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

Thursday, May 18, 2017

Pumpkin and Spinach layered pie

This meal was so simple and delicious I decided everyone should learn how it was made so that you can enjoy it for yourselves.
* Prepare a round cake tin by placing a piece of baking paper in the bottom and heating your oven to 180°.
* Thinly slice about a quarter of a pumpkin.
* Shred finely about 6 spinach leaves or you could use baby spinach leaves if you prefer.
* Grate a couple of cups of tasty cheese.
* Slice very thinly about a half a red onion.
* Whisk together 4 to 6 eggs with a couple of spoons of natural yoghurt or sour cream.
From here it's as simple as layering everything into the cake tin starting and finishing with pumpkin ... finally pour in the egg mixture and sprinkle a little cheese on top. Bake until pumpkin is soft and cooked right through and a gorgeous golden brown on top.
This pie is also very nice eaten the next day and equally delicious served cold in the lunch box.

Wednesday, July 20, 2016

Spinach and Cheese Pin Wheels

What's not to love ... gorgeous crispy puff pastry with a yummy spinach and cheese filling ... bought together with a tasty side salad for a quick nutritious meal.

* To make 16 pin wheels firstly take a small bunch of fresh spinach and remove stems and finely shed the green only ... steam and strain off any excess moisture,  cool and then squeeze out all liquid.

*Place the cold spinach into a bowl along with about a cup of grated cheese, half a packet of cream cheese and a small finely diced onion.

*Using 2 sheets of ready made puff pastry divide the mixture in half and spread evenly across both sheets.

*Sprinkle thinly with a little more grated cheese and roll up quite tightly ... slice each of the rolls into 8 and place upturned onto baking papered tray.

*Pop them into a hot oven (200 fan forced) and quickly bake for about 15 to 20 minutes until golden brown. A quick hot oven will result in a beautiful puff pastry.

ENJOY!

Thursday, March 15, 2012

Creamy Pesto Pasta with Salmon, Asparagus and Spinach

Creamy Pesto Pasta with Salmon, Asparagus and Spinach
Short cut for this recipe is to purchased the spinach & ricotta fresh Agnolotti from the cold section of your supermarket... looks hard and awful but if cooked for longer than they recommend it comes up wonderful. That said I have made my own pesto because it is so simple I can't bring myself to buy this...make the pesto prior to commencing the cooking process. 
  • To create your pesto place into your whiz machine fresh basil, pine nuts, finely grated Romano or Parmesan cheese and enough olive oil to create the desired consistency.
Three things at once should keep everyone busy making this dish but worth the small amount of juggling...  
  1. Boil your pasta until soft and wonderful...probably closer to 12 minutes than the recommended 6 and in the last 3 minutes pop in your asparagus spears. 
  2. Gently pan fry your fresh lightly seasoned salmon until just cooked as this will continue to cook in the hot pasta. Please take care not to over cook the delectable portion of melt in your mouth heaven...dry salmon is yuk!
  3. In another large fry pan soft fry lots of thinly sliced spring onions and a couple of cloves of crushed garlic. Then add 2 large spoons of pesto and 1/2 tub of thickened cream. Bring it all together by adding the cooked drained pasta (reserve a little water), asparagus, broken up cooked salmon and two large handful of fresh baby spinach. Cover and allow to wilt. Finally just before serving add some of the reserved pasta water if the sauce needs thinning. 


Tuesday, February 21, 2012

Crepes/Pancakes - Sweet/Savoury - Both



Make a batter suitable for a thin crepe...below is my guide  and what I did for this batch...prepared ahead of time and reheated through when filled for tonight's tea.

  • 6tbs plain flour, 1 egg and the liquid portion is natural yoghurt, a dash of milk and water made up to 300ml...
  • I use a Bessemer pancake pan and bowl system but you can improvise if you aren't lucky enough to own these.Lime juice, sugar and cream... sweet crepe... what can I say other than today's lunch... yum!

  • Tea tonight are the same crepe served and presented in a square parcel with a mixture of caramelised onions & figs, pumpkin, mushroom,spinach and feta... topped with dressed salad leaves, avocado and icing sugar toasted heavenly almonds .
Pancakes are eaten today, Shrove Tuesday, the day before Lent commences. Pancakes are made from staples that would spoil if not eaten; flour, eggs, cream the consumption of which is traditionally restricted during the self-denial, associated with the 40 days of Lent which starts tomorrow.