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Categories:
white cheese philadelphia light ROQUEFORT eggs cornflour hazelnuts cranberries sprouts washed breadcrumbs butter
Viewed: 45 - Published at: 6 years agoIngredients
- 2/3 pound white cheese
- 6 7/8 tablespoons philadelphia light, or St Moret
- 3/4 cup roquefort
- 2 eggs
- 6 7/8 tablespoons cornflour
- 3 5/16 tablespoons hazelnuts
- 3 1/4 tablespoons cranberries
- 2 handfuls sprouts washed raw spinach
- breadcrumbs
- butter
Method
- Preheat the oven to 350 ° F.
- In the bowl of a blender, pour the cottage cheese, cream cheese, roquefort cheese, and eggs. Mix well for 2-3 minutes to obtain a thick paste.
- Add cornstarch and blend, then pour this mixture into a bowl. Add the hazelnuts and cranberries to the cheese mixture and stir with a wooden spoon. Butter your mold and sprinkle with breadcrumbs. Pour half of the mixture into the prepared pan, top with the spinach (raw) and cover with the remaining mixture.
- Bake for 35-40 minutes. Let it cool, then place in the fridge overnight.
