Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 15 grams | Butter; ( 1/2oz) |
| 175 grams | Button mushrooms; chopped (6oz) |
| 75 grams | Cream cheese; (3oz) |
| 3 | Eggs; (medium) |
| Salt and freshly ground black pepper | |
| 175 grams | Frozen spinach; cooked and squeezed |
| ; dry (6oz) | |
| 175 grams | Carrots; cooked (6oz) |
Melt the butter and cook the mushrooms for 2-3 minutes. Place in a blender with 25g (1oz) of the cream cheese, 1 egg and seasoning to taste. Blend until smooth.
Repeat this process twice using spinach and carrots in place of mushrooms.
Spoon the carrot mixture into a greased 500g (1lb) loaf tin, then spoon over the spinach followed by the mushrooms.
Place the loaf tin in a roasting tin half-filled with boiling water. Place in a preheated oven 170øC/325øF/Gas Mark 3 for 1 hour.
Allow to cool and then chill until required. Turn the terrine out onto a plate and serve sliced.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.