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Posts Tagged ‘Spinach’

Spinach with Sumac

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , on 21 February 2019| Leave a Comment »

Spinach with Sumac

This simple Syrian side dish has fantastic flavour. We ate it with some spiced fish but it would complement many things. Also great on its own with some plain yoghurt and flatbreads.

Spinach with Sumac (Spanekh wa Sumac) – serves 4

  • 1 small red onion, finely diced
  • oil, for frying
  • 350g baby spinach
  • 1 tbsp sumac
  • a squeeze of lemon

Fry the onion over a very low heat for 20-30 minutes or until softened and almost caramelised. Add the spinach and cook until wilted. Remove from the heat, sprinkle with the sumac, lemon juice, salt and pepper.

(Original recipe from Syria: Recipes from Home by Itab Azzam & Dina Mousawi, Trapeze 2017.)

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Aash-e reshte – Persian Soup

Posted in Food, Soup, Vegetarian, tagged , , , , , , , , , , on 7 February 2019| Leave a Comment »

Aash-e reshte

This soup, from Yasmin Khan’s Saffron Tales, is delicious and also very filling – perfect for lunch on a cold day and a lesson in how to use dried herbs.

Aash-e reshte – serves 4 to 6

  • 3 tbsp sunflower oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 x 400g tin of chickpeas, drained and rinsed
  • 1 x 400g tin of red kidney beans, drained and rinsed
  • 150g green lentils, rinsed
  • ½ tbsp turmeric
  • 2 tbsp dried dill
  • 1 tbsp dried mint
  • 1 tbsp dried coriander
  • 1 tbsp dried fenugreek leaves (methi)
  • 500ml water
  • 1 litre good chicken stock or veg stock
  • 100g spaghetti, broken in half
  • 200g spinach, roughly chopped
  • 25g bunch chives, finely chopped
  • juice of ½ lemon
  • 1 ½ tbsp soy sauce
  • 3 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper

For the toppings:

  • 1 medium onion, finely sliced into half-moons
  • 2 tbsp flour
  • ½ tsp sea salt
  • 3 tbsp sunflower oil
  • 200g Greek yoghurt
  • 1 tbsp dried mint

Heat the sunflower oil in a large heavy-based pan with a lid. Add the onion and fry over a low heat for 10-15 minutes. When softened, add the garlic and fry for another 2 minutes.

Add the chickpeas, beans, lentils, turmeric, dried herbs and water. Stir, cover with a lid, and leave to simmer over a low heat for 40 minutes. Stir occasionally and add another cup of water if it shows signs of sticking.

Add the stock and spaghetti to the pan. Bring to the boil and simmer for 10 minutes.

Meanwhile, prepare the fried onion topping. Dust the sliced onion with the flour and salt. Heat the oil in a frying pan until sizzling, then add the onion and fry over a medium heat for 6 to 8 minutes or until golden brown and crispy. Drain on some kitchen paper and sprinkle with a little more salt.

Add the spinach, chives, lemon juice, soy sauce, olive oil, salt and pepper to the soup. Leave to simmer for another 10 minutes, then taste and adjust the seasoning if needed.

Serve with a spoonful of yoghurt, the crispy onions and a sprinkling of dried mint.

(Original recipe from The Saffron Tales by Yasmin Khan, Bloomsbury, 2016.)

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Proper Creamed Spinach

Posted in Food, Side dish, Vegetarian, tagged , , , , , , on 10 January 2019| Leave a Comment »

Creamed Spinach

This is creamed spinach, not that bizarre idea of serving spinach with runny cream, and it truly is the best accompaniment to a barbecued ribeye steak. Our dinner for two on New Year’s Eve.

Creamed spinach – serves 2

  • 300ml whole milk
  • ½ onion, thinly sliced
  • 1 clove of garlic, bashed
  • 2 bay leaves, torn
  • 500g main crop spinach
  • 50g butter, plus a bit extra
  • 40g plain flour
  • nutmeg, for grating
  • a large handful of coarse white breadcrumbs
  • a large handful of finely grated Cheddar cheese

Heat the oven to 180C/350F/Gas 6.

Pour the milk into a medium-sized saucepan and put over a medium-high heat. Add the onion, garlic and bay leaves and bring to a gentle simmer. Take the pan off the heat and leave to infuse for 15-20 minutes.

Meanwhile, drop the spinach into a large pan of boiling water and cook for 1-2 minutes, until wilted. Drain and cool until you can squeeze the excess liquid out with your hands. Roughly chop and set aside.

