SC - Fw: Spinach tart recipie courtesy of Robyn Probert

[Louise Sugar]

- -----Original Message-----
From: Robyn Probert <robyn.probert at lawpoint.com.au>

>Bonne, you wanted recipies. Here is my Spinich Tart recipie (from memory,
>but I made it last weekend) with ALL the steps. Since this is meant to be
>basic, I'll use all the cheat options...
>
>1 250g packet frozen spinach
>30g butter
>100 g sugar
>1/3 cup cream
>4 eggs
>1 lemon
>handful currants
>handful pinenuts
>1 shortcrust pastry sheet, thawed
>Extra butter or cooking spray
>
>deep 9" tart tin (with removeable base)
>large pot to boil spinach (if not frozen), colander, knife and chopping
board
>wooden spoon
>Medium frypan
>Large mixing bowl
>zester/fine grater
>
>1. Preheat oven to 180F/350C
>
>2. Butter the tart case (or spray with cooking spray). Line the tart case
>with pastry, being careful not to stretch it. Trim evenly around the top
and
>refrigerate.
>
>3. Cook frozen spinach, cook in the butter 5 mins, stirring and breaking up
>the lump. Cool.
>
>4. While the spinach is cooling, put the sugar into the mixing bowl, with
>the cream. Break in the eggs and mix all together.
>
>5. Either grate the rind (not the white pith) off the lemon using the fine
>teeth on the grater, or use a lemon zester to do this. Add to the egg mix.
>
>6. Once the spinach is cool, add it to the egg mix, mixing through well (a
>fork might help). Stir in the currants and pine nuts.
>
>7. Take the tart case out of the fridge and pour in the filling.
>
>8. Bake until golden and cooked through. Test after 30 minutes using a
>skewer or straw to see if the middle is set or not. When set, remove from
>oven and cool.
>
>Serve warm (if possible) or cold.
>
>Hope this adds to your collection - good luck with your classes!
>Rowan
>
>-----------------------------------------------------------------
>Robyn Probert
>Customer Service Manager Phone +61 2 9239 4999
>Services Development Manager Fax   +61 2 9221 8671
>Lawpoint Pty Limited Sydney NSW  Australia
>-----------------------------------------------------------------
>
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