Something light and simple awaits you with this fresh spinach and potato gratin! Make it your main for a lovely vegetarian option or serve it on the side with your meat.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
250 ml reduced-fat cream
2 garlic cloves, peeled
2 sprigs thyme
1 sprig rosemary
Salt and pepper
500 g baby spinach
¼ tsp ground nutmeg
850 g potatoes, peeled and thinly sliced (±3 mm)
35 g Cheddar, grated

METHOD
1. Preheat oven to 200°C. Grease an ovenproof dish.
2. Place cream, garlic, thyme and rosemary in a small pot. Slowly increase the heat until bubbles form around the edge.
3. Remove from the heat, season with salt and pepper and leave to infuse for 10 minutes. Strain to remove the herbs and garlic.
4. Place spinach in a colander and pour a kettle of boiling water over it. Allow to drain for a few minutes, then squeeze out any remaining water. Place spinach in a bowl and season with salt, pepper and nutmeg.
5. Arrange a layer of potato slices across the bottom of the dish. Season with salt, then top with the spinach. Layer the rest of the potato slices on top. Pour over the cream and sprinkle with the cheese.
6. Bake for 40–50 minutes, until the potatoes are tender.

Recipe, styling & photography: Anett Velsberg

The post Keep it light and fresh with this spinach and potato gratin appeared first on MyKitchen.

Give your salads a fresh upgrade with some new and delicious ingredients! There’s nothing boring about this brown rice salad bowl with tuna and radish.

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
1 cup brown rice, cooked
1 tin tuna chunks, drained
4 radishes, finely sliced
½ red onion, finely sliced
½ cucumber, cubed
1 tbsp olive oil
1 lemon, zested and juiced
2 handfuls baby spinach and rocket mix

METHOD
1. In a bowl, combine the brown rice, tuna, radishes, red onion, and cucumber.
2. Drizzle over the olive oil and lemon juice, and add the zest. Season to taste with salt and pepper, and gently toss.
3. Arrange in a dish with the baby spinach and rocket and serve.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder

The post Brown rice salad bowl with tuna and radish appeared first on MyKitchen.