Spanakopita Pretty simple recipe for a spinach pie, you can improvise and try some other cheese as well, or just more of it, can’t really go wrong with this one. Ingredients: 1 onion, diced 4 garlic cloves Half bunch of chopped fresh thyme leaves 750g frozen spinach 200g feta cheese 4 eggs Juice of 1 lemon 1 tbsp dukkah 1 tsp nutmeg Salt, pepper, cayenne, olive oil 10 sheets filo dough Melted butter Mash garlic with salt in a mortar and pestle, and sauté in olive oil.  Mix in the thyme for the last minute.  Thaw spinach and squeeze out all the liquid.  Mix with the onion mixture, feta, nutmeg, and lemon.  Season with salt and pepper.  Beat the eggs and combine. Brush a 9x9 inch glass dish with melted butter, and layer on dough, alternating angles, brushing with butter in between each sheet.  Put the spinach mixture in the middle, top with a bit of cayenne and the dukkah.  Fold over the filo onto the top to cover, brushing with butter as you go so it’s all covered.  Bake at 200C / 375F for 45 minutes High-res

Spanakopita

Pretty simple recipe for a spinach pie, you can improvise and try some other cheese as well, or just more of it, can’t really go wrong with this one.

Ingredients:

  • 1 onion, diced
  • 4 garlic cloves
  • Half bunch of chopped fresh thyme leaves
  • 750g frozen spinach
  • 200g feta cheese
  • 4 eggs
  • Juice of 1 lemon
  • 1 tbsp dukkah
  • 1 tsp nutmeg
  • Salt, pepper, cayenne, olive oil
  • 10 sheets filo dough
  • Melted butter

Mash garlic with salt in a mortar and pestle, and sauté in olive oil.  Mix in the thyme for the last minute.  Thaw spinach and squeeze out all the liquid.  Mix with the onion mixture, feta, nutmeg, and lemon.  Season with salt and pepper.  Beat the eggs and combine.

Brush a 9x9 inch glass dish with melted butter, and layer on dough, alternating angles, brushing with butter in between each sheet.  Put the spinach mixture in the middle, top with a bit of cayenne and the dukkah.  Fold over the filo onto the top to cover, brushing with butter as you go so it’s all covered.  Bake at 200C / 375F for 45 minutes

Scrambled Eggs with Chili Prawns and Goat’s Cheese and Mint Ingredients (serves 2): 4 eggs 1/2 cup skim milk 2 prawns, cooked or uncooked, sliced in half lengthwise 1/2 teaspoon chili powder 4 tbsp goat’s cheese 1 tomato, sliced 1 cup baby spinach 2 slices of bread 1/4 cup chopped Vietnamese mint Salt, pepper and oil Mix the eggs and milk, and set aside.  Saute the prawns with the chili, and season with salt and pepper.  In a pan on medium heat, pour in the eggs, whipping constantly, until they change in color and start to set.  Once they’re quite thick, stop stirring and flip to finish cooking on the other side. Layer spinach and tomato on the bread, top with eggs, season with salt and pepper, and add the cheese, prawns, and finish with mint. High-res

Scrambled Eggs with Chili Prawns and Goat’s Cheese and Mint

Ingredients (serves 2):

  • 4 eggs
  • 1/2 cup skim milk
  • 2 prawns, cooked or uncooked, sliced in half lengthwise
  • 1/2 teaspoon chili powder
  • 4 tbsp goat’s cheese
  • 1 tomato, sliced
  • 1 cup baby spinach
  • 2 slices of bread
  • 1/4 cup chopped Vietnamese mint
  • Salt, pepper and oil

Mix the eggs and milk, and set aside.  Saute the prawns with the chili, and season with salt and pepper.  In a pan on medium heat, pour in the eggs, whipping constantly, until they change in color and start to set.  Once they’re quite thick, stop stirring and flip to finish cooking on the other side.

Layer spinach and tomato on the bread, top with eggs, season with salt and pepper, and add the cheese, prawns, and finish with mint.

