Spinach and Blue Cheese Soup.
1 medium sized onion - roughly chopped.
10oz / 275gms Potatoes - peeled and diced.
2tbls / 30ml olive oil.
1 lb / 450gms Spinach washed and trimmed. - remove roots, tear leaves and coarsely chop stems.
1tsp / 5ml salt.
1 vegetable stock cube. (optional) See note.
4oz / 112gms Blue cheese. - diced. See note.
2 pints / 950ml of water.
Fry onion in olive oil on medium heat until soft and starting to brown, add diced potatoes and fry for a few more minutes then add spinach. Turn heat down to medium low and put the lid on the saucepan. Let spinach sweat in the water that still clings to the leaves until all the leaves have wilted, moving around with a wooden spoon every few minutes. Add water, stock cube and salt. Bring to the boil then simmer on low heat for about 15 to 20 minutes covered. Turn off the heat and add the diced blue cheese. Stir and put the lid back on. Allow to cool and then liquidise. Heat up when ready to serve. Do not liquidise while still hot!
Note. If you don't add the stock cube you may need to add a little more salt. I like the taste of blue cheese and this amount is OK for me, you may prefer less or more depending on your taste.
Spinach and Oat Patties (Mock Laverbread)
Mushroom and Whole Grain Mustard Soup
1lb / 450gms Mushrooms - sliced.
2tbls / 30ml Olive Oil.
2 cloves of garlic - crushed
1tsp / 5ml Salt
11/2 pints / 700ml Water
4tbls / 60ml Whole grain mustard
Heat the olive oil in a saucepan, add the crushed garlic and stir fry gently for 1 minute. Add the mushrooms and fry, stirring occasionally, for about 5 minutes. Add the water and bring to the boil, then cover and simmer gently for about 5 minutes. Turn off the heat, add the whole grain mustard and allow to cool. When cool, liquidise and warm up when ready to serve.
Potato, Courgette and Cheese bake
Radish, Cucumber, Cheese and Ripe Plantain Salad
Fried Tofu Wrapped in Spinach leaves
Three Sauces -Experiment with them.
Apple and Mustard Sauce
2tbls / 30ml Olive Oil
4tbls / 60ml Water
1 tsp / 5ml Black Mustard Seeds
2 tsp / 10ml Dijon Mustard
Core the apple and liquidise in the water until reduced to a puree. Heat the oil in a frying pan and when hot put in the mustard seeds. Fry until they start to pop which takes just a few seconds and then remove from heat. Combine all the ingredients including the Dijon mustard and mix.
Mustard, Beer and Banana Sauce
3tbls 7 45ml Beer (lager in UK)
1tbls / 15ml Dijon or any other Mustard
1 Ripe Banana
Mash the banana until smooth and combine with other ingredients. Add more beer if it is too thick as this depends on how big your banana is.
Apple, Cucumber and Mint Sauce
4oz / 113gms Cucumber
2tbls Olive Oil
1/2 tsp / 2.5ml Salt
3tbls / 45ml finely chopped fresh mint.
First chop the cucumber into small pieces and liquidise until smooth. Core and chop the apple into small pieces. Add to the cucumber along with the olive oil, salt and mint. Liqudise until smooth. Add an extra tbls /15ml of oil oil if you need to.
Coconut, Radish and Green Pepper Salad
Tomato, Cucumber and Tarragon Sauce
Couscous with Sweetcorn, Green Beans and Fresh Tarragon Sauce.
Courgette and Tomato Lasagna
Onion, Tomato and Cape Gooseberry Salad
Layered Potato and Green Cabbage (Gratin Dauphinois meets Bubble and Squeak)
Butter Bean and Dried Pea Soup
Spinach and Blue Cheese Bread
Hot Spinach Sauce
Aubergine and Tomato Stew
Pasties with two different fillings
Mushroom and Mustard Bread
Ripe Plantain, Celery and White Cabbage Salad
Aubergine, Cauliflower, Pea and Potato Salad
Ripe Plantain, Cucumber and Cheese salad.