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Posts tagged “greens

Chewsday

Spanakopita

A Greek recipe.

Reblogged from: A Life Moment

Spinach Filo Pastry – Spanakopita / Byrek

Spanakopita/Byrek is one of my favourite recipes ever, in fact I consider it as a special treat as it is healthy, delicious and nice to look at. You can use spanakopita as a starter and even make a really good impression if you cook it to a party with your friends or  family. I believe that what makes it special is the fact that it really enhances the flavour of the vegetables taking away the earthy and bland taste.

All you need is:…

Now if you want to know what you need and how to do it you’ll have to visit A Life Moment.

This recipe is flexible, you can substitute different greens, spinach, chard, etc and you can change the ricotta cheese for feta.


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Satireday on Fizz

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How to make the perfect saag paneer

It’s a classic vegetarian Indian restaurant dish that’s quick and easy to make. But do you like yours wet or dry? And is frozen spinach ever acceptable?

Felicity Cloake’s perfect saag paneer. All photographs: Felicity Cloake for the Guardian

Choosing from a menu is never straightforward where I’m concerned – I’m always worried I’m going to make the wrong choice, and miss out on something I’ll never get the chance to try again. But as soon as I sink into the soft flock cushions favoured by British Indian restaurants of the old school, all such worries melt away – I know exactly what I’m going to have. Inevitably it’s a spicy lamb curry from the chef’s specials, with tarka dal and saag paneer, accompanied by a plain naan, ideally one the size of the napkin.

Now, I can make some pretty decent lamb curries, even if I sometimes have difficulty identifying one, and I’m a dab hand at dal, yet the simplest dish – fried spinach and fresh cheese – has proved a remarkably tough nut to crack. Nothing I’ve tried has come close to matching up to the garlicky, greasy greens served in the humblest of curry houses; nice, sure, but not the kind of dish you’d go back to like a woman obsessed. It seemed time for a more systematic approach – just how do they do it?

Now, if your interested… you can read all about the greens, the cheese, the spices and flavourings and the ‘how to’ on The Guardian.