Name: Will His Dough Win the Dough
Ingredients: 300 ml Vegetable stock; 1/2 Lemon; juice of; 225 g Cooked beetroot; 5 Ice cubes; 225 g Ready made basil bread dough; Olive oil; 15 ml Chopped chives; 15 ml Chopped basil; 15 ml Chopped chervil; 50 g Speck; chopped; 250 g Cottage cheese; drained; 30 g Butter; softened; 30 ml Chopped chives; 15 ml Thinly sliced leeks; 1 Pinches nutmeg; 75 ml White wine; 150 ml Double cream; 30 g Butter; 1 Pinches ground nutmeg; 100 g Spinach; washed and drained; 50 g Speck; chopped; 2 Boiled eggs; sliced; 1 Leek; thinly sliced

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Ready, Steady, Cook 2	1	servings

INGREDIENTS

300	ml	Vegetable stock
1/2		Lemon; juice of
225	g	Cooked beetroot
5		Ice cubes
225	g	Ready made basil bread dough
		Olive oil
15	ml	Chopped chives
15	ml	Chopped basil
15	ml	Chopped chervil
50	g	Speck; chopped
250	g	Cottage cheese; drained
30	g	Butter; softened
30	ml	Chopped chives
15	ml	Thinly sliced leeks
1		Pinches nutmeg
75	ml	White wine
150	ml	Double cream
30	g	Butter
1		Pinches ground nutmeg
100	g	Spinach; washed and drained
50	g	Speck; chopped
2		Boiled eggs; sliced
1		Leek; thinly sliced

INSTRUCTIONS

BEETROOT SOUP
HERBY BREAD
POTTED CHEESE
SPINACH SALAD
  BEETROOT SOUP:
1 Blend the hot stock, lemon juice and beetroot together until smooth.
Season, add the ice cubes and serve.
  HERBY BREAD:
Preheat oven to 220c/Gas Mark 7.
1 Knead the dough on a lightly floured surface until smooth. Roll out to an
oblong of 1/2" thickness. Drizzle with olive oil and sprinkle the herbs and
speck over the dough.
2 Fold the dough in half sealing with a little water. Place on a lightly
greased baking sheet and bake in a preheated oven for 10-12 minutes. Serve
with the potted cheese.
  POTTED CHEESE:
1 Mash the cheese with the softened butter. Season well and mix in 15ml/1
tbsp of the chives, leek and nutmeg. Spoon the mixture into ramekins, top
with the remaining chives and serve.
  SPINACH SALAD:
1 Reduce the wine by a third in a small pan. Stir in the cream, butter and
nutmeg. Bring the mixture back to the boil and add the spinach. Season well
and add the speck. Serve with the sliced egg and leeks.
Converted by MC_Buster.
Per serving: 998 Calories (kcal); 59g Total Fat; (54% calories from fat);
47g Protein; 63g Carbohydrate; 156mg Cholesterol; 3677mg Sodium Food
Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 11
Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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