Baked Eggs with Spinach, Garlic and Chili
Simple, delicious, and with many varieties. Baked eggs with spinach (or any green you have hanging around in the fridge). This week it happened to be spinach, as I found […]
Simple, delicious, and with many varieties. Baked eggs with spinach (or any green you have hanging around in the fridge). This week it happened to be spinach, as I found […]
[…] B-B-Q side, and a tasty veggie solution. Serves 4 as a side Puy Lentils with Spinach, Red Onion and Herbs 30g (1/4cup) sliced almonds (or hazelnuts, pistachios or sunflower seeds) […]
[…] the herbs or vegetables depending on your preference on any given day. I usually add spinach towards the end of cooking, but sometimes replace it with cavolo nero or chard, […]
[…] add to this are some toasted hazelnuts and a handful of greens (rocket, pea shoots, spinach, watercress, fresh herbs, whatever you have on hand). Whenever I can I make this […]
[…] meals multiple times a week for either breakfast, lunch or dinner on top notch sourdough or toasted rye bread, with possibly eggs/sliced tomato/drowning in spinach leaves.....I think you get the picture.
[…] avocado or banana 2/3 chunks frozen pineapple juice of half a lemon 2 handfuls baby spinach 1 tsp supergreen powder (eg spirulina if you have some) 1 tbsp tahini small […]
[…] or chicken stock. Blend until smooth. You can flavour this with coconut milk, allow some spinach leaves to wilt in at the end, or add a dollop of creme fraiche. […]
[…] it as “Britalian”. And I make it in many permutations. Today with broccoli, sometimes with spinach, courgettes in the summer, kale in the winter, and when the fridge is bare […]
[…] this as cream of tomato soup, I would be tempted to add some wilted buttered spinach after blitzing and just before serving for colour and added interest. The squeeze of […]
[…] So, in welcoming you to my first blog post, I thought I would share what I consider to be one of my favourite lunchtime feasts. Eggs with Spinach, Garlic and Chili
[…] peach salad accompanied by Turkish yoghurt bread with aubergine filling, followed by fish pastilla (or spinach egg and feta pie for the vegetarians), a fennel and kohlrabi salad and roasted […]
[…] life. I use it on anything green lurking in the fridge – brocollini, brussel sprouts, spinach, kale. Just sautee the veg of choice, refresh under cold water and toss in […]