Gastronomically Terrific

January 30, 2011

Kuku with spinach

Filed under: starter — Tags: , , , , , — thinkingdan @ 10:36 pm

Kuku is omelette gone coo-coo.  It looks like nothing else in the world, but works amazingly well and this may become a staple approach to eggs for us.

Kuku?

The recipe book says that kuku comes in many variations over the middle east, and as far as I can tell it is ordinary omelette but a) it is baked, b) it has a little spice in.  The one here, is most definitely not ordinary omelette since it contains the most pure green – which is, in fact, spinach.  Again, I strayed a little from the instructions (overspicing as I like to do) so I’ll give brief details.

 

Ingredients

300g spinach, 3 eggs, 1 1/2 tablespoons chopped mint, 1 tsp ground cumin, 100g feta cheese.

Method

First, cook the spinach by placing it all into a large saucepan, alone, add a lid and put on a gentle heat.  The leaves quickly shrivel up, and with a little stirring the whole thing reduces about 10 fold.  Drain the spinach in a sieve or colander and squeeze out the extra water, then chop it up roughly.

Break the eggs and mix them up, trying not to beat them.  Add the spinach, chopped mint, crumbled feta cheese, cumin, salt and pepper to taste, then pour everything into a greased oven dish.  Bake at 180 degrees celcius for 25-30 minutes until just set.

The recipe book, no doubt following tradition, recommends serving this cold.  We did try that the following day and it wasn’t at all bad, but personally I prefer it hot.  The spinach forms an interesting base for the eggs, gently flavouring due to the long cooking time.  The feta cheese gives it a tang missing from simple omelette, and the mint and cumin make for a very flavoursome and different dish – no doubt you can make up the herbs and spices as takes your fancy.

Who made it: Anna and Dan jointly.

Recipe: “The complete Vegetarian cookbook” by Sarah Brown, page 181.

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February 28, 2010

Crespelles

Filed under: main — Tags: , , , — thinkingdan @ 4:31 pm

Crespelles are wholemeal pancakes stuffed with stuff, covered in more stuff and roasted in the oven.

The Crespelles are hidden under a pile of sauce, which is sad because they looked pretty good on their own. Yes, those sad things on the left are flattened souffles, which really do need a pot to keep them raised.

You’d be forgiven for thinking that these are Burritos, but they are quite different in taste and ingredients.  The main ingredient is wholemeal pancakes, which are just ordinary pancakes made with wholemeal flour.  These are filled with cooked chard (we couldn’t get chard, so used spinach which works great), mixed with cheese and cream.  The tomato sauce on top is made from passata (basically pureed tomatoes), onion, garlic and bay leaf, cooked for ages to concentrate the flavour.  It has yet more cream mixed in and cheese grated over  – yum!  Then the whole lot is baked to crisp it up.

This is a dish which sadly doesn’t look as great as it tastes.  The creamy spinach mixture gives it a really interesting and surprising taste, nothing like the burrito it so resembles, and the homemade sauce is great (I bet its the same base recipe as the supermarket jars).  We had rice from this recipe as a side and it worked amazingly.  The cheese flavour luckily didn’t drown out the subtle egg taste of the soufflé, although the giant mushroom would have made a better companion and the soufflé a better starter.

All in all, a great main course and I’d thoroughly recommend  it as a way to cook pancakes for a large number of people, as you don’t have to keep them warm.  However, presentation is difficult so not a dinner party recipe!

Who made it: A joint effort between Anna and Dan.

Recipe: “The Complete Vegetarian Cookbook” by Sarah Brown, page 189.

Crespelles

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