Heat a medium-sized saucepan over a medium heat and add the butter. When it starts to bubble, add the flour and cook and stir for 1 minute before pouring in the infused milk (strain it through a sieve first and discard the onion and herbs). Whisk for 1-2 minutes to make a thick white sauce. Season well with salt and pepper and a good grating of nutmeg, then remove from the heat and fold in the chopped spinach. Spoon the mixture into a small ovenproof dish.

Mix the breadcrumbs with the grated cheese and scatter over the dish. Dot with a little butter and bake for 8-10 minutes, or until crisp, golden and bubbling.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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Chickpea and Spinach Curry

Posted in Gluten-free, Healthy, Vegan, Vegetarian, tagged , , , , , , , , , , on 30 December 2018| Leave a Comment »

Chickpea and spinach curry

We don’t know about you lot but our bellies are crying out for a rest and we haven’t even got to New Year’s yet. This is a lightweight curry suitable for veggies and vegans (if you don’t serve with yoghurt) and it’s also substantial enough to serve as it is without any rice. The spices are very gentle as confirmed by our 5 year old who has developed a recent aversion to anything ‘too spicy!!’.

Chickpea & spinach curry – serves 4

  • 1 tbsp vegetable oil
  • 2 medium onions, finely chopped
  • 6 garlic cloves, finely grated
  • 6cm piece of ginger, finely grated
  • 2 long green chillies, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp sea salt flakes
  • 2 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 400ml vegetable stock
  • 2 x 400g tins chickpeas, rinsed and drained
  • 150g baby spinach
  • 4 tbsp natural yoghurt (optional to serve)
  • Sprigs of coriander (to serve)

Heat the oil in a large non-stick pan over a high heat. Add the onions and cook for 5 minutes or until starting to brown, add a splash of water if they stick.

Add the garlic, ginger and chillies and cook for a couple of minutes. Add the spices and salt and stir for a minute, then add the tomato purée and cook for another minute.

Add the tinned tomatoes, stock and chickpeas, then bring to a simmer and cook for 20-30 minutes or until the sauce thickens.

When ready to serve, stir through the spinach and cook briefly until just wilted.

Divide between bowls (on top of some steamed rice if you like) and top with a spoon of yoghurt and some coriander.

(Original recipe from Lose Weight for Good by Tom Kerridge, Absolute Press, 2017.)

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Spanakopita

Posted in Food, Greek, Vegetarian, tagged , , , , , , , , on 7 October 2018| 6 Comments »

Spanakopita

We can’t get enough of this classic Greek dish and we especially like this herby version by Felicity Cloake. Serve with salad.

Wine Suggestion: we think this works best with crisp, herbal white wines. As we couldn’t find a Greek Assyrtiko we chose instead the Zuani Vigne Collio Bianco, a blend of Sauvignon Blanc, Pinot Grigio, Friulano and Chardonnay from north-eastern Italy.  White flowers, peaches, crisp yellow apple and citrus aromas and flavours are followed by a good texture, vitality and fresh acidity.

Spanakopita – serves 6

  • 1kg frozen whole leaf spinach, defrosted
  • 2 tbsp olive oil
  • 1 red onion or leek, finely chopped
  • 4 scallions, chopped
  • 300g feta, crumbled
  • 25g dill, chopped
  • 20g mint, leaves removed and chopped
  • 3 sprigs of oregano, chopped
  • 2 eggs, beaten
  • zest of 1 lemon
  • nutmeg
  • 250g filo pastry
  • oil, for brushing

Gently fry the onion or leek in the oil until softened, then remove from the heat and stir in the scallions. Tip into a large bowl with the feta and herbs.

Squeeze the spinach with your hands until all of the liquid has comes out, then stir into the cheese mix. Add the egg, lemon zest, a splash of oil and a good grating of nutmeg, then mix with your hands. Season lightly (not too much salt).

Heat the oven to 200C/390F/Gas 6.

Brush a 30cm x 25cm baking tin with olive oil, then line with half the filo, brushing each sheet with oil as you go and trying not to press down. Leave the excess pastry hanging over the sides.

Spoon the filling into the pastry lining, level the top, then put the lid on: repeat the layering process with the rest of the filo pastry. Fold the overhang inwards to form a rim and drizzle with more oil and cut into portions.

Bake for 30-40 minutes, until golden and leave to cool slightly before serving.

(Original recipe by Felicity Cloake in The Guardian, Wed 22 Aug 2018)

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Spinach & Courgette Lasagne

Posted in Pasta, Vegetarian, tagged , , , , , , , on 1 August 2018| 1 Comment »

Spinach & Courgette Lasagne

We loved this easy veggie lasagne that celebrates courgettes – one of our favourite summer vegetables. An excellent family dish for mid-week.

