Recipe for Spinach Terrine with a Coulis of Tomatoes 
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Yield:
1
Ingredients:
Amount Ingredient
900 gm fresh spinach leaves cooked drained and chopped or 450g frozen spinach defrosted and drained
8 x eggs
275 ml double cream
225 gm grated Gruyere cheese
2 tbl fresh chopped parsley
1 tsp fresh chopped basil or thyme
Instructions:
Instructions: Preheat oven to gas mark 7 425 F/220C. You will also need a well buttered terrine or loaf tin measuring 23 by 13cm and 5cm deep.

This is extremely simple to make: all you do is beat the eggs with a fork in a large mixing bowl and season them with salt and pepper.

Then beat in the cream followed by the cheese chopped spinach parsley and herbs.

When everything is thoroughly combined pour the mixture into the terrine. Half fill a meat roasting tin with warm water place the terrine in it and bake in the oven for 30 40 minutes or until set.

Then remove it from the oven take it out of the water and leave in a cool place for 24 hours.

Serve cut in slices with a tomato coulis made as follows.

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