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Posts Tagged ‘Spinach’

Spinach & Ricotta Cannelloni

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , , , on 27 January 2024| Leave a Comment »

We’ll never tire of this classic!

Wine Suggestion: Italian reds work with tomato pasta sauces as they tend to be a little bit more acidic which compliments the acidity of the tomatoes. Given how light the spinach and ricotta are a light chianti or a young nebbiolo will work well.

Spinach & Ricotta Cannelloni – serves 5 to 6

FOR THE TOMATO SAUCE:

  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 4 cloves of garlic, crushed
  • 2 bay leaves
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 6 tbsp tomato purée
  • 170ml white wine
  • 2 x 400g tins crushed tomatoes
  • 1 litre vegetable stock
  • 1½ tsp caster sugar
  • 1 tsp fine sea salt
  • ½ tsp black pepper
  • 10g basil leaves, roughtly torn, plus extra to serve
  • 250g cannelloni tubes
  • 50g finely grated Parmesan
  • 125g grated mozzarella

FOR THE FILLING:

  • 250g frozen chopped spinach, defrosted
  • 500g ricotta
  • 30g finely grated Parmesan
  • 100g grated mozzarella
  • 1 egg
  • 1 large clove of garlic
  • a little grated nutmeg
  • ¾ tsp fine sea salt
  • ½ tsp black pepper

First make the sauce. Heat the olive oil in a medium saucepan over a medium heat. Add the onion, garlic, bay leaves, thyme and oregano. Cook for 3-4 minutes or until the onion is translucent. Add the tomato purée and stir for a minute. Stir in the wine, then turn the heat up hight and simmer until almost evaporated. Add the tomatoes, stock, sugar, salt and pepper. Simmer gently for 35 minutes.

Remove the bay leaves and whizz the sauce until smoooth, then stir in the basil leaves.

Squeeze the defrosted spinach with your hands to get rid of as much water as possible. Put the spinach in a bowl with the rest of the filling ingredients and mix well with wooden spoon.

Heat the oven to 200C/180C fan.

Spread about 375ml of the sauce across the base of a large baking dish (about 23 x 32 cm).

Put the filling into a piping bag (or you can use a sandwich bag with the corner snipped off). Pipe the filling into the tubes until full, then place them in the baking dish.

Pour over the rest of the tomato sauce, making sure to cover all the tubes. Cover with foil, then bake for 30 minutes. Remove the foil, then sprinkle with the Parmesan, then the mozzarella. Bake for another 15 minutes or until the cheese has melted.

Garnish with extra basil leaves and Parmesan and serve with a green salad.

(Original recipe from Recipetin Eats by Nagi Maehashi, Pan Macmilan, 2022)

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Chicken, Chorizo & Spinach Pie

Posted in Cheese, Chicken, Food, tagged , , , , , , , , , , , on 1 October 2023| Leave a Comment »

There are a few bits to this but it’s not complicated – trust the process and start the night before, dinner will be easy tomorrow. Serve with a green salad.

Wine Suggestion: We think this dish works really well with a fruit forward, medium bodied red like a Grenache. We’re particularly enamoured at the moment by Jesus Romero’s Rubus, a Garnacha Tempranillo blend made with minimal intervention. Good grapes that ferment themselves in tank, then left to settle for a few months and bottled with a touch of sulphur to keep it stable. Pure brambly red fruits with a purple fruited core, gentle spices and tannins and an easy, but complex nonetheless, finish.

Chicken, chorizo & spinach pie – serves 6

  • 1 tbsp olive oil
  • 125g cooking chorizo or chorizo ring, skin removed and chopped
  • 2 onions, thinly sliced
  • 3 cloves of garlic, crushed
  • 250g baby spinach
  • 200g leftover roast chicken, shredded
  • 4 tbsp crème fraîche
  • 500g Maris Piper or similar potatoes
  • 2 x 320g sheets ready-rolled puff pastry
  • plain flour, for dusting
  • 125g mature cheddar cheese, grated
  • 1 egg, beaten

Make the filling first. Heat the olive oil in a large pan over a medium heat and cook the chorizo for a few minutes or until the oil is released. Add the onions, season and cook for 10 minutes or until soft and starting to caramelise.

Add the garlic and cook for a couple of minutes, then add the spinach in batches, stirring until wilted. Remove the pan from the heat and add the chicken and crème fraîche. Season to taste, then tip into a bowl and leave to cool, then chill in the fridge.

Peel the potatoes and thinly slice. Boil in salted water for about 5 minutes or until tender. Use a slotted spoon to remove the potato slices from the water and set onto a cloth-lined tray to dry and cool.

Unroll one of the pastry sheets on a floured surface and roll out to make a square shape, transfer to a lined baking sheet and cut out a 28cm diameter circle (a dinner plate will help with this). Chill in the freezer for 5 minutes to firm up.

