CREAMY BAKED SPINACH WITH MUSHROOM
Serves 4
2 x 200g packets of cleaned spinach
30g butter
30ml olive oil
1 onion, chopped
2 cloves of garlic, crushed
250g button mushrooms, sliced
250ml cream
2 eggs
125ml grated Parmesan cheese
salt and pepper
grated nutmeg
Cook the spinach in the microwave according to the instructions. Place in a colander and squeeze out the excess liquid. Chop roughly.
Heat butter and oil in a frying pan and cook the onion until soft, add the garlic and mushrooms and cook for five minutes.
Add the spinach and cook for a minute. Remove from heat.
Combine the cream, eggs and Parmesan cheese and add to the spinach.
Season with salt, pepper and a good grating of nutmeg. Spoon the mixture into a greased ovenproof casserole. Bake at 180°C for 15-20 minutes until just set.
CAULIFLOWER WITH CARAMELISED LEEKS
Serves 4
1 medium cauliflower, trimmed and broken into florets
50g butter
3-4 leeks, cleaned and sliced
10ml castor sugar
2 cloves of garlic, crushed
30ml thyme leaves
50ml cream
salt and pepper
Steam the cauliflower until tender. In a frying pan, melt the butter and fry the leeks for 10 minutes until soft. Add the sugar and cook for another 5 minutes until slightly browned and caramelised. Add the garlic and thyme and cook for another minute.
Put cauliflower in a bowl and mash with a potato masher. Add cream and mix well. Stir in the leeks and season to taste.
SWEET POTATO AND PARSNIP BAKE
Serves 4-6
500g orange sweet potatoes, cubed
500g parsnips, peeled and cut into chunks
30ml chopped sage
15ml wholegrain mustard
250ml sour cream
salt and pepper
80ml breadcrumbs
80ml grated Parmesancheese
Boil the sweet potato and parsnips separately until tender, then mash.
Add 15ml sage, 7.5ml mustard and 60ml sour cream and season well.
Place alternate spoonfuls of mixture into a greased ovenproof baking dish. Spread remaining sour cream on top and sprinkle with breadcrumbs and cheese.
Bake at 180°C for 20-30 minutes until golden.
* If orange sweet potatoes are not available, use butternut.
SPINACH AND FETA STUFFED BUTTERNUT
Serves 4
1 whole butternut, halved and seeds removed
15ml olive oil
200g spinach, cooked, drained and chopped
125g feta, crumbled
50ml sour cream
salt and pepper
grated nutmeg
Rub the butternut with oil, put it on a baking tray and bake at 180°C for 20-30 minutes until tender. Remove and cool slightly.
Scoop out the flesh of the butternut and place into a bowl. Add the spinach, feta and sour cream. Mix to combine. Season with salt, pepper and a good grating of nutmeg. Divide the filling between the two butternut halves. Place on a baking tray and return to the oven for 15-20 minutes to heat through. - Saturday Star