|Spinach leaves||8 Large, washed|
|Skimmed milk||1⁄2 Pint (300 Milliliter)|
|Sunflower oil||30 Milliliter (2 Tablespoon)|
|Whole-wheat flour||1 Ounce (25 Gram)|
|Herb salt/Salt||To Taste|
|Grated nutmeg||To Taste|
|Black pepper||To Taste|
|Quark||6 Ounce (175 Gram)|
|Peas||4 Ounce (100 Gram)|
|Carrot||4 Ounce, diced (100 Gram)|
|Asparagus||4 Ounce (100 Gram)|
1.In a bowl, put spinach and add hot boiling water to it.
2.Drain the water sfter a minute.
3.Preheat the oven to gas mark 3 (170 degrees)
4.In a saucepan, put milk along with onion, bay leaf, peppercorns and blade of mace.
5.Heat until boiling and once done put the flame off and leave for 10 minutes to get the flavors infuse.
6.Strain milk and keep it aside.
In a saucepan, heat oil.
7.Add flour and make a roux.
8.Slowly add flavored milk and let the mixture boil by stirring continuously.
9.Add seasoning of herb, nutmeg and pepper.
10.Allow the mixture to settle at room temperature and add quark and egg.
11.Steam peas, carrots and asparagus separately or in different steamer compartments for 6-8 minutes.
12.Take a 450 grams loaf tin and place the spinach leaves, keep some for later.
13.Arrange a layer of sauce, then carrot followed by sauce, peas, sauce, asparagus and sauce.
14.Arrange the leaves and cover the layers.
15.Put the tin in roasting tin or brain marie with 2.5 centimeters of hot water.
16.Bake for 1 hour.
17.Allow to cool and room temperature.
18.Slice and serve.