Rainbow Vegetarian Paté

This vegetarian pate from Finland is a wonderful standby from when guests drop in. You can also served with triangles of hot toast as a first course.

Ingredients

Orange coloured layer

• Water
• Salt
• 1 tin (400 g) crushed Tomatoes
• 500g of carrots
• 2 teaspoons Basilica
• 1 teaspoon Capsicum powder
• 3 Eggs
• 1.5 dl Whipping cream

 Green coloured layer

• Water
• 700 g 0f cauliflower
• Salt
• 150 g chopped frozen Spinach
• 1 Spring onion with the leave
• 3 dl grated Cheese
• 3 Eggs
• 1.5 dl Whipping cream
• Lemon-flavoured pepper
• Herb salt

Method

1. Cook the carrots till soft in a little salted water.
2. Separately cook the cauliflower till soft in a little salted water.
3. Separately mash both these softened cooked vegetables.
4. Add the spinach, chopped onion, grated cheese and the spices to the mashed cauliflower.
5. Add the crushed tomatoes and the spices to the mashed carrots.
6. Add the eggs to both the vegetables mixes separately, mixing it in well in both cases.
7. Also similarly add the cream.
8. Check the taste is to your liking.
9. Grease a long shaped 2 litre oven dish.
10. Pour the green mix first into the tin. Spread the red mix carefully over the green mix.
11. Bake the pat é in the oven at 200 Celsius by placing the baking dish in an oven pan containing water. Steam bake for about 1.5 hours.
12. Take out the paté from the baking dish when it has cooled slightly.
13. The paté can be eaten either hot or cold.

(Source: rice.k12.nf.ca/europe/finland)