Season the potatoes and lay a quarter of them onto the pastry circle, leaving a 2.5cm border around the edge. Next add a thrid of the chicken and chorizo mixture, then a third of the cheese. Repeat these layers, gradually forming a dome shape and finishing with a layer of potatoes.

Brush beaten egg all around the border.

Next, roll out the second sheet of pastry and drape over the top. Smooth over the filling and press the edges together to seal, then trim off the excess pastry and crimp the border. Brush with the egg and chill again – you can cook the pie at this stage or you can leave it in the fridge until tomorrow.

Heat the oven to 200C/Fan 180C/Gas 6.

When the oven is heated, brush the pie again with the remaining egg and score gently down the sides with a sharp knife. Cut a small hole in the top to let out the steam.

Bake for 15 minutes, then reduce the temperature to 180C/Fan 160C/Gas 4 and bake for a further 40 minutes or until golden brown and piping hot throughout (especially important if you’ve had it in the fridge for a long time). Rest for about 5 minutes before slicing.

(Original recipe by Tom Mitchell-Dawson in Sainsbury’s Magazine, September 2023.)

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Salmon and Spinach Curry

Posted in Fish, Food, Gluten-free, Indian, tagged , , , , , , , , , , on 10 June 2023| 1 Comment »

A lovely light curry from Made in India by Meera Sodha. It’s quick to make and perfect for a friday night. We served with rice.

Wine Suggestion: As this dish is quite light we think grenache based rosé is the way to go here with Chateau Pesquié Terrasses Rosé being our choice tonight. The delicate red fruits complementing the salmon really well and the open, softer nature of the grape taking on the spiciness and rounding it out.

Salmon and Spinach Curry – serves 4

  • 2 tbsp rapeseed oil
  • 1 cinnamon stick
  • 6 whole peppercorns
  • 2 cloves
  • 1 large onion, chopped
  • ½ tsp brown sugar
  • 250g ripe tomatoes, roughly chopped
  • 4cm piece of ginger, peelend and finely grated
  • 4 clove of garlic, crushed
  • 1 fresh green chilli, finely chopped
  • ¼ tsp garam masala
  • 1 tsp ground cumin
  • 1½ ground coriander
  • ¼ tsp ground turmeric
  • ½ tsp chilli powder
  • 1¼ tsp salt
  • 500g spinach leaves
  • 400g skinless salmon fillets

Heat the oil in a large deep pan with a lid. Add the cinnamon stick, peppercorns and cloves and fry for a minute or two until fragrant.

Stir in onion and brown sugar, then cook for 10-12 minutes until golden and caramelized. Stir in the tomatoes, then cover with a lid and leave to cook for about 5 minutes, or until the tomatoes start to soften.

Add the ginger, garlic, and green chilli, then stir in the garam masala, cumin, coriander, turmeric, chilli powder and salt. Cook the mixture, stirring so it doesn’t stick, for about 8 minutes. It will start to look like a paste. Add the spinach, turn the heat down and cover with the lid until wilted.

Cut the salmon into very big chunks (about 6cm x 6cm) and add them to the pan. Coat in the tomato and spinach sauce but be careful not to break them up. Cover with the lid for 5-7 minutes, or until the fish is cooked through.

Remove the cinnamon stick, check the seasoning and serve with rice.

(Original recipe from Made in India by Meera Sodha, Penguin:Fig Tree, 2014.)

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Chicken & Spinach Lasagne

Posted in Chicken, Food, Pasta, tagged , , , , , , , , , , , on 25 April 2023| 1 Comment »

Make this with your roast chicken leftovers. It will generously serve 6 people and is very rich so you will only need a green salad on the side. Make sure you season all the components separately.

Wine Suggestion: We are big fans of Chardonnay, especially judiciously oaked and handled, no matter where they are grown. Tonight a hidden gem from Burgundy, the Patrick Javillier Bourgogne Côte d’Or Cuvée des Forgets which is grown on clay very close to Meursault. Quite vigorous and toasty with yellow and red apples poking through, plus layers of nuts. Generous and fleshy with a fresh, vibrant core that helps balance the richness of the dish.

Chicken and spinach lasagne – serves 6 to 8

  • 40g butter
  • 2 large cloves of garlic, finely chopped
  • 100g button mushrooms, finely sliced
  • 3 tbsp plain flour
  • 600ml milk
  • 100g cream cheese
  • 50g grated Parmesan
  • 150g baby spinach
  • 1 large egg
  • 250g ricotta cheese
  • 1 tbsp chopped flat-leaf parsley
  • no-cook lasagne sheets, about 8
  • 400g cooked chicken, cut into bite-sized pieces
  • 200g grated mozzarella cheese

Melt the butter in a saucepan, then add the garlic and mushrooms. Season and cook gently for a few minutes or until the mushrooms have softened.