Wine Suggestion: We had a Bergerac blanc from Le Tap at hand from our recent holidays. It was a blend of Sauvignon Blanc, Semillon and a touch of Muscadelle and had the right kind of freshness and body.

Spinach & Courgette Lasagne – serves 6

  • 400g spinach
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 250g mascarpone
  • 1 tsp ground nutmeg
  • 100g Parmesan, grated
  • 9 lasagne sheets
  • 100ml double cream
  • 3 large courgettes, sliced lengthways

Put the spinach into a colander and pour over boiling water to wilt it. Leave until cool enough to touch, then squeeze out the excess liquid with your hands.

Heat the oil in a non-stick frying pan over a medium heat, add the garlic and soften for a minute. Add the nutmeg and cook for another minute before adding the mascarpone, spinach, half the cream and half the Parmesan. Mix together and season well, then set aside.

Heat the oven to 180C/160 fan/gas 4.

Spread a third of the filling over the base of a 20 x 30 cm baking dish, cover with 3 lasagne sheets, then add a layer of courgettes. Repeat two more times. Pour the remaining cream over and sprinkle with the rest of the Parmesan.

Bake for 40-45 minutes or until the sauce is bubbling and the pasta is cooked. Rest for 5 minutes before serving.

(Original recipe from BBC Good Food)

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Prawn & Spinach Curry

Posted in Asian, Food, Gluten-free, Indian, Prawns, tagged , , , , , , , , , on 30 July 2018| Leave a Comment »

Prawn & Spinach Curry

An easy weeknight curry and perfect for using up that bag of frozen prawns in the freezer. Serve with steamed rice.

Wine Suggestion: As it was a hot night and we needed cooling down, a bottle of beer (Peroni to be precise) from the fridge hit the spot with this. Refreshing and we just like beer with curry.

Prawn & Spinach Curry – serves 4

  • 3 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 2 tbsp hot curry paste (we like Patak’s Madras)
  • 400g tin chopped tomatoes
  • 300ml vegetable stock
  • 1 tbsp sugar
  • 200g carton creamed coconut
  • 400g raw peeled tiger prawns, defrosted
  • 250g baby spinach leaves
  • large handful of frozen peas
  • bunch of coriander, roughly chopped

Heat the oil in a pan and fry the onions for about 5 minutes to soften, then stir in the curry paste and fry for another minute. Add the tomatoes, stock, sugar, and coconut cream, then season. Cook gently for 15 minutes until thickened.

Add the prawns and spinach, then cook for a few minutes. Stir in the peas and heat for another few minutes. Sprinkle with coriander and serve with steamed rice.

(Original recipe from BBC Good Food Magazine, July, 2005)

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Pepper-crusted Salmon with Garlic Chickpeas

Posted in Fish, Food, Gluten-free, tagged , , , , , , , , on 13 January 2018| 2 Comments »

 

Pepper crusted Salmon with garlic chickpeasWe really liked this simple fish dish and the garlic chickpeas are delicious! Nice and easy for a Friday night.

Wine Suggestion: We opened a Muscadet, as it was in the fridge and they typically work with fish and seafood. That said we weren’t sure it would hold up to the stronger salmon, pepper and spices but were refreshingly surprised at how it more than held it’s own.

Pepper-crusted salmon with garlic & chickpeas – serves 4

  • 4 skinless salmon fillets, about 150g
  • 2 tsp black peppercorns
  • 1 tsp paprika
  • grated zest and juice of 2 limes
  • 1 tbsp olive oil

FOR THE CHICKPEAS:

  • 2 x 400g tins chickpeas
  • 3 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 150ml vegetable stock
  • 130g bag baby spinach

Heat oven to 190C/Fan 170C/Gas 5.

Put the salmon into a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, then mix with the paprika, lime zest and some sea salt.

Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 minutes or until the salmon is just cooked.

Meanwhile, drain the chickpeas and rinse well under cold water, then drain. Heat the oil in a pan, then add the garlic and cook gently for 5 minutes without browning. Add the chickpeas and stock and warm gently. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and some salt and pepper, then heat through before serving with the salmon. Serve a lime wedge on the side if you like.

(Original recipe by Dhruv Baker in BBC Good Food Magazine, December 2008.)

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Plaice with Warm Tartare Butter Sauce

Posted in Fish, Food, tagged , , , , , , , on 6 November 2017| Leave a Comment »

Plaice with warm tartare butter sauce

We loved this piquant sauce with the delicate fish and served on top of heaps of spinach – delish!

