Bacon and Spinach Quiche

Para versão Portuguesa clique aqui: “Quiche de Bacon e Espinafres”

1 recipe “Basic Pie Dough" (click on link or check blog archive) with changes indicated below

2 garlic cloves, minced

Olive oil

100g bacon

150g mushrooms, sliced

3 handfuls spinach leaves

100g mascarpone cheese

4 eggs

200ml heavy cream

Salt and pepper to taste

2 tbsp dried oregano (divided 1+1)

Pre-heat oven to 180ºC.

Prepare “Basic Pie Dough" without adding sugar. Instead, add ¼ tsp pepper and 1 tbsp oregano. Prepare as described, roll out the dough and place in a springform pan. Poke a few holes with a fork, place a sheet of parchment paper and fill with weights or beans (refer to “Biscuit Pastry” where I give a more detailed description of this procedure called blind baking). Place in the oven for 15 minutes. Remove the beans and paper and return to the oven for a further 10 minutes.

In a small pan drizzle some olive oil and add the garlic. As soon as it starts to sizzle add bacon and stir-fry until golden. Add mushrooms, season with salt and pepper, cover and let them sweat for about 5 minutes. Add the spinach, cover and cook for a further 5 minutes.

Place the cheese in a bowl and beat until fluffy. Gradually beat in the heavy cream. Add eggs, season with salt, pepper and oregano and mix well. Spread the mushroom mixture onto the cooked crust and then pour the egg and cream mixture. Place in the oven for 30 minutes until golden.

Rice with Spinach

Para versão Portuguesa clique aqui: “Arroz de Espinafres”

Spinach is a good source of vitamins and minerals, but we all know that from watching “Popeye” when we were kids… Once harvested, it begins to lose its nutritional value very fast, so it’s important to use it up quickly. It can be used in different ways: fresh in salads, cooked or stir-fried, mashed: “esparregado” in Portuguese where the spinach is cooked, mashed and mixed with white sauce – really good! I’ll get around to that recipe soon. Today I’ll be mixing spinach with rice. What about in your home? How do you prefer your spinach? I’d love to know how it’s prepared in other kitchens. How about sharing your ideas/recipes here – they would be very welcome!

½ onion finely chopped

1 garlic clove finely minced

A drizzle olive oil

2 handfuls spinach cut in pieces

1 cup rice

Fry the onion and garlic in a little olive oil. Add spinach, season with salt, cover and let cook for about 7 minutes. Add 1 cup rice and 2 cups water, stir and when it starts to boil, reduce heat, stir and let cook for 12 minutes. Remove from heat and let stand for 5 minutes before fluffing rice with a fork.

Shrimp and Spinach Pasta

Para versão Portuguesa clique aqui: "Massa com Camarão e Espinafres"

3 cups pasta (fusilli)

1 tbsp butter

Olive oil

1 leek (white and light green part only)

Salt and pepper to taste

White wine

250g peeled shrimp

Zest of 1 lemon

½ cup heavy cream

125g spinach (3 handfuls)

Cook pasta in water seasoned with salt and a drizzle of olive oil. When cooked, drain and set aside. Cut the leek in half lengthwise and then crosswise in small half-moon pieces. Place butter and a drizzle of olive oil in a pan and once butter has melted add leek, seasoning it with salt and pepper. Let it cook in medium heat until softened for about 15 minutes. While it’s cooking it may dry out a bit so splash it with some white wine. When it’s soft add spinach and let cook another 10 minutes. Add shrimp and lemon zest and let cook for a further 5 minutes to cook the shrimp. Meanwhile add the cream to the pasta and cook over medium heat just to thicken the cream a bit and get the pasta well coated with cream. Add shrimp mixture to pasta, mix well and it’s ready to serve!