Recipe - Will His Dough Win The Dough

BEETROOT SOUP
300 ml Vegetable stock
One half Lemon; juice of
225 g Cooked beetroot
5 Ice cubes

HERBY BREAD
225 g Ready made basil bread dough
Olive oil
15 ml Chopped chives
15 ml Chopped basil
15 ml Chopped chervil
50 g Speck; chopped

POTTED CHEESE
250 g Cottage cheese; drained
30 g Butter; softened
30 ml Chopped chives
15 ml Thinly cut or sliced up leeks
1 Pinches nutmeg

SPINACH SALAD
75 ml White wine
150 ml Double cream
30 g Butter
1 Pinches ground nutmeg
100 g Spinach; washed and drained
50 g Speck; chopped
2 Boiled eggs; cut or sliced up
1 Leek; thinly cut or sliced up

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 1/2" 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 1012 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 cut or sliced up 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); 4 One half Lean Meat; 3 One half Vegetable; 0 Fruit; 11
Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.