Spinach and Herb Loaf Recipe

Ingredients : Serves 4

25 g/1 oz/2 tbsp butter or margarine
1 onion, chopped
450 g/1 lb spinach, stalks removed and roughly chopped
300 ml/0.5 pt/1.25 cups Vegetable Stock
225 g/8 oz/4 cups fresh breadcrumbs

15 ml/1 tbsp chopped parsley
15 ml/1 tbsp snipped chives
5 ml/1 tsp chopped tarragon
2 garlic cloves, crushed
Salt and freshly ground black pepper

250 ml/8 fl oz/1 cup creme fraiche

4 eggs, beaten
25 g/1 oz/0.25 cup wholemeal flour

Method :

Melt the butter or margarine and fry (saute) the onion until soft but not brown. Stir in the spinach and fry for 2 minutes. Place the stock in a large bowl, add the breadcrumbs, the spinach mixture, herbs and garlic and season to taste. Fold in the creme fraiche, eggs and flour and knead to a firm mixture. Transfer to a greased 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 220°C/425°F/ gas mark 7 for 40 minutes.