Spinach Cob

Recipe KIM McCOSKER – Author of ‘4 Ingredients’ cookbooks

• 500g frozen spinach, thawed
• 500g tub sour cream
• 35g packet spring vegetable soup mix
• 1 cob loaf (round country or boule)

Preheat the oven to 180°C.

Squeeze as much liquid from the spinach as possible and place in a large bowl. Add the sour cream and soup and stir to combine.

Cut the lid from the loaf and break into pieces. Scoop out two-thirds of the filling (break into pieces) leaving a soft plump wall, approx 2cm thick.

Pour the mixture into the cob and place on a baking tray. Bake for 15 minutes or until lightly golden. Remove from oven and scatter the lid and bread pieces onto the baking tray. Return to the oven and bake for another 10 minutes, or until just golden and crispy.

Serve on a platter using the ‘toast’ to dip.

Optional: Add ½ cup (50g) grated mozzarella.

Recipe supplied from 4 Ingredients The Easiest One Pot Cookbook Ever! Now available for just $24.00 including FREE POSTAGE Australia-wide. www.4ingredients.com.au/shop


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