Soft Boiled Egg Over Chorizo and Borlotti Beans Oh man.  Vietnam.  Awesome.  I’ll post some pics from a cooking class we did in Hoi An (addicted to Bánh xèo), but here’s a quick breakfast recipe from the morning before I left. Ingredients (serves 2): 2 eggs 1 can of borlotti beans 2 chorizo sausages, sliced 1/2 punnet of cherry tomatoes, cut in half Pinch of chili flakes Salt and olive oil 1/4 cup fresh chopped thyme 1/2 teaspoon of cumin In a medium frypan, saute the chorizo and brown.  Add the thyme, cumin, chili and salt, and saute for a minute before adding the full can of beans (do not drain).  Cook for 5 minutes, add the tomatoes and cook for another 5. In the meantime… In a saucepan, fill with hot water (enough to cover the eggs), pop in the eggs.  Bring to a boil.  Once boiling, time for 2 minutes and remove from the water and set aside until cool enough to handle.  Peel the shell (use a tea towel), and serve on the beans.  Goes well on a bit of fresh baby spinach! High-res

Soft Boiled Egg Over Chorizo and Borlotti Beans

Oh man.  Vietnam.  Awesome.  I’ll post some pics from a cooking class we did in Hoi An (addicted to Bánh xèo), but here’s a quick breakfast recipe from the morning before I left.

Ingredients (serves 2):

  • 2 eggs
  • 1 can of borlotti beans
  • 2 chorizo sausages, sliced
  • 1/2 punnet of cherry tomatoes, cut in half
  • Pinch of chili flakes
  • Salt and olive oil
  • 1/4 cup fresh chopped thyme
  • 1/2 teaspoon of cumin

In a medium frypan, saute the chorizo and brown.  Add the thyme, cumin, chili and salt, and saute for a minute before adding the full can of beans (do not drain).  Cook for 5 minutes, add the tomatoes and cook for another 5.

In the meantime… In a saucepan, fill with hot water (enough to cover the eggs), pop in the eggs.  Bring to a boil.  Once boiling, time for 2 minutes and remove from the water and set aside until cool enough to handle.  Peel the shell (use a tea towel), and serve on the beans.  Goes well on a bit of fresh baby spinach!

Spinach and Artichoke Dip This is my 4th year hosting Thanksgiving, but for the first time it was almost entirely for people who Googled what Thanksgiving even is.  For the next week I’ll post the dishes I made, while I slowly work my way through the leftovers. Ingredients: 2 cups grated cheese (cheddar, swiss… anything you’d like) 1/2 cup grated parmesan 2 packets of frozen spinach, thawed and water removed 1 can of artichokes, drained and chopped 1/4 cup butter 1/4 cup flour 1 onion, diced Salt and cayenne pepper, to taste 2 cups of milk (or sub in some heavy cream if you’re really going for it) In a large saucepan, saute onions in butter.  Add flour and cayenne pepper and mix well, before adding the milk.  Once warm and the flour has dissolved, mix in the cheese (not the parmesan) until melted.  Add spinach, artichokes and salt to taste.  Pour into a pan, top with parmesan, and bake for 20 minutes until golden on top. High-res

Spinach and Artichoke Dip

This is my 4th year hosting Thanksgiving, but for the first time it was almost entirely for people who Googled what Thanksgiving even is.  For the next week I’ll post the dishes I made, while I slowly work my way through the leftovers.

Ingredients:

  • 2 cups grated cheese (cheddar, swiss… anything you’d like)
  • 1/2 cup grated parmesan
  • 2 packets of frozen spinach, thawed and water removed
  • 1 can of artichokes, drained and chopped
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 onion, diced
  • Salt and cayenne pepper, to taste
  • 2 cups of milk (or sub in some heavy cream if you’re really going for it)

In a large saucepan, saute onions in butter.  Add flour and cayenne pepper and mix well, before adding the milk.  Once warm and the flour has dissolved, mix in the cheese (not the parmesan) until melted.  Add spinach, artichokes and salt to taste.  Pour into a pan, top with parmesan, and bake for 20 minutes until golden on top.

Thyme and Lemon Lamb Chop Salad with Grilled Peaches, Haloumi, and Yogurt Dressing In preparation for Thanksgiving, we had a really healthy salad for dinner the night before. Ingredients: 5-6 lamb chops 1/4 cup fresh thyme Juice of 1 1/2 lemons Olive oil, salt and pepper 2 peaches, cut in quarters with pits removed 6 thick slices of haloumi cheese 1/4 greek yogurt 4-5 cups baby spinach A handful of cherry tomatoes Marinate the lamb chops for 2 to 24 hours in the thyme, juice of 1 lemon, salt, pepper, and a few tablespoons of olive oil.  Mix up the dressing, of the yogurt, remaining lemon juice, salt, pepper, and a few tablespoons olive oil.  Coat the haloumi and peaches in a bit of oil, and grill the peaches on a barbeque or indoor grill pan for 5 minutes on each side, lamb for 2 minutes on each side, and haloumi for 1 minute on each side.  Serve on a bed of spinach with some cherry tomatoes. High-res

Thyme and Lemon Lamb Chop Salad with Grilled Peaches, Haloumi, and Yogurt Dressing

In preparation for Thanksgiving, we had a really healthy salad for dinner the night before.

