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

 

Olivier's Dead Easy Yoghurt Cake

 

 

 

GÂTEAU AU YAOURT ET FRUIT DE MAMAN

MY MUM’S YOGHURT CAKE WITH FRUIT

Serves 8. Prep: 15 mins Cook: 40 mins

INGREDIENTS

1 175g pot natural yoghurt

2 pots caster sugar
3 eggs
3 pots self-raising flour 3⁄4 pot vegetable oil 

10g baking powder

3 Pink Lady apples, peeled, cored and cut into cubes

Unsalted butter, softened (for greasing)

In a mixing bowl, simply mix the yoghurt and caster sugar together well. Add 1 egg and 1 pot of flour and mix well again. Repeat this process twice with the remaining eggs and flour. Stir in the oil, followed by the baking powder.

Finally, fold through the apple and leave the mix to rest for 10 minutes. Meanwhile, line a 23cm loose-bottomed cake tin with baking parchment or buttered greaseproof paper (note: if you use a smaller cake tin, the cake will be thicker and will require further cooking time).

Pour the cake mix into the lined tin and bake in an oven preheated to 180°C/160°C fan/350°F/gas 4 for about 30-40 minutes. 

To check the cake is cooked, insert a small knife into the middle of the cake. If no sponge mix remains on the knife when it’s removed, it’s ready. Take it out of the oven and place a cloth over it to keep it moist. When it’s cooled, you should be able to remove it from the cake tin without any problem.

To serve, just slice as desired. You don’t need anything else with it. 

 

This is the official recipe - it's dead easy. But I made a few notes, so bear with me:

1. Olivier uses the pot the yoghurt came in as his measure. (This means less washing up!) If they don't sell yoghurt in little pots, the measures are: 175 natural (or any other yoghurt you want)., 300gr caster/granulated sugar, 450 self-raising flour, 175ml vegetable oil; note that he uses both self-raising flour and a sachet/10 gr baking powder as well, to make it nice and fluffy. (He also uses a bowl and a spatula to mix it, again less washing up! The batter will be quite runny, don't worry)

2. He uses Pink Lady Apples because he likes the flavour - you can use any apple you like or, indeed, any fruit you like, even tinned but make sure it's well drained. It mustn't be soggy like rhubarb. (You can use the syrup to glaze the top afterwards. You reduce it and mix it with a little water to glaze, with some fruit on top.)

3. He says "cube" the apples but actually he means dice, and as small as possible. The larger the fruit, the chance that it will sink into the cake. 

4. He bakes the cake on the middle shelf of the oven. The smaller the cake tin, the longer the cake will take to bake. His cake is only ±1.5 inch/4cm deep. Timings vary per oven.

The cake is best the following day - if you can resist eating it!

He also makes a Fraisier using the above cake recipe but without the apple. The bakes it, cuts it in half and puts strawberries and a Genoise cream in between and all over it. The Genoise cream is a mixture of crême patissière and cream. If you want this recipe, Ill give it to you separately!