Whether you are at a BBQ, a big summer party or simply at home – a delicious pasta salad is always a big hit! Though this takes a little more work and time to prepare, its flavour is definitely worth it! It combines your favourite pasta (I used buckwheat, but any kind works well), blanched spinach, roasted pine nuts and dried tomatoes with a flavourful garlic dressing with fresh spring onions.
The secret which makes this salad extra yummy is using two different kinds of dried tomatoes: The ones stored in olive oil and salted dried tomatoes, which are sold without any additional oil or fluid – is really just tomatoes and salt. Due to their different preservation method, they have a slightly different flavour and texture. While the salted dried tomatoes are – no surprise here – saltier, more flavourful and also a little drier and firmer, the ‘oily’ ones have a mild yet fresh flavour and are a little more ‘squishy’. By using both kinds of dried tomatoes, you get the best of both – and you also prevent your salad from getting to oily or to salty. Just give it a try! Continue reading
And here we go again with my little sushi course! This time though, I’m not going to show you another way for making sushi rolls, but a tasty side dish. At first sight this salad might seem a little blant since it’s basically just spinach with a sesame-soy dressing, but the tahini really makes this a special treat! You can use fresh or frozen spinach for this – I personally prefer to use fresh spinach, though since you will blanche it anyway, the frozen one won’t make such a big difference. Just make sure the leaves aren’t chopped to finely, or you will have a hard time trying to eat this with chopsticks! Continue reading
We can’t deny it any more – winter is coming! This week there was even the first snowfall of the season in Munich, the city where I grew up. Admittedly, it wasn’t very much snow and it quickly melted away, but still – it’s time for dishes that are not only delicious, but also warm you from the inside! One of my favourites in winter are any kind of creamy vegetable soups, since they are fast and easy to prepare and give you an extra vitamin boost to keep any flu viruses at arm’s length. For this soup, I have used one of my all time favourite vegetables: spinach! Continue reading
Who says pancakes always have to come along with something sweet? They can also be a delicious dish with a hearty filling. This one combines spinach and feta cheese in a savoury blend that goes along perfectly with the mild pancake. Non-vegetarians can try to add some cooked ham as well! Continue reading
- 2 potatoes
- 100 g spinach
- 50ml vegetable stock
- 50ml cream
- 1 teaspoon of wheat flour
- 1 teaspoon of curry powder
- 1/2 chili pepper
- vegetable oil
Peel the potatoes and cut them in bite-sized pieces. Heat some oil in a pot and roast the potatoes gently for a few minutes. Add flour and curry powder and sweat it for a few seconds before adding the vegetable stock, some garlic and the diced chili pepper. Stir well and boil gently for 10 minutes. Now add the cream and boil for another 10 minutes. Meanwhile wash the spinach and cut huge leaves in half. Add it to the curry and boil for five minutes. Season to taste with salt and curry.
Note: Try to add some cashew nuts or use different vegetables if you are not a fan of spinach.
- 100g Penne
- 150g spinach
- 50ml milk
- 40g blue cheese
- 1 tablespoon of natural joghurt
- olive oil
- fresh basil
Cook the Penne with enough water and a little salt. Meanewhile, heat some oil in a pan and gently roast the spinach with a pinch of salt and grounded nutmeg for 2 minutes, then add the milk. (Be carefull with the salt, blue cheese is sometimes already quite salty.) Shortly before the Penne is done, drain the pasta and add it to the spinach. Mix it with the cheese and the joghurt and boil it gently until the pasta is done. If necessary, add some milk to make it more creamy. Now season to taste with fresh basil.
- 1 small bowl of young spinach
- 1 small pear
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of mild olive oil
- 1 tablespoon of gorgonzola
Wash the spinach and cut bigger leaves in half. Mix the vinegar, oil and a little honey with garlic and salt. Arrange the spinach on a plate or in a bowl and mix it with some of the dressing. Slit the pear and place it on the spinach. Top it with the gorgonzola and some walnuts and sprinkle with the rest of the dressing. Serve with some fresh bread.