INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c.  1 Heat a medium pan and add the olive oil. Add
the shallot, crushed  garlic and a pinch of mixed herbs. Allow to
colour slightly, add 2  tbsp white wine, cream and reduce by half or
until it reaches a thick  consistency.  2 Season with salt and black
pepper. Place the spinach in the cream  mixture and cook for 30
seconds. Grate the stilton onto a plate and  add to the spinach mixture
with a pinch of nutmeg and the pine nuts.  Pass the mixture through a
sieve to remove some of the liquor.  Reserve the liquor as a sauce.  3
Using a round 3" pastry cutter, cut out two circles of bread. Using
three more slices, use a knife to cut nine equally sized oblong  pieces
of bread.  4 Dip one circular piece of bread in the melted butter and
place at  the bottom of a large metal mould.  5 Dip in the oblong
pieces and line the mould horizontally, slightly  over- lapping the
pieces. Allow the bread to come just above the rim  of the mould,
cutting off any excess if necessary.  6 Fill the lined ramekin with the
mixture, dip the other circle of  bread and top the filled mould.  7
Brush any edges with butter and gently press down. Place on a  baking
tray and put in a very hot oven for 10 minutes.  8 Cut a piece of
cucumber in half and deseed with a spoon. Slice at a  slight angle and
add to the bowl with the sliced salad onions and  radishes.  9 Rest the
salad leaves on top. Cut the avocado in half, remove the  stone and
peel away the skin.  10 Cut in half lengthways, slice widthways into
1/2cm slices and add  to the salad bowl.  11 Cut a light cross to
pierce the skin of the tomato and blanch in  boiling water for 10
seconds. Peel, deseed, cut into small dice and  add to the bowl.  12
For the Dressing: Add the zest and juice of the lime to a small  bowl.
Add the honey, white wine vinegar and olive oil and whisk to  combine.
13 Pour the lime dressing in the bowl with the salad ingredients and
toss lightly.  14 Remove the Charlotte from the oven, turn out onto a
serving plate  and spoon a little reserved sauce around. Arrange some
salad around  and decorate with a sprig of coriander.  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)
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Calories: 2171
Calories From Fat: 1272
Total Fat: 145.9g
Cholesterol: 290.9mg
Sodium: 1461.3mg
Potassium: 4478.2mg
Carbohydrates: 204.9g
Fiber: 29.2g
Sugar: 59.6g
Protein: 34.2g