3 tbsp ghee
1 tsp yellow asafoetida powder
1 cup tomato purée
3 cups cooked chickpeas
450g spinach leaves blanched, drained and chopped
1 tsp salt
1/2 tsp freshly cracked black pepper
1 tsp brown sugar
1 tsp baharat **
1 tbsp lemon juice
2-3 tbsp chopped parsley for garnish
Heat the ghee in a medium saucepan over moderate heat. Sprinkle in the asafoetida and fry.
Pour in the tomato purée and cook for 2-3 minutes stirring occasionally until slightly reduced.
Fold the cooked chickpeas into the tomato purée, along with blanched spinach, the salt, pepper, sugar and baharat.
Reduce the heat and cook for an extra 2-3 minutes.
Serve hot,garnished with drizzles of ghee, lemon juice and a sprinkle of fresh parsley.
***Baharat – you can buy this from a middle eastern grocery store.
450g fresh or frozen spinach
2 tbsp oil
2 small onions chopped
6-8 curry leaves
1 tsp garlic crushed
1 tsp ginger pulp
1 tsp chilli powder
1 tsp salt
1 1/2 tsp ground coriander
1/4 tsp onion seeds
1 large red pepper seeded and sliced
1 1/2 cup mushrooms roughly chopped
1 cup low fat fromage frais (see below)
2 tbsp fresh coriander leaves chopped
If using fresh spinach, blanch it briefly in boiling water and drain. If using frozen spinach, thaw and drain. Set aside
Heat oil in a wok or frying pan and fry the onions and curry leaves and onion seeds for 1-2 minutes. Add the garlic,ginger,chilli powder, salt and ground ginger. Fry for 2-3 minutes.
Add half the red peppers and mushrooms and continue to fry for 2-3 minutes.
Add the spinach and fry for 4-6 minutes, then add the fromage frais and fresh coriander, followed by remaining red pepper slices. Fry for another 2 mins before serving, garnished with coriander leaves.
NB: Fromage Frais – we can’t buy this in supermarkets in Aust, so use 1/2 cream cheese and 1/2 natural yoghurt. I made this twice – using fresh spinach as well frozen – refer pictures. For an alternate taste i used cream instead of fromage frais.
- 4 beet roots peeled and quartered
- 2 bags baby spinach
- 1 clove garlic
- 1 – 2 tsp butter
- 1 block Greek feta
- Olive oil
- Walnuts or toasted pinenuts
- Balsamic vinegar
Rub beetroot with olive oil and thyme and season to taste. Roast 200 deg C for 25 to 30 mins or until cooked.
Heat butter, add sliced garlic and cook for 30 secs. Add spinach and sauté for 2 mins, season to taste.
Arrange spinach on a platter. Scatter roasted beetroot on top of the spinach. Crumble feta over the beetroot and top with walnuts. To finish drizzle balsamic vinegar from a height(as Jamie Oliver’s would say).
I really enjoy the simplicity of this dish.
- 1 Bag baby spinach
- 2 cups basmati rice
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1-2 tsp salt
- 1 red onion finely sliced
- 2 Red chillies finely chopped
- 2 Tomatoes finely chopped
- 31/2 cups chicken stock
- 1/4 cup toasted pine nuts
Wash rice several times until water runs clear, then drain. Heat oil in a deep saucepan. Add onions and cook for 6 minutes or until golden brown and slight caramelised. Add chillies, cumin and turmeric and cook for a further minute. Add rice and stir for another minute. Add tomatoes, spinach, and butter,season to taste. Add stock, give it a stir and bring to boil. Reduce heat to lowest setting, cover and cook for 20 mins or until rice is cooked. Garnish with toasted pine nuts. I served this with a cucumber raita.
This is a large frittata that serves 6 people. I have only ever made frittata in the oven. I use different ingredients, each time I cook this so i will try to post the different combinations.
- 1 Chorizo
- 1 bunch Asparagus
- Generous handful of baby spinach
- 1 large chilli
- 1/2 tsp garlic
- 1/2 cup milk
- 1/2 cup cream
- 8 eggs
- 1/4 cup tasty cheddar cheese
- 1/4 cup Feta cheese
- 1/4 cup Parmesan Cheese
- 20g butter
- 1 tsp Olive Oil
- Dash of Paprika
Apply a generous amount of melted butter onto your baking dish.
Dice Chorizo into 2 cm pieces. Cut each Asparagus into 3 pieces.
Heat a dash of oil in a frying pan and cook Chorizo until it is browned. Transfer to a plate and set aside. Remove fat/oil and wipe pan clean, add a small amount of butter and place pan back on heat, add Asparagus, garlic and chilli and cook for 1 min, add handful of spinach and remove from heat.
In a large bowl, crack 8 eggs, add milk, cream,paprika, cheddar cheese, and 1/2 the parmesan cheese. and mix. Season to taste. (Chorizo and Feta are salty so please be extra careful with salt).
Add Chorizo, Asparagus, garlic, chilly, and spinach to the eggs, mix gently – pour into baking dish. Place pieces of feta cheese into the mixture, Sprinkle top with remaining parmesan cheese.
I also put small dollops of butter in the mixture 10g tops – this is not necessary but it does add to the flavour.
Bake in a moderate oven – 180 deg C for 25 – 30 mins, till frittata is firm and just slighty wobbly in the middle.
Tip: 15 mins into cooking turn the dish around so you get an even colour on the top. As you can see from my photo I forgot to do that.