Wine Suggestion: This was a tricky match because of the iron-y spinach, piquant caper/cornichon combo and elegant plaice. We tossed up between light reds and Alsace whites but ended up with the Ch Hureau “Argile” Saumur blanc, a wine that balances both fruit and a textural, challenging stoniness without overwhelming the fish.

Plaice with Tartare Butter Sauce – serves 2

  • 2 large or 4 small plaice fillets
  • 3 tbsp plain flour, well seasoned
  • 200g spinach

TARTARE BUTTER SAUCE:

  • 40g butter
  • 2 shallots, finely chopped
  • 50ml white wine
  • 50ml chicken stock
  • 1 tbsp finely chopped cornichons
  • 1 tbsp baby capers
  • a handful of flat-leaf parsley, chopped

Start by making the sauce. Heat half the butter in a small pan and cook the shallots until softened. Add the wine and stock, and boil until reduced by half. Stir in the cornichons, capers and the rest of the butter, then remove from the heat.

Dust the fish in the seasoned flour and shake off any excess. Heat a knob of butter and a splash of oil in a non-stick frying pan and fry the fish fillets over a medium heat for about 3 minutes or until a good golden colour underneath. Flip them over and cook for a minute on the other side.

Wilt the spinach with a knob of butter and some seasoning in a small pan.

Reheat the sauce and stir in the parsley. Divide the spinach between warmed plates, top with the fish and spoon over the sauce.

(Original recipe from BBC Olive Magazine, October 2017.)

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Blue Cheese Gnocchi

Posted in Food, Italian, Vegetarian, tagged , , , , , , , on 4 November 2017| 4 Comments »

Blue cheese gnocchi

We’ve been seeing more good quality pre-prepared fresh gnocchi around and it’s really handy for a quick dinner. Here’s how to make it tasty with some blue cheese and spinach.

Wine Suggestion: this was a little tricky given blue cheese’s affinity for sweet wine, and we didn’t want this with our meal. A glass of Oloroso sherry was considered but we ended up with a Puglian Primitivo-Nero do Troia blend from Michele Biancardi which is both savoury and fruity. The fruity, plummy sweetness was the foil for the cheese and the savoury tannins played a dance with the gnocchi and spinach.

Blue Cheese Gnocchi – serves 4

  • 500g fresh gnocchi
  • 250g bag baby spinach
  • 100ml/3½ fl oz crème fraîche
  • 4 tbsp grated parmesan
  • 100g blue cheese – a soft variety would be good but use whatever you have

Cook the gnocchi in a large pan of boiling salted water according to the timings on the pack. Stir the spinach into the pan with the gnocchi, then immediately drain in a colander and shake well to get rid of the water.

Put the crème fraîche and grated Parmesan into a small ovenproof dish. Add the hot, drained gnocchi and spinach and stir. Crumble the blue cheese over and season with black pepper.

Put the dish under a hot grill until the cheese is bubbling and golden.

(Original recipe from BBC Good Food)

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Gilaki Herb Stew

Posted in Food, Vegetarian, tagged , , , , , , , , , , on 31 July 2017| 2 Comments »

Gilaki herb stew

This sour herb stew is unusual, and perhaps not to everybody’s taste, but we loved it! Served with some saffron rice it felt like a big dish of healthy goodness. It would also work as a side dish, or as they serve it in Iran with smoked fish.

Gilaki Herb Stew (Torsh-e tareh) – serves 4

  • 300g spinach
  • 65g fresh coriander
  • 65g fresh parsley
  • 40g fresh dill
  • 4 garlic cloves, crushed
  • 1 tsp turmeric
  • 400ml water
  • 1½ tbsp cornflour mixed to a paste with 2 tbsp water
  • juice of ½ a lemon (plus a bit extra)
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 medium eggs
  • 10g butter

Finely chop the spinach and herbs (use a food processor if you’ve got one). Put the chopped greens into a saucepan and add the garlic, turmeric and water. Stir well, then cover and cook for 15 minutes over a low heat.

Add the cornflour paste, lemon juice, olive oil, salt and pepper. Turn up the heat and cook for 5 minutes, without the lid, until the sauce thickens.

Crack the eggs into the greens and allow to cook for a minute before touching them. Run a wooden spoon through each of the egg yolks twice (horizontally then vertically) so they are just broken. Don’t be tempted to mix them around as you want the chunks of cooked egg, rather than scramble.

Cover with the lid again until the eggs are cooked. Remove from the heat and stir through the butter. Season to taste. Serve with some extra lemon if you like it sour.

