4 large potatoes, cut into wedges
6 large garlic cloves, bashed in their skin
1 lemon, quartered
small bunch of basil
2 chicken thighs and 2 drumsticks
3 handfuls of spinach
Preheat oven to gas mark 5; toss the wedges with olive oil, salt, pepper, garlic cloves, lemon quarters, basil and chicken; bake for 45 minutes until cooked through, throw washed spinach in to wilt for a few moments…..now enjoy!
I found this on Pinterest: consuming green food/ drink always makes me happy so I am going to try this one. Hopefully it will work well alongside my current efforts to resize and reshape myself!
Drink this daily and watch the pounds come off without fuss. The recipe is two handfuls of baby spinach, 1 apple, 1 bananas, 1 cup of yogurt, 5 strawberries, 1/2 orange. Blend well and enjoy. This will give you tons of energy!
Sophie messaged me just the other day with this one…. It is a so off the chain unexpected combination in a muffin that I feel we must try it! Both spinach and muffins are great, plus spinach with goats cheese is a winner so why limit them to filo pastry???
Spinach and goat’s cheese muffins
These light and fluffy spinach and goat’s cheese muffins are an easy, savoury American-style bun. With Parmesan and cayenne pepper as well as spinach, even Popeye would approve of this snack.
Takes 45 minutes to make, plus cooling
- 25g butter, plus extra for greasing
- 200ml milk
- 100g spinach
- 250g plain flour
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- Good pinch of cayenne pepper
- 50g fresh Parmesan, finely grated
- 1 egg, lightly beaten
- 200g rindless goat’s cheese
How to make spinach and cheese muffins
1. Preheat the oven to 190°C/fan170°C/gas 5. Lightly grease 9 holes of a deep muffin tin with a little butter.
2. Place the milk and butter in a large pan over a high heat. When the butter has melted, stir in the spinach and bring just to the boil. Remove from the heat and pour into a liquidiser orfood processor. Whizz until the spinach is finely chopped. Allow to cool for 5 minutes.
Tip: Allow the milk to cool a little before you add it to the dry ingredients, or the baking powder will start working before it gets into the oven. Don’t be tempted to use goat’s cheese with rind on – it doesn’t melt nicely. These muffins taste best when eaten within 24 hours, but you can freeze them, wrapped in a plastic bag, for up to 1 month.
3. Sift the flour, baking powder and bicarbonate of soda into alarge bowl. Add the cayenne and some freshly ground black pepper. Stir in the Parmesan. Add the egg and the spinach mixture, then beat with a wooden spoon until just mixed. Divide between 9 muffin holes, filling each about half full.
4. Add a little goat’s cheese to each muffin hole. Top with the remaining mixture, followed by a little more cheese, pushing the cheese down into the mixture. Bake for 20-25 minutes, until risen and firm to the touch. Leave to cool for 5 minutes, then turn out onto a wire rack. Serve hot or cold.
I am a lover of spinach and fully intend to check out the other recipes in the article
I am perturbed/saddened to hear/see certain reputable sources quoting facts about current farming methods etc diminishing the nutritional merit of spinach and other vegetables, including organically farmed samples. These sources advocate supplementing vitamins and minerals to ensure optimum health. Sadly I feel inclined to allow their evidence may well have a place in today’s compromised politics- however whilst it may be true that spinach packs a weaker iron punch than it used to as far as my palette is concerned it still delivers a welcome touch to my taste buds. I just frickin’ like it!!!