Creamy Spinach & garlic roast potatoes

It is as tasty as it looks

Dinner for 2

 

Ingredients:

• 

  Ingredients

  150ml Alpro cream
• 1 medium carrot
• 200g bag of spinach
• 2 white shallots
• 6 small potatoes
• 50g soya mince
• 2 garlic cloves
• 4 Brazil nuts
• 1 spring onion
• Salt & Pepper
• Groundnut oil.

Prep:

All chopped and ready to go!

Rehydrate the mincemeat in boiling water for 10 minutes, then sieve and set aside.

Wash the spinach and set aside.
Parboil the potatoes in salty water and halve them.
Peel and chop the carrot, garlic, shallots & spring onion. Keep them separated and leave aside.
Grate the Brazil nuts.

Method:

Preheat the oven at 180C.

Boiled and seasoned potatoes

In an oven dish, place the halved precooked potatoes with 1 chopped garlic and spring onion, a pinch of salt and 1 table spoon of groundnut oil. Toss to mix well. Place the potatoes face down in the dish then, using the potatoes masher press the potatoes down to mash them a bit. Place in the oven for about 10-15 until they start crisp.

In the meantime, in a hot pan with 2 table spoons of groundnut oil, fry the shallots until brown, add the mincemeat with salt, pepper 

Roasted potatoes

& garlic.  Stir until the mince starts to crisp. Now add the chopped carrot. Hope fully the latter has been chopped thinly enough not to take too long to soften. In this case, it took about 2 minutes. As all that starts to brown it adds flavour to the dish.

Now add the grated Brazil nut and the cream. Leave to simmer for about 3-5 minutes then, stir in the spinach, adjust the seasoning and leave to soften for about 2 minutes.

All this shouldn’t take more that 10-12 minutes and the potatoes should be ready by then. Serve.

Serving suggestion

This dish is the worst nightmare of a person with nuts allergies make sure none of them is around.

Enjoy!

See you next week!

 

 

 

Nutty spinach with wedges

Alt name: Mouth-watering Hazelnut & Almonds spinach with potatoes wedges

Serving suggestion

Lunch for 1

Ingredients:
200 grs whole spinach leaves
½ a medium red onion - roughly cut
2 garlic cloves - minced
Salt & Pepper
8 pieces of sundried tomatoes - finely chopped
25grs dairy free butter
3 whole raw hazelnuts and 3 whole raw almonds – finely chopped

Method:

In a deep pan, melt the butter and brown the onion and garlic for 2 minutes.

Add in the chopped sundried tomatoes and the chopped nuts stir until brown for 3 minutes on medium heat.

Now add the spinach with salt and white pepper. Mix-stir for about 3 minutes until the spinach is completely wilted.

Remove from heat and cover.

Now, time to cook your potato wedges. Just follow the instructions on the package. It shouldn’t take you more than 5 minutes to get your chips or wedges ready once the chip oil or oven is ready.

The spinach can be eaten on their own. This dish tastes as good as it looks and is full of moisture.

this tastes soooo good!

Enjoy!

Roasted butternut squash, spinach & a tahini sauce plus potato rosti

Make it crispy!

Ingredients for 2:

All the ingredients for the dish

·         1 onion

·         1 potato

·         ½ of a small butternut squash

·         1 red sweet pepper

·         50ml of rapeseed oil

·         2 tablespoons of tahini paste (sesame seeds paste)

·         2 tablespoons of mild sugar free mustard

·         8 cubes of frozen spinach leaves defrosted.

·         Salt & pepper

·         3 Brazil nuts

·         3 garlic cloves

 

METHOD:

Roast the butternut squash:
Cut the butternut squash into quarters (with or without the skin) and place in an oven proof dish. Season the butternut with salt, black pepper and a splash of oil. Roast in the oven for 40 minutes at 200C. Once cooked and browned, switch off the oven and leave the dish inside to keep warm.



Frying the rostis

For the potato rostis:  While the squash is in the oven, peel and grate the potato then squeeze the water out of it.  Season with salt and coarse black pepper (there is no need to shape the rostis’).  Heat a non-stick pan and add a dash of rapeseed oil. Deposit a hand full of the grated potato mixture in the pan then flatten with a spatula. Cook each side of the rosti for 2 minutes until golden brown. Then remove and place on a kitchen towel. Repeat until all the rostis’ are done.

For the Spinach: If using frozen spinach cubes, defrost them and squeeze out the water. Chop 1 half of the onion and the 3 garlic cloves, fry them with the 3 finely chopped Brazil nuts until they are brown. Once this is done, add the spinach. Stir with a sponged spatula whilst separating the leaves. Add a bit of salt and pepper then stir again, and add 4 tablespoons of water. Cover and simmer for 2 minutes. That is done

For the sauce: Chop the other half of onion into really fine pieces. Heat 2 tablespoons of rapeseed oil in a pan, brown the onions, don’t let them burn. Now add the tahini paste and the mustard. Stir for 2 minutes then add a glass of water and leave to simmer gently for 5 minutes uncovered. Stir from time to time so it doesn’t stick. The sauce is ready.

Serving suggestion

Now all you need to do is serve before it gets cold. The dish is best served with the sauce on the side.

 Voila!