Goat’s milk cheese, potato and spinach bake

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6 servings
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By Food24 November 03 2009
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Ingredients (11)

50.00 g butter
1.00 onion — small, chopped
1.00 garlic — cloves, crushed
450.00 g spinach — chopped
3.00 ml nutmeg — whole, freshly grated
700.00 g potatoes — scrubbed and sliced
1.00 red chilli — deseeded, sliced
250.00 g button mushrooms — halved
3.00 eggs
150.00 ml cream — fresh, single
250.00 g goat's milk cheese — sliced
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Method:

Melt 25 g butter in a large pan and fry the onion and garlic until soft.
Add spinach and cook until wilted. Season and add grated nutmeg.
Spoon into base of a buttered 23 cm springform cake tin.
Boil potatoes for 5 to 10 minutes in salted water. Drain potatoes and place half on top of spinach layer.
Melt remaining butter in a pan and fry the chilli for a minute. Add mushrooms and try for another 3 minutes.
Spoon into tin, smooth over and cover with remaining potato slices.
Beat together the eggs and cream, and season. Pour over layered vegetables.
Tuck goat’s milk cheese between potato slices and bake at 200 ºC for 25 minutes or until set and golden brown.
Release from tin and serve with mixed salad.



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