Leafy Greens for Bones – Keep Greens Interesting with Mini Spinach Cups, Bacon and Spinach Pasta, and Green Tempura.

26 April 2007

Mini Spinach Cups

Makes 24 mini quiches if you use mini muffin tins or 12 in normal size muffin tins. If you use the minis be careful they don’t over cook and “dry out”. Spinach done this way is palatable even for children. They can use used as the extra “vegetable” with grilled chicken or sausages.

3 large eggs OR 3 /4 cup egg whites
250gm (10 oz) frozen chopped spinach
3/4 cup shredded reduced-fat cheese
1/4 cup diced red or green peppers or mixture of both
1/4 cup diced onions or 2 – 3 spring onions
Salt to taste

METHOD
Heat oven to 180°C (350°F)
Spray muffin tins cups with the cooking spray. Thaw and drain spinach - wring it out well to get rid of excess water Mix the spinach, egg, cheese, peppers, onions, hot pepper sauce, salt in a bowl.
Spoon into muffin tin. Bake at 180°C (350°F) or 20 minutes, testing so that a knife inserted in the middle comes out clean. Leave to cool for a few minutes and then gently prise out of tin by running a knife around the inside of each cup and serve.

Spinach and Bacon Pasta

125g bacon (3 to 4 rashers – try pancetta for a luxurious touch.
250gm (10 oz) frozen chopped spinach
250gm spaghetti (half a packet)
110gm (4 oz) cream cheese
2 cloves garlic, minced
white wine
salt and pepper

Cook pasta according to package directions. While it is cooking, in a non-stick pan cook bacon and then set aside in a bowl. Add spinach and garlic to bacon and toss. To the warm pan with the remaining bacon fat add cream cheese and a couple of splashes white wine. Cook, stirring, to sauce consistency. Add cream cheese mixture to drained pasta in a large pot, toss together, then add bacon and spinach and combine with pasta. Serve.

Green Tempura

Inspired by seeing Jamie Oliver cook these in one of his kitchen garden shows. Use a variety of fresh brassicas – try your local market and look for broccoli, red kale, caulis, romanesco, sprouting broccoli and any other locally grown varieties. Use as fresh as possible, cut into bite sized pieces, and include some stem and leaf if they are tender for a “rustic” looking dish. Allow about 100g per person. Prepare vegetables, wash, shake off excess water and set aside. (If brassicas not available you can use green pepper, mushrooms etc)

Dipping Sauce
Combine:
3 tbsp soy sauce
3 tbsp dry sherry
1 tbsp sugar
1 lemon, zest only

Tempura batter
85g (3oz) plain flour
1 tbsp cornflour
200ml (7fl oz) ice-cold sparkling mineral water
A few ice cubes
˝ tsp fine sea salt

METHOD
Sift flour and cornflour with sea salt into a large mixing bowl. Whisk in mineral water along with a few ice cubes but don't over beat. Authentic tempura has a few lumps in it. Use immediately.

Heat a deep-fat frying pan or large wok a third full of oil (allow a minimum of 5cm deep oil) and have the frying basket, or slotted spoon to hand. When the oil reaches 190°C dip some of the prepared vegetables briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper and place in warm oven.

Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch.

Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside.

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