Mushroom and baby spinach pie
This ‘pie’ will separate into a soft crust with a quiche- like centre.
You can change the ‘hard ’vegetable in this pie, for example you may like to use two cups of grated and squeezed zucchini or two cups lightly cooked corn kernels or lightly steamed cubed sweet potato instead of the mushrooms.. A few chopped chives, spring onions or chopped parsley can also be added. If you wish to make this meat free omit the bacon or ham and add extra vegetables.
NOTE– the onion and baby spinach can be softened in the microwave oven. Place the finely diced onion, butter and spinach in an oven bag. Fold over the top of the bag and cook on high for about 1 minute.
half cup self-raising flour
1 cup grated tasty cheese
three quarters cup chopped ham or 2 rashers bacon, cooked and chopped
2 cups thinly sliced button mushrooms
1 medium sized onion, finely diced and softened in a teaspoon butter
100 g baby spinach leaves, wilted
1 and a half cups milk
4 large eggs
1 teaspoon curry powder
half teaspoon salt
few grindings of black pepper
Preheat oven to 190°C- a little less if using a fan forced oven.
Prepare a deep quiche dish by greasing well. I use a 24cm quiche dish.
Reserve a handful of cheese for the top of the pie.
Mix together the remaining cheese, ham and sliced mushrooms.
Add flour and stir until flour coats the other ingredients.
Whisk together milk, eggs, salt, pepper and curry powder.
Add the spinach and onion mixture.
Stir the egg mixture into the mushroom mixture until just combined.
Pour into a well-greased quiche or pie dish and scatter the remaining cheese over the top. Cook for about 40 minutes or until pie is set and lightly browned on top. The cooking time will depend on the size dish you use- the wider the dish the less time it will take. The centre should be soft but set rather like a baked custard or quiche filling.
Allow to stand for about 10 minutes before eating. It is also good warm or cold making it a great picnic or lunch dish.
Pumpkin and Spinach lasagne
12 lasagne sheets, cooked
800 grams mashed pumpkin (roasted, or boiled and drained thoroughly)
quarter cup tomato sugo
3 cups finely sliced button mushrooms
180 grams baby spinach
1 and half cups sliced roasted red capsicum
500 mls fresh ricotta
2 tablespoons basil pesto
1 cup finely grated Parmesan cheese
1 free range egg
quarter cup finely chopped spring onion
salt and pepper
2 teaspoons butter
1 teaspoon lemon juice
1 cup grated mozzarella cheese
Preheat the oven to 170°C.
Thoroughly grease a lasagne dish.
Combine the mashed pumpkin with the tomato sugo and season with salt and pepper.
Place the ricotta in a bowl and whisk in the egg, pesto, Parmesan cheese, spring onion and required seasoning.
Place the mushrooms in a microwave safe bowl and add the lemon juice and 1 teaspoon butter and a grinding of pepper. Drain off the juices.
Cover and cook for 2 minutes.
Place the washed baby spinach in an oven bag and cook in the microwave for 1 minute.
Remove from the microwave and, holding the bag with a tea towel, squeeze most of the moisture from the spinach (this can be added to stock)
Generously line the base of the greased lasagne dish. I like to have the base sheets coming a little up the sides of the dish.
Spread one third of the pumpkin mixture onto the pasta.
Scatter the spinach over the pumpkin then top with a thin layer of the ricotta. (just a little less than a quarter of the mixture)
Place a layer of pasta on top and then spread with another third of the pumpkin then top with the mushrooms and a thin layer of ricotta.
Another layer of pasta and pumpkin and scatter with the strips of roasted red capsicum and a thin layer of ricotta.
Cover the capsicum layer with the lasagne sheets and spread the remaining ricotta completely over the top of the pasta.
Sprinkle the grated mozzarella cheese on top and bake for approximately 30 minutes.
Pasta with Baby Spinach & Tomato Salsa
Grated parmesan flakes – 20g
Pasta Spirals (dry weight) – 250g
Houston’s Farm Baby Spinach – 120g
1 tablespoon olive oil
1 brown onion, finely chopped
1 long red chilli, finely chopped
1 small green capsicum, finely diced
1 tablespoon tomato paste
500g tomatoes, diced
To make salsa, heat the oil in a saucepan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add chilli and capsicum. Cook for 2 minutes or until tender. Stir in tomato paste and tomatoes. Bring mixture to the boil. Reduce heat to medium-low. Simmer uncovered for 15 minutes or until thick. Remove from heat.
Cook pasta in saucepan according directions on pack, drain and return to saucepan.
Mix through salsa and spinach leaves. Serve in bowls. Then sprinkle parmesan flakes on top.
Warm Spinach & Rocket Salad with Pumpkin and Hazelnuts
150g Houston’s Farm Baby Spinach & Rocket
1 ½ cups peeled and cubed pumpkin (or sweet potato)
1/3 cup hazelnuts, roasted and roughly chopped (or walnuts)
1-2 tsp olive oil
¼ tsp ground cumin
¼ tsp sea salt
1 small clove garlic, crushed with a pinch sea salt
1 ½ tbsp. extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
Black pepper to taste
Make the dressing in a small pan.
Heat oil, add garlic/salt, stir briefly (don’t burn the garlic).
Add balsamic vinegar and lemon juice and stir.
Remove from heat and add black pepper.
Pre-heat oven to 200°C.
Toss cubed pumpkin with oil, cumin and salt in a bowl.
Spread on an oiled oven tray and bake for 12-15 mins. Place in small bowl.
In a large bowl, mix Baby Spinach and Rocket with hazelnuts.
Pour dressing over pumpkin and toss gently and then combine with other ingredients.
Top with extra hazelnuts.
Serve with roasted or grilled chicken.