Stir in the flour and cook for another minute, then gradually add the milk. Season generously, bring to a simmer, then reduce the heat and cook for a few minutes, until thickened. Stir in the cream cheese and half of the Parmesan, then remove from the heat and stir in the spinach until wilted.

Whisk the egg, ricotta and parsley together in a bowl and season generously.

Spoon a quarter of the sauce into a large, deep, rectangular dish. Cover with lasagne sheets. Add a third of the ricotta mix, then add a third of the chicken, a third of the mozzarella and a small sprinkling of Parmesan. Repeat these layers twice more, then finish with a layer of lasagne sheets and the last of the sauce and remaining Parmesan.

Bake for 25 minutes, until bubbling and browned. Leave to settle before cutting into squares and serving with salad.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)

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Lemon Sole Florentine

Posted in Fish, Food, tagged , , , , , , , , on 24 April 2023| 4 Comments »

It’s a classic combination for good reason. Very easy to make and absolutely delicious.

Wine Suggestion: playing on the balance of rich parmesan and bechamel, earthy spinach and gentle sole we opened a bottle of Sartarelli’s Mellitta. A Castelli di Jesi Verdicchio Riserva this shows the depth only top quality old-vines can give with flinty almond and peach flavours overlaid with a creamy toastiness. Made gently and with thought this wine isn’t brash, but rather has great depth and subtle nuances. A new find and one we’ll revisit.

Lemon sole florentine – serves 4

  • 4 large lemon sole, each cut into 4 fillets and skinned (your fish shop will do this for you)
  • juice of ½ lemon
  • 45g butter
  • 45g plain flour
  • 450ml full-fat milk
  • 750g spinach leaves
  • 30g Parmesan cheese, grated

Heat the oven to 200C/180C fan/Gas 6.

Sprinkle the fish fillets with the lemon juice and season with salt and pepper. Fold them in half widthways, and set aside.

Melt the butter in a saucepan, add the flour and cook, stirring for a minute. Remove from the heat and gradually blend in the milk. Bring to the boil, stirring constantly until thickened. Simmer for 2-3 minutes, then season.

Wash the spinach and put into a pan with just the water left on the leaves. Cook for a couple of minutes until wilted, then drain well and squeeze out excess water.

Stir half the sauce into the cooked spinach and spoon into a shallow ovenproof dish. Arrange the sole on top, then pour over the rest of the sauce and sprinkle with cheese. Bake in the oven for 30 minutes, then serve.

(Original recipe from Mary Berry’s Complete Cookbook, DK, 1995. )

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Stuffed Pasta Shells with Spinach, Chilli & Lemon

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , , , on 15 April 2023| Leave a Comment »

Stuffed pasta shells with spinach, ricotta chilli and lemon. Tomato sauce underneath and lots of Parmesan on top.

Wine Suggestion: An old favourite from the Adriatic coast of Italy, Sartarelli’s Tralivio Verdicchio Superiore, which comes from their low-yielding, oldest vineyard. A bit of body and texture plus a twist of almonds and citrus; playing along very nicely with the lemon, ricotta and earthy spinach, and enough acidity to complement the tomato.

Stuffed pasta shells with chilli, spinch and lemon – serves 2

  • 175g giant pasta shells
  • 1 tbsp olive oil
  • 2 cloves of garlic, crushed
  • a pinch of dried chilli flakes
  • 200g spinach, chopped
  • 125g ricotta
  • ½ lemon, zested
  • 400g jar of tomato pasta sauce or you can use some home-made sauce if you have it
  • Parmesan

Heat the oven to190C/fan 170C/gas 5.

Cook the shells in lots of salty water until al dente, then drain.

Heat the oil in a pan and gently cook the garlic and chilli for 2-3 minutes. Stir in the spinach and cook until wilted, then stir in the ricotta and lemon zest. Season well.

Spoon the tomato sauce into the base of a large baking dish. Use a teaspoon to stuff the pasta shells with the spinach mixture, then place in the dish in a single layer. If you have any leftover mixutre you can spoon it over the top.

Sprinkle with the Parmesan and bake for 20-25 minutes or until bubbling and golden.

(Original recipe by Janine Ratcliffe in Olive Magazine, March 2019.)

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Honey & Soy Glazed Salmon with Green Quinoa

Posted in Fish, tagged , , , , , , , , , , , , , , , on 23 February 2023| Leave a Comment »

And so we’ve realised that we do like quinoa after all. This green salad is delicious and the quantity given below is half that suggested by Neven Maguire. Feel free to double if you think you can manage it.

