Oven baked summer-nest | Vegan - Gluten free | Midsummer

Hello my lovelies! It's the end of Midsummer recipe month and we will end it with a lovely summer-nest, bringing out the flavour of sulfury note as it works beautifully with the items served on a Midsummer buffet. The bottom layer a sweet note from the glazed onions and caramelized spinach and I topped it off with the leek pickled carrots for a nice crunch and tang. Below you can see how we ended up serving the buffet.

Serves 4-6 people.

What you need for filling:

1 dl (0.4 cups) grated cheese

1 large red onion

3 tbsp vegan butter

2 tsp sugar

A pinch of salt and nutmeg

160g spinach

What you need for "egg white":

2 dl (0.8 cups) imat cream

2 dl (0.8 cups) rice flour

1/2 tsp black salt

What you need for garnish:

Chopped chives and dill

A pinch of cayenne pepper

Should make about 4-6.

Begin with preheating the oven to 175℃ (345℉)

Rinse the spinach and peel and slice the onion thinly and set aside. Bring a pan up to medium high heat, add butter and the onions frying them off until they are translucent. Add sugar, salt, nutmeg and spinach. Once the spinach softens take it off the heat.

In a bowl add the cream, rice flour and black salt and whisk until it looks smooth and set aside.

Portion the filling into 4-6 heatproof dishes top off with cheese and "egg white"

Place the dishes on a baking tray and pop them into the middle of the oven and bake for 10-15 minutes.

Garnish with a pinch of cayenne pepper and chopped dill and chives.