Tag Archives: spinach

07Jan/16

Sauteed spinach & mushrooms

Spinach Mushrooms

Quick and easy to prepare and super delicious!

Here it is keeping company with the delicious tomatoey lasagne in perfect harmony with the rich tomato flavours

Lasagne tomato aubergine

Ingredients

250 grams fresh or frozen leaf spinach (cooked)
200-250 grams button mushrooms
2 cloves garlic, thinly sliced
1 tablespoon olive oil
Pinch of salt

Method

  • Fry the mushrooms and garlic in olive oil for a few minutes
  • Add cooked spinach and salt and fry for a further few minutes – serve!
17Jun/15

Mixed vegetable curry

Mixed vegetable curry(2)
I haven’t posted recently and am sorry about this…been so busy with the garden and other things which took priority.  Anyway, here is a simple mixed veg curry you could rustle up with any vegetable you have available.  I had a medium size aubergine (which believe it or not was half rotten so only used the good half), potatoes of course, and some frozen spinach which I put together to make this super delicious curry.

Ingredients

1 medium onion, sliced
3 tablespoons oil
3 tomatoes, or 2 large tablespoons tomato puree
3 medium potatoes, diced
1 medium aubergine, cut into chunks
100-150 grams spinach, about 3 handfuls fresh or frozen leaf spinach
4 cloves garlic, finely minced or chopped
1 inch piece of ginger, finely minced or chopped
2 teaspoons curry powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
Salt to taste

Method

  • Fry onion in oil until pale golden
  • Add spices, garlic, ginger, tomatoes and a little salt
  • Fry on low/medium heat for 2 minutes, cover and cook on low for 10 minutes – add small splash of water if required
  • Add vegetables and about 300ml of water, bring to boil, lower heat and simmer covered for 15-20 minutes until potatoes are cooked and the sauce is thick
23May/15

Puy lentils with spinach

Green lentils spinach(2)

I love lentils and beans for obvious reasons and cook them very often, in one form or another because they are so versatile.  For those who don’t, do please try specially if you are vegan; they are a source of vital nutrition, vitamins, protein and fibre, specially if you use the lentils with the skins on, like green or brown lentils. Add a handful of spinach and voila! complete delicious meal served with steamed rice (link for rice) and a helping of your favourite salad.

I used French green lentils (smaller and speckled known as Puy) but you could use the usual slightly larger, lighter green lentils too.  Here is a link briefly explaining green lentils.  Puy lentils with spinach is so quick and simple; another reason to make it a regular feature on your menu.

Ingredients

150 grams Puy lentils (no need to soak)
3-4 cloves garlic, chopped
1 inch piece ginger, chopped
1 teaspoon turmeric
Little chilli powder (optional, I didn’t use any)
100 grams fresh or frozen spinach
½ teaspoon dried oregano
Salt
Tadka
2-3 tablespoons oil
1 large onion, sliced
1 teaspoon cumin seeds

Method

  • Wash and cook the dal with all the spices and salt in 700ml water – about 30-35 minutes
  • When the lentils are cooked and the dal is thickish, add the spinach and cook for a further 10 minutes.
  • Adjust the consistency of the dal when you add the spinach – if you like it thinner, add a little more water
  • For tadka: Heat the oil and add cumin seeds. Give it 30 seconds and add onions and fry until golden
  • Pour fried onions and cumin on the dal and serve with rice – I made some aloo gobi too and dinner was served, with a flourish!

Aloo gobi dinner

 

03Jan/15

Sag Aloo

Sag_Aloo(3)

Who has been to an Indian and not ordered Sag Aloo…?  It is one of my favourites and a regular on our weekly menu.  Very simple to prepare with either fresh spinach or frozen – don’t use chopped frozen spinach as that turns into a puree and the result is very sludgy!  If the fresh spinach leaves are large, just chop them roughly.

3-4 regular portions – I would usually do a dal to go with it and serve with rice although sag aloo is delicious with chapatti or nan too.