Wine Suggestion: We think this suits a young, fruit forward Cabernet Franc like Olga Raffault Cuvée Domaine. Unoaked and joyful dark cherry fruits with a crispness and earthiness that really complements the kale, spinach and watercress.

Honey and Soy Glazed Salmon with Green Quinoa – serves 4

  • 100ml soy sauce
  • 3 tbsp honey
  • a good pinch of chilli flakes
  • 1 tbsp rapeseed oil
  • 1 tsp sesame oil
  • 4 salmon fillets, skin on

FOR THE QUINOA:

  • 75g quinoa
  • 150ml vegetable stock
  • 50g curly kale, remove the stalks
  • 50g baby spinach
  • 50g pistachios, toasted and chopped
  • 40g watercress
  • ½ an avocado, diced
  • ¼ cucumber, deseeded and finely diced
  • 1 tbsp chopped coriander
  • lime wedges, to garnish

Rince the quinoa then put into a small saucepan with the vegetable stock and bring to the boil. Cover with a lid and simmer gently for 10-12 minutes until tender and the stock has been absorbed. Tip into a large bowl and leave to cool.

Put the soy sauce, honey and chilli flakes into a small bowl and whisk to combine.

Prep the rest of the ingredients for the quinoa and fold them gently in to the cooled quinoa. Taste and season with salt and black pepper.

Season the salmon fillets, then heat a non-stick frying pan over a medium heat. Add the rapeseed and sesame oil, then fry the salmon fillets, skin side up, for 2-3 minutes, until lightly golden. Turn them over gently and cook for another 4 minutes. Turn the heat to hight and pour in the honey and soy mixture. Allow to simmer for a couple of minutes, spooning the sauce over the salmon, it should thicken to a syrupy sauce.

Put the quinoa onto a large serving platter and sit the salmon fillets on top. Drizzle over the syrupy sauce and garnish with the lime wedges.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)

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Conchiglioni Stuffed with Kale, Spinach and Ricotta

Posted in Food, Italian, Pasta, Vegetarian, tagged , , , , , , , , , , , , on 12 February 2023| Leave a Comment »

Who can resist a stuffed pasta shell? In this one the joy is the balance between fresh ricotta, iron-rich kale, and a rich tomato sauce.

Wine Suggestion: We’d suggest the open, accessability of a youthful Barbaresco from Piedmont, as opposed the depth and moodiness of a Barolo. We have at hand Pico Maccario’s rendition that has a sense of fun which is sometimes lost by winemakers trying to make the next best thing … and we applaud them; wine is to be drunk and enjoyed too.

Conchiglioni stuffed with kale, spinach and ricotta – serves 4

  • 250g kale, stalks removed
  • 100g spinach
  • 1 green chilli, roughly chopped
  • handful of parsley leaves
  • 2 tbsp olive oil
  • 250g ricotta
  • 50g Parmesan, grated
  • ½ nutmeg, grated
  • zest of 1 lemon
  • 200g conchiglioni
  • 750ml slow-cooked tomato sauce
  • 125g ball of mozzarella

Blanch the kale in lots of salty boiling water, then remove from the pan with a slotted spoon and straight into a bowl of iced water. Repeat with the spinach but cook for just 30 seconds.

Squeeze all the water out of the spinach and kale and put into a food processor. Add the chilli and parsley, then whizz for a few seconds. Scrape out into a bowl and add the ricotta, 30g of the Parmesan, the numeg, and lemon zest. Stir well to combine, then transfer to a piping bag.

Preheat the oven to 220C/200 Fan/Gas 7.

Bring a large pan of salty water to the boil and cook the pasta for 10 minutes – it should be a little more than al dente. Drain and leave until cool enough to handle.

Pour the tomato sauce into a medium-sized baking dish.

Pipe the kale mixture into the pasta shells and settle them snugly into the tomato sauce, pushing them down a little. Tear the mozzarella over the top and sprinkle with the rest of the Parmesan.

Bake in the hot oven for 20 minutes, then serve with a green salad.

(Original recipe from Slow by Gizzi Erskine, HQ, 2018.)

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Prawn, Spinach & Coconut Curry

Posted in Asian, Food, Gluten-free, Indian, Prawns, Shellfish, tagged , , , , , , , , , , , , , on 24 March 2022| 2 Comments »

This will improve your veg intake for the day and puts frozen prawns to good use. A perfect curry for mid-week. Serve with naan breads or rice and lime wedges.

