| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sainsbury6 |
6 |
servings |
INGREDIENTS
| 15 |
g |
Butter; ( 1/2oz) |
| 175 |
g |
Button mushrooms; chopped (6oz) |
| 75 |
g |
Cream cheese; (3oz) |
| 3 |
|
Eggs; (medium) |
|
|
Salt and freshly ground black pepper |
| 175 |
g |
Frozen spinach; cooked and squeezed |
|
|
; dry (6oz) |
| 175 |
g |
Carrots; cooked (6oz) |
INSTRUCTIONS
Melt the butter and cook the mushrooms for 2-3 minutes. Place in a blender
with 25g (1oz) of the cream cheese, 1 egg and seasoning to taste. Blend
until smooth.
Repeat this process twice using spinach and carrots in place of mushrooms.
Spoon the carrot mixture into a greased 500g (1lb) loaf tin, then spoon
over the spinach followed by the mushrooms.
Place the loaf tin in a roasting tin half-filled with boiling water. Place
in a preheated oven 170°C/325°F/Gas Mark 3 for 1 hour.
Allow to cool and then chill until required. Turn the terrine out onto a
plate and serve sliced.
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