This dish is somewhat inspired by a Palestinian dish called Rummaniyeh ( a stew of lentils with aubergine and pomegranate). Sometimes Rummaniyeh is served with a tahini and yoghurt dressing. Here I used tahini in the stew, to add a creaminess to the lentils which contrasts well with the sour...
No, I don't know how to pronounce 'feuilleté', but it sounds better than 'puff pastry parcel'. This was made from the scraps of the rough puff pastry (made with S.R. flour) that I used for the Blue Cheese, Fig & Greengage Tart.
Ingredients (for each feuilleté)
Puff pastry rolled to a 15cm...
This was a bit of an experiment. I was intending to make a raviolo stuffed with spinach and egg yolk. I was using shop bought fresh lasagne sheets which required soaking in boiling water for a minute. Well I found that even though I dried the sheets carefully, I couldn't make the edges of the...
Delicious veggie balls perfect either as a starter or side dish. You can use leftover spinach or cooking it from scratch, use tinned chickpea, prepare them in advance, frying or bake them in the oven.
And if you want to make them vegan, leave out Parmesan and egg.
Makes: about 16-18 balls |...
This is not my recipe. I pulled it from Simply Recipes Food and Cooking Blog
I didn't change up too much from the recipe. I also didn't use precise measurements. I used dried basil vs fresh basil. I have a smaller pan. I used a few noodles fewer than what they called for.
Otherwise the dish...
Serves: 4 | Preparation time: 30 mins | Cooking time: 10 mins
Soft wheat flour - or buckwheat flour: 250 g
Spinach, fresh: 150 g
Ham or cured bacon: 100 g
Butter, unsalted: 30 g
Parmesan, grated: 30 g
Fresh cream: 200 ml
Water: 100 ml
Eggs, medium-sized: 2
Nutmeg: to taste
Salt and pepper: to...
Gloriously green and satisfyingly simple to make, this dish really showcases spinach. For a vegetarian version, use a non-rennet hard cheese in place of Parmesan. Ocado stock a good Italian hard cheese*. For a vegan version use plant milk in place of dairy milk and a vegan Parmesan substitute**...
Mild, creamy and comforting, this Indian style dish is packed with healthy green goodness. Please note that this isn't a traditional recipe but of my own devising after trial and error. Its important to use bright green baby spinach leaves here to achieve the vibrant colour. You can use the...
This meat free pizza makes the most of Mediterranean flavours and is topped with a luxurious Italian cheese. Taleggio is a washed rind cheese with a soft and gently wine flavoured taste. Its a perfect cheese for melting and has a stronger flavour than Mozzarella. Cooked spinach works really well...
Edit: Apologies Morning Glory...looks like we had a similar idea.
250gms baby spinach leaves
180gms haloumi sliced
2 large onions blended
8 cloves garlic grated
Large knob ginger grated
2 large green chillies chopped
1 ripe tomato chopped
1 1/2 tsp freshly made garam masala*
This simple dish is perfect for lunch. Its a good way to use up left-over boiled potatoes too. Cumin seeds love potatoes and mushrooms, the spinach adds a fresh note and the Gruyère cheese brings a luxurious nutty sweetness. Spike it with as much chilli as you wish!
This is an easy dish to make if you have ready-cooked beetroot. You can use the cooked beetroot sold in the supermarket (not pickled). The magical transformation of plain pasta to a dramatic pinky red is great fun. You can use any shape of pasta you like. I used giant Paccheri Rigati because it...