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Recipe: Puré de espinaca (spinach mash)
This is such an easy and middle-class recipe that I’m almost ashamed of posting it. But it brings warm memories of my childhood and of food from home. Eat with roast chicken, burger patties, fried eggs… whatever you fancy! Puré de espinaca Yield: 4-5 servings Ingredients 0.5 kg potatoes 4 tablespoons butter 0.5 cup chicken broth or milk 1-1.5 cups spinach salt and pepper to taste Directions Peel, cube and cook potatoes. Mash potatoes while hot, add butter and mix. Heat up broth/milk, pour over spinach in a blender and blend until puréed. Add spinach mix to potatoes, mix well and season.
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Recipe: Crustless sausage & spinach quiche
I know, I know… this is getting kinda boring but we’ve been really enjoying the variety of breakfast quiches I’ve been coming up with. For this one I didn’t even have to go to the market, as the sausages and spinach were already in my freezer. The snags were pork & ginger from Feather and Bone, the best quality you can possibly get: pastured-fed pork, no fillers (and therefore grain- and gluten-free), and amazing flavour. Crustless bacon & zucchini quiche Yield: 10 servings Ingredients 3 tablespoons coconut oil 1 kg good quality sausages (I used pork & ginger from Feather and Bone) 500 g frozen spinach 12 eggs salt and…
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Recipe: Crustless ham, mushroom & spinach quiche
There’s a new pork stall at the markets. Trunkey’s pigs are not pasture-fed but at least they’re farm-raised with no added hormones or antibiotics. They sell the usual cuts and pork products but the thing that really got my attention was nitrate-free bacon (smoked and plain) and ham. Both contain only three ingredients: pork, water and salt. Lately we’ve been alternating our meat breakfasts (some kind of minced meat with different veggies and seasonings) with egg-based breakfasts. I make a big tray, cut it in portions and put them in containers so they’re ready to be reheated and consumed during the week. Here’s the recipe for the latest crustless quiche…
