Potato Pots With Tomato Sauce

Having lost the security of being rooted in the eternal reality of the Word of God, we are looking to busy activity to fill the void that has been created in our lives. And under that bondage to activity we find it difficult to linger with the Word simply for the joy of it. In fact, we may be afraid to stop our busyness lest it expose the shallowness of our lives. So we go on from activity to activity, from project to project. But activity is a dangerous source of fulfillment. Instead of finding our identity, our sense of self-worth, from our relationship with God, we begin to look to success in programs and other earthly indicators of success for our self-worth. But these will never satisfy. This will only enslave us more in our bondage to activity.

Ajith Fernando

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Fruits			1	Servings

INGREDIENTS

675	g	Potatoes, peeled and cut
		into
		chunks
75		Hot milk
2	t	Red pesto
1		Clove garlic, crushed
25	g	Cheddar cheese, grated
		Salt and pepper
40	g	Toasted pine nuts
225	g	Spinach
		Olive oil
1		Clove garlic
		A small bunch of curly
		parsley
1		500 millilit sieved tomatoes
1	T	Tomato puree
1	t	Sugar
		Knob of butter
		Seasoning
250	g	Mixed dried fruits eg
		apricots prunes apples
		figs etc
1		Orange
4		Whole cloves
		Splash of Cointreau
		Creme fraiche to serve
		Cinnamon to dust
1		Sprigs mint

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.  1 Cook the potatoes in lightly salted
water for 20 minutes or until  tender. Cook the spinach by microwaving
in the bag as per the  instructions.  2 Drain the cooked potatoes and
return to the pan. Mash the potatoes  with the hot milk and season
well. Divide into two heatproof bowls.  3 Beat the garlic and cheese
into one half of the mash and beat the  red pesto into the other half.
Remove the spinach from the bag and  chop finely.  4 Line the bases of
four well greased ramekins with the pine nuts.  Place equal amounts of
cheese mash on top.  5 Top with the chopped spinach and finish with a
layer of pesto mash.  Pop on a baking sheet and bake for 12-15 minutes.
6 For the Tomato Sauce: Heat a small pan and add a drizzle of olive
oil. Crush the garlic and chop the parsley. Add to the pan and fry  for
30 seconds.  7 Add the carton of sieved tomatoes, tomato puree, sugar
and a knob of  butter. Season well and let it thicken on a simmering
heat.  8 For the Winter Compote: Pop the dried fruits into a
microwaveable  bowl. Zest the skin of the orange and set aside.  9
Halve the orange and squeeze the juice over the dried fruits using a
reamer. Add the cloves, Cointreau and most of the orange zest and mix
well.  10 Microwave on high for two minutes. Remove the potato pots
from the  oven and leave to rest for a couple of minutes.  11 Remove
the compote from the microwave and spoon a portion into a  dessert dish
and lace with creme fraiche.  12 Sprinkle over the remaining zest and
cinnamon, and decorate with a  sprig of mint.  13 Turn the potato pots
out onto a serving plate and spoon around  some of the tomato sauce.
Converted by MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1711 Calories From Fat: 639 Total Fat: 74.3g Cholesterol: 29.1mg Sodium: 2314mg Potassium: 5165.4mg Carbohydrates: 220g Fiber: 46.7g Sugar: 20.7g Protein: 58.8g