Garden Pate

Garden Pate
Comments: Serve this pate garnished with carrot curls, along with crackers.
Servings: 8 to 10
Ingredients Preparation

1 tablespoon [7 g] unflavoured gelatine
1/4 cup [60 mL] cold water
1/4 cup [60 mL] boiling water
1 [10-ounce / 284-g] bag fresh spinach
Salted boiling water
1/4 cup [60 g] melted butter
1/2 cup [125 mL] chopped onion
1/2 cup [125 mL] chopped cleaned fresh mushrooms
1/8 teaspoon [0.5 mL] garlic powder
1/4 teaspoon [1 mL] thyme
1/4 teaspoon [1 mL] savory
1/4 teaspoon [1 mL] salt
Generous dash of pepper
1 teaspoon [5 mL] parsley flakes
1/2 cup [115 g] butter
1/2 cup [125 mL] milk
3/4 cup [190 mL] boiled drained string beans
1 tablespoon [15 mL] lemon juice
1/2 cup [125 mL] boiled drained carrot dices



Into a small bowl, sprinkle gelatine over cold water; leave to stand until moistened.
Pour in boiling water; stir until gelatine is dissolved.
Blanch spinach into salted boiling water; squeeze excess moisture from leaves.
Into a frying pan, brown together chopped onion and mushrooms, garlic powder, thyme, savory, salt, pepper and parsley flakes into melted butter.
Into a blender, combine dissolved gelatine, spinach leaves, onion and mushrooms mixture, butter, milk, string beans and lemon juice.
Cover and process on 'HIGH' until smooth.
Pour into a bowl, and fold in carrot dices.
Turn into a 4-cup [1-L] mold or an 8 x 4 x 3-inch [1.5-L] loaf pan.
Refrigerate until set; unmold before serving.