Spinach and lemon baguette
- May 2015
- Serves 4 as a snack or light lunch
- Hands-on time 15 min, oven time 35 min
This cheesy baguette sandwich can be served hot or cold making it the perfect picnic dish.
- Vegetarian recipes
- 38.1g (21.7g saturated)
- 35.1g (3.2g sugars)
- 1 large crusty baguette
- 200g baby spinach
- 200ml double cream
- 2 medium free-range eggs, beaten
- 1 garlic clove, crushed
- Finely grated zest 1 large lemon
- 1 tsp English mustard
- 75g gruyère cheese, finely grated
- Heat the oven to 180°C/160°C fan/gas 4. Halve the baguette widthways, then cut out an oval shape along the length of each half, leaving a good 3-5cm border around the edge – you want the shell to be as watertight as possible. Using your hands, pull out the soft bread inside.
- Boil a full kettle of water and put the spinach in a large sieve or colander. Pour over the water and leave the spinach to wilt. Drain well, then set aside to cool.
- In a medium bowl, mix the double cream with the eggs, garlic, lemon zest and mustard. Squeeze any excess water from the wilted spinach and put on a chopping board. Roughly chop, then stir into the cream mixture along with half the cheese. Season well.
- Spoon the filling into each baguette half and sprinkle over the remaining cheese (see Georgina’s tip). Bake for 30-35 minutes until the filling has just set. Leave the baguettes to sit for a few minutes before serving, or serve completely cold.
A recipe from One Veg by Georgina Fuggle (£11.19; Kyle Books).
“You may find that your baguette is slightly skinnier or fatter than the one in the picture – just remove the centre and pour in as much filling as you can. Any leftover mixture can be baked separately in a lined muffin tin.” -Georgina Fuggle
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