Ingredients:

  • 5-6 lamb chops
  • 1/4 cup fresh thyme
  • Juice of 1 1/2 lemons
  • Olive oil, salt and pepper
  • 2 peaches, cut in quarters with pits removed
  • 6 thick slices of haloumi cheese
  • 1/4 greek yogurt
  • 4-5 cups baby spinach
  • A handful of cherry tomatoes

Marinate the lamb chops for 2 to 24 hours in the thyme, juice of 1 lemon, salt, pepper, and a few tablespoons of olive oil.  Mix up the dressing, of the yogurt, remaining lemon juice, salt, pepper, and a few tablespoons olive oil.  Coat the haloumi and peaches in a bit of oil, and grill the peaches on a barbeque or indoor grill pan for 5 minutes on each side, lamb for 2 minutes on each side, and haloumi for 1 minute on each side.  Serve on a bed of spinach with some cherry tomatoes.

Tofu and Spinach Cannelloni It poured earlier this week.  The forecast was “possible hail”, so when it started to rain, I ran home from work and skipped a trip to the shops to pick up anything I could make for dinner.  I had some pantry items, some stuff in the freezer, 3 tomatoes and a block of tofu, but managed to (eventually) make a pretty nice dinner out of it.  Recipe for the roasted garlic meatballs I made with this are next! Ingredients: 2 cans of tomatoes 3 whole tomatoes 1 cup of wine 1/2 cup water 3 cloves of garlic, diced 3 tbsp olive oil Salt and pepper 2 cups of type 00 flour 2 eggs 1 block of tofu 1 package frozen spinach 1 chili, diced 1 tsp nutmeg In a pot, heat olive oil and saute garlic.  Add the tomatoes, wine, and water, and let simmer.  If you have any fresh herbs, definitely throw them in!  Cook until you’re ready to use, and then process with a handheld blender or food processor. [Note: you could also just you store bought cannelloni shells and skip this step] In a bowl, beat eggs and add a pinch of salt.  Slowly add flour, a half cup at a time, and knead into a dough.  Refrigerate for 15 minutes wrapped in cling film. Thaw spinach and drain.  Crush up tofu, mix with spinach, chili and nutmeg, and season with salt.  Set aside and start to make your pasta. Either in a pasta maker or with a rolling pin, run the pasta through until it’s thin, dusting with flour as you go to prevent sticking.  Cut into 5x5 inch squares and set aside. Put a scoop of sauce on the bottom of a 9 x 13 inch baking dish (or similar size) so the pasta doesn’t stick.  Line up a few tablespoons of filling on the edge of the pasta, and roll into a tube.  Put in the pan and repeat with the remaining pasta.  Cover with the rest of the sauce and bake for 30 minutes.  Serve with grated parmesan. High-res

Tofu and Spinach Cannelloni

It poured earlier this week.  The forecast was “possible hail”, so when it started to rain, I ran home from work and skipped a trip to the shops to pick up anything I could make for dinner.  I had some pantry items, some stuff in the freezer, 3 tomatoes and a block of tofu, but managed to (eventually) make a pretty nice dinner out of it.  Recipe for the roasted garlic meatballs I made with this are next!

Ingredients:

  • 2 cans of tomatoes
  • 3 whole tomatoes
  • 1 cup of wine
  • 1/2 cup water
  • 3 cloves of garlic, diced
  • 3 tbsp olive oil
  • Salt and pepper
  • 2 cups of type 00 flour
  • 2 eggs
  • 1 block of tofu
  • 1 package frozen spinach
  • 1 chili, diced
  • 1 tsp nutmeg

In a pot, heat olive oil and saute garlic.  Add the tomatoes, wine, and water, and let simmer.  If you have any fresh herbs, definitely throw them in!  Cook until you’re ready to use, and then process with a handheld blender or food processor.

[Note: you could also just you store bought cannelloni shells and skip this step] In a bowl, beat eggs and add a pinch of salt.  Slowly add flour, a half cup at a time, and knead into a dough.  Refrigerate for 15 minutes wrapped in cling film.

Thaw spinach and drain.  Crush up tofu, mix with spinach, chili and nutmeg, and season with salt.  Set aside and start to make your pasta.

Either in a pasta maker or with a rolling pin, run the pasta through until it’s thin, dusting with flour as you go to prevent sticking.  Cut into 5x5 inch squares and set aside.

