Spinach Loaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,186 cal. | (56 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 84 g | (72 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 4.4 mg | (550 %) | ||
| Vitamin D | 7.8 μg | (39 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 1,420.9 μg | (2,368 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 675 μg | (225 %) | ||
| Pantothenic acid | 6.1 mg | (102 %) | ||
| Biotin | 97.2 μg | (216 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 225 mg | (237 %) | ||
| Potassium | 3,001 mg | (75 %) | ||
| Calcium | 1,168 mg | (117 %) | ||
| Magnesium | 306 mg | (102 %) | ||
| Iron | 18 mg | (120 %) | ||
| Iodine | 110 μg | (55 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 45.9 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 1,052 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 300 grams Spinach
- 100 grams Watercress
- salt
- 3 Tbsps Whipped cream
- 1 onion
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- 3 eggs
- freshly ground peppers
- Nutmeg (freshly grated)
- butter (for greasing)
- 6 hardboiled Quail egg
Preparation steps
Rinse watercress and spinach. Blanch both in salted water. Remove and shock in ice water, then drain and squeeze out all excess liquid. Coarsely chop and puree with cream in a blender.
Peel and mince onion. Heat butter in a pan and cook onion. Stir in flour and milk. Simmer, stirring constantly, for about 10 minutes. Remove from heat and let cool slightly. Stir in eggs and remove 5-6 tablespoons of cream. Stir spinach mixture into remaining egg cream. Season with salt, pepper and nutmeg.
Preheat the oven to 180°C (approximately 350°F). Grease a loaf pan with butter.
Peel quail eggs. Pour about half the white cream into the pan and add peeled eggs. Top with green cream and finish with white cream. Cover with foil. Place loaf in a large roasting pan and fill with water until half of the loaf pan is covered. Bake for 1 hour.
Remove, release from pan, slice and serve warm.
Serve as desired on a bed of lettuce.