Prawn, spinach & coconut curry – serves 2-3

  • 2 tbsp olive oil
  • 200g raw prawns, defrosted if frozen
  • 1 onion, diced
  • 3 large cloves of garlic, finely chopped
  • 1-2 chillies, deseeded
  • 1 red pepper, sliced
  • 2 tbsp curry paste, we like Patak’s Madras
  • 400ml tin of coconut milk
  • 80g Tenderstem broccoli, cooked until tender
  • 100g baby spinach
  • lime wedges, to serve

Heat the oil in a frying pan over a medium heat and fry the onion for 5 minutes until softened. Add the garlic and chillies and fry for another 2 minutes, then addd the sliced pepper and cook for 3 minutes until softened.

Push the veg to one side and fry the curry paste for a couple of minutes to heat through, then add the coconut milk and mix well to combine. Simmer for about 10 minutes, or until thickened, then add the prawns, broccoli and spinach. Stir well and simmer until the prawns are just cooked and the spinach wilted.

Serve with rice or naan breads and lime wedges for squeezing over.

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Chicken & Spinach Curry

Posted in Asian, Chicken, Gluten-free, Indian, tagged , , , , , , , , , , on 8 January 2022| Leave a Comment »

This is a mildly spiced curry and quick to prepare. We had it on Friday with some naan breads from the take-away, but it’s easy enough for a weeknight too. An easy, tasty treat.

Wine Suggestion: This dish needs a lighter red wine with lower tannins and little to no oak. We enjoyed Domaine de Boede’s Pavillon rouge with this. An easy, Cinsault-Syrah blend which has such purity and precision of fruit that we love; a good accompaniment for the food.

Chicken & spinach curry – serves 4

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • a pinch of cayenne pepper
  • 2 cloves of garlic, crushed
  • 1 tbsp grated ginger
  • 750g chicken thigh fillets, cubed
  • 400g tin chopped tomatoes
  • 1 tsp sea salt
  • 2 tsp soft brown sugar
  • 1 tbsp lime juice
  • 90g baby spinach, chopped
  • a large handful of coriander leaves, chopped

Heat the vegetable oil in a heavy-based pan, then gently cook the onions for about 5 minutes or until softened.

Stir in the spices, garlic and ginger, and cook for another 2 minutes, stirring.

Turn the heat up to medium-high, then add the chicken and cook for about 5 minute until browned all over.

Add the tomatoes and salt, bring to a simmer, then cover and simmer on a low heat for 15 minutes.

Stir in the sugar and lime juice, then add the spinach and stir until wilted. Take the pan off the heat, scatter the coriander over the top and serve.

(Original recipe from Every Day by Bill Granger, Murdoch Books, 2006.)

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Za’atar Salmon & Tahini

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , , , , , , on 1 January 2022| 2 Comments »

We’ve made plenty of fish and tahini dishes before but particularly liked this one with the additions of zingy za’atar and fresh spinch.

Wine suggestion: this works brilliantly with a juicy, crisp Verdejo, especially those that come from Rueda in Spain. Crunchy, juicy apples, lemons and grapefuit. In our glass was Dominio la Granadilla which demonstrates a passionate family all working together and speaking of the place they grew up.

Za’atar salmon and tahini – serves 4

  • 4 salmon fillets (about 600g in total), skin on
  • 2 tbsp za’atar
  • 2 tsp sumac, plus and extra ½ tsp for sprinkling at the end
  • 4 tbsp olive oil
  • 250g baby spinach
  • 90g tahini
  • 3 cloves of garlic, crushed
  • 3½ tbsp lemon juice
  • 1½ tbsp roughly chopped coriander leaves

Heat the oven to 220C Fan.

Pat the salmon dry with kitchen paper and season.

Mix the za’atar and sumac together in a small bowl, then sprinkle this over the top of the salmon to form a crust.

Put a large ovenproof sauté pan over a medium-high heat and add 1 tbsp of the oil. When the pan is hot, add the spinach with a little seasoning and cook for 2-3 minutes or until just wilted.

Set the salmon fillets on top of the spinach, skin side down, then drizzle the top of the fish with 2 tbsp of oil. Bake in the hot oven for 5 minutes.

Meanwhile, whick the tahini, garlic, 2½ tbsp of lemon juice, a good pinch of salt and 100ml of water together until smooth. It will be quite runny.

Pour the tahini around the salmon (but not over the fish) and bake for another 5 minutes, or until the fish is just cooked through and the sauce is bubbling. Spoon over the rest of the lemon juice and oil and top with the coriander and extra sprinkle of sumac.

(Original recipe from Ottolenghi Test Kitchen: Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)

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Haddock Bake

Posted in Fish, Gluten-free, Potato, tagged , , , , , , , , , on 1 November 2021| Leave a Comment »

This is like a fish pie … but is so much easier to make and perfect for a Friday night after a long week. It’s also usefully gluten-free, unlike many other fish pies. Serve with a big bowl of peas.

Wine Suggestion: A new find from Cabardes in France, Domaine Ventenac’s “les Dissidents” Cassandre. A joyfully fresh Vermentino, a grape we think is the next big thing from southern France.

