Friday - - Recipe Cards -

For the spinach bake: 1 tbsp olive oil 300g baby spinach 400g tinned ar­ti­chokes, drained and chopped Dried chilli flakes, a pinch 230g cream cheese, at room tem­per­a­ture 110g Parme­san, grated 1 cup white bread­crumbs For the poached toma­toes: 250g cherry toma­toes 2 bay leaves 1 tbsp sugar 1 tbsp black pep­per­corns 1/2 cup olive oil Fresh thyme leaves Sliced toasted cia­batta, to serve 1 In a large fry­ing pan, heat the olive oil and cook the spinach un­til it is just wilted. Trans­fer it into a bowl. 2 Add the ar­ti­chokes, chilli flakes, cream cheese, 60g Parme­san and bread­crumbs. Sea­son well and stir to com­bine. 3 Trans­fer into four small oven-proof bowls and sprin­kle with the re­main­ing Parme­san. Pre­heat grill and grill un­til cheese is golden. 4 To poach the toma­toes, place them in a small pan with the bay leaves, sugar, pep­per­corns and olive oil. Cook gen­tly for 15 min­utes. Al­low to cool com­pletely, then add fresh thyme. 5 Serve the poached toma­toes with the spinach bake and driz­zle with olive oil. Serve with toasted cia­batta.

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