Vegetarian food blog featuring delicious and nutritious home cooked recipes, creative baking and luscious chocolate.

Spinach Cake with Lemon – My Super Simple Version of Le Gâteau Vert

Spinach Cake with Lemon aka Green Cake aka Le Gâteau Vert

Layer cakes, Vacuum Blender | 6th September 2018 | By

My spinach cake with lemon is a super simple version of le gâteau vert or green cake and it tastes delicious too. I was inspired after seeing this week’s episode of Great British Bake Off. I’ve made it with wholemeal spelt, but you can use whatever flour you prefer. The batter is made with spinach puree and the icing is coloured with spinach too. I’ve filled it with lemon ricotta and topped it with pistachios.

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Corn Spinach Polenta Triangles, Refried Beans & Mexican Salsa

Corn Spinach Polenta Mexican Feast

The first time I remember eating Mexican food was in that well-known Hispanic enclave, Loughborough, when I was a student many years ago. In those days, even tortilla chips were hard to get hold of and I felt quite hip eating such an unusual cuisine. I fell in love with the vibrant punchy flavours and have never looked back. These corn spinach polenta triangles may not be authentic Mexican cuisine, but they are certainly inspired by it.

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Green Vegetable Galette with Flaky Pastry

It’s been many a year since I set foot in an Iceland shop. I moved back down to Cornwall from Leamington Spa nearly twenty years ago and I certainly haven’t been to one since then. However, when I was challenged to “Go Frozen with Iceland” and create a tasty and nutritious meal, an idea for a green vegetable galette  sprang to mind. It was time to track down an Iceland store and see what I could find.

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Spiced Parsnip Spinach Soup with Apple and Turmeric

Parsnip Spinach Soup

Lunch, Soups, ThermoCook, Vegan | 19th January 2016 | By

CT gets a bit sniffy about watching endless cookery programmes, although he does cave in for the Great British Bake Off. So when he’s away I take the opportunity and catch up on the odd programme. He’s been away enough over the last couple of months for me to see the entire Simply Nigella series. Her parsnip spinach soup I simply had to try.

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Spinach, Goat’s Cheese and Chocolate Filo Triangles

Spinach Goats Cheese Filo Pastries

Some of you may remember my six course chocolate themed dinner party from a couple of months ago. These spinach, goat’s cheese and chocolate filo triangles are one of the courses I served. I learnt how to make filo triangles on a Middle Eastern mezze course at the Vegetarian Cookery School in Bath a couple of years ago and I’m very glad I did as it’s proved to be invaluable on several occasions.

This is a an adaptable recipe, which I made up as I was devising the evening’s menu. Quantities can be adjusted to suit different tastes and the number of people partaking. When I say spinach, I don’t actually mean spinach; I used what I had to hand which in this case was orach.

This is how I made:

Orach, Goat’s Cheese and Chocolate Filo Triangles

  • Sweated 4 finely chopped shallots and 1 clove finely chopped fresh garlic in a little olive oil.
  • Added a large handful of freshly washed & still wet orach (spinach like leaf) to the pan and covered with a lid. Simmered until wilted (about 5 minutes) and removed from the heat. I didn’t need to drain this, but it may need it if the mixture is too wet.
  • Grated in a little nutmeg and some black pepper.
  • Mixed in 50g soft ripe goats cheese.
  • Mixed in a few leaves of chopped freshly picked mint.
  • Melted 25g unsalted butter.
  • Roughly chopped 20g 85% dark chocolate into chunks.
  • Cut 3 filo pastry sheets lengthways into 4 long strips & brushed each with melted butter.
  • Placed a large teaspoonful of the spinach mixture onto the bottom of the strips.
  • Added a couple of the chocolate chunks & wrapped in the pastry to form 12 triangles.
  • Brushed with melted butter.
  • Baked at 180C for 10 minutes.
These were polished of with alacrity and I’m sure I saw a few fingers being licked. Everyone agreed that the chocolate worked really well with the other ingredients – a gentle but enriching presence. 
 
As the main ingredient here was goats cheese, I am entering this into Alpha Bakes where the letter is G for goat’s cheese this month. This is hosted alternately by The More Than Occasional Baker and Caroline Makes.

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