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450g spinach washed, blanched and chopped. 2 medium zucchini, grated. 2 cups cooked rice. 2 large onions chopped. 3 cloves garlic chopped. 2 tablespoons of olive oil
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4 beaten eggs. Bake the potatoes in their jackets for 45 mins at 180C. Keep the oven on. Remove the skin from the potato and chop potato into chunks and place in an oven proof dish. Then add half of the tinned anchovies, chopped. Cover the potatoes and anchovies in the spinach leaves and add a tablespoon of grated parmesan.
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2. Rinse the spinach, if using fresh, and wilt it in a microwave or blanch briefly in boiling water. When cool, squeeze out the liquid and chop finely. 3. Mix the cream with the egg yolk and add the hard cheese. In a bowl mix the courgette with spinach, pine nuts, garlic and spring onions and most of the Parmesan.
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Wipe out the skillet and heat 1-2 Tbls. of butter. Add the leeks and cook them slowly until just beginning to brown. Place the leeks on the bottom of the well buttered baking dish. Add the spinach, sprinkle with salt and pepper and drizzle with a little olive oil. Add the mushrooms, salt and pepper and drizzle again with a little olive oil.
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Preheat oven to 190°C. Place the rice evenly over the base of a buttered 23cm round shallow baking dish. Heat a large frying pan over high heat and cook the spinach and garlic cloves in the olive.
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Instructions. In a small saucepan, heat 1 tbsp of olive oil on medium heat. Add the chopped onion and garlic, sauté 3 minutes until the onion becomes transparent. Add oregano and dried thyme and mix. Finally, pour in the crushed tomatoes, chopped basil, salt and pepper. Mix and let it cook on low heat for 15 minutes.
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Place both the Tian dish and the water-filled vessel in the oven. Step 5 - Bake for 1 hour. Then remove the foil from the dish and bake for an additional 30 to 40 minutes until fully cooked and the vegetables are wrinkled at the top. Optional: finish with 1 to 2 minutes under the broiler for charred edges.
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As always, she doesn't disappoint. (If you're curious about the word "tian," Roden tells us it's a clay dish used for baking in Southern France - but you can use any baking dish of your choice.) — Sara Ingredients 1.5 pounds spinach Salt 4 ounces long-grain rice 4 eggs 10 ounces milk Pepper Pinch of ground nutmeg Preparation 1.
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Step 1. Rinse the greens and remove and discard really tough stems; if you're using Swiss chard, cut the stems into 1/2-inch pieces and include. Heat the olive oil in a skillet or a wok, and.
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In a large oval baking dish, mix the tomato puree, 60ml (¼ cup) hot water, the crushed garlic and the oregano. Stir well to combine and then spread in an even layer over the base of the dish. Set aside. Wash the courgettes (zucchini) and aubergines (eggplant) and trim the ends. Cut into 5-6mm (approx. ¼ inch) slices.
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Jill Norman cooks a spinach and potato tian.Get the latest headlines http://www.telegraph.co.uk/Subscribe to The Telegraph http://www.youtube.com/subscriptio.
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1. There should be equal amounts of each vegetable, about 150-170g of each, as sizes vary. Peel all the vegetables and slice them thinly, about 3mm/1/8 inch, with a knife or using a mandolin. 2. Shred or coarsely grate the cheese. Spread about 60g/ ½ cup over the bottom of a 30cm/10-inch tian or gratin dish. 3.
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Add the chopped spinach, anchovies, grated cheese, season with some salt and pepper and mix well. Now add the warm potatoes and garlic to the mixture and give everything a good stir. Set the oven temperature to 190 C (non fan). Pour the rest of the oil into the same baking dish and transfer the egg, spinach and potato mixture back into the dish.
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Preheat the oven to 400 degrees, and grease a 9-by-13-inch tian or other baking dish with another tablespoon of the olive oil. Step 5 Spoon half the spinach mixture into the prepared baking pan.
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Optional additions to a tian may include garlic, anchovies, capers, or any of the allium tribe, along with grated cheese and fresh herbs. Some cooks include a fresh tomato sauce. Others omit the eggs but add breadcrumbs. Mrs. David gives five tian recipes in Nutmeg. Three use zucchini. The fourth is the spinach and potato recipe posted here. —
