Spinach and Mushroom Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 396.8 μg | (661 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 198 μg | (66 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 30.7 μg | (68 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,059 mg | (26 %) | ||
| Calcium | 348 mg | (35 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the spinach mixturep;
- 400 grams fresh Spinach
- salt
- 1 egg
- 2 Tbsps milk
- peppers (ground)
- Nutmeg (freshly grated)
- For the mushroom mixture
- 250 grams mixed Mushrooms (such as chanterelles, mushrooms, porcini)
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 1 tsp Pastry flour
- 50 milliliters dry Red wine
- 100 milliliters milk
- 2 Tbsps Crème fraiche
- 2 eggs
- 30 grams freshly grated Parmesan
- salt
- peppers (ground)
- Also
- butter (for greasing)
- For the sauce
- 150 grams Natural yogurt
- 2 Tbsps Crème fraiche
- 2 Tbsps Whipped cream
- salt
- peppers (ground)
- 2 Tbsps scallions
Preparation steps
Preheat the oven to 160°C (approximately 325ºF).
Rinse the spinach, trim the leaves and wilt in salted, boiling water. Remove from the water, rinse under cold water and chop into pieces. Mix with the egg and milk and season with salt, pepper and nutmeg.
Rinse the mushrooms and chop. Peel the shallot and garlic, chop finely and sweat in a hot pan glazed with oil. Introduce the mushrooms and fry until the resulting mushroom liquid has evaporated.
Dust with the flour and pour in the wine. Pour in the milk and simmer for 2-3 minutes, stirring occasionally over a medium heat.
Remove from the heat and allow to cool. Stir in the crème fraîche and the eggs with the cheese. Season with salt and pepper.
Grease 8 ramekin dishes and spread the spinach mixture among them. Pour the mushroom mixture on top and place the ramekins in a baking dish. Fill 2/3 with boiling water and bake for about 40 minutes.
For the sauce, mix the yogurt with the crème fraîche and sour cream and season with salt and pepper. Mix in the chives.
Remove the ramekins from the oven and allow to rest briefly. Turn out onto plates and serve drizzled with the sauce.
