SPINACH OMELETTE
I serve this with a sprinkling of grated cheese whatever I have in the fridge. But my favourite is small cubes of feta, the salty flavour goes so well with the spinach.
This serves 2 people
2 large handfuls of spinach leaves
2 tablespoons sunfower or olive oil 1 small onion, finely chopped
1 clove garlic, chopped
6 eggs, beaten lightly
Salt and pepper
30-50g grated cheese of your choice or
cubed feta
1. Blanche the spinach in boiling water for about a minute or until it just wilts. Drain of all water and leave to one side.
2. Heat the oil in a deep sided frying pan and fry the onion gently with the garlic until soft.
3. Add the spinach and stir into the onion mixture.
4. Season the beaten eggs with a little salt and pepper to taste and pour over the spinach and onion mixture.
5. Cook over a medium heat until the egg is just set.
6. Sprinkle over the cheese and pop under the grill for 1-2 minutes to set the top of the omelette and melt the cheese a little. Serve with a salad and some crusty bread.
CREAMED SPINACH
A delicious addition to any table, especially good with roast beef.
Serves 4
1 small onion, finely chopped 30g butter
200g fresh spinach leaves
150ml single cream
25g plain our Nutmeg for grating
1. Melt the butter in a large frying pan and soften the onions. Keep them moving so they don’t burn. Add the flour and cream gradually and whisk gently until mixed.
2. Place the spinach in a large colander and cover with boiling water to wilt. Pat the spinach dry (you will need to squeeze it between a clean tea towel).
3. Chop the spinach and add to the cream sauce, stirring gently.
Grate the nutmeg on top and serve hot.
HADDOCK & SPINACH BAKE
Ideally this is made with monk sh but it can be made with any inexpensive white fish.
Serves 4
3 large potatoes, peeled and sliced thinly
Knob of butter
1 tablespoon oil
1 small onion, chopped
100ml white wine
About 700g haddock or similar white fish, cut into chunks
3 large handfuls spinach leaves
150ml double cream
Salt and pepper to taste
1 tablespoon chopped fresh parsley
1.Butter a deep oven proof dish and preheat the oven to 200C/ gas mark 6.
2.Boil the potatoes for 5 minutes in salted water then drain well. Leave to cool whilst you prepare the fish.
3. Melt the butter and oil together in a a pan and add the onion. Cook over a gentle heat until the onion is soft.
4. Add the white wine and stir well.
5. Add the chunks of fish and poach for a few minutes until just cooked.
6. Stir in the spinach and cook until it just wilts.
7. Pour in the cream and stir well. Season with salt and pepper and stir in the parsley.
8. Spoon the fish mixture into the prepared dish and layer the potatoes over the top. Season with a little more salt.
9. Bake for about 10-15 minutes or until the potatoes begin to brown.
To help the potatoes brown more quickly spray or brush the top with a little oil before seasoning.
SPINACH OMELETTE