Ingredients

  • Spinach
  • 2 waxy potatoes
  • 100 g cream cheese together
  • 50ml NESTLÉ Dessert & Cooking Cream
  • 100 g sliced cheddar cheese
  • 100 g sliced Emmenthaler cheese
  • 100 g sliced Gruyère
  • 1 cup (250 ml) onions
  • 1 cup (250 ml) sugar
  • 1 cup (250 ml) red wine
  • 1 cup (250 ml) NESTLÉ Dessert & Cooking Cream

Method

  • Line a terrine mould with plastic wrap, allowing extra to go over the edge of the mould, and wet slightly.
  • Remove thick spines from a bunch of spinach, wash well and blanch in hot water for 2 mins.
  • Drain and rinse under cold water to stop the cooking process.
  • Peel and thinly slice 2 waxy potatoes and cook in boiling water until cooked, but still firm.
  • Cream 100 g cream cheese together with 50ml NESTLÉ Dessert & Cooking Cream.
  • Line the mould with the blanched spinach, allowing enough to go over the edge to cover the bottom of the terrine.
  • Add a layer of the cooked, sliced potatoes, then 100 g sliced cheddar cheese, 100 g sliced Emmenthaler cheese and 100 g sliced Gruyère.
  • Then spread the creamed cheese mixture to fill the centre of the mould.
  • Cover with the spinach and plastic wrap and compress.
  • Allow to set for 24 hours in fridge.
  • For the sauce, sauté 1 cup (250 ml) onions until translucent.
  • Add 1 cup (250 ml) sugar and 1 cup (250 ml) red wine and cook until thick and syrupy.
  • Add 1 cup (250 ml) NESTLÉ Dessert & Cooking Cream and reduce until thickened.
  • Chill and serve alongside the sliced terrine, which should be served at room temperature.

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