Tag Archives: spinach

Lasagna with spinach and feta

vegetarian lasagna with spinach and feta

For 2 people

10       lasagna plates
500g fresh spinach
100g feta cheese
150g mozzarella
400ml tomato sauce
1        small red onion
2        cloves of garlic
10     leaves fresh basil
1        chili

Salt and black pepper to taste

1. Cut onion, garlic and chili very finely; clean the spinach under running water and remove the stalks. Heat up a pan with a piece of butter and roast garlic, chili and onion for 1 minute before adding the spinach. Sauté for 2 minutes; then season to taste with salt and pepper and put aside.

2. Use an oven dish that fits 2 lasagna plates next to each other. The ground layer is tomato sauce, use enough to cover the whole bottom. Then put 1 layer pasta plates on top. Use spinach and 3 tablespoon tomato sauce for the next layer, sprinkle with feta cheese. Continue until you reach the last layer, pasta covered with tomato sauce; then sprinkle with mozzarella until fully covered.

3. Bake lasagna in the oven for 25-30 minutes (180°) until the cheese is lightly browned. Remove from the oven and let it stand for 5-10 minutes before serving. Enjoy!

Spinach-feta lasagna

vegetarian lasagna with spinach and feta cheese

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Penne in creamy spinach-mozzarella-pumpkin sauce

Penne in Spinach-mozzarella-pumpkin cream sauce

For 4 people

500g    penne
400ml cream
250g    pumpkin
250g    mozzarella cheese
150g    fresh spinach
1             onion
1             red chili
2             cloves of garlic
1/2        teaspoon curcuma
1             tablespoon olive oil
Freshly ground black pepper and salt to taste

1. Cut pumpkin in small cubes (0,5-1cm) and put them aside; slice chili and garlic very finely and chop onion. Clean spinach under running water and put aside. Bring a pot of salted water to a boil for the pasta and cook it until aldente.

2. Heat up a pan with olive oil and add pumpkin cubes. Roast for 2-3 minutes until the cubes are light brown, then add chili, garlic ,onion and curcuma. Roast for another 2 minutes; remove half of the pumpkin cubes from the pan (as topping on the plates).

Roasted pumpkin

3. Add spinach to the remaining pumpkin while stirring for 1-2 minutes until spinach is soft. Add cream and season to taste with salt and ground black pepper; let the sauce simmer until the pasta is done. Meanwhile cut mozzarella in small cubes (before cutting save 4 thin slices for the topping on the plates). 1 minute before the penne are done, add mozzarella cubes to the sauce and mix it well.

Creamy pasta sauce with spinach, pumpkin and mozzarella

4. Drain pasta and mix it with the cream sauce in the pan (if it’s not big enough, use the pot). Arrange on plates and decorate each one with a slice mozzarella and 1-2 tablespoon of the roasted pumpkin cubes. Enjoy!

Penne in cream sauce with spinach, pumpkin and mozzarella

 

 

 

Spring pasta with broccoli, spinach, leek and ham

Spring pasta

For 4 people

500g     penne
150g     cooked ham (5-6 slices)
250ml  cream
50g        cheddar or parmesan cheese
1             broccoli
1             leek
1             bunch of fresh spinach
1             chili
1             onion
2             cloves of garlic
Salt and pepper to taste

1. Chop onion, garlic and chili finely; cut broccoli in bite sized pieces and put all aside together in a bowl. Cut ham in cubes and slice leek in rings. Wash spinach and pluck off the leaves.

broccoli. ham and leek

2. Bring a pot of salted water to a boil and cook pasta until aldente. Meanwhile heat up a pan with olive oil and add broccoli, onion, garlic and chili; roast for 2-3 minutes before adding leek and ham and roast for another 2 minutes. Add spinach leaves and stir for 1 minute, then add the cream and let it simmer until the pasta is done.

steps for sauce

3. Season sauce to taste with salt and pepper and add the cheese. Drain pasta and mix it with the sauce in the pot on low heat for 1 minute. Arrange on plates and enjoy!

