Wednesday, 14 December 2016

Mushroom, spinach and cheese cake

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Mushroom, spinach and cheese cake

Mushroom, spinach and cheese cake


Inspired by French gâteau de legumes, and a cross between a vegetable terrine and savoury loaf. My mushroom, spinach and cheese cake is packed with flavour, holds together well, and is a delicious accompaniment to your tipple of choice. It can be served warm or cold, so is a great make ahead dish, and an easier alternative to making individual canapés. Great for the festive buffet table too, and a tasty way of using up any odds and ends from the Christmas cheeseboard. 

preparation time: less than 30 minutes
cooking time: 50-55 minutes (& cooling time) 
recipe by: Ema at De Tout Coeur Limousin

ingredients:
1 1/2 cups plain flour
1 cup grated/crumbled cheese (any favourite strong flavoured cheese, I used a mixture of mature Cheddar and Gorgonzola)
1/2 cup melted butter
3 eggs
3/4 cup natural yogurt
2 cups fresh/frozen spinach
2 cups finely chopped mushrooms
1/2 cup raisins
1 tbsp chopped dill
1 large clove garlic crushed
1 1/2 tsp baking powder
1 tbsp cooking oil
salt & pepper

method:
Preheat oven to 200C/gas 6 and line a 1 1/2 litre loaf tin with baking paper.
Heat 1 tbsp cooking oil in a large frying pan. Add the mushrooms with the crushed garlic, salt & pepper and fry over a high heat for a few minutes. Spoon the mushrooms into a dish and leave to one side to cool whilst you cook the spinach.
Add the spinach to the frying pan and cook until wilted/fully defrosted and cooked through. Drain any cooking liquid, leave to cool for a few minutes before roughly chopping the spinach.
Melt the butter in a saucepan or microwave, cool for a few minutes, then add to the yogurt and eggs and lightly whisk the wet ingredients together.
Sieve the flour and baking powder into a large mixing bowl, make a well in the middle and pour in the wet ingredients, followed by the spinach, mushrooms, cheese, dill, raisins, salt and pepper. Mix together then pour into the prepared loaf tin.
Bake for 50-55 minutes, or until risen, golden brown on top and an inserted skewer comes out clean.
Leave to cool for 10-15 minutes in the tin before removing. Serve in slices warm or cold.

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Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, SW France


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6 comments:

  1. Good day, we really want to say thanks at your post, really true information shared by you.

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    Replies
    1. thank you so much, very kind of you to stop by :)

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  2. This sounds so delicious Ema, I really can imagine it going down well on a Christmas buffet table.
    Angela x

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    Replies
    1. thanks - look forward to making it again soon x

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  3. I love all of these flavours together! Delicious! Thank you for sharing with #CookBlogShare x

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    Replies
    1. some of my favourite flavours too. Thanks so much x

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