(Original recipe from The Saffron Tales by Jasmine Khan, Bloomsbury, 2016.)

 

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Porcini & Spinach Risotto

Posted in Food, Gluten-free, Italian, Vegetarian, tagged , , , , , , , , , , , , on 27 February 2017| Leave a Comment »

Porcini & spinach risottoWe love a good risotto and this simple one doesn’t disappoint. Perfect cold weather comfort food.

Wine Suggestion: as this is a richer flavoured mushroom dish our first choice would be to head to a Nebbiolo, especially a good Barolo. With the addition of the spinach which has a fresh, iron bitterness we would swing back to a full-bodied white and go for a good Alsace Pinot Gris. The depth of flavour of this dish can balance a really intense Pinot Gris like one from Zind- Humbrecht, which sometimes can be edgy and a bit much for many foods. This one can handle it so push the boat out for flavour and enjoy.

As we had this as a weeknight treat, however, we found that a more humbleVilla Wolf Pinot Gris from the Pfalz also worked.

Porcini & spinach risotto – serves 2

  • 25g dried porcini mushrooms
  • 50g butter
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 200g chestnut mushrooms, sliced
  • 150g risotto rice
  • a glass of white wine
  • 750ml veg stock, simmering (we use Marigold Swiss Bouillon powder)
  • 100g spinach, washed & chopped
  • parmesan shavings

Soak the porcini mushrooms in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any gritty bits and keep for later. Roughly chop the porcini.

Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the chestnut mushrooms and cook for 5 minutes, then add the porcini and risotto rice and stir until coated.

Pour in the wine and bubble until it has been absorbed by the rice. Gradually add the stock and porcini soaking liquid, stirring until the rice is al dente (you may not need all of the stock). Stir through the spinach until just wilted and serve sprinkled with shavings of parmesan.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, February 2009.)

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Roast Squash and Spinach Lasagne

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , on 6 February 2017| Leave a Comment »

Roast pumpkin and spinach lasagne

Making lasagne is a bit of a labour of love but if you take it in stages it can be assembled in advance and baked when you need it. Always worth the effort in our opinion. This veggie version is particularly good.

Wine Suggestion: we found the Rustenberg Chardonnay from Stellenbosch really matched this dish with it’s masterful balance of oak, fruit and freshness. This is one of South Africa’s classics and one of the best value Chardonnay’s we know. It is picked, crushed and gently settled before fermenting by itself (wild yeasts) and after gentle care in oak barrels on fine lees it is bottled. Only at this stage do they add a touch of sulphur to keep it stable in the bottle. A natural wine without the faults of other proponents of this term.

Roast Squash & Spinach Lasagne – serves 6

  • 750g butternut squash
  • 2 tbsp olive oil
  • 500g spinach, washed
  • 1 tbsp butter
  • whole nutmeg
  • 6 fresh lasagne sheets
  • 100g Parmesan, grated

FOR THE TOMATO SAUCE:

  • 1 medium onion, finely chopped
  • 1 tbsp olive oil
  • 1 celery stick, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g tin cherry tomatoes
  • 2 tsp light muscovado sugar

FOR THE BECHAMEL SAUCE:

  • 500ml full-fat milk
  • 6 peppercorns
  • ½ onion
  • 1 bay leaf
  • 50g plain flour
  • 50g butter

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

Halve the squash, peel and deseed, then cut into slices about 1cm thick. Toss with the oil in a roasting tin, season well, then roast until tender and beginning to char at the edges – about 40 minutes.

Meanwhile, make the tomato sauce. Soften the onion in the oil for 5 minutes, then add the celery and garlic and cook for another minute. Add the tomatoes & sugar, then leave to simmer, uncovered, for 30 minutes or until you have a thick puree. Season.

Wash the spinach and put into a saucepan with the water that clings to the leaves. Place over a medium heat and toss for about 4 minutes or until completely wilted. Leave to cool, then squeeze as much water as you can out of the spinach with your hands. Chop and put into a pan with the butter, then gently heat and toss together so the spinach is coated in butter, season with salt, pepper and a good grating of nutmeg.

To make the bechamel, bring the milk to the boil in a pan with the peppercorns, onion and bay leaf. Set aside for 5 minutes to infuse, then strain into a clean pan. Add the flour & butter and whisk over a gentle heat until you have a thick smooth sauce.

Heat your oven again to 200C/180C fan/gas 6.