Haddock Bake – serves 6

  • 350g floury potatoes, peeled and cut into 2cm cubes
  • 500g baby spinach
  • 1 tbsp olive oil
  • 250g chestnut mushrooms, quartered
  • 3 eggs, hard-boiled and cut into quarters (put them into boiling water and time for 8 minutes)
  • 500g skinless smoked haddock, cut into large chunks
  • 300ml double cream
  • 2 tsp grainy mustard
  • 75g mature Cheddar cheese, grated

Heat the oven to 200C/180C fan/Gas 6.

Put the potatoes into cold salted water, cover and bring to the boil, then cook for about 10 minutes or until just cooked. Drain well and leave to steam dry in the pot

Heat a large fring pan, add the spinach, and cook until just wilted, then drain in a colander. You will need to do this in batches. Squeeze the spinach against the colander to get rid of as much water as possible. When cool enough to handle you can squeeze it again with your hands.

Heat the oil in the same frying pan, add the mushrooms, and fry for a few minutes until just cooked.

Grease a 2 litre shallow oven-proof dish with a little butter.

Scatter the potatoes, spinach and mushrooms over the base of the dish, then spread the haddock and eggs over the top and season.

Mix the cream and mustard together with some seasoning, then pour over the dish and sprinkle the cheese over the top.

Bake in the oven for 25 minutes, until bubbling and browned on top.

Serve with lots of peas.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, DK, 2019.)

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Butternut Squash & Pancetta Pasta

Posted in Food, Pasta, tagged , , , , , , , , on 26 October 2021| 2 Comments »

This dish even looks like Autumn! Roast any leftover squash on another night.

Wine Suggestion: A light, earthy red or a richer, oaked Chardonnay. A good Burgundy might be a bit extravagant for a Monday but equally it’s a good match.

Butternut squash & pancetta pasta – serves 4

  • 80g pancetta cubes
  • 1½ tbsp olive oil
  • 750g butternut sqush, remove the seeds and cut into 2cm cubes
  • 2 sprigs of rosemary, leaves finely chopped
  • ¼ tsp chilli flakes
  • 3 cloves of garlic, finely chopped
  • 350g fusilli pasta
  • 100g young spinach, roughly chopped
  • grated Parmesan, to serve

Cook the pancetta in a large, dry frying pan until really crisp. Scoop out with a slotted spoon and leave the fat in the pan.

Add the oil to the pan, then the squash, rosemary, chilli and garlic. Cover and cook for 25 minutes, stirring occasionally, until the squash is tender. Season well and gently crush some of the squash pieces with a wooden spoon.

Meanwhile, cook the pasta in lots of salty boiling water, then drain but keep the cooking liquid. Add a ladle or two of the pasta water to the squash and bubble for a few minutes. Tip in the pasta and toss. Stir through the spinach until wilted, then divide between warm bowls and sprinkle with Parmesan and black pepper.

(Original recipe from BBC Good Food.)

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Black Lime Tofu with Spinach and Pink Pickled Onions

Posted in Food, Vegan, Vegetarian, tagged , , , , , , , , , , , on 15 October 2021| Leave a Comment »

We are working are way through every recipe we can find that uses black limes, having finally found some without having to resort to mail order. It is all such a hassle now that we’re not all Europeans as some of our sources are in the UK. The sauce is truly delicious and you will need flatbreads for mopping it all up. Some rice would be good too but not essential.

Wine Suggestion: Black limes have such an introverted and complex character you can’t just match it with anything, but do look for wines that have either lime flavours or a savoury, umami texture. Combine this with the pickle and we had a conundrum. We solved it with Pajzos’ Hárslevelu dry Tokaji whose lime-leaf, savoury character plus a little residual sugar (despite the dry finish) came to the rescue.

Black lime tofu with spinach and pink pickled onions – serves 4

  • 1 tbsp apple cider vinegar
  • 2 tsp caster sugar
  • 1 small red onion, very thinly sliced into rounds
  • 600ml sunflower oil, for deep-frying
  • 2 blocks of extra-firm tofu (560g), patted dry and cut into 2cm cubes
  • 2 tbsp cornflour
  • 2 onions, roughly chopped
  • 6 cloves of garlic, roughly chopped
  • 60ml olive oil
  • 2 tsp cumin seeds, roughly crushed in a pestle and mortar
  • 2-3 dried black limes, grind to a powder using a spice grinder you need about 2 tbsp (if you don’t have a spice grinder you can whizz in a food processor, then sieve)
  • 2 tbsp tomato purée
  • 20g flatleaf parsley, roughly chopped
  • 250g baby spinach

Make the pink pickled onions first by mixing the vinegar, 1 tsp of sugar, the red onion and ⅛ tsp of salt in a small bowl. Set aside while you make everything else.

