and the chilies for a few minutes; add
the other ingredients and heat for 5 minutes. Stuff the peppers with
this mixture. Poor some water in an oven tray, put the peppers in and
bake them 25 minutes at 180 degrees
Celsius.
On 2
August, Macedonia
celebrates Independence Day and Ilinden. The first
commemorates the foundation of the Republic in 1944, the second the
uprising against the Ottoman Empirre in 1903. Click on
culinary calendar for more links
between cooking and history.
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Stir fry the spinach 5 minutes. Add the mozzarella,
the cottage cheese, the gouda cheese and the cashew nuts. Melt the butter,
stir in the flour, and the milk. Bring to the boil, stir well, simmer
for a few minutes, dissolve the parmesan. Put 1/3 of the spinach in
a rectangular oven dish, add 1/4 of the cheese sauce, cover with lasagna
sheet, repeat two times. Cover the top lasagna sheet with cheese sauce.
Bake 45 minutes at 190 degrees Celsius.
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