To assemble the lasagne start by buttering a baking dish – about 1.4 litres capacity. Put a layer of roasted squash in the bottom followed by a layer of tomato sauce. Place lasagne sheets on top of this, making sure they don’t overlap (you can cut them with scissors to fit your dish). Add a layer of bechamel, followed by a handful of spinach and half the grated cheese. Top with more lasagne, pumpkin, tomato sauce, more lasagne and a final layer of bechamel. Sprinkle the rest of the cheese over the top. Bake for 40 minutes or until bubbling and golden.

(Original recipe by Diana Henry in BBC Good Food Magazine, December, 2016.)

 

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Middle Eastern Veggie Pizza

Posted in Food, Vegetarian, tagged , , , , , , , , on 15 December 2016| Leave a Comment »

Middle-eastern Veggie Pizza.jpg

These were so easy and would make a great weeknight supper or lunch at the weekend. A great way to use up Turkish red pepper paste!

Wine Suggestion: we’d suggest a light red wine or dry rosé to compliment these. For a splash out we drank the Felton Rd Vin Gris from Central Otago. This is made from Pinot Noir juice, only in selected vintages and is very dry and textural with summer fruit flavours and aromas with hints of chervil, fennel and an earthy spice we can’t put our finger on. Together with the pizza it all came together to make us feel like we were on holidays, even though we aren’t!

Middle Eastern Veggie Pizzas – makes 5

  • 5-10 tbsp Turkish red pepper paste (you could always use tomato paste)
  • pack of 5 large pitta breads or Middle Eastern flatbreads
  • ½ a bag of frozen spinach, defrosted
  • 1 garlic clove, chopped
  • 3 balls mozzarella, patted dry and torn
  • 5 eggs
  • freshly grated nutmeg
  • small bunch basil
  • shaved Parmesan, to serve

Preheat your oven to the highest setting.

Put the  flatbreads onto baking trays and spread 1-2 tbsp red pepper paste over each one.

Squeeze the spinach with your hands to get as much water out as possible, then scatter on top, leaving a little space in the centre (to crack an egg into). Divide the garlic & mozzarella between the pizzas and season generously.

Carefully crack an egg into the middle of each pizza, into the space you made with the spinach, and season with nutmeg and some of the basil. Bake for 7 mins until the cheese has melted and the egg is cooked as you like it (you will probably have to cook them in batches).

Serve with a little more basil and some Parmesan shavings.

 

 

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Spinach & Ricotta Cannelloni

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , on 25 January 2016| 2 Comments »

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A classic recipe that we always find full of flavour and very satisfying. A good veggie dish for a cold night.

Spinach & ricotta cannelloni – serves 4

  • 60g butter, plus a bit extra
  • 300g spinach
  • 2 garlic cloves, finely chopped
  • 425g ricotta cheese, drained
  • ½ tsp grated nutmeg
  • 16 dried cannelloni tubes
  • 45g plain flour
  • 450ml whole milk
  • 40g Grana Padano cheese (or use Parmesan)

Preheat the oven to 180C/350F/Gas 4.

Grease a medium-sized, shallow, oven-proof dish with a little butter.

Bring a large pan, containing 1cm depth of water, to the boil, add the spinach, and stir until wilted. Drain and press out the excess water, then chop.

Melt 15g of the butter in a medium pan and sauté the garlic for a couple of minutes. Stir in the spinach and season well. Take off the heat and stir in the ricotta cheese and nutmeg. Fill the cannelloni with the spinach mixture and arrange the tubes in a single layer in your buttered dish (use both ends of a teaspoon to help fill the tubes).

Meanwhile, melt the remaining 45g of butter in a large pan. Whisk in the flour over a low heat and cook for a couple of minutes. Remove the pan from the heat and gradually whisk in the milk. Return to the heat and cook, stirring, until thickened.

Reduce the heat to low and continue to cook for another 5 minutes, stirring occasionally. Season the sauce generously with salt and pepper and pour over the filled cannelloni tubed. Sprinkle the cheese over the top, place on a baking tray and bake for 30 minutes.

(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)

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Spanakopita

Posted in Cheese, Food, Greek, Party Food, tagged , , , , , , , , , on 4 December 2015| Leave a Comment »

Spanakopita

The classic spinach & feta combination never gets tired. These savoury Greek pastries are delicious and very easy to make. We worked out a production line (thanks Tricia & Orla) and had them assembled in no time! Great as a starter or snack with drinks. Perfect entertaining food.

Wine Suggestion: If you can find an Assyrtiko,  a crisp and delicious Greek white, then you’ve got a great match. Unfortunately it can be hard to find good Greek wines so stick to the Mediterranean and search for a Fiano or Greco di Tufo from Italy. Failing this we’ve had crisp Touraine Sauvignon Blancs with this as well to great effect.

