This simple and very comforting dish (funny how foods not involving melted cheese can be comforting, but they can!) I found in Vogue of all places, i.e. not where I usually get my food inspiration from, but it’s nice they write about food as well as fashion.
The only slightly daunting part of this meal is poaching eggs, but if you have the freshest of eggs and a slotted spoon you’re halfway there. Further instructions here.
Udon noodles with spinach and poached egg, serves 1
1 portion udon noodles, cooked according to the instructions on the packet
2 handfuls fresh spinach
200-300 ml vegetable or chicken stock
1 poached egg
Heat up the stock. Blanch the spinach in boiling water and squeeze it dry. Pour the stock into a bowl. Add noodles and spinach and lastly the poached egg. Sprinkle with chilli flakes or Aleppo pepper.
Homemade gnocchi is easy to make and unlike when you make pasta you don’t need any machines or tools. Just a bowl, your hands and a fork. I also prefer home made gnocchi to the store bought ones as I find they go soggy faster (and in a different way).
For me, the best ways to serve gnocchi is either boiled with a simple sauce or for a bit more texture, fried with some pancetta and vegetables. During the winter months the sauce option is to prefer and this creamy Stilton sauce with spinach is just wonderful. Pure comfort.
Gnocchi with Stilton sauce and spinach, serves 2
Inspired by a dish at Carluccio’s in London.
1 batch gnocchi
200 ml cream
100 g Stilton
salt and white pepper
150-200 g fresh spinach
Make the gnocchi ready for the pan. Heat up the cream in a non-stick saucepan and add the cheese. Stir until the cheese has melted. Season to taste with nutmeg, salt and pepper. Set aside. In a large sacuepan, add 1 cm water and bring to the boil. Add the spinach and put the lid on. Remove the lid after a minute and stir until the spinach have wilted. Drain from water in a sieve.
Add the gnocchi to boiling water in a large saucepan. When they float up to the surface remove with a slotted spoon. Heat up the sauce. Divide the gnocchi and spinach between two plates. Spoon over the sauce and serve.
This creamy and amazingly delicious (I dare you to step away from the dip before it’s finished!) is so incredibly easy to make you have your pre-dinner party snack sorted in minutes. But obviously it’s just as nice in front of a film or a football game on the television.
I first encountered this lovely dip at Laura and Tim’s house warming when my friend Amy and I did our best to finish the dip between the two of us. It’s just SO good!
Creamy spinach dip, serves 4-6 as a snack (or maybe just 2)
Adapted from The Food Network’s recipe.
2 tbsp butter
1 medium onion, finely chopped
225 g full-fat cream cheese
280 g frozen spinach, thawed and squeezed dry
salt and white pepper
Melt the butter in a frying pan on medium heat. Add the onions and soften without browning, for approx 5-8 minutes. Add the cream cheese and stir to melt and combine. Add the spinach and reduce any water. Season to taste with grated nutmeg, salt and white pepper. Serve warm with salted tortilla chips.
One of the best – and certainly the easiest – ways to cook eggs for a large number of people is undeniably baking them in a large ovenproof dish.
These eggs with wilted spinach and fried mushrooms are really delicious and so very easy to make. I served them at a brunch with crispy bacon (and a smorgasbord of other brunchy things).
Baked eggs with spinach and mushrooms, serves 8
300 g fresh spinach
150 g mushrooms (I used chestnut mushrooms)
butter for frying
oil for the dish
Rinse and slice the mushrooms. Fry in butter, add salt and pepper. Remove from the saucepan and wilt the spinach in a little butter in the same saucepan. Remove any excess liquid. Grease an ovenproof dish and add the spinach and mushrooms and mix the two. Divide evenly across the dish and make twelve hollows for the eggs. Crack the eggs into the hollows and place the tray in a 200C oven for 10-15 minutes, until the eggs are just set. Add salt and pepper before serving.
Omelette is one of my trusty suppers for days when I’m short of time or low on energy when it is time for supper. Usually I make quite a runny one with cheese on but sometimes I make it a bit more interesting like this version with spinach and ricotta.
Spinach and ricotta is a classic flavour combination in filled pastas but it works really well in an omelette too, especially with the addition of parmesan. Yum!
Spinach and ricotta omelette, makes 1 large omelette
3 tbsp milk
ca 100 g ricotta
60 g fresh baby spinach
salt, white pepper
Bring some water to the boil in a saucepan. Add the spinach and put the lid on. Cook until wilted, then drain very well. Chop the spinach.
Beat eggs and milk, add ricotta, spinach and nutmeg. Season and add some grated parmesan (1-2 tbsp).
Melt a knob of butter on medium-high heat in a frying pan. Add the batter and lower the heat to medium-low. Fry until it has the consistency you like. Serve.
It is customary to fold the omelette in the pan before serving but if you, like me, prefer a runny omelette this can prove tricky and that is why I didn’t even attempt it this time.
When I cooked this yesterday my flatmate asked me if I really liked my pasta with mushrooms, and even though I do, I guess she has seen me eat it quite often since I moved in and I don’t like it that much. But it is a great supper to whiz up when you’re lacking energy but need some comforting home cooking. Adding spinach brightens up the dish and adds another earthy flavour that I love. Plus it makes it feel almost healthy. At least I keep telling myself that.
Tagliatelle with mushrooms, spinach and parmesan, serves 2
2 portion tagliatelle
2 tbsp salted butter
1 garlic clove, grated
150 g mini portabello mushrooms (or other flavourful ‘shrooms)
2 tbsp dried ceps (porcini mushrooms)
4 tbsp recently boiled water
150 g fresh baby spinach
2 tbsp philadelphia or double cream
salt, black pepper
Cook the pasta al dente according to the instructions on the packet. Slice the portobello mushrooms. Place the dried ceps in a small bowl and add the hot water and leave to soak for a minute or so. Squeeze out the excess liquid using a spoon and the edge of the bowl. Save the liquid.
Melt the butter in a medium frying pan and add the grated garlic. Fry the mushrooms (both fresh and dried) until golden on medium heat. Add the spinach and let it wilt. Add grated parmesan. Add the mushroom broth and the philadelphia or cream. Mix until a silky but thin sauce. Add salt and pepper. Drain the pasta and add to the pan and let some of the sauce evaporate until it gently coats the pasta without being runny. Serve with more grated parmesan.
When I made this salad for lunch this week my expectations were quite low. I used up some veggies I had laying around the fridge and thought I would have an alright lunch, but nothing more.
Although this salad is so simple and easy, it turned out really satisfying. I was actually quite surprised! Never underestimate the power of simple ingredients.
Warm salad of bulgur wheat, courgette, spinach and feta, serves 2
400 ml bulgur wheat, cooked according to the instructions of the packet
olive oil and butter for frying
200 g fresh baby spinach
150 g feta
1/2 lemon, juice only
2 tbsp nice extra virgin olive oil
a pinch of salt, black pepper
Cut the courgette in half lenghtways and slice it. Fry in oil and butter until soft and golden brown. Remove from pan. Add the spinach to the pan and stir until it wilts. Squeeze it to remove excess liquid and place with the courgette.
Heat up the bulgur if needed and mix in the vegetables, lemon juice and olive oil. Add the crumbled feta and season.