Carrot And Spinach Slice Recipes

MOROCCAN CARROT AND SPINACH SALAD

Steps:

• In a large saute pan heat 1 tablespoon olive oil. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt. Cook carrots until they just start softening.
• In another saute pan heat 1 tablespoon of olive oil. Add the spinach until just wilted. Remove from the pan and rough chop.
• In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil. Serve warm.

CARROT AND SPINACH SLICE

Steps:

• Pre heat oven 180c.
• Wash silver beet then remove white stalks.(an easy way to do this is to hold the stalk in one hand and with the other hand pull away the green leaf).
• Cut silver beet leaves into thin strips.
• Microwave in a little water for 3 minutes.
• Drain really well by pushing out as much water as possible from silver beet and leave to one side.
• In a large mixing bowl beat eggs and egg whites as well.
• Add dry soup mix, garlic, Parmesan cheese, 1/2 cup tasty cheese and combine well.
• Add in grated carrots, diced onion and spinach mix.
• Stir in flour until combined well.
• Pepper to taste.
• Coat a quiche dish with cooking spray then spread mixture into dish.
• Sprinkle extra cheese over the top and bake in oven 45 minutes or until browned and centre is firm.

TERRINE WITH SPINACH AND CARROTS

Steps:

• Preheat oven to 350.
• Grease a 9x5 inch loaf pan very well.
• Sprinkle the parmesan into the pan and tap the sides to evenly coat.
• Turn the pan unside down and shake off excess cheese.
• For the spinach mixture, coarsely chop the spinach.
• Put the spinach in a pot of boiling water for 1 minute.
• Drain and wring out excess water.
• Set aside.
• Mix the cottage and cream cheeses together with a mixer until there are no lumps of cream cheese.
• Add eggs, flour, salt, pepper, cheddar, and spinach.
• Mix well and set aside.
• For carrot mixture, put them in a pot of boiling water for 3 minutes, remove and set aside.
• Blend eggs, shallot, ginger, salt and pepper with a mixer.
• Add flour, jack cheese, and half anf half.
• Blend well.
• Add carrots and stir to combine.
• To assemble, spoon half of the spinach mixture into the loaf pan, then carefully all of the carrot mixture.
• Put the remaining spinach mixture on top.
• Smooth the top evenly with a spatula.
• Bake 50-60 minutes or until puffed but not yet browned.
• Cool 1 hour and turn out onto a platter.
• Refrigerate for 2 hours.
• Slice into 1 inch pieces and serve garnished with parsley sprigs.