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VEG - SPINACH PATE
700 GMS SPINACH LIGHTLY STEAMED AND CHOPPED FINE
A SMALL BUNCH SPRING ONIONS, CHOPPED FINE
2 LARGE CARROTS COARSELY GRATED
4 FL OZ MILK
4 FL OZ SINGLE CREAM
50 GMS BUTTER OR OIL2 TSP SALT
1 TSP DRIED BASIL
PEPPER TO TASTE
4 EGGS, BEATEN
Grease a loaf tin with fat and line the base with foil. in a large frypan heat the butter/oil add the spring onions and carrots and cook for about five minutes. Stir in the spinach, cream, milk, salt, pepper and basil. Bring to a boil then remove the pan from the heat and add the eggs , stirring continuously. Pour the mixture into the prepared loaf tin and cover with foil. Put the loaf in a large dish filled with water and bake for little over an hour. Check by inserting a knife in the centre and if it comes out clean it is done. If not bake a little more.Allow to cool.
To serve loosen the pate from the sides of the dish and turn onto a flat dish. Garnish and serve.