Starter Recipes > Spinach Ramekins
1 onion, peeled and chopped very finely
5 fluid oz single cream
1lb fresh spinach, stems removed and very finely chopped
2 beaten eggs
2 heaped tablespoons mature cheddar cheese (or to taste)
black pepper
small pinch of garlic salt
1/2 teaspoon bouillon powder
(see measure conversions for more information)
- Cook the onion until transparent.
- Do not allow to brown.
- Add the spinach to the onion in the saucepan and cook gently until soft.
- Remove from the heat, cool a little.
- Stir the cream into the mixture.
- Add the beaten eggs, mixing in thoroughly.
- Stir in the cheese and season with garlic salt, pepper and bouillon powder.
- Divide the mixture between several small, greased oven proof moulds, covering each one with a lid of foil.
- Put into a Bain Marie and bake at 180 degrees Centigrade (see temperature conversions) for about 1 hour or until firm to the touch.
- Turn out onto serving dishes.
- Garnish with slices of cherry tomato and parsley sprigs.
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Comment Script
How to make spinach ramekins:
These spinach ramekins are ideal as starters for a dinner party. They are tasty, nutritious and colorful.
Ingredients
2 tablespoons butter1 onion, peeled and chopped very finely
5 fluid oz single cream
1lb fresh spinach, stems removed and very finely chopped
2 beaten eggs
2 heaped tablespoons mature cheddar cheese (or to taste)
black pepper
small pinch of garlic salt
1/2 teaspoon bouillon powder
(see measure conversions for more information)
Method
- Put the butter into a saucepan and add the onion.- Cook the onion until transparent.
- Do not allow to brown.
- Add the spinach to the onion in the saucepan and cook gently until soft.
- Remove from the heat, cool a little.
- Stir the cream into the mixture.
- Add the beaten eggs, mixing in thoroughly.
- Stir in the cheese and season with garlic salt, pepper and bouillon powder.
- Divide the mixture between several small, greased oven proof moulds, covering each one with a lid of foil.
- Put into a Bain Marie and bake at 180 degrees Centigrade (see temperature conversions) for about 1 hour or until firm to the touch.
- Turn out onto serving dishes.
- Garnish with slices of cherry tomato and parsley sprigs.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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