Cheddar Apple Walnut Salad
Creamy cheese, crisp and sweet apples, toasty walnuts and a tangy dressing. This Cheddar Apple Walnut Salad is a simple and tasty crowd-pleaser!
Tag: spinach
Spinach Almond Butter Smoothie
Another green smoothie… promise it’s worth it! Does the internet need another green smoothie? Probably not. But then again, yes. Because THIS is the green smoothie of your dreams. Just a small handful of ingredients (half of which are listed in the title), a quick …
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Socca Topped With Greens
Easy and delicious socca topped with greens makes a quick, elegant and versatile meal!
Friends, for years I didn’t make Socca because I assumed it was either too complicated, or too fancypants. I urge you not to make the same mistake, because its DEAD SIMPLE and super yummy. A couple of months ago I was trying to figure out how to use up a bag of chickpea flour, and I googled “Chickpea Flatbread”. Turns out chickpea flatbread IS Socca. The rest is history, I’ve been making it every week since.
Have you made socca before? Eaten it? Heard of it?! It ticks my three most important boxes:
Easy, check!
Healthy, check!
Delicious, check!
And my new fourth bonus box, will my kid it eat? Check!!!
There are hundreds of things you can do with socca, but by favourite so far is simply topping it with greens. It’s so light, and so elegant, and has become one of my go-to lunches or light dinners.
If you have a different go-to socca recipe, please let me know! I’m addicted to this stuff.
Enjoy!
Socca Topped With Greens
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Total time
Author: Emma
Serves: 2
Ingredients
- For the socca:
- 1 cup chickpea flour
- 1 cup water
- 1 tsp dried rosemary
- 1 tbsp olive oil (plus a little more for the pan)
- For the greens:
- 1 generous handful of rocket (arugula) or mixed greens- whatever you have to hand
- 8-10 mixed marinated olives, pitted and roughly chopped
- 2 tbsp sun dried tomatoes, chopped
- 1 tsp olive oil
- juice of half a small lemon
- generous pinch of sea salt
- a little freshly grated parmesan (optional)
Method
- You want to mix the socca batter at least half an hour before you want to eat it. Mix all the ingredients in a bowl, and chill in the fridge for at least half an hour
- While your batter is chilling, prepare your greens. Simply toss all the the ingredients in a bowl, and put in the fridge to chill until needed.
- Set your oven rack about 6 inches below your broiler, and turn on the broiler. Put a 10 inch skillet in the beneath the broiler to warm for a few minutes
- Carefully remove the skillet, and swirl a little olive oil in the bottom, enough to evenly coat, and then pour the socca batter into the skillet. Broil for about 3-5 minutes until the batter is cooked through and beginning to blister in places. Carefully remove and allow to cool for a few minutes before you top with your prepared greens
Notes
Socca recipe adapted from The Kitchn.
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Black Bean Breakfast Enchiladas
These vegetarian black bean breakfast enchiladas make a hearty, stick-to-your-ribs weekend breakfast! I hope you had a lovely weekend. What did you do? A little breakfast? A little biking? A little brewery action? We rarely go out for breakfast at the moment, our little nugget …
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Healthier Homity Pie
A lightened up version of the classic British vegetarian dish, this healthier Homity Pie is a guaranteed crowd pleaser! Poor old St George. He doesn’t get much air time does he? Especially compared to his colleague St Patrick. Even St Andrew and St David get more …
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Spinach Artichoke Quiche
This creamy spinach artichoke quiche is perfect for a make ahead brunch!
Most likely you have already decided what you are making this Easter Weekend. Or perhaps, you are like me. Perhaps you’ve had some bad kitchen karma, or perhaps you are woefully disorganized and you still thought it was, like, January. In an effort to keep things simple and stick with what I know, my Easter offering will be the humble quiche.
Its a crowd pleaser, it can be made ahead of time, and its virtually impossible to botch up. Plus we all need a little savory to balance out those sweet treats right? The filling is another classic pairing- spinach and artichoke, with a hefty amount of cheese for good measure. I love using my favourite whole wheat crust for this, but obviously any quiche crust you like would work. What are you making for Easter?!
Enjoy!
