Little Florentine Loaves with Tomato Chutney
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the ricotta and spinach loaves
- ½ cup Pine nuts
- 1 Tbsp olive oil
- 3 cups baby Spinach
- ⅔ cup Ricotta cheese
- 2 medium eggs
- ½ cup Parmesan (grated)
- ⅔ cup all-purpose flour
- For the tomato chutney
- 2 cups ripe Tomatoes (peeled and chopped)
- ½ cup light Muscovado sugar
- 0.333 cup Cider vinegar
- 1 onion (finely chopped)
- 1 tsp ground cinnamon
Preparation steps
1.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3 and grease and line four dariole moulds with strips of greaseproof paper, arranged overlapping in a cross pattern.
2.
Heat a frying pan over a medium heat for 1 minute then add the pine nuts and dry toast for 1-2 minutes, tossing occasionally. Add the olive oil and spinach and cook the spinach until wilted, stirring occasionally. Drain any excess water and transfer to a mixing bowl.
3.
Combine the ricotta and eggs in a large mixing bowl, whisking until smooth. Add the Parmesan, then fold in the flour with the spinach and pine nut mixture until just combined.
4.
Spoon the batter carefully into the prepared moulds and bake for 20-25 minutes until set.
5.
Meanwhile, make the tomato chutney by placing the tomato, sugar, cider vinegar, onion and ground cinnamon in a large saucepan. Season well then bring to the boil over a moderate heat. Stir occasionally to make sure the sugar has dissolved. Boil for 20-25 minutes until thickened.
6.
Remove the ricotta and spinach loaves when ready and allow to sit on a wire rack in the moulds as you finish the chutney. Remove the chutney when ready and spoon into a sterilised jar to cool a little before serving.
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