Recipe: Spinich and vegetable terrine

G'day Julie, here are three recipes that I hope you enjoy. I have not tried them myself yet, but they sure sound good. Angel O:-)

Spinich and vegetable terrine.

preheat oven 180*C [350*F]
serves 4 to 6

Ingredients
1 leek, well washed
2 cups peas [fresh or frozen]
4 cups shredded spinach
1 egg
1/2 teaspoon dried tarragon
1/4 teaspoon nutmeg
3 cups sliced carrots
freshly ground black pepper
60g [2 ozs] butter
1/2 cup water
2 1/4 tablespoons flour

Method
1. Slice the white part of the leek into thin rounds and steam until tender. Line a loaf tinw with oiled greaseproof paper and place the cooked leek on top, smoothing it down to make a thin layer.

2. Cook the peas in boiling water abnd steam the spinach over them. When peas are tender, drain them and combine with the spinach, egg, tarragon and nutmeg in a blender or food processor and puree. Spoon the spinach/pea mixture over the leeks and smooth the top with a spatula.

3. Cook the carrots with pepper, butter and water until tender. Drain off any remaining liquid and puree the carrots with the flour. Spoon the carrot puree over the spinach in the loaf tin and smooth the top with a spatula. Rap the tin on bench to remove any air bubbles.

4. Cover the terrine with greaseproof paper ans 3 to 4 layers of foil. Bake for 1 1/2 hours. Allow the terrine to chill for 2 hours before turning out onto a serving dish. Delicious served with tomato sauce.

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Spinach turnovers

Preheat over to 200*C [400*F]
Serves 4 to 6
greased oven trays

Ingredients
500g [ 1 lb] ready rolled puff pastry
750g [ 1 1/2 lbs] frozen spinach, thawed
3/4 cup grated, tasty cheese
pinch nutmeg
2 egg yolks, beaten
juice of 1 lemon
1 egg, beaten
1 tablespon of sesame seeds

Method
1. Roll out pastry 3mm [1/8 inch] thick. Using a round pastry cutter, cut out circles of 10mm [4 inches] diameter.

2. Drain spinach and squeeze to extract as much water as possible; then chop finely. Place in a bowl and add grated cheese, nutmeg and seasoning. Add egg yolks ans lemon juice and mix well.

3. Divide spimach mixture between pastry circles. Brush edges of pastry with water. Fold pastry over spinach and press edges together firmly. Brush pastry with beaten egg. Sprinkle with the sesame seeds.

4. Place turnovers on prepared trays and bake for 20 minutes.

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Creamed spinach

Serves 4

Ingredients
500g [1lb] spinach
1 onion
30g [1 oz] butter
1/4 cup cream
1/4 teaspoon nutmeg
1/4 cup grated cheddar cheese

Method
1. Wash and roughly chop spinach. Slice the onion finely.

2. Heat the butter in a large heavy-based pan. Add onion and cook over medium heat for 5 minutes, or until soft and golden. add the spinach and cook for a further 2 minutes, or until spinach is soft.

3. Stir in the cream and nutmeg and cook for 2 minutes, or until the spinach is tender and the cream is heated through.

4. Sprinkle with the grated cheese and serve hot.