Spinach & Artichoke Quiche
Prep time
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Author: Emma
Serves: 6
Ingredients
- Crust:
- 1½ cups whole wheat flour
- ½ cup butter, melted
- 2 tbsp milk
- ½ tsp sea salt
- Filling:
- 4 eggs
- 1 cup milk
- pinch cayenne pepper
- 1 cup cheddar (or other strong tasting cheese, divided)
- 1 cup chopped frozen spinach, defrosted and with the excess moisture squeezed out
- 1 cup artichoke hearts (I typically use frozen, and defrost them)
Method
- Preheat oven to 375F/190C
- Combine all of the crust ingredients in a bowl, and whisk together using a fork. Press into a 9 inch pie dish, and pop into the fridge while you prepare your filling
- Place the artichoke hearts into the bottom of the crust, evenly spaced
- Whisk together the eggs, milk, and cayenne pepper if using. Stir in ¾ of the cheese, and the spinach (make sure the spinach has as much of the excess moisture squeezed out of it as possible)
- Place the artichoke hearts in the bottom of the crust, and pour the filling over the top. Sprinkle the remaining cheese over the top of the filling
- Bake for 35-40 minutes until the filling is set
Recipe Adapted from my Broccoli Stilton Quiche, crust borrowed from 100 Days of Real Food.
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Portobello Sandwich with Goat Cheese Pesto Spread
This quick portobello sandwich with goat cheese pesto spread is as satisfying as it is delicious! Bear with me, for I am not usually this winey. But. A mere two weeks from my marathon, I had four months of perfect training marred by dual afflictions. ITBS …
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Apple, Pear & Ginger Smoothie
This outrageously green apple, pear and ginger smoothie is refreshing and rejuvenating any time of day. So it would seem that pear and ginger are the flavour of the month. Or flavour of the month for me, at least. This time I have whizzed the tasty …
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One Skillet Spinach Mushroom Lasagne
This one skillet spinach mushroom lasagne has all the hearty comfort of your favorite italian dish, but is much easier to prepare!
As some of you may remember, a few weeks ago I reached the dual conclusions that 1) I need to simplify my weeknight cooking, and 2) one pot meals are the best way to do this. Since these revelations, I have become somewhat fixated by one pot meals, especially this creation: the one pot lasagne!
Actually, to be technically correct I suppose we should call it a one SKILLET lasagne. Imagine, all of the hearty comfort of classic lasagne, but approximately 60% less time spent on clean up. I know, almost too good to be true. I was first turned on to the skillet lasagne with this lovely recipe, but I wanted to come up with an alternative for the colder seasons. After dabbling with a couple of different recipes, spinach and mushroom was the clear winner.
Enjoy!
One Skillet Spinach Mushroom Lasagne
Prep time
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Author: Emma
Cuisine: Italian
Serves: 4-6
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 450g/16oz mushrooms, sliced
- 450g/16oz frozen chopped spinach, defrosted and the extra moisture squeezed out
- 2 tsp italian seasoning
- pinch red pepper flakes (optional)
- ¼ tsp salt
- 225g/8oz uncooked lasagne sheets, broken into thirds
- 2 800g/28oz tins of chopped tomatoes
- 2 cups low sodium vegetable stock
- 1 cup whole milk ricotta
- 1½ cups grated cheddar cheese (or whatever cheese you like!)
- Finely chopped basil leves for topping (optional)
Method
- Heat olive oil in large skillet over a medium heat, add onions, and cook for a few minutes until they start to soften. Add garlic and cook for a minute more.
- Add the mushrooms, italian seasoning to the skillet, along with a good pinch of salt. Give everything a good stir, and pop a lid on the pan. Cook for about 3 minutes until the mushrooms release liquid. Add the spinach to the pan and stir to evenly distribute. Lay the broken lasagne sheets over the top of the spinach mushroom mixture, and then pour the tomatoes and stock over the top. Put the lid back on the skillet, and bring the mixture to a boil.
- Reduce the heat, and simmer for about 20 minutes, stirring frequently, until the lasagne sheets are cooked and tender. If the mixture starts to look a little dry at any point, add a splash of water or stock to the pan.
- Remove the pan from the heat, and drop little blobs of ricotta evenly over the mixture. Sprinkle the cheddar cheese on top of the ricotta and return the lid to the pan. Let the lasagne sit for ten minutes until the cheese has melted
- (Optional Step)- Preheat your grill/broiler and put your skillet underneath to brown and bubble up
- Sprinkle basil leaves over the lasagne, and serve.
Notes
Adapted from this recipe.
This is a pretty adaptable dish, we have made it with fresh kale, but I suspect any left green will do the trick.
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Linguine with Pea Puree and Garlicky Spinach and Mushrooms
Linguine tossed with brilliant green pea puree and garlicky mushrooms and spinach make for a cheery and wholesome weeknight dinner. Well mother nature has certainly been flexing her muscles in Texas this week! I’m not normally intimidated by the weather, but I will admit to …
