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I had to adapt this recipe to fit the constraints of my kitchen.

Carrot and Coconut Lentils with Radish Pickle

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I used this recipe, opting for agave rather than honey.


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I followed this recipe for this hearty spinach, lentil and bean soup. The soup can easily be made vegan by leaving off the yoghurt topping; it is still tasty like this.


Cauliflower in Spinach and Fenugreek Sauce

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My blender is still broken, so this sauce isn’t as smooth as I’d like. It is pan-fried cauliflower in a sauce made of spinach and fenugreek leaf and some yoghurt.


Courgette Honey Chèvre Galette

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The base of this galette was made with chickpea and rye flour, with a bit of olive oil, salt and baking powder. It was then covered with diced and salted wilted spinach. I pan-fried half a red onion and a small courgette/zucchini in olive oil with rosemary before adding a diced tomato. This mix covered the spinach. I topped it with crumbled honey chèvre and baked it for about 20 minutes.


Squash and Spinach Ravioli in Creamy Sauce

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There was no particular inspiration for this dish.



  • 5 large fresh sage leaves
  • 3/4 cup butternut squash purée
  • 2 handfuls spinach
  • 1/2 teaspoon corn starch
  • salt to taste


  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 white flour, plus extra flour


  • 1 tablespoon butter
  • 2 tablespoon pinenuts
  • 1/4 cup whole milk
  • salt
  • 3 teaspoons Parmesan cheese, chopped or grated


Wash and chop the spinach, then wilt it in a hot frying pan. Set it aside.

Make the dough by combining the ingredients and kneading until the dough is not sticky but also not dry. The amount of flour required will depend on the size of the egg. Set the dough aside.

Put a pot of water on the heat so that it will come to a boil.

Next prepare the pinenuts. Melt the butter in a small saucepan and add the pinenuts. Cook over low heat until the nuts are just beginning to turn brown. Sprinkle with a bit of salt and set them aside.

Resume preparing the filling. Drain the spinach if necessary. Chop the sage leaves and add them to the spinach, along with the butternut squash purée. Season to taste with salt. Mix in the corn starch.

To prepare the ravioli, take marble-sized pieces of the dough and roll them out with as much flour as needed. You should get 18-20 pieces. Fill each round with a generous 1/2 teaspoon of filling and pinch closed.

When the water is boiling, add a little salt. Put the ravioli in the water one at a time, to prevent sticking. They are done when they float, after about 3-5 minutes. Drain the ravioli and return them to the hot pan, and return the pan to the heat at medium. Pour in the milk and add 2/3 of the Parmesan. Stir constantly, but gently, until the milk has reduced into a thick, creamy sauce.

Serve the ravioli sprinkled with the pinenuts and any butter left in the pan, and with the remaining Parmesan.

Serves 2-3.


Rustic Mini Rosemary Pizza with Feta

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I did not use any particular inspiration for this dish.



  • 1/4 eggplant/aubergine
  • a handful of fresh spinach
  • 50 grams feta cheese
  • a handful of chopped mushrooms


  • 1 tomato
  • 1 cup butternut squash purée
  • 1 small onion
  • 1 clove of garlic
  • salt


  • rye flour
  • wheat flour
  • yeast
  • milk
  • butter
  • salt
  • lemon juice
  • fresh rosemary


First make a bread dough. Scald the milk and then remove it from the heat and add a small knob of butter. When it has cooled sufficiently, add the yeast and wait for it to form bubbles. Next add a small amount of lemon juice, some chopped rosemary leaves, and salt. Use 2 parts rye flour to 1 part whole wheat flour. Knead the dough, then set it aside to rise in a warm place for about one hour or until doubled. The instructions here are a little vague because I never measure my bread, but you want enough to form two mini pizzas.

To make the sauce sauté onion and minced garlic in a bit of olive oil, then add a tomato and cook it down before adding butternut squash purée, salt and water. Simmer until a more uniform paste is created, adding more water as needed. It should be thick and not watery when done.

While the sauce is cooking, panfry mushrooms in a bit of olive oil and then set them aside. Fry the eggplant in the same pan and set it aside when done.

Preheat the oven to 220° Celsius/430° Fahrenheit. Set parchment paper on a flat baking tray. Roll out the dough into two rough thin circles and set them on the tray. Top the dough circles with the squash mixture, then add mushrooms, eggplant, feta and spinach. Cook until the crusts start to brown and become crispy, about 8 minutes.