Heat the sunflower oil in a sauté pan or wok. Toss the tofu in a bowl with the cornflour until coated. When the oil is hot, fry the tofu in two batches until crispy and lightly browned, about 6 minutes, then transfer to a paper-lined plate.

Meanwhile, make the sauce. Put the onions and garlic in a food processor and pulse until finely minced but not puréed. Heat the oil in a large sauté pan over a medium-high heat. Add the onion mixture and cook for about 10 minutes, until softened and lightly browned. Add the cumin, black limes and tomato purée and cook for another minute. Add 400ml water, 1tsp of sugar, 1 1/4 tsp of salt and lots of black pepper. Bring to a simmer and cook for 6 minutes, until rich and thick. Add the crispy tofu, parsley and more black pepper and stir. Gradually stir in the spinach until just wilted.

Serve in a shallow dish with the pink pickled onions spooned over.

(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage, Ebury Press, 2020.)

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Gnocchi with Peas, Pesto & Spinach

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , on 5 October 2021| Leave a Comment »

We regular base our dinner on packets of fresh gnocchi. They’re perfect for when you haven’t much time.

Gnocchi with peas, pesto and spinach – serves 2

  • 50g baby spinach
  • 100g frozen peas, defrosted
  • 4 tbsp fresh pesto
  • 3 tbsp crème fraîche
  • 300g pack gnocchi (you can use a plain variety or one with spinach)

Put the defrosted peas, the spinach and a splash of water into a large frying pan. Season, then heat, stirring, until the spinach has wilted.

Add the pesto and crème fraîche, and gently heat through.

Meanwhile, cook the gnocchi in lots of boiling salty water. As they rise to the surface, scoop them out with a slotted spoon and add to the spinach pan.

Toss it all together, then serve.

(Original recipe by Janine Ratcliffe in Olive Magazine, August 2018.)

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Green Spaghetti Sauce

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , , , , , , on 27 September 2021| Leave a Comment »

Yummy sauce for using up leftover pesto and perfect for mid-week.

Green Spaghetti Sauce – serrves 4

  • 400g spaghetti
  • 100g baby spinach
  • 140g frozen peas
  • a small bunch of basil, leaves picked
  • 3 tbsp green pesto
  • 150ml single cream
  • 50g Parmesan, grated, plus extra to serve

Cook the spaghetti in lots of salty water for the time stated on the packet.

Meanwhile, put the spinach and peas in a bowl and pour over boiling water to cover. Leave for 3 minutes, or until the peas are tender, then drain well.

Tip the peas and spinach into a food processor, then add the basil, pesto, cream and Parmesan. Whizz to make a smooth sauce.

Drain the pasta, but reserve a mugful of the cooking water, then return to the pan. Pour over the green sauce and place over a low heat to cook for a few minutes, you want the sauce to cling to the spaghetti. Add a little pasta water if it looks dry, season to taste and serve with extra Parmesan.

(Original recipe from BBC Good Food)

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Baked Green Eggs

Posted in Brunch, Cheese, Food, Gluten-free, tagged , , , , , , , , , , on 23 August 2021| 1 Comment »

Try this for a tasty weekend brunch dish. Serve with toasted sourdough for mopping.

Baked green eggs – serves 2

  • 100g baby spinach, roughly chopped
  • 4 tbsp fresh pesto
  • 100ml double cream
  • 1 tbsp finely grated gruyère
  • 2 eggs

Heat the oven to 200C/180C fan/gas 6.

Mix together the spinach, pesto, cream and some seasoning, and tip into 2 shallow ovenproof dishes.

Sprinkle the grated cheese over the top.

Create a hollow in each dish with a spoon, then gently break in the eggs. Bake the dishes in the oven for about 10 minutes or until the whites are set and the yolks are still runny.

(Original recipe from BBC Good Food)

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Saag Halloumi

Posted in Food, Indian, Vegetarian, tagged , , , , , , , , on 13 June 2021| 2 Comments »

This is a side dish really, but we had it mid-week as a main with some takeaway naan breads. Highly recommended! A halloumi version of the traditional paneer dish.

Wine Suggestion: An unoaked, dry Chardonnay like Domaine Ventenac’s Carole from Cabardès in southern France, which is light and fruit forward would be an ideal choice. Easy going but with layers of flavour and textures just like the dish itself.

Saag halloumi – serves 4 to 6 as a side (half to serve 2 as a main)

  • 500g spinach
  • ½ an onion, chopped
  • 2 cloves of garlic, chopped
  • a thumb-sized piece of ginger, chopped
  • 2 tsp ground turmeric
  • 1 tsp cumin seeds
  • ½ tsp garam masala, plus extra to serve
  • 2 blocks of halloumi, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 200ml double cream
  • ½ lemon juiced

Bring a large pan of water to the boil and cook the spinach for 1 minute or until wilted. Drain well, leave to cool, squeeze out the liquid with your hands, then finely chop.

