You both might already make this. I made it tonight for dinner and despite not having a lot of spinach in the freezer, it worked very well. I just fancied having spinach tonight.

it's not a difficult recipe, just requires a lot of stirring (not my forte!)

Saag paneer

By Elena Silcock

 

Serves 6

An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It's rich in calcium and folate from the spinach and is gluten-free, too.

Preparation and prep: 10 mins Cooking time: 20 min

• Easy
• 
  

  Serves 6

An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It's rich in calcium and folate from the spinach and is gluten-free, too

(See lilnk for Nutritional Values) 

Ingredients

• 2 tbsp ghee
• 1 tsp turmeric
• 1 tsp Kashmiri chilli powder
• 450g paneer, cut into 3cm cubes
• 500g spinach, mature fresh or frozen
• 1 large onion, finely chopped
• 3 garlic cloves
• thumb-sized piece of ginger
• 1 green chilli, roughly chopped, (include seeds for extra spice)
• 1 tsp garam masala
• ½ lemon, juiced, to serve

Method

• STEP 1

  Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.

• STEP 2

  Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.

• STEP 3

  Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.

  Enjoy!
  

 https://www.bbcgoodfood.com/recipes/saag-paneer

 

Ginger Plum Tarte Tatin

Auntie Evelyn used to make Ginger Plum square, Jon's favourite but I've improved it a little...

Tarte tatin
115 gr/4 oz butter, chilled;  225 gr/8 oz plain flour [I only keep self-raising in the house]
pinch salt;  50 gr/2 oz caster sugar or 1/3 cup Splenda;
1 or 2 Tbls GINGER  [don't forget the ginger... I always do!]
1/2 x 5 ml tsp vanilla essence - ± - I like vanilla;  3 x 15 ml Tbl crème fraiche or fromage frais

Mix ingredients in Magimix, roll into a ball and put in fridge whilst you prepare the plums, preferably 1/2 hours.

Filling
3/4lb plums [about 6 or 7, depending on the dish you're using;

Marmalade, preferably Jon's;  Castor sugar

Grease a baking dish;
Halve and stone plums, preferably Victoria;
Arrange plums in tin and fill holes with marmalade.
Roll out pastry to fit baking dish and press onto plums, tucking ends in.

Bake 1/2 hr at 375ºF/190ºC/gas mark 5.

When cooked, turn out and sprinkle with castor sugar.

This gives you nice shiny plums.  I prefer to serve it pastry side up so it depends who's serving it as to which way up it goes!!

Very lekker, even if you don't like plums [which I don't]!