Spinach – Page 2 – Chica Andaluza

The great thing about writing a blog and reading other blogs is that inspiration comes from all around you. Not so long ago I got into a dialogue with ChgoJohn over at From The Bartolini Kitchens about cheese. He makes all sorts of cheeses and has posted a fantastic recipe for ricotta. It reminded me that I hadn´t done this for quite some time, although my version doesn´t use cream. Unfortunately we just can´t get anything other than UHT whipping cream or a chemical mix which masquerades as single or cooking cream here. A shame, but that´s how it is.

A freezer clear out to make room for all my lovely beans that are growing, rewarded me with a packet of filo pastry. Time to get making something tasty.

Here´s how I made my curd cheese.

Bring one litre of milk (I used semi skimmed) almost to the boil (when little bubbles start to appear round the edges).

Turn off the heat then add citric acid, lemon juice or white wine vinegar (about 2 – 3 tablespoons but add it gradually) whilst stirring with a wooden spoon. Once curds start to form, put a lid on the pot and leave to stand for about 10 minutes.

Drain and leave for a few hours or overnight.

Stir in salt to taste and you´re done! Don´t forget to save that whey for making soda bread.

To make the tart I lined a loose bottomed tart tin with four sheets of filo which I brushed with olive oil (but you could also use butter).

I put in a layer of chopped, wilted chard (with all the water squeezed out) which I had mixed with two beaten eggs, 3 tablespoons of grated parmesan and seasoning. You could substitute the chard with spinach or beets.

Then I added a layer of curd cheese and then a layer of halved roasted tomatoes. You could also use thinly sliced raw tomatoes. Finally I folded over the filo sheets and added two more to the top, brushed the whole thing with a little more oil and baked for 30 minutes at 180ºC.

Whole Pie — Lots of flaky, crispy crumbs!

It was delicious warm, but just as tasty (although not quite so crunchy) cold the next day.

Chard & Runner Beans 013 — Yummy curry...

I love Indian food. If I had to choose a favourite cuisine, I think Indian would be it. We do have a few Indian restaurants not too far away from us (i.e. about half an hour´s drive) but I usually get my curry fix when I go to London. I was lucky enough to live in a neighbourhood that was predominantly Indian and African, so I was spoilt for choice in wonderful ethnic restaurants.

Sometimes, however, my cravings get the better of me and I have to make curry at home. Big Man hasn´t ever really “had” the full curry experience, so doesn´t really understand my need for curry, but on the occasions I´ve made something “currified”, he´s enjoyed it.

We currently have a lot of chard growing and usually eat it wilted with oil and lemon juice but I decided to substitute the spinach in a Saag Aloo (that´s a Spinach and Potato curry) for chard, and see how it worked. Fortunately it was a perfect substitution and Big Man adored it. I think he´s starting to become a curry monster like me!

Chard & Runner Beans 001 — Freshly picked but not yet cleaned

I lay no claims to the authenticity of the spices I use in relation to a real Indian Saag Aloo, but the combination worked well and had good spicy (but not too hot) flavour.

Ingredients used:

Chard & Runner Beans 003 — Smells wonderful even before cooking

3 teaspoons of Garam Masala mix (you can buy ready made or make your own). I used a mix bought over by a friend which a chef friend of hers makes up and I then grind as I need it. I don´t know the exact mix but I picked out coriander seeds, curry leaves, cumin seeds, black peppercorns, cinnamon and coriander.

1 or 2 teaspoons of hot chili powder (or use mild) according to taste

1 teaspoon of ground turmeric

Half a teaspoon of mustard seeds

Two medium potatoes (mine were ready cooked as it´s what I had in the fridge but you can use raw) cubed

About 3 cups of uncooked (or just wilted in its own steam), chopped spinach or chard, otherwise you can use frozen

About half a cup of chopped tomatoes

3 cloves of crushed garlic

Oil for frying (something with little flavour, not olive oil)

Salt

Lemon

Start by frying the potatoes until lightly browned then remove them from the pan and drain off most of the oil.