Spanakopita (Spinch, mint & feta pastries) – makes 18-20

  • 500g spinach
  • 1 tbsp olive oil
  • ½ small onion, finely chopped
  • 2 scallions, trimmed and finely chopped
  • 100g Greek feta cheese
  • 1 large egg
  • 1 tbsp finely grated Greek kefalotiri cheese or Parmesan
  • a pinch of finely grated nutmeg
  • 2 tbsp chopped mint
  • 250-275g pack of filo pastry (about 6 sheets)
  • 100g butter, melted

Wash and dry the spinach (remove the stalks if they look tough). Finely shred the leaves.

Heat the oil in a large pan, add the onion and cook gently until soft but not browned. Gradually add the spinach, a handful at a time, until it has all wilted. Tip into a colander and drain, pressing out the liquid with a wooden spoon, then return to the pan with the scallions and cook for 1 minute. Leave to cool.

Crumble the feta into a large bowl and roughly mash with a fork – you can leave it a bit chunky. Mix in the eggs, Parmesan, the spinach mixture, nutmeg, mint and season with salt and pepper.

Preheat the oven to 180C/Gas Mark 4.

Unroll the sheets of filo and cut the stack lengthways into strips about 7.5cm wide. Brush the top layer with melted butter. Put a heaped teaspoonful of the filling in the centre of one strip, at the end closest to you, and fold one bottom corner of the pastry diagonally over the filling, so that the corner touches the opposite side to make a triangle. Then fold over the filled triangular corner, and keep folding it along the whole strip in a triangular parcel. Repeat to make all the spanakopita.

Brush the undersides of each parcel with more butter and place on a lightly buttered baking tray. Brush the tops with butter and bake for 25 minutes or until crisp and golden brown.

These are best served straight from the oven while the pastry is still crispy but they are also good at room temperature.

(Original recipe from Rick Stein’s Mediterranean Escapes, BBC Books, 2007.)

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Pork, Chorizo & Spinach Paella

Posted in Food, Spanish, tagged , , , , , , , , on 13 April 2015| 2 Comments »

Pork, chorizo & spinach paella

A delicious paella recipe by Tamazin Day-Lewis (inspired by Sam & Sam Clark of Moro). This is easy to cook and uses relatively cheap ingredients. It has already appeared on our table a few times since this picture was taken.

Wine Suggestion: This dish is full of flavour so you will need a similarly flavoursome wine. A Spanish red from Ribera del Duero would make a great match.

Paella with Pork, Chorizo and Spinach – serves 4 

  • 7 tbsp olive oil
  • 340g pork fillet, halved lengthways and sliced into strips
  • 110g mild chorizo, cut into small pieces
  • 2 large onions, finely chopped
  • 1 large green pepper, finely chopped
  • 4 cloves of garlic, finely chopped
  • 225g calasparra rice
  • 1 tsp smoked Spanish paprika
  • 4 piquillo peppers (we like the tinned Spanish ones)
  • 850ml hot chicken stock
  • 500g spinach, washed and drained
  • 1 lemon, cut into wedges

Heat the oil over a high heat in a paella or large frying pan, then stir-fry the pork strips for a few seconds so they are still undercooked. Season with salt and pepper, then remove from the pan with a slotted spoon.

Lower the heat and fry the chorizo for a minute. Add the onion and green pepper and cook for 20 minutes. Add the garlic and cook for a further 5 minutes. Stir the rice into the pan and toss for about a minute until coated with oil. Season with salt and pepper, then add the paprika and peppers followed by the hot stock. Simmer for 15 minutes or until there is just a thin layer of liquid around the rice.

Meanwhile, wilt the spinach briefly in a pan, then drain and remove it. Scatter the pork over the rice followed by the spinach and gently push them partly into the oily liquid using the back of a spoon. Turn the heat off, then cover the pan tightly with foil and let sit for 5 minutes. Serve with the lemon wedges.

(Original recipe from Tamasin’s Kitchen Bible by Tamasin Day-Lewis, Weidenfeld & Nicolson, 2005.)

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Spiced Potatoes with Spinach

Posted in Food, Vegetarian, tagged , , , , , , on 29 December 2014| Leave a Comment »

Spiced Potatoes with Spinach

This is a great Friday or week-night dish which you can easily eat on it’s own, preferably in front of the TV!

Potatoes with Spices & Spinach – serves 3

  • 800g large floury potatoes, cut into large pieces
  • 5 banana shallots, peeled and halved lengthways
  • 1/2 tsp cayenne pepper
  • 1 tsp dried chilli flakes
  • 1 tsp of crushed garlic
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 tsps sea salt flakes
  • 4 tbsp groundnut oil
  • a couple of large handfuls spinach
  • plain yoghurt
  • fresh coriander

Preheat the oven to 200°C/Gas 6.

