Chico Plato with Spinach and Mushrooms

single portion

195g tinned Chickpeas
40g roasted chopped Hazelnuts
1 Albumen, lightly whisked
250g frozen Spinach, thawed and squeezed
garlic finely chopped
dry Mushrooms soaked 20min in hot water, keeping the liquor
300g Chestnut Mushrooms sliced medium thin, stems separately
nutmeg(gr) pepper(gr) ground cinnamon
100g Onion sliced and roughly chopped
90g Philadelphia Light

PLATO (20min)
preheated oven to 180°C
prepared the Plato by mixing together the first three ingredients
placed the Plato in metal oven dish lined with parchment paper
baked 20min

SPINACH (20min)
in small frypan stirred 10ml Sunflower Oil into the Spinach and fried 20min in all
8min before the end added 5ml Sunflower Oil to the pan and placed the garlic in this to blond a little before adding to the Spinach

in medium large frypan added the nutmeg and pepper to the Mushrooms, stirred in 10ml Sunflower Oil and sprinkled on the cinnamon, also stirred 5ml Sunflower Oil into the Onion and fried both 20min in all
12min before the end added the soaked mushrooms to the fresh ones
4min before the end machine blended the Cheese, half the Onion, a few of the dry mushrooms and 30ml of the mushroom liquor till smooth
2min before the end poured the Cheese mix into the pan on the remaining Onion to warm through gently

complete protein 17.5g
saturated fats 12.2g