| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sainsbury’s, Sainsbury5 |
6 |
servings |
INGREDIENTS
| 15 |
g |
Butter; ( 1/2oz) |
| 175 |
g |
Celery; chopped (6oz) |
| 3 |
md |
Size eggs |
| 1 |
|
75 grams ful fat soft cheese; (3oz) |
|
|
Salt and freshly ground black pepper |
| 175 |
g |
Frozen whole leaf spinach; cooked and squeezed |
|
|
; dry (6oz) |
| 175 |
g |
Carrots; cooked (6oz) |
| 1 |
|
Sprig fresh basil to garnish |
INSTRUCTIONS
Preheat the oven to 160 °C, 325 °F, Gas Mark 3.
Melt the butter and cook the celery for 2-3 minutes, stirring
occasionally. Place the mixture in a blender with 1 egg, 25g (1oz)
soft cheese and seasoning to taste. Blend until smooth then pour the
mixture into a lightly oiled 500g (1lb) loaf tin.
Place the spinach, 25g (1oz) soft cheese, 1 egg and seasoning to
taste in the blender, blend until smooth then carefully spoon on top
of the celery layer.
Finally, blend the carrots, remaining soft cheese, egg and seasoning
and spread on top of the spinach layer.
Cover with a sheet of lightly oiled foil and bake in the preheated
oven for 1 hour. Allow to cool in the tin and chill until required.
Carefully run a knife around the edge of the tin and turn the terrine
out onto a plate on a pool of tomato coulis.
Garnish with sprigs of basil.
Delicious served sliced as a first course or light lunch.
Converted by MC_Buster.
NOTES : An ideal first course served with salad garnish or tomato
coulis.
Converted by MM_Buster v2.0l.
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