Spinach Strudel with Carrot Tomato Sauce
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Cooking time: 35 minutes until starter 50 for menu Cooking schedule: see below for menu instructions |
This menu is chock-a-block with vegetables, including spinach: a good way to end the week and start the week end! The Carrot Tomato Sauce for the Strudel makes a lot but we'll use it up during the week.
Spinach Strudels with Carrot Tomato Sauce Time: 25 minutes
This is based on a recipe from Pru Leith's Cookery School book. We've eaten at her restaurant, Leith's, in London; wonderful food but we were happy to be on an expense account! If filo is frozen (try to get fresh) remember to thaw earlier.
6 oz fresh spinach
2 sheets of filo dough You will find it in either the refrigerated or freezer section. If you can get it fresh
(not frozen) wrap tightly freeze what you don't use. We'll use it again this winter.
2/3 carton soft goat cheese (100gr, 3.5oz) Chavrie in the U.S., Chevraux in Europe. Save the rest
2/3 egg I know, but it gets too difficult to work with otherwise ....I'll explain how
pinch nutmeg
1 tbs butter
Take any thick stems off of the spinach. Rinse well with cold water - even if it doesn't need it, we want the water. Put the rinsed and drained, but not dry, spinach into a large saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until it wilts. Remove, squeeze dry and roughly chop. If using frozen, thaw and squeeze dry. In a medium bowl lightly beat the egg. Remove about 1/3 of it and discard. Add nutmeg and chevre to the egg and blend well with a fork. Add spinach and mix well. Melt the butter. Remove 1 sheet of pastry and re-wrap the rest. It's important to keep filo covered at all times or it will dry out very quickly. Lay the sheet out flat and brush all over with melted butter. Spoon half of the spinach mixture into the center of each pastry sheet and spread out to within 2 inches (5cm) of the edges. Roll it up like a jelly roll. Curve it into a horse-shoe shape and twist the ends. Repeat with 1 more sheet of filo and the rest of the spinach. Put the parcels on a baking sheet. Brush all over with the remaining butter and bake at 400F (200C) for 12 - 15 minutes, until the pastry is golden brown. Remove and put on plates. Spoon some Carrot Tomato Sauce on one end and serve, more sauce on the side.
Carrot Tomato Sauce
The carrots add a slightly sweet flavor to the sauce, nicely offset by the yogurt.
2 carrots, 7 - 8 oz total weight (225gr)
1 stalk celery (rib)
1 tsp dried basil
1 cup tomato sauce (8oz, 225ml)
4 tbs Greek or plain yogurt (2oz, 60ml) save the rest
Roughly chop the carrots and celery. Cook in rapidly boiling water for 12 - 15 minutes, until tender. Drain. Put carrots, celery, basil and tomato sauce in a blender. Purée until smooth. Pour into a bowl, whisk in yogurt and set aside until ready to use. Refrigerate leftover sauce for later use.
Grilled Salmon with Lemon and Herbs Time: 20 minutes
This is equally good roasted in the oven or grilled on the barbecue. When I roast it I add 1/2 tsp of soy sauce to the lemon and herb mixture. It's late in the season... do whatever is easiest!
2 salmon fillets, 6 - 8 oz each
2 tbs lemon juice
2 tbs olive oil
2 tbs fresh lemon thyme or regular thyme leaves
2 tbs snipped fresh parsley
1/2 tsp black pepper
In small bowl whisk together lemon and oil, it should get thick. Add herbs and pepper. Spread marinade evenly over salmon and allow to marinate 10 - 15 minutes. Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don't have a basket. Cook over indirect heat for 10 - 15 minutes depending on thickness. You might need to cover the grill for 5 minutes or so. I don't turn these as I don't want to 'loose' the herbs. OR put on baking sheet and roast in 400F (200C) oven for 15 - 20 minutes, depending on thickness. In both case salmon will be done when it flakes easily, slightly pink in the center is fine. Remove from heat and serve, sliding it off the skin if needed.
Pasta with Olive Oil, Sage and Parmesan Time: 5 minutes plus however
long it takes to cook the pasta
This is the 'invention' of mon mari. Left alone he's a pretty creative cook! I love the fried sage leaves, and if you like sage at all, 20 leaves are not too many!
1 cup uncooked pasta - fusilli, farfalle, something bite-size
2 tbs olive oil
15 - 20 fresh sage leaves
2 garlic cloves, minced
1/3 cup grated Parmesan - preferably freshly grated
black pepper
Cook pasta according to package instructions. Drain. In same pan over medium low heat olive oil. Add sage leaves and minced garlic and sauté for a few minutes. Add drained pasta, toss quickly, remove from heat and add Parmesan and lots of black pepper. Serve.
Baked Courgette (Zucchini) Sticks Time: 45 minutes
The idea for this came jointly from my recipe scrapbook and a blog I love, Kalyn's Kitchen. They're quickly prepared, bake, unattended and end with a nice crunch. Easy peasy!
1 medium zucchini, green or yellow, about 10 inches (25cm)
1 tsp Dijon mustard
1 egg
2 tbs dry bread crumbs
2 tbs grated Parmesan cheese
Wash zucchini and slice off stem and blossom ends. Cut it in half or thirds the short way. You want pieces 2 - 3 " long (5 - 8cm). Cut each section into sticks about 5/8" (1cm) square. They won't all be perfect, coming from a round vegetable, but close is good. In a flattish bowl whisk the mustard and the egg together. In another flattish bowl or plate mix the crumbs and cheese together. Roll the zucchini sticks in the egg, then the crumbs. Place on a nonstick baking sheet. Bake at 400F (200C) for 35 - 40 minutes, until coating starts to brown. Remove and serve.
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Cooking schedule: 35 minutes until starter; 50 minutes for menu
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Bake strudels
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Cooking for Two? Or more?
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