Name: Mixed vegetable terrine
Yield: 8 servings
Cuisine: Bake
Ingredients: 500.00 g carrots scraped, finely chopped; 1.00 onion chopped; 100.00 g butter; 500.00 gg spinach stems removed; 250.00 ml cheddar cheese white, grated; 500.00 g portabellini mushrooms sliced; 3.00 eggs large; 0.00 salt and freshly ground black pepper

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Ingredients (8)

500.00 g	carrots — scraped, finely chopped
1.00	onion — chopped
100.00 g	butter
500.00 gg	spinach — stems removed
250.00 ml	cheddar cheese — white, grated
500.00 g	portabellini mushrooms — sliced

white sauce

3.00	eggs — large
0.00	salt and freshly ground black pepper

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Method:

Preheat oven to 180 &degC.
Butter two small aluminium foil loaf tins.
Sauté the carrots and onion in a third of the butter until soft and set aside.
Chop the spinach and sauté in another third of the butter until wilted.
Add the cheese to the spinach while hot.
Sauté the mushrooms in the remaining butter until soft.
Mix a third of the white sauce with each of the vegetables.
Add an egg to each of the vegetables and mix.
Spoon the carrots into the tin, followed by the spinach and mushrooms.
Cover with aluminium foil and place the tin in an ovenproof dish filled halfway with hot water.
Bake for 1 1/2 hours or until firm.
Cool in the tin and chill overnight.
Serve with fynbos vinaigrette:
Mix 75 ml olive oil (or a mixture of olive and canola oils), 75 ml white wine vinegar, 5 ml sugar, 5 ml prepared wholegrain mustard, salt and pepper to taste and 5 ml each finely chopped wild sage, rosemary and garlic.