Will his dough win the dough
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | millilitres | Vegetable stock |
| ½ | Lemon; juice of | |
| 225 | grams | Cooked beetroot |
| 5 | Ice cubes | |
| 225 | grams | Ready made basil bread dough |
| Olive oil | ||
| 15 | millilitres | Chopped chives |
| 15 | millilitres | Chopped basil |
| 15 | millilitres | Chopped chervil |
| 50 | grams | Speck; chopped |
| 250 | grams | Cottage cheese; drained |
| 30 | grams | Butter; softened |
| 30 | millilitres | Chopped chives |
| 15 | millilitres | Thinly sliced leeks |
| 1 | Pinches nutmeg | |
| 75 | millilitres | White wine |
| 150 | millilitres | Double cream |
| 30 | grams | Butter |
| 1 | Pinches ground nutmeg | |
| 100 | grams | Spinach; washed and drained |
| 50 | grams | Speck; chopped |
| 2 | Boiled eggs; sliced | |
| 1 | Leek; thinly sliced | |
Directions
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 ½" 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); 4½ Lean Meat; 3 ½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.