A photographic food adventure

Posts tagged ‘spinach’

Spinach and Feta Puff Pastries!

WOW. Anyone else feel like mid-semester blends into end of semester far too soon? IT JUST DOESNT STOP. Why the heck would you make a “mid semester test” at the end of the semester? Yuck.
Anyway, Tory and I are getting ridiculously busy, but we are still trying to post here and there as much as we can 🙂

I made these the other day because feta was on special (and still is, apparently so go get it!) And i thought it would be a cool idea to try something new. So here we go!
I’m trying this new thing where I don’t take so many photos, but just enough so you all get the gist of what’s happening.

1 package puff pastry [filo could work as well? do some experimenting, i say!]
2 or 3 frozen spinach rolls [optional]
1 package fresh spinach [i mixed, but you can do whatever you want]
2 eggs
1 200g block of feta cheese, chopped finely.
1/2 tsp chilli powder
1/2 tsp cumin
1/2 tsp coriander
a pinch of salt

Preheat the oven as from the directions on your packet of pasty. Cut the pastry into big enough squares for you to use.

cook the spinach on low heat, with a bit of butter, until the frozen spinach is thawed and separated, and the fresh spinach is wilted. Set aside to cool.

Spinach and feta pastries (2)

Combine the eggs, chilli powder, cumin, coriander, salt and pepper. When the spinach is cooled, add the spinach and lastly the feta.

Spinach and feta pastries (3)

Spoon the mixture in the middle of each pastry square. fold over and seal by pressing a fork down all around the outsides. [it looks like you’re trying to make a cool pattern, but you’re really sealing it. But you can just make everyone think you’re skilled at patterning pastry if you want Smile with tongue out ]

Brush the pastry with egg or milk. Put these in your pre-heated oven until they are golden-brown. Enjoy! 🙂

Spinach and feta pastries (4)


and just for fun, I used the remainder of the ingredients and made a GIGANTIC one!
[lasted me two days. true story]

Spinach and feta pastries (1)


Mushroom and Spinach Pasta!

Hey guys and gals,
Its going to be quite a short post today [or should I say tonight] because I have a childhood friend from Singapore staying with me for a couple of weeks [whom I have not seen in 13 years. WAAAW], and I am also amidst packing/living-out-of-a-suitcase-ing/”whydoihavesomuchmakeup”-ing and generally getting myself ready for tackling more lemons that life is chucking at me, [five at a time these days, apparently.] Its only ten days til I move back to Dunedin, then i will have an entirely new kitchen [and budget] to mess around with. Heehee!
I whipped up a quick mushroom and spinach pasta, [yeah, i can do vegetarian too!], and to be really honest, it was because we forgot to put any meat out to defrost, and also we had mushrooms that were looking a bit sad, as well as a packet of pasta that was not being used [dad will not cook pasta, i can guarantee it]. So basically the reason behind this recipe is all about convenience. I hope you enjoy it!

half an onion
3-5 cloves garlic [or more if you like, of course]
1 teaspoon or two of ginger [from a bottle or whatever –OPTIONAL]
sliced mushrooms [go with your gut for how much you want]
half a packet of spinach roughly chopped [again, whatever you feel is best]
500g pasta packet [i used penne but anything will do]
half a teaspoon ground chilli [OPTIONAL]
2 tsp hot chilli sauce [or less if you don’t want it too spicy]
1 tsp sweet soy sauce [OPTIONAL – most people don’t have this lying around]
salt and pepper to taste
1 teaspoon olive oil

Mushroom Spinach Pasta (2)

Fry the onion, garlic and ginger in a little olive oil until they have softened. Add the mushroom and keep frying for a couple of minutes. Add the spinach and a little water [if needed] until the spinach has reduced a bit.

Mushroom Spinach Pasta (4)
Add the ground chilli, chilli sauce, and sweet soy sauce [if you are using it – i know, seems very basic but sometimes less is more.] Mix thoroughly and cook for another 5-7 minutes. Add salt and pepper to taste

Mushroom Spinach Pasta (7) Mushroom Spinach Pasta (8)

While all this is happening, cook the pasta as instructed on the packet [I don’t have a picture for this but pasta is pretty straightforward…] until al dente. Drain and transfer the pasta into the pan.

Mushroom Spinach Pasta (9) Mushroom Spinach Pasta (10)

Mix thoroughly and taste. Add more salt and pepper if needed. Add the tablespoon of olive oil and mix well to coat the pasta.

Mushroom Spinach Pasta (12) Mushroom Spinach Pasta (14)

Serve and enjoy! 🙂

Fettucine with Creamy Spinach and Roasted Tomato

Hi guys,

This isn’t the most exciting recipe ever but it’s actually better than I thought it would be, I thought it would be bland but if you season it right, it’s a tasty, fast, cheap meal.

This recipe, like my last recipe, is from Vegetarian Cooking, A Commonsense Guide.

I don’t usually put measurements in my ingredients list because I’m usually cooking for one or two so I make enough for what I need, I believe cooking is about estimation rather than measurement. This particular recipe serves 4-6 but I didn’t make that much. Also, the times in the method are what the recipe says, I don’t usually time what I’m doing, it’s fairly obvious when something is cooked or has simmered enough or whatever. 

A tomato
Half an onion, chopped roughly
2 garlic cloves, crushed
Spinach (I used frozen spinach)
One cup vegetable stock
Half a cup of cream
Fresh fettucine


Preheat the oven to 220 degrees celcius. Cut tomatoes in half lengthways then cut each half into three wedges. Place on a lightly greased baking tray and roast for 30-35 minutes or until softened.

Meanwhile, melt the butter in a large frying pan. Sauté the onion and garlic over medium heat for 5 minutes or until the onion is soft, add the spinach.

Add the stock and cream, increase heat to high and bring to the boil. Simmer rapidly for 5 minutes.

Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain well and return to pan. (Here I also took the tomatoes out of the oven).

Remove spinach mixture from heat and season well. (Note, the stock makes the sauce salty enough but taste it to see and if it needs more salt, add it. I also added my usual ground chilli here too.) Cool slightly then blend in a food processor until smooth.

Toss through the pasta until coated.

Divide in serving bowls and top with roasted tomatoes.