Vegan Creamy Spinach & garlic roast potatoes


Serving suggestion

Serving suggestion

Dinner for 2

Ingredients:

  • 150ml Alpro cream
  • 1 medium carrot
  • 200g bag of spinach
  • 2 white shallots
  • 6 small potatoes
  • 25g soya mince
  • 2 garlic cloves
  • 4 Brazil nuts
  • 1 spring onion
  • Salt & Pepper
  • Groundnut oil.

Prep:

Rehydrate the mincemeat in boiling water for 10 minutes, then sieve and set aside.

Wash the spinach and set aside.

Parboil the potatoes in salty water and halve them.

Peel and chop the carrot, garlic, shallots & spring onion. Keep them separated and leave aside.

Grate the Brazil nuts.

Method:

Preheat the oven at 180C.

halved potatoes

halved potatoes

In an oven dish, place the halved precooked potatoes with 1 chopped garlic and spring onion, a pinch of salt and 1 table spoon of groundnut oil. Toss to mix well. Place the potatoes face down in the dish then, using the potatoes masher press the potatoes down to mash them a bit. Place in the oven for about 10-15 until they start crisp.

In the meantime, in a hot pan with 2 table spoons of groundnut oil, fry the shallots until brown, add the mincemeat with salt, pepper & garlic. Stir until the mince starts to crisp. Now add the chopped carrot. Hope fully the latter has been chopped thinly enough not to take too long to

soften. In this case, it took about 2 minutes. As all that starts to brown it adds flavour to the dish.

Ready crispy potatoes

Ready crispy potatoes

Now add the grated Brazil nut and the cream. Leave to simmer for about 3-5 minutes then, stir in the spinach, adjust the seasoning and leave to soften for about 2 minutes.

All this shouldn’t take more that 10-12 minutes and the potatoes should be ready by then. Serve as shown above.

Enjoy!

 

 

 

Vegan Nutty spinach with wedges


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Nutty spinach – Serving suggestion

AKA Mouth-watering Hazelnut & almonds spinach with potatoes wedges – This is vegan.

Ingredients:
200 grs whole spinach leavesDSC02369
½ a medium red onion – roughly cut
2 garlic cloves – minced
Salt & Pepper
8 pieces of sundried tomatoes – finely chopped
25grs dairy free butter
3 whole raw hazelnuts and 3 whole raw almonds – finely chopped

Method:
In a deep pan, melt the butter and brown the onion and garlic for 2 minutes.
Add in the chopped sundried tomatoes and the chopped nuts stir until brown for 3 minutes on medium heat.DSC02370
Now add the spinach with salt and pepper. Mix-stir for about 3 minutes until the spinach is completely wilted.
Remove from heat and cover.
Now, time to fry your potato wedges. Just follow the instructions on the package. It shouldn’t take you more than 5 minutes to get your chips or wedges ready once the chip oil is ready.

The stir fry spinach can be eaten on its own. This dish tastes as good as it looks and is full of moisture.

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I love Nuts!!!

Enjoy!

Wheat and Spinach soup


Spinach and Wheat soup - Serving suggestion

Spinach and Wheat soup – Serving suggestion

Well, it is winter, what more do you expect? I just fancied this afternoon something green and nutritious. I am calcium deficient and do consume an awful lot of whole milk and this was another way for me to consume a medical cabinet without going via my pills box… or out to get other ingredients for that matter.
So, to make this soup, you will need:

  • 500grs frozen whole spinach leaves
  • 1 medium red onion
  • 100 wheat
  • 4 garlic cloves

    Raw wheat and red onion

    Raw wheat and red onion

  • 2 stock cubes
  • 1l whole milk
  • 4 table spoons of corn oil
  • 50grs mince beef
  • Dry thyme
  • 1 Brazil nut.

Prep: Start by melting the 2 beef stock cubes in 700ml of hot water and set aside. Rinse the wheat under cold water, set aside, chop the onion, and garlic leave to the side.
Method:In a sauce pan, heat 3tbsp of corn oil and brown ¾ of the chopped onion, add the wheat, garlic and all 700ml of stock. Cover and leave to cook for 45min adding water from time to time until the wheat softens. Once the wheat is fully cooked, add 1l of whole milk with the spinach, adjust the seasoning and leave to simmer until the spinach softens… about 5-7minutes. Keep an eye on it otherwise the milk for foam and spill over… and stink up the flat!

