Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 28

1 teaspoon of cumin powder

400g/14oz/2 cups of canned plum tomatoes in natural juice

400g/14oz/2 cups of canned pimentos (sweet peppers) in natural juice, drained

A few drops of (GF) chilli sauce/oil

Salt and freshly ground black pepper

4–6 ramekins or tin moulds, lined on the base with a circle of baking parchment (wax paper)

Fresh basil leaves or whole baby sweetcorn and fresh rocket (arugula) leaves to decorate

Cook the spinach in a saucepan with a little water until just wilted. Do not over-cook it, 3 minutes should be enough. Drain the spinach and pat it dry with kitchen (paper) towels.

Make the sauce. Purée the cumin with the tomatoes and pimentos in a food processor. Add the chilli sauce/oil according to taste and season with salt and pepper. Transfer the sauce to a jug and chill in the refrigerator until needed.

Line the ramekins or moulds with the spinach leaves, covering the base and letting the leaves overhang the edges enough to enable you to fold them back into the middle.

Mix the fromage frais with the garlic, sweetcorn, basil, salt, pepper and nutmeg in a bowl. Stir in the dissolved gelatine, then spoon the mixture into each ramekin and smooth over. Now gently pull the spinach leaves over the filling and cover it with more leaves, if necessary, so that there is no filling showing.

Place in the refrigerator for at least 4 hours to set.

Loosen the edges of the spinach away from its mould and turn each one out onto the centre of a serving plate. Remove the circle of paper and drizzle the tomato and red pepper sauce over the moulds.

Decorate around the moulds with fresh basil leaves or, for special occasions, place a star of halved baby sweetcorn around each one and serve on a bed of rocket (arugula). Serve chilled.