Put the onion, garlic and ginger into a blender with 1-2 tbsp of water and whizz until smooth.

Put the turmeric, cumin seeds, garam masala and lots of seasoning onto a plate. Roll the pieces of halloumi in the spices to coat all over.

Heat the oil in a non-stick frying pan over a medium-high heat, then fry the halloumi until crispy. Don’t be tempted to turn it until a nice crust has been formed, this will help prevent sticking. Remove to a plate.

Add the onion purée to the same pan, plus any spices remaining on the plate and some seasoning. Cook for 15 minutes until the raw smell has gone and they have started to colour. Add the spinach, halloumi and double cream, and cook for another 5 minutes to thicken and warm through. Season with the lemon juice and sprinkle with garam masala before serving.

(Original recipe by Adam Bush in Olive Magazine, May 2020.)

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Miso Spinach on Sourdough Toast

Posted in Food, Vegetarian, tagged , , , , , , , , , , on 23 May 2021| Leave a Comment »

Try this if you’re in a bit of a lunch rut … or if like us you have bought an extra bag of spinach and have some miso lingering in the fridge. It takes 5 minutes and it’s delicious.

Miso spinach on sourdough toast – serves 2

  • 1 tbsp miso paste
  • 1 tbsp melted butter
  • 200g spinach
  • 2 tsp soy sauce
  • 1 tbsp sesame seeds
  • 2 sliced scallions
  • 2 large slices of toasted sourdough (to serve)

Mix the miso paste with the melted butter, then tip into a frying pan.

Add the spinach and cook over a medium heat until wilted, then add 2 tsp soy sauce. Divide between the toasts and sprinkle over the spinach & scallions.

(Original recipe from BBC Good Food)

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Smoky Baba Ganoush with Roasted Cauliflower, Lentils & Pomegranate

Posted in Food, Vegetarian, tagged , , , , , , , , , , , on 22 May 2021| Leave a Comment »

This is delicious with a load of warm flatbreads for scooping up the baba ghanoush. To burn the aubergines place them directly onto gas rings turned up high, scorch for about 20 minutes, turning once. You will need to open all of the doors and windows but it is definitely worth it!

Wine Suggestion: A Spanish red was called for, but to be a little contrary we went to Roussillon: Roc des Anges’ Segna de Cor. A Grenache, Carignan and Syrah blend from the “young” vines of this estate which average only 40 years of age … they have some wonderful old vines in this part of the world and Marjorie Gallet has some of the best parcels scattered across the incredible landscape that is Catalan France. Exceptionally refined and smooth, with layers of spices, warm fruits and a core of salty stones and smokey earth. For an entry level wine this is truly exciting. Also a good match for the smokey aubergines, earthy lentils and tart pomegranate.

Smoky baba ganoush with roasted cauliflower, lentils & pomegranate – serves 4 to 6

  • 1 cauliflower, cut into florets
  • 2-3 tbsp extra virgin olive oil
  • 300g Puy lentils (or similar lentils)
  • 2 large handfuls of spinach leaves
  • a small handful of coriander leaves
  • ½ a lemon, juiced
  • 1 pomegranate, seeds extracted
  • pomegranate mollasses

FOR THE BABA GANOUSH:

  • 4 large aubergines
  • 4 tbsp tahini paste
  • 2 cloves of garlic, finely chopped
  • 1 lemon, juiced
  • 2 tbsp Greek yoghurt
  • 5 tbsp extra virgin olive oil

Preheat the oven to 200C.

Coat the cauliflower in olive oil and season well with salt and pepper. Spread over a baking tray and roast for 25-30 minutes.

To make the baba ganoush, put the aubergines directly over a gas flame on high, for about 20 minutes, turning once. When cool enough to handle, peel off the blackened skin and place the flesh into a large bowl. Break the aubergine flesh up with a fork, leaving it a bit chunky, then add the tahini, garlic, lemon juice, yoghurt and olive oil. Mix with a fork until well combined and season well with salt and pepper.

Bring a large pot of water to the boil and cook the lentils for 20-25 minutes until just tender, then drain.

Combine the roasted cauliflower, lentils, baby spinach, coriander, a drizzle of olive oil and a good squeeze of lemon juice and season well with salt and pepper. Serve with plenty of baba gaanoush on the side, scatter over the pomegranate seeds and drizzle with a few drops of the pomegranate molasses.

(Original recipe from Community by Hetty McKinnon, A Plum Book, 2014.)

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