Cook the potatoes in plenty of salted boiling water for about 15 minutes or until almost tender.

Drain the potatoes and put them in a bowl. Add the shallots and toss with the cayenne, chilli flakes, garlic, cumin and turmeric. Add the salt and oil, then tip into a roasting tin and bake for about 30 minutes or until crisp.

Wash the spinach leaves and put into a pan over a moderate heat, cover with a lid and leave for a couple of minutes to wilt.

Toss the spinach with the potatoes and garnish with a little yoghurt and coriander.

(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)

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Spinach & Ricotta Gnocchi

Posted in Food, Vegetarian, tagged , , , , , , on 7 July 2014| Leave a Comment »

Spinach & ricotta gnocchi

We’re not even sure if these can officially be called gnocchi but they’re easy and very tasty. They look pretty awful before they’re cooked and we were a bit worried that they would disintegrate altogether when they hit the water. All was well.

Wine Suggestion: These were a superb match with the Sartarelli  “Tralivio” Verdicchio we had open which was great. Sartarelli specialise solely in Verdicchio and it shows with a wine of great depth, personality and balance. There is a nuttiness to the aroma and taste which works with the earthy spinach and the balance of fruit complements the ricotta.

Spinach & Ricotta Gnocchi – serves 4

  • 200g young spinach
  • small handful of parsley leaves, finely chopped
  • 1 garlic clove, crushed
  • 140g ricotta
  • 85g plain flour
  • 2 eggs
  • 100g freshly grated Parmesan, plus extra to serve
  • freshly grated nutmeg
  • olive oil and rocket to serve

Put the spinach into a large bowl and pour boiling water over it. Leave for a couple of minutes until wilted, then drain. Leave to cool, then wrap in a clean tea towel. Squeeze out as much water as possible, then finely chop.

Put the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season. Stir with a fork until completely mixed. Use wet hands to make walnut-size balls. Put the gnocchi on a large plate and put in the fridge for at least 30 minutes.

When ready to cook, heat the oven to warm and bring a large pot of water to the boil. Reduce the heat to medium and drop in batches of gnocchi, about 8-10 at a time. They will sink to the bottom at first and when they rise to the top you should cook for another minute, then remove with a slotted spoon and keep warm while you cook the rest.

Serve with a drizzle of olive oil, a sprinkle of Parmesan and some rocket.

(Original recipe from BBC Good Food)

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Easy Spinach & Feta Pie

Posted in Food, Vegetarian, tagged , , , , , , , on 15 April 2014| 3 Comments »

 

Easy Spanakopita

Inspired by Spanakopita, this is a simple recipe that’s easy to throw together when time is short and requires very little shopping.

Easy Spinach & Feta Pie (Cheat’s Spanakopita) – to serve 4

  • 1kg frozen whole-leaf spinach
  • 2 tbsp olive oil
  • 1 tsp cumin, fennel or caraway seeds (use what you have)
  • 1 large onion, finely sliced
  • ½ tsp dried thyme or a few sprigs of fresh thyme, leaves only, chopped
  • a squeeze of lemon juice
  • 2 large eggs, lightly beaten
  • 100g feta or soft goats cheese, broken into small chunks
  • 35g pine nuts, toasted or roughly chopped cashew nuts (we used a mix of both)
  • 375g all-butter, ready-rolled puff pastry

Heat the oven to 200°C /Gas Mark 6.

Put the frozen spinach into a saucepan with a splash of water. Cover and heat gently, stirring occasionally, until totally defrosted. Drain in a sieve, pressing with a wooden spoon.

Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the spice seeds and cook for a couple of minutes, then add the onion and sauté until soft and golden. Add the thyme.

When the spinach has cooled a bit, squeeze as much liquid out of it as you can with your hands, then roughly chop. Mix with the onion, a squeeze of lemon juice and plenty of seasoning. Keep a few tablespoons of the egg for glazing and stir the rest into the spinach and onion mixture.

Spoon half the spinach mixture into an ovenproof dish (around 25 x 20 cm). Scatter over the cheese and pine nuts or cashews, and top with the remaining spinach. Brush a little beaten egg around the rim of the dish.

Lay the pastry over the dish and trim. Press the edge down on the rim of the dish so that it sticks. Brush with the rest of the beaten egg and bake for about 25 minutes or until the pastry is puffed up and golden brown.

(Original recipe from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)

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