Nutritive Information
- Calories per serving: 184 kcals
- Fat: 7 gms
- Protein: 13.4 gms
- Carbohydrate: 16.9 gms
Ingredients
- 100 gms. Spinach
- 50 g carrots, chopped
- 50 gms. Cottage cheese
- 5 ml. Olive oil
- 5 gms. Garlic
- salt to taste
- 1 gm. Nutmeg powder
- 1 Egg white
- 75 gms. Canned peach (drained)
Instructions
- Blanch the spinach in boiling water, drain and allow it to cool.
- Chop the spinach finely and mix with grated cottage cheese.
- Heat oil in a shallow pan and saute the garlic. And the chopped spinach mixture and stir for some more time.
- Add nutmeg and salt to taste. Keep aside to cool.
- Beat the egg white thoroughly and fold into the spinach misture.
- Grease a timbale mould and transfer the mixture to it.
- Steam on medium heat for 15 minutes.
- Puree the canned peaches and pour on the serving plate.
- Invert the timbale on it and serve hot.