Put a scoop of sauce on the bottom of a 9 x 13 inch baking dish (or similar size) so the pasta doesn’t stick.  Line up a few tablespoons of filling on the edge of the pasta, and roll into a tube.  Put in the pan and repeat with the remaining pasta.  Cover with the rest of the sauce and bake for 30 minutes.  Serve with grated parmesan.

Skillet Bread with Baked Beans, Spinach and Eggs As I type, I have 2 adorable 4 week old kittens crawling all over me.  And a big glass of red wine.  I’m not sure which I’m more excited about, but I digress. I wanted to make a big Sunday brunch but was out of fresh foods, so I went into the cupboard to delve into the cans I had, and I would definitely make this again. Ingredients (quick bread): 2 cups of flour (type 00 and wheat) 2 tsp baking powder 2 tsp salt Water Olive oil Get a skillet pretty warm (medium high) and add some olive oil to the bottom so your bread doesn’t burn. In a bowl, mix the flour, baking powder and salt.  Start adding water, about 1/4 cup at a time, and mixing thoroughly until you have a dough that’s “together” enough to knead.  Knead the dough until smooth, spread into a thin pancake, and then fry on both sides (depending on your pan, this may need to be split into 2).  It tastes a lot like an “American biscuit” and went really well with the dish I made. Ingredients (skillet breakfast): 1 can of red/kidney beans, rinsed and drained 1 can of whole roma tomatoes 1/4 cup fresh rosemary 1/2 package of frozen spinach, thawed 1 onion, diced 2 eggs 2 tbsp olive oil Salt and pepper In a skillet, saute onions in olive oil until translucent.  Add the beans, tomato, and rosemary.  Warm up until it bubbles and season with salt and pepper.  Top with spinach, and then crack 2 eggs into the dish.  Bake for 10 minutes at 200C / 375F or until egg whites are no longer runny. High-res

Skillet Bread with Baked Beans, Spinach and Eggs

As I type, I have 2 adorable 4 week old kittens crawling all over me.  And a big glass of red wine.  I’m not sure which I’m more excited about, but I digress.

I wanted to make a big Sunday brunch but was out of fresh foods, so I went into the cupboard to delve into the cans I had, and I would definitely make this again.

Ingredients (quick bread):

  • 2 cups of flour (type 00 and wheat)
  • 2 tsp baking powder
  • 2 tsp salt
  • Water
  • Olive oil

Get a skillet pretty warm (medium high) and add some olive oil to the bottom so your bread doesn’t burn.

In a bowl, mix the flour, baking powder and salt.  Start adding water, about 1/4 cup at a time, and mixing thoroughly until you have a dough that’s “together” enough to knead.  Knead the dough until smooth, spread into a thin pancake, and then fry on both sides (depending on your pan, this may need to be split into 2).  It tastes a lot like an “American biscuit” and went really well with the dish I made.

Ingredients (skillet breakfast):

  • 1 can of red/kidney beans, rinsed and drained
  • 1 can of whole roma tomatoes
  • 1/4 cup fresh rosemary
  • 1/2 package of frozen spinach, thawed
  • 1 onion, diced
  • 2 eggs
  • 2 tbsp olive oil
  • Salt and pepper

In a skillet, saute onions in olive oil until translucent.  Add the beans, tomato, and rosemary.  Warm up until it bubbles and season with salt and pepper.  Top with spinach, and then crack 2 eggs into the dish.  Bake for 10 minutes at 200C / 375F or until egg whites are no longer runny.

Pistachio and Basil Crusted Salmon with Roasted Beetroot, Goat’s Cheese and Spinach Salad Really easy way to dress up some salmon, only takes a minute to put together and really delicious! Ingredients: 2 pieces of salmon 1/2 cup of white wine 1/4 cup shelled pistachios 1/2 cup fresh basil 2 tbsp olive oil 2 cloves of garlic Salt and pepper 4 beetroots, quartered 2 tbsp butter 1/2 cup fresh chopped herbs (sage is great, but basil or thyme will do) Spinach, tomatoes, green onion, goat’s cheese.. whatever you want to put in the salad Marinate the salmon in wine for an hour while you put the beetroots together.  Melt the butter and toss with the sage and beetroots.  Season with salt and pepper and bake, stirring occasionally, for about 45 minutes. In a food processor, puree the pistachio, basil, olive oil, garlic, salt and pepper.  Remove the salmon from the wine and put in a baking dish.  Top with the pistachio mixture and put the remaining wine in the pan.  Bake under the grill for 15-20 minutes and serve with the salad and beetroot. High-res

Pistachio and Basil Crusted Salmon with Roasted Beetroot, Goat’s Cheese and Spinach Salad

Really easy way to dress up some salmon, only takes a minute to put together and really delicious!

