deconstructed spanakopita

I though a lot about this, I am not the type to 'deconstruct' dishes, but I wanted to try.

The resulting spinach puddings are really soft but perfectly set and stable, the feta sauce easy and yummy, and the filo 'crackers' complete the dish perfectly, so you will make an impression with your guests!

Ingredients

For the savory spinach mini puddings:

500 g chopped frozen spinach

Water

100 ml milk

2 tbsp grated parmesan cheese

3 eggs

Salt to taste

Salted butter to grease the ramekins

For the Feta Sauce:

100 g feta

A sprig of oregano (or a pinch of dried oregano)

A little milk and hot water

For the Filo Crackers:

5 sheets of film pastry

Salted butter, melted, to brush

Boil the spinach with water, then drain but do not squeeze. Put the spinach in a bowl and blend with an immersion blender. Add the milk and blend again. Add the parmesan and eggs and blend again. Taste for salt then add salt. Grease 8 ramekins with butter and fill with the spinach mixture, then cover with baking paper and secure with a rubber band. Place in a roasting pan filled with water (only half-way through the ramekins) and bake at 160° C for about one hour.

To make the sauce just brake the feta with a fork and thin down with a little milk and a little hot water until you get a creamy consistency. Do not use a blender but just a fork. Add the oregano and set aside.

To make the filo crackers, place 3 sheets of filo on a baking tray lined with baking paper. Brush with melted salted butter, then add 2 more sheets of filo and brush again. Using a pizza cutter or a knife make some incisions over the pastry to cut it into 8 rectangles, and then each rectangle into 2 triangles. Make sure that the incisions are all the way through the pastry (i.e. the pastry is cut into 16 triangles). Bake with the spinach pudding (on a different rack, of course!) until the top of the filo is golden and crispy.

Remove the puddings from the oven and reverse over the serving plates (they should come out easily, but otherwise just pass the borders with a knife). Add two filo triangles and a spoonful of feta sauce to each plate. Serve immediately as an antipasto. These puddings are soft, moist and creamy and can be eaten with a spoon, or a dessert fork, and are suited to open a formal dinner. My family really liked them, but I guess that they like Spanakopita too!

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book Sweet As... where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...

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The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content ...

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The original recipes comes from my book Sweet As... , my own recipe which doesn't require steam baking in the oven and includes nectarine slices. Plum slices and cherries were also added here, and the result was delicious! In Italy we also call this crema bruciata , but crème brûlée is most commonly used now as it sounds sophisticated :-). To make the crème you will need one egg yolk for each 100ml of cream and 1 tbsp of sugar, for this recipes I used 5 egg yolks (thus 500ml cream and 5 tbsp of sugar) and I filled 8 ramekins, plus I had a little left to fill three miniature ones. Of course if you don't put any fruit on the bottom you will need more crème. It is up to you how much fruit you put in, generally I just line the bottom of the ramekins with 4-5 think slices, this time I think I overdid it (thus the leftover crème) sicne stone fruit season is not long in NZ, and I wanted to use more fruit than crème! Don't use watery fruit and remo...

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