Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 27

170g/6oz/3 cups of fresh, young spinach leaves, trimmed

500g/17oz/2 generous cups of virtually fat-free fromage frais

1 small clove of garlic, peeled and crushed

200g/7oz/1¼ cups of cooked and drained sweetcorn kernels

2 heaped tablespoons of shredded fresh basil leaves

Salt and freshly ground black pepper

A little freshly grated nutmeg

11.7g/½oz sachet (US 1 tablespoon) powdered gelatine or vegetarian equivalent, dissolved according to the instructions on the packet