Ingredients

4 medium sized waxy potatoes, about 500 grams, peeled and diced (about 8 pieces each potato)
250 grams fresh leaf spinach or equivalent frozen spinach
1 medium onion, sliced
3 tablespoons oil
3 large cloves garlic, finely chopped
1½ inch piece ginger, finely chopped
2 teaspoon curry powder
½ teaspoon turmeric
1 teaspoon dried fenugreek leaves (Kasuri methi – this is available from all Asian stores and is very cheap – you can buy it online here)
1 good tablespoon tomato puree
Salt to taste

Method

  • Fry the onion in oil until golden (don’t use a small saucepan as that squashes up the potatoes)
  • Take off heat and add all the spices, fenugreek leaves, garlic, ginger, tomato puree and salt with a little water.  On medium heat, fry for about 7-8 minutes adding small splashes of water to keep it from sticking to the pan
  • Now add the spinach, cover and let it wilt (if frozen, until it has defrosted thoroughly)

Sag Aloo(4)

  • Add the potatoes and about 100ml water

Sag Aloo(5)

  • Cover and cook on low for about 20 minutes – stir occasionally to keep it from sticking
19Jul/14

Spinach and tomato rice

Spinach one pot rice(2)

I think most people know by now that I have some strong leanings towards one-pot rice dishes!  Very true.  I love rice and the fact that endless variations can be concocted by adding vegetables, beans and lentils to the rice to make it a all in one complete dish means it tends to turn up on our plates at least once a week and we love it.

I promised a Facebook friend, who loves rice, I would post a recipe for spinach and tomato rice – that was a few days ago but just didn’t get around to it!  However, here it is now and hope you will like it too. 

I am always trying to get people to have a go at rice as there are many who have a “fear” of cooking rice and tell me they never get it right.  Rice is simple but you must remember that the kind of rice you use will make a huge difference to the cooking time and the amount of water you add to it.  That is why we need to “eyeball” rice; keep an eye on it and don’t just leave it to fend for itself – after all it doesn’t take long to cook so not asking a lot. 

If you are unsure and not used to cooking rice, keep a kettle on the boil and start with less water rather than more.  Less water can easily be rectified during the cooking process by adding a little more boiling water. However, if you do find you have used too much water, uncover the rice and let it dry on very low heat.   Perfect rice comes with practice and it doesn’t really matter too much if you get it a bit soggy the first time round; you will know to use less water next time and get more confident once you’ve done it a few times.  It is so well worth it and is very quick (you don’t absolutely have to soak the rice if you don’t have the time although good Basmati rice always benefits from a soak – the rice grains fluff up better).  Rice which has not been soaked will take a little longer to cook.

Best served with avocado salad and yoghurt and cucumber – follow links for recipes!

4-5 servings

Ingredients

300 grams Basmati rice, soak for 1 hour
1 cup dried soya chunks (I use Neal’s Yard Wholefoods Natural Soya Protein Chunks sold in 375g bags available at Holland & Barrett for £1.99. These are excellent value and delicious in rice, curry or stews)
250 grams fresh spinach, no need to chop if small leaved (you can use frozen spinach too, whole leaves not chopped – the chopped version is very fine and mushy)
1 large onion, sliced
2 inch piece of cinnamon
4 tablespoons olive oil
2 large or 3 medium tomatoes, chopped
1 teaspoon turmeric
1 teaspoon salt
400ml water (we need less water for this recipe because of the tomatoes and spinach)

Method

  1. Soak soya chunks in boiling water for approximately 40 minutes – strain liquid before use
  2. In a large, preferably wide saucepan, fry onion and cinnamon stick in olive oil until golden brown
  3. Add turmeric, tomatoes, salt and a little water (about 100ml). Cover and cook tomatoes for 20 minutes
  4. Add spinach, cover and cook on low for 5-7 minutes until the spinach has wilted – stir intermittently to keep it from sticking to the pan
  5. Rinse rice 3-4 times and add to spinach & tomatoes together with the soya chunks and 300ml of water (see picture below – about one inch above level of rice)
  6. Bring to boil on high, lower heat and simmer uncovered until very little liquid left (see picture below)
  7. Cover the lid with a tea cloth and place tightly on the pan. Steam for about 15 minutes on very low heat. If there is some liquid left in the rice, take the lid off and let it dry for about 5 minutes. This rice will be moist because of the spinach and tomatoes but that is how it is meant to be!
  8. Serve with yogurt & cucumber and a salad of red onion, tomatoes and avocados

Spinach one pot rice
Just added rice, soya chunks and 2 cups of water to rice (step 5)

Spinach one pot rice(1)
Rice having been simmered uncovered (step 6)  just before covering and steaming at step 7