gistfile1.txt

Ingredients (serves 4):
6 p raw spinach
0.5 p bacon (cubed)
1 onion finely chopped 
1 p aged Gouda (or similar)
Half a bulb of garlic peeled (half of the cloves sliced, the rest finely chopped)
Cardamom 
Grated nutmeg
Dried chili 
Coriander seeds
Cumin
Dark soy sauce 
Juice of half a lime

Method:
Clean the spinach before blanching, removing stems. Blanch as usual. When removing the leaves from the ice water,
dehydrate as much as possible, leaving only a residual trace of water in the compressed leaves.
Fry the bacon on high heat until soft (way before turning crispy). Add onion and chopped garlic.
When the garlic turns light brown, add ground spices apart from nutmeg. Deglaze with soy sauce until almost 
gone before adding lime juice. In a separate pan, fry sliced garlic until crispy but not too brown. 
Blend all including nutmeg in a skillet large enough to hold grated cheese on top. Distribute cheese evenly 
on top. Scallop on high heat (approx. 220 degrees) using oven grill if necessary for approximately 20 minutes 
until cheese is evenly brown. Best served with pain artisinal or other wholemeal bread.