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“For today, something healthy that also tastes wonderful? How does this sound: delicious slices of dumplings with lots of spinach, cheese, and boiled eggs?”
Method:
Wash the spinach and place it in the frying pan with a pinch of salt whilst still wet. Cook for 8 minutes on a medium heat. Drain and leave to cool a little, then wring out by hand. Chop up with a knife. Cut the white part of the spring onions into ½ cm thick slices. Cook the two eggs in boiling water in a small pan for 8 minutes, leave to cool and then remove the shells. Melt a 2 tablespoons of butter in a frying pan, add the spring onions and leave to cook on a low heat for around 3 minutes. Add the chopped spinach and leave to stew, stirring constantly, for 5 minutes. Crumble up the Schär Pan Carré bread slices and place in a bowl, add the two remaining eggs and whisk well. Leave to stand for 10 minutes until the mixture is soft. Pour in the spinach and the parmesan cheese, together with the salt and nutmeg. Knead the mass well. Grease a 800 ml. (1 ½ pint) capacity plum cake form with the rest of the butter. Pour just under half of the mixture into the mould, taking care not to leave empty spaces. Place the hard-boiled eggs next one another on top and cover with the rest of the mixture. Preheat the oven to 180° C (350° F, gas mark 4). Bring around 2 litres (4 pints) of water to the boil in a large pan and pour into a flameproof cake mould. Put the form with the dumpling into the cake tin mould and place into the oven. The water should cover just two thirds the height of the form. Leave to bake for 60 minutes. Switch off the oven, open the oven doors and leave the dumpling to cool for around 10 minutes. Place onto a plate, cut into slices and serve lukewarm or cold.
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| protein: |
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70 |
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| fat: |
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74 |
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| carbohydrate: |
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93 |
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| kcal: |
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1310 |
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| kj: |
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5484 |
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