This is a another one pot meal that you can try in few minutes. This can be served as a starter Or for breakfast or even for as snacks for the kids. If you want this as finger food can be done in mini muffin pans too.
You can mix anything instead of corns or either chicken in this recipe. Only thing is add the same amount only.in this recipe.
Its really simple to clean the corn. Peel it first and then shave the corn to a bowl. Its so nice and creamy when you fresh corn in your recipes than using frozen. When you buy corn make sure to buy the young ones.
Adding spinach is bit tricky. It can give extra water. So make sure to leave the spinach out to drain after washing.
I make these pancakes at least once a week. You can serve this with any kind of a filling, a savoury or a sweet filling. These are really soft and I have added some pictures to show how soft they are.
The colour and the texture of these pancakes attract anyone who doesn’t like spinach. When you cook them make sure to cook them on a low flame for the brighter greenish colour.
To make the pancakes you will need 225 g plain flour, 85 g corn flour, 3 Eggs, 200 g spinach, salt to your taste, 30 g butter melted with 300 ml milk. You can always adjust the flour level to get the right consistency.
Add the spinach in to a food processor or a blender with milk and process until smooth in texture.
Once processed it will look like this.
After add the plain flour and corn flour in to the mixing bowl.
Next add the melted butter in to it.
After add the eggs in to the blender.
Process it until fully blended.
Put a pan on the stove .Add butter in to the hot pan.
Spread the butter evenly.
Add a ladle of the spinach mix on to the pan.
Turn the pan over to spread the mix or use the back of the spoon to spread it to circle.
Cook on both sides.
I put them on a wire rack . So that way they don’t stick together.
Baking is an art. I am addicted to it. If I haven’t done at least one baking for a day I am not happy. One Sunday morning I thought of doing this recipe as I got many requests too. This tart was hit. The most important thing when you do a pie or a tart is to do a very thin and light crust. If the crust is heavy and floury you loose the taste of the filling. This crust is so light and thin so you can enjoy this savoury tart to the end.
The other thing that you need to remember when doing a tart or a pie crust is leaving in fridge to rest. If you are living in a warmer climate make sure to leave the tart at least 30 minutes to rest in fridge. It was winter and I did it at once.
The filling for this always can change according to your taste. Swiss chard, rappa, silver beet, beet root leaves or even kale are some of the leaves you can use instead of spinach.
Spinach and ricotta rolls can be done with different ways with filo pastry or puff pastry. When you do with puff pastry it tastes much better and making them take a bit less time too. This recipe is suitable to do as mini rolls too if you want to serve as a an entree.
I always do these pastries in filo. But I had some leftover puff pastry and I used them to make a big batch of them. I baked half of them and left the other half in freezer to use another time. I always do this. Leaving something standby to use on a busy day makes you comfortable with out giving extra stress.
To freeze them , wrap in baking papers or put them in freezer bags separately. Don’t let them stuck together. Then the thawing time increases. Make sure to squeeze the extra water in spinach throughly.
Flat Breads are so easy to make. Takes only few minutes. If you can mash the potatoes and make the filling when you are free , this is so simple to make on a busy week day. Just add the filling and making it flat only. As they are yeast free it comes nice and crusty.
You can add different flours and make it really healthy too. I added spelt whole meal flour and plain flour. You can use few spoons full of other flours to make it more healthy. Fillings can be done in your way with what ever in your fridge.
This will be good to keep a day or too in fridge to take to work or use it again. Will not be good in freezing.
Breakfast is always a quick one for me all the week days. When i have time I like to something nice and nutritious for my family. These little breads are one of them. It takes five minutes to prepare and 15 minutes to bake. So all ready in less than 30 minutes. These can be done days ahead for brunch or for snacking or even for kids to have after school. Even these are nice and cute for a lunch box. The left overs can be kept for the next day with out a problem.
