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Name: Spinach And Blue Cheese Charlotte with Avocado Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 sm Pan hot water to skin the; 2 tb White wine; 1/4 Piece cucumber; 200 g Baby leaf spinach; 25 g Roasted pine nuts; 2 tb olive oil; 4 sl Medium white bread; 1 Firm avocado; 1 Pinches nutmeg; 1 Plum tomato; 3 Radishes; sliced; 1 Lime; juice and rind of; 2 tb Honey; 50 g Butter melted; 1/4 pt Cream; 1 75 grams wed stilton; grated; 1 Garlic clove; crushed; Olive oil for frying; 100 g Gourmet salad leaves with; 1 Sprig coriander; 2 tb White wine vinegar; 1 Shallot; finely diced; 1 pn Dried mixed herbs; 3 Salad onions; sliced

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INGREDIENTS

1 sm Pan hot water to skin the
2 tb White wine
1/4 Piece cucumber
200 g Baby leaf spinach
FOR THE LIME DRESSING
25 g Roasted pine nuts
2 tb olive oil
4 sl Medium white bread
1 Firm avocado
1 Pinches nutmeg
1 Plum tomato
3 Radishes; sliced
1 Lime; juice and rind of
2 tb Honey
50 g Butter ; melted
1/4 pt Cream
1 75 grams wed stilton; grated
1 Garlic clove; crushed
Olive oil for frying
100 g Gourmet salad leaves with
1 Sprig coriander
2 tb White wine vinegar
1 Shallot; finely diced
1 pn Dried mixed herbs
3 Salad onions; sliced

Servings

INSTRUCTIONS

Preheat oven to 220c. 1 Heat a medium pan and add the olive oil. Add the shallot, crushed garlic and a pinch of mixed herbs. Allow to colour slightly, add 2 tbsp white wine, cream and reduce by half or until it reaches a thick consistency. 2 Season with salt and black pepper. Place the spinach in the cream mixture and cook for 30 seconds. Grate the stilton onto a plate and add to the spinach mixture with a pinch of nutmeg and the pine nuts. Pass the mixture through a sieve to remove some of the liquor. Reserve the liquor as a sauce. 3 Using a round 3" pastry cutter, cut out two circles of bread. Using three more slices, use a knife to cut nine equally sized oblong pieces of bread. 4 Dip one circular piece of bread in the melted butter and place at the bottom of a large metal mould. 5 Dip in the oblong pieces and line the mould horizontally, slightly over- lapping the pieces. Allow the bread to come just above the rim of the mould, cutting off any excess if necessary. 6 Fill the lined ramekin with the mixture, dip the other circle of bread and top the filled mould. 7 Brush any edges with butter and gently press down. Place on a baking tray and put in a very hot oven for 10 minutes. 8 Cut a piece of cucumber in half and deseed with a spoon. Slice at a slight angle and add to the bowl with the sliced salad onions and radishes. 9 Rest the salad leaves on top. Cut the avocado in half, remove the stone and peel away the skin. 10 Cut in half lengthways, slice widthways into 1/2cm slices and add to the salad bowl. 11 Cut a light cross to pierce the skin of the tomato and blanch in boiling water for 10 seconds. Peel, deseed, cut into small dice and add to the bowl. 12 For the Dressing: Add the zest and juice of the lime to a small bowl. Add the honey, white wine vinegar and olive oil and whisk to combine. 13 Pour the lime dressing in the bowl with the salad ingredients and toss lightly. 14 Remove the Charlotte from the oven, turn out onto a serving plate and spoon a little reserved sauce around. Arrange some salad around and decorate with a sprig of coriander. Recipe by: Cant Cook Wont Cook

NOTES

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Spinach And Blue Cheese Charlotte with Avocado Salad

1 sm Pan hot water to skin the
2 tb White wine
1/4 Piece cucumber
200 g Baby leaf spinach
 FOR THE LIME DRESSING
25 g Roasted pine nuts
2 tb olive oil
4 sl Medium white bread
1 Firm avocado
1 Pinches nutmeg
1 Plum tomato
3 Radishes; sliced
1 Lime; juice and rind of
2 tb Honey
50 g Butter melted
1/4 pt Cream
1 75 grams wed stilton; grated
1 Garlic clove; crushed
 Olive oil for frying
100 g Gourmet salad leaves with
1 Sprig coriander
2 tb White wine vinegar
1 Shallot; finely diced
1 pn Dried mixed herbs
3 Salad onions; sliced

Preheat oven to 220c.    1 Heat a medium pan and add the olive oil. Add the shallot, crushed garlic  and a pinch of mixed herbs. Allow to colour slightly, add 2 tbsp white  wine, cream and reduce by half or until it reaches a thick consistency.    2 Season with salt and black pepper. Place the spinach in the cream mixture  and cook for 30 seconds. Grate the stilton onto a plate and add to the  spinach mixture with a pinch of nutmeg and the pine nuts. Pass the mixture  through a sieve to remove some of the liquor. Reserve the liquor as a  sauce.    3 Using a round 3" pastry cutter, cut out two circles of bread. Using three  more slices, use a knife to cut nine equally sized oblong pieces of bread.    4 Dip one circular piece of bread in the melted butter and place at the  bottom of a large metal mould.    5 Dip in the oblong pieces and line the mould horizontally, slightly over-  lapping the pieces. Allow the bread to come just above the rim of the  mould, cutting off any excess if necessary.    6 Fill the lined ramekin with the mixture, dip the other circle of bread  and top the filled mould.    7 Brush any edges with butter and gently press down. Place on a baking tray  and put in a very hot oven for 10 minutes.    8 Cut a piece of cucumber in half and deseed with a spoon. Slice at a  slight angle and add to the bowl with the sliced salad onions and radishes.    9 Rest the salad leaves on top. Cut the avocado in half, remove the stone  and peel away the skin.    10 Cut in half lengthways, slice widthways into 1/2cm slices and add to the  salad bowl.    11 Cut a light cross to pierce the skin of the tomato and blanch in boiling  water for 10 seconds. Peel, deseed, cut into small dice and add to the  bowl.    12 For the Dressing: Add the zest and juice of the lime to a small bowl.  Add the honey, white wine vinegar and olive oil and whisk to combine.    13 Pour the lime dressing in the bowl with the salad ingredients and toss  lightly.    14 Remove the Charlotte from the oven, turn out onto a serving plate and  spoon a little reserved sauce around. Arrange some salad around and  decorate with a sprig of coriander.        Recipe by: Cant Cook Wont Cook

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Nutrition

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Serving Size: 1 Serving (739g)
Recipe Makes: 1 servings

Calories: 1217
Calories from Fat: 1074 (88%)

Amt Per Serving		% DV

	Total Fat 119.4g	159 %
	Saturated Fat 57.9g	290 %
	Monounsaturated Fat 47.9g
	Polyunsanturated Fat 7.1g
Cholesterol 270.5mg		83 %
Sodium 500.5mg		17 %
Potassium 1526.5mg		40 %
Total Carbohydrate 33.1g		10 %
	Dietary Fiber 5.9g	24 %
	Sugars, other 27.2g
Protein 9.7g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1217

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