Mary Berry Beef Florentine Recipes

FLORENTINES

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

BEEF FLORENTINE

Steps:

• SAUCE Place olive oil in large skillet.
• Add garlic and brown for about 2 minutes.
• Add ground beef and brown.
• Drain off excess grease.
• Add crushed tomatoes.
• Add tomato paste.
• Add nutmeg, oregano and salt and pepper to taste.
• Simmer for at least 1 hour.
• While this is cooking prepare the filling.
• FILLING Trim ends from spinach.
• Cook until wilted.
• Drain off all excess liquid and squeeze dry.
• Beat 2 eggs.
• Add cottage cheese and spinach.
• Add 1 cup of Italian blend cheese.
• Salt and pepper.
• CRUST Pre-heat oven to 350 degrees.
• Spray a 13x9 pan (preferrably glass) with non stick spray.
• Pour sauce into pan.
• Top with filling.
• Cover with rest of cheese.
• Take one sheet of Phyllo at a time and brush with melted butter until you have 8 layers.
• Bake at 350 deg.
• for 1 hour or until top is golden brown.
• Let stand for at least 15 minutes.
• Cut into squares and serve.