Will his dough win the dough

1 servings

Ingredients

Quantity Ingredient
300 millilitres Vegetable stock
½ Lemon; juice of
225 grams Cooked beetroot
5 Ice cubes
225 grams Ready made basil bread dough
Olive oil
15 millilitres Chopped chives
15 millilitres Chopped basil
15 millilitres Chopped chervil
50 grams Speck; chopped
250 grams Cottage cheese; drained
30 grams Butter; softened
30 millilitres Chopped chives
15 millilitres Thinly sliced leeks
1 Pinches nutmeg
75 millilitres White wine
150 millilitres Double cream
30 grams Butter
1 Pinches ground nutmeg
100 grams Spinach; washed and drained
50 grams Speck; chopped
2 Boiled eggs; sliced
1 Leek; thinly sliced

Directions

BEETROOT SOUP

HERBY BREAD

POTTED CHEESE

SPINACH SALAD

BEETROOT SOUP:

1 Blend the hot stock, lemon juice and beetroot together until smooth.

Season, add the ice cubes and serve.

HERBY BREAD:

Preheat oven to 220c/Gas Mark 7.

1 Knead the dough on a lightly floured surface until smooth. Roll out to an oblong of ½" thickness. Drizzle with olive oil and sprinkle the herbs and speck over the dough.

2 Fold the dough in half sealing with a little water. Place on a lightly greased baking sheet and bake in a preheated oven for 10-12 minutes. Serve with the potted cheese.

POTTED CHEESE:

1 Mash the cheese with the softened butter. Season well and mix in 15ml/1 tbsp of the chives, leek and nutmeg. Spoon the mixture into ramekins, top with the remaining chives and serve.

SPINACH SALAD:

1 Reduce the wine by a third in a small pan. Stir in the cream, butter and nutmeg. Bring the mixture back to the boil and add the spinach. Season well and add the speck. Serve with the sliced egg and leeks.

Converted by MC_Buster.

Per serving: 998 Calories (kcal); 59g Total Fat; (54% calories from fat); 47g Protein; 63g Carbohydrate; 156mg Cholesterol; 3677mg Sodium Food Exchanges: 2 Grain(Starch); 4½ Lean Meat; 3 ½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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