Creamed Spinach Pate
2 bunches (80 leaves) English spinach
1/4 cup water
1 large veggie stock cube
1 teaspoon ground nutmeg
1 teaspoon cornflour
1 teaspoon water
1 large onion, chopped
2 cloves garlic, crushed
1/4 cup cream
Combine spinach, water, stock cube and nutmeg in large saucepan.
Bring to boil, reduce heat, simmer uncovered for about 20 mins
stirring occasionally, until liquid has evaporated and spinach is
almost dry. Blend cornflour with extra water, add to pan, stir
over medium heat until mixture boils, then cool.
Melt butter (oil) in medium saucepan, add onion and garlic, stir
over medium heat for about 3 mins or until onion is soft. Cool.
Blend or process spinach mixture with onion mixture, and cream
until smooth. Transfer mixture to serving dish, cover; refrigerate
for several hours or until firm.