This is adapted from a recipe I came across here and it reminded me a bit of quiche. You can use any cheese you prefer (this time I used a mix of leftover Gouda and smoked Cheddar); I think next time I will also try some feta, seems to me it would go well with the spinach. Feel free to change the amount of garlic, or leave it out, if you're not very fond of it - you can adapt it to your taste - can't go wrong with this recipe, it will be yummy!
- 10oz (300g) spinach, chopped
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 1 c milk
- 1 c flour
- 1 tsp salt
- 1 tsp baking powder
- 2 eggs
- 1 c milk
- 1/4 c butter, melted
- 1 c shredded cheese
1) Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2) In a bit of oil, saute onion and garlic a few minutes, until the onion becomes translucent. Add spinach and cook, stirring, until wilted. Set aside to cool a bit.
3) In a large bowl, mix flour, salt and baking powder.
4) Stir in eggs, milk and butter and mix well.
5) Add spinach mixture and then the cheese.
6) Transfer to baking dish and bake 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
This dish can be served warm or cold.
These days I avoid laborious dishes like the plague. The same goes for fried foods, which we hadn't made in ages. I have to admit though that I made an exception right here, as I wanted to make something different with the zucchini I had and some leftover feta cheese - and it all tasted delicious. I served the patties with garlicky mashed potatoes and a salad and it was a hit with both boys. You can certainly play with the ingredients, adding more of this or that, depending on your own taste, and can replace the feta with parmesan or some other dryish cheese, use different herbs, etc. Use your taste and imagination and all will be well :)
Ingredients:
- 4 zucchini
- 1 large carrot or 2 small
- 1 small onion
- 1 clove garlic
- 1/4 to 1/3 c grated feta cheese (can replace with Parmesan or other dryish cheese)
- 2 eggs
- bread crumbs
- 1-2 Tbs finely chopped fresh dill or any other preferred herb (can also use dry dill, about 1-2 tsp)
- salt and pepper, to taste
- flour
- oil for frying
1) Grate the zucchini finely, place in a bowl and add some salt, then mix it in with your hand. Leave for about 10 minutes, then squeeze water out of mixture and place in a different bowl.
2) Finely grate the carrot, squeeze liquid and add to zucchini.
3) Finely chop or grate the onion, crush garlic. Add these to zucchini mixture.
4) Break the eggs over and mix well.
5) Add cheese, mix well and then add salt and pepper to taste.
6) Add dill and mix well.
7) Add enough bread crumbs to be able to roll mixture into balls.
8) Place some flour in a bowl or plate.
9) With a spoon, take some mixture and drop it in the flour, roll it to cover, and then using your hands, roll it into a ball. Flatten then the ball and place on a slightly floured surface or on paper towel. Continue with the rest of the mixture to make all your patties.
10) Heat oil in a pan and place patties in it, in batches. Cook for a couple of minutes or until patties turn golden-brown. Flip on the other side and do the same. When ready, place patties on paper towel.
Serve hot, warm or even cold. Other nice accompaniments can be tzatziki, plain yogurt, hummus, mustard.
This recipe is from a book called Vegetarian Cooking & Vegetable Classics and, although you wouldn't really expect it just by reading the ingredients, is absolutely delicious. The story goes that one day an Imam had this dish and shortly after he fainted in sheer delight ('Imam bayildi' means 'the Imam fainted'). Delightful it is indeed, but not to worry, no one has fainted in our family from eating it :P Make this and enjoy the special flavours with a bit of freshly baked bread or pita, you can sprinkle some real Feta cheese if you have it and would like to.
Ingredients:
- 2 eggplants, halved lengthwise
- olive oil
- 2 large onions, thinly sliced
- 3 garlic cloves, crushed
- 1 green pepper, seeded and sliced
- 1 can (14oz/400g) chopped tomatoes (or 1lb fresh tomatoes, blanched and chopped)
- 1 Tbs sugar
- 1 tsp ground coriander
- salt and ground black pepper
- 2 Tbs chopped fresh parsley or coriander, aka cilantro, leaves (optional)
1) Slash the flesh of the eggplants a few times, sprinkle with salt, and place in a colander (cut side down) for about 30 minutes. Rinse and pat dry.
2) Fry the eggplants, cut side down, in a frying pan with some oil, on medium heat, for 5 minutes.
3) Place eggplants, fried side up, in an oven dish.
4) Using the same frying pan, add about 2-3 Tbs oil and cook the onions, garlic and pepper over medium heat, for about 10 minutes.
5) Preheat oven to 375°F (190°C).
6) Add tomatoes, sugar, coriander powder and salt and pepper to taste and cook for about 5 minutes, until mixture is reduced.
7) If using, add the chopped parsley or coriander.
8) Spoon the onion mixture on top of the eggplants and bake for 30-35 minutes.
Can be served it warm or cold.
