Spinach loaf

Name: Spinach loaf
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 4.00 carrots finely grated; 1.00 onion chopped; 45.00 ml butter; 900.00 g spinach chopped and steamed; 0.00 salt and freshly ground black pepper to taste; 15.00 ml sugar; 0.00 nutmeg ground, pinch; 250.00 ml breadcrumbs white; 4.00 eggs extra-large, lightly beaten; 250.00 ml cheddar cheese grated

6 servings

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By Food24 November 03 2009

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Ingredients (10)

4.00	carrots — finely grated
1.00	onion — chopped
45.00 ml	butter
900.00 g	spinach — chopped and steamed
0.00	salt and freshly ground black pepper — to taste
15.00 ml	sugar
0.00	nutmeg — ground, pinch
250.00 ml	breadcrumbs — white
4.00	eggs — extra-large, lightly beaten
250.00 ml	cheddar cheese — grated

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Method:

Preheat oven to 180 °C and grease a 1,5 litre bread tin lightly with butter, then line with baking paper.
Saut&eacute the carrots and onion slowly in the butter until soft but not browned.
Stir in the spinach, salt, pepper, sugar and nutmeg.
Remove from the heat and stir in the breadcrumbs, eggs and cheese.
Spoon the mixture into the bread tin and bake in a hot water bath for 35 to 40 minutes or until set.
Cool, turn out and serve with a cheese and tomato sauce.