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Posts Tagged ‘Spinach’

I chose this recipe as a second one to make for one of my team mates in our monthly recipes swaps. This is a super easy dip to make and it has a wonderful end result. I made this on the weekend for a BBQ were I was having 30 people over. It got rave reviews and lots of requests for the recipe. I made it the night before to allow all the flavours to come through and served it with bread, chips and lots of veggies to dip in it. I am the first one to review this and the only change I made was not to add water chestnuts as I did not have any and am not a big fan. To view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

10 Ounces frozen chopped spinach, thawed
1 1/2 Cups sour cream
1 cup mayonnaise
1 7/8 Ounces Knorr vegetable soup mix
Water chestnut, canned, drained and chopped
3 Green onions, chopped
1 Loaf bread, round

Method

1. Squeeze spinach until dry.

2. In medium bowl stir in spinach, sour cream, mayo, soup mix, chestnuts and onion.

3. Cover and refrigerate at least 2 hours.

4. Hollow out bread and put dip in center.

Serve with bread, chips and veggies to dip.

All photos taken by me unless otherwise stated.

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This is a very quick pasta dish to make that tastes great and makes for a great mid week meal. My son and hubby love this dish, as do I because I can have it on the table in about 20-30 Minutes, which for me is great, when you get in late and do not want to fuss in the kitchen all night.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Fresh tortellini (I used spinach and ricotta)
1 Tablespoon olive oil
1 Small onion, finely chopped
3 cloves garlic, crushed
50ml White wine
100ml Cream
150g Ricotta
1/2 Cup Gruyere
2 Tablespoons chopped chives
1 Tablespoon parsley, finely chopped
Pepper to taste

Method

1. Boil some salted water add tortellini, cook until just soft (al dente), drain.

2. Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.

3. Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a littl water or extra cream.

Serve immediately sprinkle with extra chives and grated Parmesan if desired.

All photos taken by me unless otherwise stated.

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This is a great casserole recipe I added a couple of things to this one which I have listed below. I also can not get cream of mushroom soup here so I used a packet mix and made it with a mix of milk and cream. I also had some cod I wanted to use up so I added this too, this recipe is very versatile and can be played around with. I served our as is but I did have some leftovers and I served it the next day over pasta and it was really good. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Jar artichoke hearts, drained and chopped in half
4 Scallions, chopped
3 Garlic cloves, minced
1/4 lb Mushroom, sliced
4 Tablespoons butter
650g Shrimp, peeled and deveined
1 Can cream of mushroom soup, undiluted (I used a packet mix and made it up with a mix of milk and cream
1/2 cup mayonnaise
2 Tablespoons sherry wine
1 Tablespoon worcestershire sauce
1/4 Teaspoon pepper
1 Tablespoon chopped fresh dill
1 Tablespoon chopped fresh tarragon
1/2 Cup parmesan cheese, grated
200g Frozen chopped spinach, thawed and drained
Paprika
Extra parmesan cheese for the top

Method

1 Arrange arichokes in buttered 7×11″ casserole.

2. Saute shrimp, scallions, garlic and mushrooms in butter for 2-3 minutes.

3. Stir in next 9 ingredients.

4. Stir gently and warm through.

5. Pour mixture over artichokes.

6. Sprinkle top with paprika and cheese.

7. Bake at 350 for 20 Minutes.

All photos taken by me unless otherwise stated.

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I made this one last night and it was a wonderful meal a truly company worthy dish with hardly any effort. The potato cakes are great but need to be cooked for a good while to make sure they are cooked all the way through. I loved the sauce that went with and I warmed this on the stove before adding to the plate. If you would like to see more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Salmon

2 Salmon fillets
1-2 Teaspoon blackening seasoning, mix
Olive oil

2 Potato Cakes

4 Cups coarsley grated potatoes
2 Eggs, beaten
1/4 Cup self raising flour
1/4 Cup sour cream
6 Teaspoons grainy mustard
1 Tablespoon chopped fresh chives
Salt
Fresh ground pepper
2 Tablespoons olive oil

Sauce

1/3 Cup fat free sour cream
2 Tablespoons mayonnaise
1 Teaspoon prepared horseradish
1 Teaspoon Worcestershire sauce
1 Teaspoon Dijon mustard
1/2 Teaspoon lemon juice
1 Dash Tabasco sauce

Spinach

3-4 Cups fresh baby spinach
Olive oil
Salt
1 Dash red wine vinegar


Method

1. Combine sauce ingredients in a pan, whisk and set aside, just before you are ready to dish warm ingredients on the stove.