Spring pasta

Pumpkin-spinach gnocchi with sage butter

pumpkin-spinach gnocchi with sage butter

For 4 people

500g        potatoes (2-3 big  floury potatoes)
200g        flour (more or less, it depends on the other ingredients)
100g        polenta
100g        fresh spinach
150g        pumpkin ( 1/4 butternut or hokkaido pumpkin)
50g           butter
50g           finely grated pecorino cheese
15             leaves sage
2                eggs
1                head of garlic
1                tablespoon ground black pepper
Salt to taste

1. Cut the potatoes in half and give them on an oiled baking tray together with pumpkin and garlic head. Bake for 45 about minutes until pumpkin and potatoes are tender; Remove from the oven and let it cool down for half an hour.

baked potatoes, pumpkin and garlic

2. When the vegetables are lukewarm, remove the skin and puree the meat until creamy (you can use a masher, potato press or a big fork). Put the mass aside and bring 250ml water to a boil; add the polenta and stir until it gets firmer. Add potato-pumpkin-garlic mass and 2 egg yolks and mix it well. Season to taste with salt and pepper.

3. Bring water to a boil and blanch spinach leaves for about 15 seconds before holding under very cold running water. Press the water out of the spinach with your hands and cut it finely.

Blanched spinach

4. Add the spinach to the gnocchi dough and mix it well. Fill it into a big bowl and add flour very slowly while stirring (add also a tablespoon of polenta); when the dough gets firmer use your hands and knead; add as much flour as you need to get the mass firm enough to form a ball. It will still be a little sticky inside; the dough should have the consistency of chewing gum.

gnocchi dough

5. Separate the dough in 4 parts and roll every part into a roll (1 cm thick) on a floured surface. Cut the dough rolls in pieces (1cm) and form little bite sized balls (the rolls are easier to cut if you put them in the freezer for 5 minutes before cutting). You can mark the surface of the gnocchi with a fork to get a nicer look.

How to roll gnocchis

6. Bring a big pot of salted water to a boil; add the gnocchi and wait until they swim on the surface, let them simmer for another 2 minutes. Meanwhile heat up a pan with butter, sage and ground black pepper.

gnocchi tossed in sage butter

After 2 minutes simmering, take the gnocchi out of the water using a skimmer and add them to the sage butter. Toss the gnocchi in the pan for 1-2 minutes; arrange them on plates, sprinkle with pecorino and enjoy!

 

 

Pumpkin-spinach pasta with coco-beetroot cubes

Pasta with pumpkin-spinach sauce and coco-beetroot

For 4 people:

500g     spaghetti or linguine
200ml  coconut milk
250g     fresh spinach
1/2        pumpkin (I prefer Hokkaido)
1            beetroot
2            cloves of garlic
1           onion
2           tablespoon desiccated coconut
1           bunch of spring onions
Salt and pepper to taste

1. Peel the beetroot and cut it into bite sized cubes; cook them in salted water for about 10 minutes. Drain the water and add 2 tablespoon desiccaded coconut and a small piece of butter and mix it well.

obeetroot with butter and coconut

2. Cut the pumpkin in cubes (1 cm) and slice the garlic finely. Chop the onion and spring onions and put the spring onions aside in a bowl. Pluck the leaves from the spinach and put them aside.

3.  Heat up olive oil in a saucepan or wok and add the onions, garlic and pumpkin cubes. Roast it for 3 minutes while stirring, add half of the spring onions and roast for another 2 minutes. Cover with coconut milk and 150 ml water and slimmer for 10 minutes until the pumpkin is soft; add salt and pepper to taste.

4. Boil the pasta in a big pot until it is aldente. Meanwhile pour the pumpkin coconut sauce in a blender and puree until creamy (you can also use a high container and a hand held blender). Add the spinach leaves in the saucepan and stir for 1-2. minutes. Afterwards add the sauce from the blender and mix it well.

Steps for cooking coco-spinach sauce

5. When the pasta is done, drain the water and mix it with the pumpkin sauce in the saucepan. Arrange the pasta on plates and decorate with the beetroot-coconut cubes and the remaining spring onions. Enjoy!

 

Brown bread with spinach, mushroom and feta

Brown bread with spinach, mushroom and feta

Ready in 5-10 minutes:

Sauté mushrooms with a little chopped garlic for 2-3 minutes then add fresh spinach and stir until it collapses. Season to taste with salt and pepper, spread everything on the bread (roasted or not) and sprinkle with feta cheese.

For the tomato dip put 2 tomatoes, 1 tablespoon olive oil, 1/2 clove of garlic and salt and pepper in a blender and puree for 1 minute (you can also add chili or herbs). Serve it along with the bread. Enjoy!