Ingredients:

  • 2 pieces of salmon
  • 1/2 cup of white wine
  • 1/4 cup shelled pistachios
  • 1/2 cup fresh basil
  • 2 tbsp olive oil
  • 2 cloves of garlic
  • Salt and pepper
  • 4 beetroots, quartered
  • 2 tbsp butter
  • 1/2 cup fresh chopped herbs (sage is great, but basil or thyme will do)
  • Spinach, tomatoes, green onion, goat’s cheese.. whatever you want to put in the salad

Marinate the salmon in wine for an hour while you put the beetroots together.  Melt the butter and toss with the sage and beetroots.  Season with salt and pepper and bake, stirring occasionally, for about 45 minutes.

In a food processor, puree the pistachio, basil, olive oil, garlic, salt and pepper.  Remove the salmon from the wine and put in a baking dish.  Top with the pistachio mixture and put the remaining wine in the pan.  Bake under the grill for 15-20 minutes and serve with the salad and beetroot.

Chimichurri Poached Eggs with Avocado and Spinach With all the leftover chimichurri from last night, I decided to try it on eggs for breakfast.  Very much worth it.  Stack a slice of toast with mashed avocado, poached egg(s), and chimichurri sauce with a side of spinach, and eat. Only a couple more days to vote for the pedestrian.tv blogster awards, please help me out and “like” Spork Me on the voting page! High-res

Chimichurri Poached Eggs with Avocado and Spinach

With all the leftover chimichurri from last night, I decided to try it on eggs for breakfast.  Very much worth it.  Stack a slice of toast with mashed avocado, poached egg(s), and chimichurri sauce with a side of spinach, and eat.

Only a couple more days to vote for the pedestrian.tv blogster awards, please help me out and “like” Spork Me on the voting page!

Turkey Bolognese with Spinach and Handmade Pasta I bought a pasta maker last weekend, so being anxious to use it I tried to give it a go at 8pm on Monday night, when I was ravenously hungry.  It didn’t go well.  Luckily I had a bit of assistance, and somehow the pasta got done (I don’t know how, I left the room).  I couldn’t even begin to write out a recipe, but I’m excited to try some new things with it and make some flavored pasta soon. Ingredients: 500g turkey mince 1/4 cup fresh thyme 1 large can whole tomatoes 1 punnet of cherry or grape tomatoes, cut in half 1/4 cup red wine 2 tbsp olive oil 1 tsp chili powder 1 onion, diced 1 cup of water 1/2 large bag of baby spinach Salt and pepper to taste In a large saucepan on medium heat, cook the onion in the olive oil.  Add the turkey and brown the meat before adding the chili, thyme, salt, pepper, and cherry tomatoes.  Add the red wine, and the canned tomatoes.  Cook, stirring occasionally, for 5 minutes before adding the water and cooking for another 30 minutes on medium-low heat.  Crush the whole tomatoes with the back of a spoon, and stir through the spinach and cook through for another 5 minutes, before serving on pasta. Oh, and please take 15 seconds and vote for me in the pedestrian.tv blogster awards, all you have to do is click “like” under Spork Me from the link above!  Voting ends next week and I appreciate your help! High-res

Turkey Bolognese with Spinach and Handmade Pasta

I bought a pasta maker last weekend, so being anxious to use it I tried to give it a go at 8pm on Monday night, when I was ravenously hungry.  It didn’t go well.  Luckily I had a bit of assistance, and somehow the pasta got done (I don’t know how, I left the room).  I couldn’t even begin to write out a recipe, but I’m excited to try some new things with it and make some flavored pasta soon.

Ingredients:

  • 500g turkey mince
  • 1/4 cup fresh thyme
  • 1 large can whole tomatoes
  • 1 punnet of cherry or grape tomatoes, cut in half
  • 1/4 cup red wine
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 onion, diced
  • 1 cup of water
  • 1/2 large bag of baby spinach
  • Salt and pepper to taste

In a large saucepan on medium heat, cook the onion in the olive oil.  Add the turkey and brown the meat before adding the chili, thyme, salt, pepper, and cherry tomatoes.  Add the red wine, and the canned tomatoes.  Cook, stirring occasionally, for 5 minutes before adding the water and cooking for another 30 minutes on medium-low heat.  Crush the whole tomatoes with the back of a spoon, and stir through the spinach and cook through for another 5 minutes, before serving on pasta.

Oh, and please take 15 seconds and vote for me in the pedestrian.tv blogster awards, all you have to do is click “like” under Spork Me from the link above!  Voting ends next week and I appreciate your help!