Archive for the ‘Spinach’ Category

Noodle soup with lentils and soured cream (Nigel Slater)

September 17, 2018
Noodle soup with lentils and soured cream

Serves 4-6
onions 4
olive oil 3 tbsp
garlic 3 cloves
ground turmeric 2 tsp
chickpeas 1 x 400g tin
haricot beans 1 x 400g tin
small brown lentils 100g
vegetable stock 1 litre
butter 40g
linguine or Iranian reshteh noodles 100g
spinach 200g
parsley 30g
coriander 20g
mint 15g
soured cream 250ml

Peel the onions. Roughly chop two of them and thinly slice the others. Warm the olive oil in a large pan set over a moderate heat, add the two chopped onions and fry them for 10-15 minutes till soft and pale gold. Peel and thinly slice the garlic. Stir in the garlic and ground turmeric and continue cooking for a couple of minutes.

Drain the chickpeas and haricot beans and stir them into the onions together with the lentils and stock. Bring to the boil, then lower the heat and leave to simmer for 30 minutes, stirring the pan occasionally.

Melt the butter in a shallow pan, then add the reserved sliced onions and let them cook slowly, with the occasional stir, until they are a rich toffee brown. This will take a good half an hour.

Add the linguine or noodles to the simmering beans. Wash the spinach, put it in a separate pan set over a medium heat, cover with a lid and leave it for 3 or 4 minutes until it has wilted. Turn occasionally with kitchen tongs. Remove the spinach and put it in a colander under cold running water until cool.

Wring the moisture from the spinach with your hands then stir into the simmering stew. Roughly chop the parsley, coriander and mint leaves and stir most of them into the onions and beans.

Fold in the soured cream, then ladle into bowls and fold in the remaining herbs and the fried onions.

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Beef Flank with Brazil Nuts and Spinach Pesto (Andy Bates)

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Beef Flank with Brazil Nuts and Spinach Pesto (Andy Bates)

Swiss chard, parsley and spinach (Natalia Conroy)

November 14, 2015

A clean, fresh tangle of garlic-flecked leaves for the table. A lovely accompaniment to rich dishes.

Serves 4
3 garlic cloves, peeled and finely sliced
4 tbsp olive oil
1 bunch Swiss chard, leaves blanched, stalks roughly chopped into 1cm pieces and blanched until soft
500g spinach, blanched until soft in boiling salted water and drained well
A small handful of capers
Juice of 2 lemons
1 bunch flat-leaf parsley leaves, finely chopped
Salt and black pepper

1 Fry the garlic in the oil until golden brown. Add the Swiss chard leaves and stalks, capers and spinach, toss with the garlic and oil. Add the lemon juice and parsley. Check the seasoning and serve.
Natalia Conroy, The Kitchen Orchard (Ebury), theurbanorchard.co.uk

Goan Prawn Balti with coriander naan

September 15, 2015

Goan Prawn Balti with coriander naan

Slow cooked lamb and White Bean Stew

September 15, 2015

Slow cooked lamb and White Bean Stew