Tag Archives: Spinach

Mixed Greens & Tofu with Chilli Bean Sauce

22 Friday Jan 2021

Posted by in Food for One, Main Courses, Vegan, Vegetable Dishes

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The vegetable garden has slowed down production in the cooler weather, so there’s a little bit of this and a little bit of that, but if you add all the bits together there’s enough for a tasty dish. I’ve got chard, spinach, mizuna, Russian kale, coriander and bok Choi, broccoli and a few mange toute peas.

For 1 portion

1 clove garlic – finely chopped

small piece of fresh ginger – finely chopped

few slices of red pepper

peanut oil

130 grams tofu – cut into dice

mixed green leaves – sliced

few mange toute peas

few sprigs broccoli and their sliced stems

1 tablespoon chilli bean sauce

1 tablespoon Kejap Manis – this is an Indonesian sweet soy sauce, if you can’t get it use regular soy sauce and a teaspoon of brown sugar

1 tablespoon Thai fish sauce Nam Pla

2 tablespoons water

Juice of a small lime

Firstly in a small bowl mix the last five ingredients together, all the wet ones, and put to one side.

Heat a tablespoon or two of peanut oil in a wok and add the ginger and garlic. Fry for a couple of minutes.

Add the red pepper and fry a minute more.

Add the tofu and fry, tossing it regularly, with the ginger and garlic until well coated with the other ingredients and starting to become golden on the corners.

Add all the greens and stir fry for five minutes or so.

Add the spicy liquid in the bowl and continue stir frying and tossing the ingredients to mix. Cook until the vegetables have brightened and just cooked but still with bite.

Serve with rice noodles. Yummy! This is one of my new favourites!

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Indian Spinach Salad

29 Saturday Aug 2020

Posted by in Vegan, Vegetable Dishes

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This salad does not have to be only spinach, it can be a mixture of any dark leaves. If you can include some bitter ones like chicory or rocket it will add to the depth of flavour. I used mostly spinach, three shredded chicory leaves and some watercress.

If your leaves are tough, then you will need to boil them in water for five or ten minutes until they are tender but still with a bite.

If the leaves are very tender then blanch them by pouring boiling water over them and then leave them for a couple of minutes before draining the water away.

The dressing is raw and made in the food processor.

Bunch of fresh mint leaves

1 clove garlic – roughly chopped

fresh ginger – 2 x 2 x 2 cm – roughly chopped

1/4 teaspoon smooth mustard

2 tablespoons peanut or olive oil

fresh chilli – roughly chopped

Whizz these ingredients together, then add to the warm leaves. Mix well and leave to marinate for about an hour before serving.

Tofu Scramble with Spinach & Mushrooms

26 Sunday Jan 2020

Posted by in Starters, Vegan, Vegetable Dishes

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This delicious breakfast dish was adapted and cooked for me by Richard from Doctor Rupy Aujla’s recipe for Tofu Scramble. I will now be experimenting with swapping tofu for eggs in all my favourite scramble recipes.

For two servings –

300 grams firm or silken tofu

70 grams mushrooms

3 spring onions

70 grams baby spinach

salt and freshly ground black pepper

A good pinch of mixed herbs

1/2 teaspoon ground turmeric

olive oil / coconut oil

Slice the mushrooms. Any type of mushroom will work in this recipe, shiitake are particularly good.

Drain the tofu and dry well with a clean tea towel or kitchen paper.

Put in a bowl and mash with a fork. Add the turmeric and seasonings.

Put the mushrooms into a frying pan with enough water to come up to just about half way up the mushrooms.

Cook on a medium heat until the water has been absorbed and the mushrooms are cooked to a softness.

Add half a tablespoon each of olive oil and coconut oil and then the sliced spring onions. Fry for two or three minutes to soften the onions.

Add the tofu and gently mix as it heats through.

Once the tofu is warm, add the spinach and continue gently mixing as the spinach wilts.

Serve on whole meal toast drizzled with a little olive oil.

Spicy Green Lentils & Fresh Apple Chutney

13 Monday Jan 2020

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This lentil dish is fragrantly spiced with a rich vegetable sauce, then the crisp apple chutney gives a tart and hot contrast to the softness of the lentils.

