RECIPES FOR SPINACH

SPINACH AND CARROT ROULADE

Serves 6

4oz (100g) Spinach
4oz (100g) Carrots
4 eggs, separated
A pinch of nutmeg
Sea salt and Finely Ground Black Pepper

Filling:
4oz (100g) cream cheese
2 Tbsp Sour Cream
6 Spring Onions, finely sliced
½ Tbsp Chopped Fresh Parsley
½ Tbsp Fresh Thyme
Grated Rind of ½ Lemon
Pinch Nutmeg
Sea Salt and Finely Ground Black Pepper

Heat oven to 190C/375F/Gas Mark 5. Line a roasting tin with greaseproof paper and lightly oil it.

Cook the spinach in a tiny amount of boiling water until tender. Drain and cool, then whiz in a food processor with 2 egg yolks. Season with salt, pepper and nutmeg.

Cook the carrots in water until nearly tender. Drain and place in a mixing bowl with the rest of the egg yolks and the spinach mixture.

Whisk the egg whites until they form peaks and gently fold into the carrot and spinach mixture.

Pour this mixture into the lined tin and spread it flat. Bake for 10-12 mins or until dry to touch.

While it’s in the oven, make the filling by combining the ingredients.

Turn the roulade out onto greaseproof paper, trim the edges and spread with the filling. Roll it up.

(recipe taken from Entertaining With Friends by Simon Hope).

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OEUFS FLORENTINE

2lb (900g) Leaf Spinach
2ox (55g) Butter
6-8 Eggs
1oz (30g) Plain Flour
½ pt (300ml) Milk
4oz (115g) grated Gruyere Cheese
4oz (115g) grated Cheddar Cheese
Sea Salt and Black Pepper

Tear the stalks from the spinach and discard. Cook the leaves with half the butter over a low heat for 5-7 mins or until they are soft.

With a wooden spoon, chop the leaves finely. Drain the liquor and reserve.

In a large flat earthenware dish spread out the spinach. Make six-eight hollows with the back of a spoon and break an egg into each hollow.

Make a roux with the rest of the butter and the flour. Add the spinach liquor, milk, cheese and seasoning to taste. Cook until the sauce thickens.

Pour the sauce over the eggs and spinach, place in a preheated oven 350F/180C (Gas Mark 4) and bake for 15 mins.

(extract from Colin Spencer’s Cordon Vert)

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CREOLE SPINACH AND HOT PEPPER SALAD

The deep colours of the spinach, toms and red pepper mixed with the fiery Creole-style dressing makes this salad vibrant and very very moreish!

Serves 4 - 6

Salad:

450g/1lb fresh baby spinach leaves washed, dried and the larger leaves torn into smaller pieces
1 Red Pepper, de-seeded and cut into thin strips
25g/1oz spring onions, chopped finely
12 Cherry Toms, halved

Creole Vinaigrette:

60ml/2fl oz Red Wine Vinegar
1 Tbsp Mustard
1 Clove Garlic, crushed
1-2 Tsp Cajun Spice Mix (½ oz Paprika; ¼ oz Black Pepper; 203 tsp cayenne
pepper; 1Tbsp garlic powder)
½ tsp Cayenne Pepper
Tabasco to taste
Sea Salt and Black Pepper to taste
175ml/6l oz Olive Oil

175g/6oz Spicy Pecan Mix:

450g/1lb Shelled Pecan Pieces
2Tbsp Vegetable Oil
1 Tbsp Cajun Spice Mix (detailed above)
1-2 tsp sea salt
50g/2oz each of sunflower and pumpkin seeds
2 Tbsp Tamari/Soy Sauce

For the Pecan Mix – mix all of the ingredients together in a roasting tin and roast at 180C/350F/Gas 4 for 20 mins. Allow to cool and store in airtight container, will keep for several weeks. Can be used as a topping for this salad or as a nibble to serve with drinks.

For the Creole Vinaigrette – Combine all of the ingredients together except the oil in a small bowl. Gradually whisk in the oil until the mixture thickens. This will keep covered in a jar in the fridge for up to ten days.

To assemble the Salad - In a large salad bowl, mix the spinach, red pepper, spring onions and cherry toms. Toss salad with sufficient vinaigrette to moisten and sprinkle with the pecans.

At first glance this looks a very involved recipe for a salad but all of the parts are delicious in their own right and we really do heartily recommend it.

(This recipe is taken from Linda McCartney on Tour)

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For more ideas also visit the recipes for Sweet Potatoes

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