Smoked snoek and spinach ‘cheesecake’

BITSOFCAREY
6 servings Prep: 15 mins, Cooking: 1 hr
Rate this recipe
So more-ish you won't stop 'til the last crumb.

By Food24 October 07 2010
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

1 onion — chopped
100 g baby spinach
cayenne pepper — pinch
15 ml flour — cake
250 g snoek — smoked
2 cottage cheese — smooth
250 ml gruyère cheese — grated
3 eggs
freshly ground black pepper — to taste
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 200°C.
Crust: Place the biscuits and
butter (you don’t need to melt it) in a food processor and blend until it
resembles damp sand, then press into a greased 23 cm spring form tin and
bake for 8 minutes.
In a frying pan, sauté the onions in a
little oil until soft and slightly golden, then add the spinach and
allow the leaves to wilt. Remove from the heat and stir the flour
through to absorb the excess liquid.
Reduce the oven temperature to 180 degrees.
Put spinach mixture and all the remaining ingredients into the food processor and blend until smooth.
Pour over the crust and and bake for +- 45 minutes, will have a slight jiggle in the middle but mostly set.
Allow to cool slightly before slicing. Even better refridgerated overnight and brought back to room temperature.
Serve with a light watercress salad.

For more of BITSOFCAREY’s recipes click here.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.