Kitchen gar­den cook

Country Life Every Week - - Contents -

Me­lanie John­son makes sure we all get our greens with sur­pris­ing ways to en­joy spinach

Truf­fled spinach-and-potato cro­quettes (be­low)

This recipe is a great way of us­ing up left­over mashed pota­toes. Add 250g of wilted and chopped spinach, 75g of grated Parme­san, sea­son­ing and a driz­zle of truf­fle oil to 450g of cold mashed pota­toes and mix well. Us­ing your hands, roll spoon­fuls of the mix­ture into small sausages and dip them in sea­soned plain flour, fol­lowed by beaten egg and then bread­crumbs. Re­peat un­til you’ve used all the pota­toes. Fry in olive oil and but­ter and serve im­me­di­ately.

Eggs floren­tine Dutch baby

Pre­heat your oven to 180˚C and pop a cast-iron fry­ing pan in it to warm. Us­ing an elec­tric whisk, mix to­gether 100g of plain flour, 3 eggs, 150ml of milk and a tea­spoon of sea salt. Melt a gen­er­ous knob of but­ter in the warmed pan, swirling it all around. Once the bat­ter is frothy, pour it into the pan and bake in the oven for about 20–25 min­utes—the mix­ture should puff up. Five min­utes be­fore your Dutch baby is ready, wilt two hand­fuls of spinach with a lit­tle olive oil and sea­son­ing and fry an egg, keep­ing the yolk runny. Re­move the Dutch baby from the oven and top it with the spinach and egg, then serve.

Spinach-and-ar­ti­choke dip

Wilt 400g of spinach in a colan­der us­ing boil­ing wa­ter, then drain well in a tea towel. Mix the spinach with 2 cloves of crushed gar­lic, 280g of char­grilled ar­ti­choke hearts (drained, from a jar), 100g of mas­car­pone, the juice of half a lemon, 100g of grated Parme­san and sea­son­ing. Coarsely purée us­ing a stick blender, then add sin­gle cream to bring it to a dip con­sis­tency. Warm in a low oven, us­ing an oven­proof dish, and serve with thin slices of toasted cia­batta.

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