Smoked salmon pasta

Smoked salmon pasta

smoked salmon past

Smoked salmon pasta

This pasta dish is made with smoked salmon, spinach and cream cheese. A couple of spoonfuls of the pasta cooking liquid are added to the dish at the end to moisten it slightly. The dish is then served with freshly ground black pepper and grated parmesan cheese.

INGREDIENTS:
100g pasta per person
1/2 or 1 clove garlic, finely chopped
50g spinach per person, finely shredded
50g cream cheese per person
 zest and juice of 1/2 – 2 lemons
1/4 – 1 packet smoked salmon
handful of basil, roughly chopped
salt and pepper
olive oil

METHOD:
Cook the pasta in boiling, salted water.

Meanwhile, heat some oil in a large wok. Gently soften the garlic for a few minutes before adding the spinach to wilt. Add the cream cheese and mix well to combine, before adding the lemon zest and juice. Season with black pepper.

Drain the pasta, keeping back some of the cooking liquid.

Add the smoked salmon to the sauce along with the pasta and basil. Check the seasoning and add more salt and pepper if necessary. Stir in a couple of tablespoons of cooking liquid to slacken the pasta slightly.

Serve with grated parmesan cheese.    

Spicy chickpea stew

Spicy chickpea stew

spicy chickpea stew

Spicy chickpea stew

This spicy chickpea stew can be made with spinach, kale or chard. The idea is to cut all the vegetables to the size of chickpeas or 1cm cubes. This stew is meant to be spicy so add as much or as little chilli powder as you like.

INGREDIENTS:
400g cooked chickpeas
1 large onion, chopped
1 large green pepper, chopped
1 large red pepper, chopped
1 courgette, chopped
1 large aubergine, chopped
3 cloves garlic, finely chopped
2 x 400g canned chopped tomatoes
300g spinach, chard or kale
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon spicy paprika
1/2 teaspoon chilli powder
2 vegetable stock cubes
olive oil
salt and pepper

METHOD:
Heat some oil in a large frying pan. Add the onion and fry gently until soft. Add the other vegetables and continue to fry for another 5 or so minutes. Add the spices and mix well. Pour in the tomatoes, chickpeas and one can of water. Season with salt and pepper and bring to the boil. If you are using kale or chard, chop and add to the pan. Cover and simmer for about 15-20 minutes. If you are using spinach, add it now onto the top of the tomato/chickpea mixture and cover so that the heat wilts the spinach. Stir the spinach through.

This is good served with fried eggs and garlic mayonnaise.

Spinach and ricotta pasties

pasties1

This is a Hugh Fearnley-Whittingstall recipe and they were absolutely delicious and really easy to make. I’m looking forward to having them again. The amounts were enough for 6 people. Serve with small jacket potatoes.

INGREDIENTS:
2 rolls puff pastry
600g spinach
200g ricotta
50g parmesan cheese, finely grated
1 egg, beaten
grated rind of a lemon
thyme
milk
salt and pepper

METHOD:
Heat the oven to 180ºC-200ºC.

Heat a wide pan and wilt the spinach. Leave to cool and then squeeze out any excess liquid. Chop roughly.

In a bowl, combine the spinach, ricotta, parmesan, egg, lemon rind and thyme. Season with salt and pepper.

Cut each sheet of pastry into 4. Put a large spoonful of the spinach mixture onto one side of each pastry square and fold into triangles. Twist and crimp the edges to seal the sides. Cover a baking tray with foil and oil a

Brush with milk and bake in the oven for 15 minutes. Check to see how they are getting on and turn over if they are golden brown on one side. Cook for a further 15 minutes until golden on both sides.

spinach and ricotta pasties

Spinach and ricotta omelette

spinach ricotta omelette

This was supposed to be a frittata made in a frying pan but as I had left out the milk it turned out to be an omelete. It was, however, a success and I will definitely be making it again.

INGREDIENTS:
1 medium salad onion, quartered and thinly sliced
4 cloves or garlic, roughly chopped
100g spinach leaves per person
50g ricotta cheese per person
2 eggs per person, beaten
salt and pepper
olive oil

Heat some olive oil in a frying pan and then gently soften the onion. Add the garlic and fry for another couple of minutes. Add the spinach leaves and stir-fry quickly until they have wilted. Season with salt and pepper.

Pour over the beaten eggs and stir well. Put small dollops of ricotta over the surface.

Turn up the heat for a minute and then turn down and cover for two minutes.

You can finish off cooking this under a hot grill. As we don’t have a grill, I made sure the edges hadn’t stuck to the frying pan and then flipped the omelette using a large saucepan lid.

Once back in the pan, I turned up the heat for a couple of minutes and then down again until the omelette was cooked through.

spinachomelette2

Sag aloo – potato and spinach curry

sag aloo, potato and spinach curryINGREDIENTS:
4 medium potatoes, peeled and cut into 2cm cubes or cut/broken into pieces
mustard or sunflower oil
1 medium onion, finely chopped
2 garlic cloves, thinly sliced
1 teaspoon ground ginger
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin seeds
1/2 teaspoon turmeric
300g spinach leaves
salt and pepper.

When preparing the potatoes I like to insert the knife and then break off so that you get different-shaped pieces.
Cook the potato in boiling water until tender. Drain.

Heat some oil in a deep-sided frying pan and fry the potatoes until crispy golden. Transfer to a plate.

Heat some more oil in the pan and sauté the onion until soft. Add the garlic and fry for another couple of minutes.

Stir in the spices and fry for a couple of seconds before adding the potatoes. Season with salt and pepper.

Add a splash of water and stir-fry for a minute or so. Add the spinach, cover and leaver for a minute or so until all the spinach has wilted. Serve.