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