Showing posts with label spinach. Show all posts
Showing posts with label spinach. Show all posts

Friday, 13 May 2016

Loadsa of Greens Pie

This pie is loosely based on the Greek spanakopita but is much quicker and easier to put together. Recipe is adapted from "A Modern Way To Eat" by Anna Jones.

Ingredients

  • olive oil
  • 1 bunch spring onions, trimmed and roughly chopped
  • sea salt and freshly ground black pepper
  • 250 g spring greens or kale, stalks removed and leaves shredded
  • 250 g chard or spinach, leaves shredded and chard stalks chopped
  • grated zest of 1 unwaxed lemon
  • 3-4 free-range eggs
  • 200 g feta cheese
  • small bunch fresh parsley, picked and roughly chopped
  • small bunch fresh dill, picked and roughly chopped or fresh thyme
  • 4 large sheets filo pastry, or 8 smaller ones
  • 1 Tbsp poppy seeds or black mustard seeds

Method

  1. Preheat your oven to 220°C/fan 200°C
  2. Put a 26cm non-stick oven-proof or cast iron frying pan on medium heat and add a little olive oil. Add the spring onions
    with a pinch of salt and fry for a few minutes, until soft.
  3. Next, add a couple of handfuls of spring greens or kale and cook until they have shrunk down a little. Keep adding like this until all the greens are in the pan, then cook until just wilted. Add the chard or spinach and let that wilt too. Sprinkle over the lemon zest and season with more salt if needed and a bit of pepper. Transfer to a bowl and leave to cool a little.
  4. Crack the eggs into a mixing bowl, crumble in the feta and add the chopped herbs. Once the greens are cool, add these too. Wipe out the frying pan with some kitchen paper.
  5. Get yourself a large sheet of baking paper, about 50cm long, and lay it on your work surface. Drizzle it with a little olive oil, then scrunch it up into a ball so it’s all coated (this will stop it burning in the oven). Now lay it flat again or just spray both sides of the baking paper with olive oil spray, then lay over the oven-proof frying pan.
  6. Lay the filo over the baking paper in two layers – it will overlap here and there but that’s okay. Spray with olive oil in between layering up the pie.
  7. Pour the egg and greens mixture into the middle and level out with a spoon. Fold the excess layers of pastry over the top to cover the top of the greens mixture. No need to be too neat here, as some movement and texture looks beautiful. Sprinkle over the poppy seeds and pop the pan into the oven to bake for 20 minutes. Serve this with some green leaves and enjoy!

Sunday, 25 January 2015

Creamy Avocado Basil Pasta

Pasta tends to be a bit heavy during summer so loving this light sauce that hides a bucketful of spinach but requires no cooking. Handy when you need some carbs for that run or cycle the next morning.

Ingredients
serves 2
takes 15 minutes
  • pasta of choice (I used about 250grams dried pappardelle but this works with any type of pasta including fresh)
  • 2 avocados, peeled
  • 2 cloves garlic, peeled & roughly chopped
  • 1 lemon, juiced
  • large bunch of baby spinach leaves
  • 6 large basil leaves
  • 2 tbsp of olive oil
  • Sea salt & freshly cracked pepper 
  • 1/4 cup starchy water (from the cooked pasta)
  • 2 tbsp freshly grated parmesan cheese, to serve 
Method

  1. Grab a large pot & fill with water, add a pinch of sea salt and bring to the boil. Add pasta and cook according to instructions. Save 1/4 cup of the pasta water then drain.
  2. Into a food processor add the rest of the ingredients with the pasta water. Save the parmesan cheese to serve. Blend everything until smooth. 
  3. Serve the sauce over the warm pasta sprinkled with parmesan cheese and freshly cracked pepper. Enjoy! 


Saturday, 4 October 2014

Palak Paneer

This is one of my favourite Indian dishes, made with paneer, a curd cheese commonly used in Indian cooking, it is cooked in a smooth spinach curry. It's one of those dishes that just looks wrong but tastes oh so right! 

Ingredients
serves 4
takes 40 minutes

for the palak puree:
  • 1 large bunch fresh spinach leaves OR silverbeet washed & roughly chopped (I take the large stems off)
  • 1 or 2 green chilies, deseeded, roughly chopped
  • 2-4 garlic gloves, peeled
  • ½ inch ginger, roughly chopped
for the palak curry: 
  • 2 tbsp oil or coconut oil
  • 1 tsp cumin seeds
  • 1 large onion, chopped 
  • 4-5 garlic gloves, finely chopped 
  • 1 bay leaf
  • 1 can chopped tomatoes
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder 
  • ½ tsp garam masala powder
  • 200g paneer or tofu, cut into 5cm cubes
  • Greek yoghurt or cream for serving
  • Rice or naan bread for serving
Method
To make the spinach puree: 
  1. Place the leaves in a saucepan, sprinkle with rock salt and cover with a small amount of water then boil until it just wilts then drain.
  2. Squeeze most of the water out of the spinach and add to food processor along with the chilli, garlic & ginger and blend until smooth. Set aside.
To make the palak curry: 
  1. Heat oil in a pan over a medium-high heat 
  2. Add cumin seeds, garlic, onion & bay leaf and cook until the onion becomes soft
  3. Stir in the tomatoes, turmeric powder, chilli powder and garam masala and simmer for 10 minutes.
  4. Add the paneer cubes and simmer gently for 5 minutes then add the spinach puree and continue to simmer for another 5 minutes
  5. Serve with yoghurt, rice or naan bread on the side and enjoy!