Tag Archives | spinach recipe

Simple and delicious spinach and egg bake.

This recipe is literally hot off the oven because I’ve just had it for dinner.

Since it’s so simple to make and so tasty (there she goes tooting her own horn, again), I’ve decided to blog it right now.

The BF is away attending some geeky event after work so I was all alone at dinner time. Instead of nuking some gazillion year old frozen casserole, I thought I’d make something from scratch just to soothe my separation anxiety.

# – Simple and delicious spinach and egg bake.

And nothing makes me more happy than gooey egg yolks. You can say that the entire idea of this dinner revolved around the egg yolks.

Also, I had a huge bunch of spinach I got from Tesco for RM0.30 that I had to use up. Yeap, you heard me, 30 Malaysian ringgit cents!!!!!! I love midnight knock-downs :D

The ingredients:

  • 150 grams of spinach leaves, cleaned
  • 3 eggs
  • 1 tablespoon of parsley flakes or fresh finely chopped parsley
  • 3 tablespoons of whipping cream
  • Some salt
  • Some ground black pepper
  • 4 cherry tomatoes, halved

# – First, pour a bit of cooking oil onto a paper towel and wipe it all over an oven safe dish. You can use butter to grease if you want…I was just too lazy to handle butter :P

# – Then, lay the spinach leaves at the bottom of the dish.

# – Season the spinach with some salt.

# – Now, crack 3 eggs over the spinach. Ideally, the yolks should not burst.

# – Sprinkle parsley flakes or fresh chopped parsley all over.

# – Pour about 3 tablespoons of whipping cream. Try to avoid splashing onto the yolks.

# – Season with ground black pepper.

# – And finish it off with a sprinkling of salt.

# – Stick the dish into a pre-heated oven at 160 degrees celcius for 12-13 minutes. 15 minutes if you like the yolks to set, but seriously!??

# – While the dish is still very hot, lay the halved cherry tomatoes all over.

# – Spinach and egg bake, DONE! It was absolutely perfect with buttered toasts :D

Wilted spinach with gooey egg yolks and creamy egg whites interspersed with juicy cherry tomatoes. I don’t know how else to explain it. Absolutely blissful.

I could eat this everyday!!!!

(For the record, the BF separation anxiety thing is a joke)

Posted in: Homemade Recipes, Vegetarian - Continue Reading

Recipe for my version of palak paneer.

Remember when I made my own cheese/paneer? It was actually for this Indian dish called “Palak Paneer“.

Contrary to my earlier belief, it’s really not difficult to cook palak paneer. It’s probably easier to cook than a creamy western soup. A handheld blender would be most useful in the making of this dish, otherwise just stick to a good old blender or food processor.

# – Palak paneer.

I didn’t realise how much the BF loves palak paneer until we were in Hyderabad, India, where EVERY meal must be accompanied by palak paneer. I don’t blame him though…it is a truly delicious dish.

Of course, it’s only a matter of time before he plonked a big bunch of spinach into our shopping trolley. The time has come…

The ingredients:

  • 2 cloves of garlic, chopped
  • 1 tablespoon of ginger, chopped
  • 2 dried chillies, seeded
  • 1/2 cup of onion, finely chopped
  • 2 teaspoons of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground turmeric
  • 3/4 cup of yogurt
  • 500 grammes of fresh spinach, torn
  • 4 sprigs fresh cilantro leaves
  • 300 grams of homemade cheese or paneer (you can use cottage cheese)
  • sea salt to taste

# – First, cut the paneer or homemade cheese into cubes and brown them in a pan.

# – When browned, set the cheese aside.

# – Now, stir fry the garlic, dried chillies, ginger and onions until fragrant (sorry I n00bed it and forgot the onion picture).

# – Add in the ground coriander, ground cumin and ground tumeric.

# – Followed by the yogurt. Stir to combine.

# – Now add in the spinach, a handful at a time. Cook till all spinach are wilted. If you like to make a really green palak paneer, don’t cook the spinach for too long as they will lose the vibrant green colour.

# – When spinach have wilted, chuck everything into a blender and blitz into a fine paste.

# – Pour the paste back into the pan and heat it up on the lowest flame.

# – Season with some salt.

# – Then add all but a few browned cheese cubes into it. Simmer for another 10 minutes.

# – Pour into a plate and decorate with the remaining cheese and a few spoons of yogurt.

# – Palak Paneer, DONE!

# – Serve with biryani rice and apple raita (chopped apples and indian spices mixed into yogurt)

It is creamy but not cloying, the spinach paste is perfect with the browned cheese.

Every palak paneer is unique to its cook so you just have to eat many versions to find your favourite (this is by no means a complaint). As for those of you who are hoping to cook it from scratch, just tweak the seasonings to your taste.

Posted in: Homemade Recipes, Vegetarian - Continue Reading