Vegetable Paté

Ingredients:
Orange colored layer
500 g Carrots
Water
Salt
1 tin (400 g) crushed Tomatoes
2 teaspoons Basilica
1 teaspoon Capsicum powder
3 Eggs
1.5 dl Whipping cream
Green colored layer
750 g Broccoli
Water
Salt
150 g chopped frozen Spinach
1 Spring onion with the leave
3 dl grated Cheese
3 Eggs
1.5 dl Whipping cream
Lemon-flavored pepper
Herb salt

Cooking Procedure:
1. Cook the carrots in a little salted water until soft.
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 then adjust the taste depends on your liking.
8. Grease a long shaped 2 litre oven dish and pour the green mix first into the the tin. Spread the red mix carefully over the green mix.
9. 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.
10. Take out the paté from the baking dish when it has cooled slightly.
11. The paté can be eaten either hot or cold.

* tip: You can try to make the paté with other vegetables and you end up with a multitude of lovely colors.