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Add a photoServings: 6
Ingredients
- 15 gm Butter, ( 1/2oz)
- 175 gm Button mushrooms, minced (6oz)
- 75 gm Cream cheese, (3oz)
- 3 x Large eggs, (medium)
- Â Â Salt and freshly grnd black pepper
- 175 gm Frzn spinach, cooked and squeezed dry (6oz)
- 175 gm Carrots, cooked (6oz)
Directions
- Heat the butter and cook the mushrooms for 2-3 min. Place in a blender with 25g (1oz) of the cream cheese, 1 egg and seasoning to taste. Blend till smooth.
- Repeat this process twice using spinach and carrots in place of mushrooms.
- Spoon the carrot mix into a greased 500g (1lb) loaf tin, then spoon over the spinach followed by the mushrooms.
- Place the loaf tin in a roasting tin half-filled with boiling water. Place in a preheated oven 170 C/325 F/Gas Mark 3 for 1 hour.
- Allow to cold and then refrigeratetill required. Turn the terrine out onto a plate and serve sliced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 115 | |
| Calories from Fat 79 | 69% |
| Total Fat 8.99g | 11% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 129mg | 5% |
| Potassium 235mg | 7% |
| Total Carbs 4.41g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.01g | 1% |
| Protein 5.16g | 8% |
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