The lentils – Serves 4

250 grams Pardina or Puy lentils

vegetable stock – about 700 ml

3 tablespoons olive oil

1/2 courgette

1/2 Florence fennel

1/4 celeriac

1 large spring garlic

1 large spring onion

seeds of 10 green cardamoms

6 curry leaves

1/4 teaspoon turmeric

1 heaped teaspoon garam masala

1 teaspoon Maggi wurze

salt and freshly ground black pepper

chard or spinach leaves

Finely chop the garlic and onion

Cut the celeriac, courgette and fennel into about 1 cm dice.

Warm the oil in a large pan and fry the garlic and onion for two to three minutes

Add the vegetables and fry stirring from time to time until lightly browned.

Add the lentils and all the seasonings and then enough stock to cover.
Bring to a simmer, turn the heat down and gently cook until the lentils are tender and the vegetables have made a thickish sauce. Check the liquid level from time to time and add more stock if the dish is getting dry.

Check the seasoning of the lentils and add salt and pepper as needed.

Just before serving stir in the spinach or chard cut into strips. Let cook a couple of minutes for the leaves to wilt and brighten. The lentils taste enven better if cooked the day before you want to serve, like all stews, but leave the addition of the leaves until the last moment again.

The fresh apple chutney

1 crisp slightly tart apple – cut into small dice

fresh green chilli – finely chopped

pinch of salt

1/4 teaspoon sugar

juice from 1/2 lime

Mix all the ingredients together adding the chilli gradually. You want the chutney quite spicy but not blow your head off. Leave to marinate for half an hour or so before serving.

A Mid-Week Dinner – Continued

27 Friday Mar 2015

Posted by in Starters, Sweet Things, Vegetable Dishes

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For the – probably one of you – who has been waiting for the rest of the recipes for this dinner, here at last they are. IMG_1518 SPINACH WITH PINE NUTS AND RAISINS

For 4

25 grams pine nuts

A good bunch of fresh tender spinach

Olive oil 25 grams small golden raisins

Salt and freshly ground black pepper

Firstly toast the pine nuts until a golden brown in a thick based pan over a low heat. Shake the pan from time to time to turn the nuts.

Wash and drain the spinach.

Heat a tablespoon of oil in a shallow pan. Add the spinach, cover and let wilt for a couple of minutes over a low heat.

Add the pine nuts and raisins and stir to mix.

Season then cover the pan again and leave to cook for about five minutes.

Serve on hot plates.

PRAWN WITH GARLIC, LEMON AND PARSLEY

For 4

20 medium sized peeled prawns

1 large clove garlic

Olive oil

Juice of half a lemon

Chopped flat leaved parsley

Heat a tablespoon or so of olive oil in a frying pan.

Add the chopped garlic and fry until light brown.

Add the prawns and cook quickly on a high heat until opaque and slightly browned.

Squeeze in the lemon juice and stir to collect any brownings at the bottom of the pan.

Sprinkle in the parsley and serve immediately on a hot dish.

IMG_1525 CARAMELISED FIG CUSTARDS

FOR 4

The only remotely complicated thing about this recipe is remembering to cook the custards early enough that they can cool completely. You can of course cook them the day before they are needed.

I will point out also that it is not an error that the custard does not have sugar added to it. There is enough sweetness in the caramelised fig to balance the less sweet custard.

4 tablespoons caramelised fig jam

Butter for greasing your pots

2 eggs

200 ml full fat milk

Few drops vanilla essence

Preheat the oven to 140C

To cook this you will need individual ovenproof pots for the custard. Most crockery is oven proof provided you don’t heat or cool it too rapidly. I used some glass coffee cups to cook my custards.

Grease the pots with butter and then put a tablespoon of the fig jam in the bottom of each.

Break the eggs into a jug and whisk lightly to mix.

Add the milk and vanilla essence and whisk a bit more to mix this.

Pouring through a sieve to remove any solid bits in the egg, pour the custard into the pots.

Put the pots into a deep baking dish and add boiling water to the dish to come about 2cm up the pots. This prevents the custards getting too hot and burning on their bases.