Ready mince

Ready mince

Once the spinach is soft enough, remove from the stove and blend immediately.
Now for the mincemeat, heat 1tbsp of corn oil, dry fry the last quarter of finely chopped onion with the mincemeat and a pinch of salt. Stir continuously until the water coming out of the meat dries out and the meat becomes crispy.
The meal is ready to serve… Preferably with Garlic butter bread. I couldn’t be bothered to get out of my flat today, so, I just used what was in the house…

Up close - Spinach and  Wheat soup

Up close – Spinach and Wheat soup

Note:

if you do not have mincemeat, just use strings of bacon or toasted sesame seeds. You could also replace the wheat with potatoes (I didn’t have any in the house so, used wheat found in the back of the cupboard). If you are not fan of milk, just use water during the cooking and add crème fraîche just before serving.
Bon appétit!

2/3 The tomato conserve – how I use mine


Smooth tomato conserve

Smooth tomato conserve

If you missed out on the recipe of my tomato conserve last week please click here.

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Toast and tomato spread

Fancy laying off butter for a while, use the  conserve as spread on a piece of toast for breakfast or snack.

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tomato canapé

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tomato canapé

Vegetarian Fresh tomato canapé:
All you need is rings of fresh tomato,  rocket leaves, wedges of mozzarella, smooth tomato conserve, and poppy seeds. Montage in that order.

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Aubergine and chicken roast

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Aubergine and chicken roast

Aubergine and chicken roast:
Preheat the oven at 180c.
Cut the aubergine steak length way in 2cm thickness. Spread the tomato conserve on top, add slices of yellow pepper, red onions, strips of precooked chicken, salt and pepper then drizzle with a spoon of olive oil. Top with Emmental cheese and place in the oven for 30 minutes.

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spinach & Ricotta tortellini with carrots and ham

Fresh spinach & Ricotta tortellini with carrots and ham– takes 5 minutes
Still using our smooth conserve.
In boiling water cook your fresh tortellini with chunks of fresh carrots for 3 minutes. Remove the pasta from the boiling water and in to a bowl. Chop fresh parsley and some ham. Add on to the pasta with a table spoon or two of the tomato conserve. Done!

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Baked Pollock & aubergine

Baked Pollock (fish) & aubergine:
Cut a thick steak of aubergine, dust with salt & pepper fresh garlic paste then drizzle with groundnut oil. Do the same for the fish and place both in the oven at the same time for 45 mins at 180c.
The aubergine will come out cooked but slightly chewy and the fish will be dry on the outside but moist inside.
Serve both with the chunky version of the conserve on the side.

Bon appétit!

Rough potato mash & spinash


Heart attack in a plate... so tasty!

Heart attack in a plate… so tasty!

Dinner for 2 – oozing with herbs & garlic butter 

Ingredients: 200grs mince beef – 1 small onion – 4 garlic kernels – Salt & white peppers – 6 medium unpeeled potatoes – 10 cubes of frozen spinach leaves – Hand full of chopped parsley. 

Prepare the mince beef steaks: Peel and finely chop ½ the onion & 4 garlic cloves. Add both to the mince eat with a pinch of white grounded pepper & Salt. Mix well using your hand and then, form two steak s from the mix. I do not use egg to keep the mince together as I believe the meat has it own binding agent.

Into a hot frying pan, put a knob of butter. Once melted, place your two steaks and cook each side for about 3 minutes depending of how well cooked you like your meat. I like mine well dead!

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It is burning! I got distracted… Doh!

DSC01749Once you turn the steaks to cook the other side, make some space in the pan and add the unfrozen spinach. This way, the spinach will cook while absorbing the flavours from the meat. Remember to salt and pepper the spinach and stir with a folk from top to bottom. By this time the steak should be cooked on both sides.  Remove the pan from the fire and cover. This way, the spinach will finish cooking with the steam.

For the mash: Wash, cut and place the unpeeled potatoes in a pan with some salty water. Let it cook for about 10-15 minutes until really soft (the cooking time will depend on the thickness of the potatoes cuts).

Remove from fire and mash with a knob of garlic butter. This is a rough mash and doesn’t need to be smooth. Feel free to add some tangy cheese too if you’ve go some.

This dish is full of butter and fatty stuff. So, for the next few days, stay away from overly sweet and creamy stuff. This makes for a balanced diet and maintaining a regular weight.

Bon Appetit! 🙂