2. Prepare potato cakes by combining all the ingredients in a bowl shape into cakes,

3. Cook in heavy large skillet using a scant amount of olive oil, until browned and cooked through. Set aside and keep warm.

4. Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 3-5 Minutes per side (depending on thickness). Remove and keep warm.

5. Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.

To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.

All photos taken by me unless otherwise stated.

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These are one of the best recipes I have tried for lamb patties/burgers, the flavour is wonderful and they come out so deliciously moist and tender. I served mine over a salad but you could also serve these in a bun. They would also make great finger food at parties, if you made them as mini patties. If you would like to read more reviews or view more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Ground lamb
1 (200g) Box frozen chopped spinach, thawed and drained
1 Small onion, finely chopped
2 Cloves garlic, crushed
1/2 Cup breadcrumbs
1 Egg
100g Feta cheese, crumbled
3 Tablespoons grated parmesan cheese
1 Tablespoon lemon juice
1 Tablespoon chopped fresh mint
3 Tablespoons chopped fresh parsley
Salt & freshly ground black pepper

Method

1. Mix the ingredients together in a large bowl.

2. Form into 8 patties about 8cm (3inches) in diameter.

3. Pan fry, grill or broil about 8 minutes each side, or until cooked through and done to your liking.

All photos taken by me unless otherwise stated.

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This is another recipe I have made recently which is lower in carbs than your average dish. It has a great end result and is not too time consuming with most of it being the cooking time. If you want to add some substantial carbs to this dish you could serve this with mash potato or potato of your choice. I love the versatility of spatchcocks, in the fact that you can enjoy a chicken dish without having the time of roasting a whole one. My son and hubby hate having to cut the meat from the bone themselves, but it is not that hard or fiddly. I think it comes down to a little laziness, as my son can not even be bothered with chicken legs as they even annoy him. He eats them and wings when I serve them but I know what his choice would be if I gave it to him. This dish has approximately 8g Carbs per serving and about 58g protein it contains 30g total fat with approx9.5 of them being saturated fats.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese. platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Spatchcocks
1 Medium sized leek, sliced thinly
3 Cloves garlic, crushed
1 Brown onion, chopped finely
8 Bacon rashers, chopped finely
1 Cup dry white wine
1 Cup water
2 Teaspoons chicken stock granules
3 Bay leaves
350g Brussels sprouts, halved
500g Baby spinach
1/2 Cup chopped mint

Method

1. Cut spatchcocks in half, rinse under cold water and pat dry.

2. Cook spatchcocks, in batches, in a large slightly oiled fry pan, until browned on both sides (I brown skin side really good.) remove from pan and set to one side.

3. Add leek, garlic, onion and bacon to pan, cook, stirring about 5-7 minutes, until leek softens, Add wine, water, stock and bay leaves, bring to the boil.

4. Return spatchcocks to the pan with any juices, reduce heat to a simmer, cook covered about 20 minutes, discard bay leaves.

5. Add sprouts, simmer, uncovered a further 5 minutes or until tender. Stir in spinach and mint, cook until spinach just wilts.

Serve spatchcocks with sprout and spinach mix and our over a little juice from pan.

All photos taken by me unless otherwise stated.

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This is a very quick and easy meal to put together, it is healthy, tastes great and also makes for a reasonably light meal. I always make more pumpkin as i like to make pumpkin soup the next day, although this time I did try a new recipe for the pumpkin which I really enjoyed I will be posting that one over the next few days. You will see from the photo I accidentally over cooked the lamb I got side tracked I much prefer my lamb quite pink in the middle.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Olive oil
Ground cumin
700g Butternut squash, cut into cubes
1 Tablespoon olive oil, extra
4 Lamb fillets
2-4 Teaspoons pesto sauce per fillet (Depending on the size of them.)
290g Jar mixed grilled vegetables, drained, eggplant, peppers etc… (160g net)
1 Tablespoon pesto sauce, extra
200g Baby spinach leaves
8 Fresh basil leaves
1 Tablespoon lemon juice

Method

1. Place pumpkin pieces in a bowl drizzle with olive oil and sprinkle with cumin and stir to combine.

2. Either cook pumpkin on stove top, covered, over a medium heat in a fry pan or roast in the oven until tender, about 30 Min’s.

3. Rub 2-4 teaspoons of pesto over lamb fillets and cook until browned in both sides and done as desired. Rest and slice into strips.

4 Mix 1 tablespoon pesto with the drained grilled vegetables.

5. Toss spinach in the lemon juice.

To Serve: Divide spinach among plates top with pumpkin, sliced lamb and grilled vegetables and garnish with basil leaves.

All photos taken by me unless otherwise stated.

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