Put in the oven and leave to cook for about an hour until the custards are just set.

Remove from the oven and leave to cool completely.

To serve slide a thin knife around the edge of the custard, put a small plate on top of the pot and invert the whole lot. You may have to give the custard and encouraging shake. If any of the jam stays in the pot, simply spoon neatly on top of the custard.

MINI CARDAMOM SHORTBREADS

100 grams plain flour

40 grams fine semolina

Quarter teaspoon ground cardamoms

30 grams sugar

100 grams butter

Put all the dry ingredients in a bowl and mix.

Cut the butter into small pieces into the flour mix and rub in.

Bring the mix together in a firm dough.

On a floured surface roll the dough out to just under a centimetre thick.

If you have a very small round cutter – ideally about 3cm diameter – then cut into small biscuits. Otherwise cut into small squares or lozenges.

Bake at 150C for about an hour until pale golden.

A Mid-Week Dinner

09 Monday Mar 2015

Posted by in Main Courses, Starters, Sweet Things

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PRAWNS WITH LEMON & GARLIC, SPINACH WITH PINE NUTS & RAISINS

RABO DE TORO SERVED WITH PLAIN BOILED POTATOES

CARAMELISED FIG CUSTARDS SERVED WITH CARDAMON SHORTBREAD BISCUITS

This didn’t seem like a complicated meal for mid-week when I cooked it the other week, but now that I am writing about it, there is quite a lot of work. I must have been in one of those Zen cooking moods.

Much of it is done in advance, which makes it feel less work. The oxtail stew is cooked the evening before and left to very slowly cool in the oven overnight, which lets it cook long and slow and so develop a rich flavour. I cooked enough stew so that there was enough not only for this meal, but also for making Fresh Pasta with Beef Ragout for my sisters the following weekend.

IMG_1518

I have jars of Caramelised Fig Jam, made from fruit from the farm last summer. So for the dessert, I only needed to mix an egg custard, put that in pots on top of the Fig Jam and then put the pots in the oven to cook and set.

But then I got into biscuit making mood. The custards are perfectly fine without the biscuits. But I had that yearning in my minds stomach for buttery, crunchy, sweetness with the gorgeous fragrance of cardamoms…..

IMG_1522

I am giving you the stew recipe today. You will get the starters and dessert tomorrow.

RABO DE TORO – OXTAIL STEW

Serves 6

6 pieces oxtail

2-3 tablespoons flour

salt and freshly ground black pepper

olive oil

4 cloves garlic – finely chopped

1 large onion – finely chopped

2 red peppers – cut into strips

2 large tomatoes – skinned and roughly chopped

half a bottle of full bodied red Spanish wine

1 clove

5allspice berries

Small piece of cinnamon bark

salt

freshly ground black pepper

Gremolata – finely chopped fresh garlic, flat leaved parsley and the finely grated zest of one lemon

Put the flour in a shallow dish and season very generously with salt and black pepper.

Heat 2-3 tablespoons of olive oil in a thick based casserole.

Coat the oxtail pieces in the seasoned flour and fry on a medium heat, turning each side until browned all over.

This may have to be done in two batches. The meat pieces will brown more easily if they are not crowded in the pan.

Add more oil as you go along if needed.

Remove the meat from the pan and put to one side.

Add the onions and garlic to the pan and cook for a couple of minutes.

Add the peppers and continue cooking for about ten minutes until the onions are slightly browned.

Add the tomatoes and cook for a further five minutes scraping any flour stuck to the base of the pan into the sauce as it is moistened.

Put the meat back in the pan.

Add the wine. It should just come up to the top of the meat.

Heat to a simmer.

Put the clove and allspice berries into a thick based dry pan and heat slowly for five minutes or so to toast and bring out the flavour.

Grind to a powder with a pestle and mortar.

Add this to the stew with the piece of cinnamon.

Cover the casserole and put in a low oven, you want the sauce to be showing an occasional bubble but no more. For my oven this is 120C.

Leave to cook for 6 hours. Turn the oven off and leave to slowly cool.

Reheat at 180C the next day to serve.

Serve with plain boiled potatoes and gremolata sprinkled on top.