Post by braided-rug on Mar 5, 2007 9:06:00 GMT 10
Three quick ways with spinach
All recipes serve 4
Baked eggs with spinach and cherry tomatoes
Preheat oven to 170C (fan-forced). Blanch 150g baby spinach leaves in boiling water. Squeeze out excess water, then chop coarsely and divide between 4 buttered 1-cup-capacity ramekins.
Crack 2 eggs into each ramekin and top each with 4 cherry tomatoes (halved). Season with sea salt and cayenne pepper and sprinkle with 100g grated gruyere cheese.
Bake for about 15 minutes or until eggs are cooked and cheese is melted and golden.
Serve with grilled chipolata sausages and crispy fried bacon for brunch.
Spinach and mushroom risotto
Melt 3 tbsp butter in a large saucepan over medium heat.
Cook 1 onion (finely chopped), stirring, until pale yellow. Add 400g arborio rice and stir to coat with butter. Add 200ml dry white wine. Cook, stirring, for 2-3 minutes or until all wine is evaporated.
Add 750ml hot chicken stock, one ladleful at a time, stirring continuously, for about 7 minutes in total or until rice is half cooked, then add 300g mushrooms (sliced). Stir, then gradually add another 700-750ml hot stock and continue stirring for 5-8 minutes or until rice is al dente.
Stir in 150g spinach leaves (blanched and chopped), 2 tbsp butter and 1/2 cup grated parmesan.
Spinach, walnut and currant salad
Place 200g baby spinach leaves (washed and dried) in a large bowl.
Bring 50g currants and ¼ cup vinegar to the boil in a small pan, then drain.
Add currants, 100g walnuts (toasted and coarsely chopped) and 3 red corella pears (cored and sliced) to spinach.
Whisk together 1 tbsp red wine vinegar, 3 tbsp extra virgin olive oil, 1/2 tsp Dijon mustard, sea salt and black pepper and a pinch of caster sugar until smooth.
Pour dressing over spinach salad and toss gently.
Scatter with 50g pecorino cheese (shaved) and serve with barbecued lamb chops.
From: www.theage.com.au/news/recipes/three-quick-ways-with-spinach/2005/11/14/1131816845505.html
All recipes serve 4
Baked eggs with spinach and cherry tomatoes
Preheat oven to 170C (fan-forced). Blanch 150g baby spinach leaves in boiling water. Squeeze out excess water, then chop coarsely and divide between 4 buttered 1-cup-capacity ramekins.
Crack 2 eggs into each ramekin and top each with 4 cherry tomatoes (halved). Season with sea salt and cayenne pepper and sprinkle with 100g grated gruyere cheese.
Bake for about 15 minutes or until eggs are cooked and cheese is melted and golden.
Serve with grilled chipolata sausages and crispy fried bacon for brunch.
Spinach and mushroom risotto
Melt 3 tbsp butter in a large saucepan over medium heat.
Cook 1 onion (finely chopped), stirring, until pale yellow. Add 400g arborio rice and stir to coat with butter. Add 200ml dry white wine. Cook, stirring, for 2-3 minutes or until all wine is evaporated.
Add 750ml hot chicken stock, one ladleful at a time, stirring continuously, for about 7 minutes in total or until rice is half cooked, then add 300g mushrooms (sliced). Stir, then gradually add another 700-750ml hot stock and continue stirring for 5-8 minutes or until rice is al dente.
Stir in 150g spinach leaves (blanched and chopped), 2 tbsp butter and 1/2 cup grated parmesan.
Spinach, walnut and currant salad
Place 200g baby spinach leaves (washed and dried) in a large bowl.
Bring 50g currants and ¼ cup vinegar to the boil in a small pan, then drain.
Add currants, 100g walnuts (toasted and coarsely chopped) and 3 red corella pears (cored and sliced) to spinach.
Whisk together 1 tbsp red wine vinegar, 3 tbsp extra virgin olive oil, 1/2 tsp Dijon mustard, sea salt and black pepper and a pinch of caster sugar until smooth.
Pour dressing over spinach salad and toss gently.
Scatter with 50g pecorino cheese (shaved) and serve with barbecued lamb chops.
From: www.theage.com.au/news/recipes/three-quick-ways-with-spinach/2005/11/14/1131816845505.html