Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Red pepper |
3 ounces | Pine kernels |
1 pounds | Fresh spinach |
1 medium | Onion |
1 \N | Garlic clove |
8 ounces | Mushrooms |
1 \N | Handful flat leafed parsley |
3 \N | Fresh plum tomatoes |
1 teaspoon | Olive oil |
1 pinch | Freshly grated nutmeg |
\N \N | Pepper |
8 ounces | Puff pastry |
4 ounces | Dolcelatte or gorgonzola cheese; (optional) |
\N \N | Beaten egg; to glaze |
\N \N | Sesame seeds; to garnish |
Pre heat the oven to 200C, grease a 12inch x 8 inch baking tray. Roast the pepper in the oven for 20 minutes until the skin blisters, turning occasionally. Peel off the skin and chop the flesh into 1/2inch pieces, discarding the core and seeds. Toast the pine kernels in the oven for 5 minutes until golden. Wash the spinach and remove the stems. put in a large saucepan with only the water still clinging to the leaves after washing.
Cover and cook for 5 minutes. Drain well, keeping the leaves as whole as possible.
Finely chop the onion. Crush the garlic. Slice the mushrooms. Chop the parsley. Put the tomatoes in a bowl, cover with boiling water for about 30 seconds then plunge into cold water. Using a sharp knife, peel off the skins then chop the flesh.
Mix all ingredients together and serve.
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Carlton Food Network
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