Okay this is my first attempt so be kind to me! This is a favourite here and the tmx has made the prep so much easier! Any hints/suggestions to cut down on washing up would be appreciated!
Name of Recipe: Carrot and Spinach Slice
Number of People: 6
Ingredients:1 bunch silverbeet/spinach
OR 2 x 250gr packet frozen chopped spinach
2 whole eggs
3 egg whites
1 1/2 tblsp concentrated vege stock
2-3 cloves of garlic
15-20gr (2tblsp) grated parmesan cheese
45-50gr (1/2 cup) grated tasty cheese
300gr (3 cups) grated carrot
70gr (1/2 cup) diced onion
100gr (3/4 cup) SR Flour
pepper to taste
cooking spray
extra 45-50gr (1/2 cup) grated tasty cheese
Preparation:Preheat oven to 180 degrees fan forced*.
If using silverbeet: Wash then remove white stalks**.
Cut silverbeet leaves into thin strips*** . Microwave in a little water for 3 minutes. Drain really well by pushing out as much water as possible from silverbeet and leave to one side.
If using frozen spinach: defrost and squeeze as much water out as possible before using (guess which method I use most?! heehee!).
If you haven't already grated, diced etc:
Put EXTRA tasty cheese in tmx and grate it for a few seconds on speed 4-5. Put to one side.
Then put the tasty cheese and garlic cloves in and again grate for a few seconds on speed 4-5. Put to one side.
Put roughly chopped carrots and onion quarters in the tmx and grate for 15-20secs on speed 4-5. Put to one side and wash tmx.
Put all eggs in tmx and beat for 30 seconds on speed 7-8.
Add concentrated stock, garlic and cheese (from bowl to side) and parmesan cheese to the tmx and combine for 30-60 seconds on speed 7-8 in REVERSE.
Add in carrot and onion (in bowl to side) together with spinach (sitting to side draining) and combine for 1 minute on speed 4-5 in REVERSE.
Add flour**** to tmx and stir for 1 minute on speed 1 in REVERSE. Flour should be well combined with ingredients.
Coat a quiche dish with cooking spray then spread mixture into dish. Sprinkle the extra tasty cheese over top.
Bake 45 minutes or until browned and firm in centre.
Photos:Currently in oven so will take a picture when it comes out.
Tips/Hints:* I usually have my non fan-forced oven on 380 degrees F.
**An easy way to do this is to hold the stalk in one hand and with the other hand pull away the green leaf.
*** I never do this when I use actual silverbeet. I roughly pull it apart into smaller pieces.
**** You might need a bit extra flour depending on liquidity of ingredients. It should be sticky but not dough-like.
I’m not sure on the speeds as this is my first effort. Let me know if less time/different speed works for you!
I use a pie dish.
THIS RECIPE HAS BEEN CONVERTED / ADAPTED FROM “SYMPLY TOO GOOD TO BE TRUE” BOOK 4
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I've made this dish before without drama so not sure why it's doing it? I gave the base a clean in case it was giving grief but it's still going everywhere. Standing here so it doesn't go over the edge and trying not to burn my hand holding top to stabilize it is not fun 