This super green pasta was an unexpected delight. I had some white zucchinis fresh from the garden and was looking for ideas when I stumbled on this recipe by Adam Liaw published in The Sydney Morning Herald’s goodfood section. I used wholemeal (BioNature) linguini – delicious! Sauté 2½ cups of baby spinach leaves in 2-3…… Continue reading zucchini and spinach pasta
Tag: spinach
ricotta gnocchi with spinach, pine nuts and lemon
Spinach and lemon are a lovely fresh foil for cheesy gnocchi. Yum. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well…… Continue reading ricotta gnocchi with spinach, pine nuts and lemon
two paneer curries
Paneer is a fresh acid-set, non-melting cheese commonly used in Indian cooking. Perfect for a vegetarian feast. This sweet pumpkin and paneer curry by Mindi from mama nagi’s has a thick sauce with spinach leaves and coriander (cilantro) for balance. Preheat your oven to 220ºC (425ºF). Cut the pumpkin into evenly sized pieces, place them in…… Continue reading two paneer curries
spinach salad with dates and almonds
Another flavour bomb from the cookbook Jerusalem by the inimitable Yotam Ottolenghi. Simple but so tasty! In a bowl combine 100g of Medjoool dates pitted and quartered lengthwise, ½ a finely sliced red onion and 1 tablespoon of white wine vinegar. Season with a little salt, mix well and leave to marinate for 20 minutes.…… Continue reading spinach salad with dates and almonds
spinach, gorgonzola, cranberry and walnut salad
This simple salad is a winner! Add pears for extra sweetness. Place plenty of baby spinach leaves in a large salad bowl. Add chunks of gorgonzola, dried cranberries and whole toasted walnuts – be generous! Season the salad with salt and freshly ground black pepper. Drizzle with a good olive oil and a good balsamic…… Continue reading spinach, gorgonzola, cranberry and walnut salad
buckwheat crêpes with mushroom, spinach and goat cheese
Buckwheat flour pancakes are popular in a number of countries including Eastern Europe, Korea and Canada. In France, buckwheat crêpes are usually made with a savoury filling. To make the batter, slowly add 1 cup of milk to 1 cup of buckwheat flour making sure there are no lumps. Add 2 eggs and ½ a teaspoon…… Continue reading buckwheat crêpes with mushroom, spinach and goat cheese
impossible quiche
Impossible pie is so named because it’s impossibly easy. It’s origin is unknown but in the 1970s and 80s it became one of the most successful food marketing strategies in the U.S. for both General Mills (Betty Crocker) and General Foods (now Kraft General Foods). It can be adapted to any kind of pie, savoury…… Continue reading impossible quiche
ricotta gnocchi, gorgonzola, butternut and spinach
This one is for all you cheese lovers. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well combined, flour a work…… Continue reading ricotta gnocchi, gorgonzola, butternut and spinach
baked eggs with yoghurt and chilli
A delightful brunch made with open range eggs and home-grown roquette and spinach. Adapted from a recipe by Yotam Ottolenghi from his cookbook Plenty. Preheat your oven to 150ºC (300ºF). In a large pan heat 2 tablespoons of olive oil and cook 300g (10½ oz) of roquette and spinach with a sprinkling of salt. When…… Continue reading baked eggs with yoghurt and chilli
spinach and ricotta gnocchi
Another fabulous River Café recipe. Light and airy fresh ricotta dumplings swimming in a butter and sage sauce. What’s not to like? Blanch 1kg (2¼ lbs) of spinach in boiling water until wilted. Squeeze the cooked spinach dry and chop it roughly. In a pan melt a ¼ of a cup of unsalted butter and…… Continue reading spinach and ricotta gnocchi
michelle picker cooks 