When you use spinach in this make sure to squeeze them finely as spinach holds a lot of water and it can make the bread go soggy. You can add bacon or ham too in it.
Adding sour cream or curd or even yoghurt gives it a rich creaminess as well ass increase the nutrition value.
I added cheese on top of the spinach to prevent it from burning when baking. But in the video I forgot to show that part. The number of the muffins depends on the size of the baking dishes that you are using. I made 8 large breads out from this recipe.
- 160g Self raising flour
- 2 Eggs
- 100ml Milk
- 80g Sour cream/ curd/ yoghurt.
- 30g melted butter
- 70g Cheese
- Salt and pepper
- 1/2 tsp Baking powder
- Chopped squeezed spinach
- Several Eggs
- Add self raising flour, salt, baking powder, sour cream, melted butter, eggs and milk and stir well.
- Add half of the cheese in.
- Fill half of the moulds with the batter.
- Crack an egg in to the middle.
- Sprinkle some salt and pepper.
- Put the spinach on top.
- Sprinkle the left over cheese and bake on 180c about 10-15 minutes.
- Cool on a wire rack or serve hot.
Salmon is rich in omega3 fatty acids and also proteins. Salmon can be cooked in different ways. Its a healthy option for quick and easy meal. Its has so many health benefits. Try cooking salmon in different ways.
I love pastry so this meal gives the crunchy crust out side while you get the flavourful middle. Adding spinach in to the salmon with creme fraiche gives a creamier taste to the salmon. When you serve a side salad too it becomes a full meal.
Ingredients ( Serves 4)
- 600g Salmon
- 4 Pastries
- 1 tub (200g) creme fraiche /sour cream/cream cheese
- 20g Butter
- Salt & pepper
- 1/2 Bunch dill
- 3 Shallots
- 200g Spinach
- 1 egg for brushing the pastry
- Add the butter, Shallots, dill stir fry for 2 minutes.
- Add spinach , salt, & pepper and stir fry until dry.
- In a seperate bowl mix creme fraiche, dill, salt and pepper together.
- Lay the pastry on a tray or on the bench. Brush with eggs.
- Put salmon and spinach, and a tea spoon full creme fraiche. Spread.
- Cover with the pastry. Cut ends and seal the ends.
- Brush with eggs.
- Bake on 180c about 20 -30 min or until golden brown on top.
- Serve with a side salad and creme fraiche.
- 5 Eggs
- 1/2 Cup Chopped Capsicum
- 10g Melted Butter
- 1/2 Cup Cheese
- 1 Pack Frozen Spinach.
- 1/2 cup whole meal or plain flour
- Chilli chopped (optional)
- 1 Can Tuna
- 1/2 Cup Parsley
- 1 Onion
- 2 Cloves Garlic
- 1 Cup Reduced Fat Milk or full cream milk
- Break Eggs in to a mixing bowl and beat well.
- Add melted butter, spinach, tuna, parsley,Feta, onion, Garlic, chillies, capsicum, salt& pepper and mix well.
- Pour in to a baking dish.
- Grate some cheese on top.
- Bake on 180c until golden brown on top or eggs set.
- Leave out for the eggs to set about 10min.
- Cut as you wish and serve hot.
- 450g PlainFlour
- Enough water to Knead
- 1 Tsp Baking powder
- 2 Tblsp Margarine/butter/oil
- 1/2 Tsp Salt
- 1 Tsp vinegar
For the Filling
- 3 Packets spinach
- 500g Ricotta
- 100g Feta
- Add flour, baking powder, margarine, salt with vinegar to a mixing bowl.
- Mix well and add water to make a smooth dough. ( don’t make it very soft or very hard)
- Leave it on the bench (Out side)to rest.
- Next start mixing the filling. Add all to a bowl. Mix well. Leave aside.
- After cut the dough as you wish.
- Make balls and roll to a circle.
- Put the filling in the middle.
- Shallow fry or just pan fry. ( On a low heat)