Spicy Spinato - Spicy Spinach Stew (or Pasta Sauce)

SPICY SPINATO

6-7 desilitres of washed, chopped fresh spinach
1 tomato
1 clove of garlic
0.75-1 teaspoon of curcuma
pinch of chilli powder
sea salt

1. Wash and chop the fresh spinach.
2. Wash the tomato and cut it into small pieces.
3. Chop the garlic finely.
4. Put a tiny bit of water on the bottom of a pot. Mix the curcuma, a little bit of sea salt, and a pinch of chilli powder with the water. Add the garlic, the tomatoes and the spinach on top - in that order.
5. Heat the ingredients under a lid, until the spinach has wilted.
6. Occasionally stirring, let the dish simmer under the lid for about ten minutes.
7. Serve as a stew/soup with 20-25 almonds (enough for one person), or as a pasta sauce with gluten-free pasta (enough for two people).

Annika

Milletary Pancake I – Savoury Millet Pancake with Sun-Dried Tomatoes & Rosemary

The idea for a millet pancake originates from the time I used to go to the health food store close to my old flat; they often had home-made stuff on offer, and I once tried – and fell in love with – their millet cakes. So, this weekend, I started hunting for millet cake recipies. The recipe below is the healthiest possible combination of the recipies I found (especially in that I decided to bake the pancake in the oven, instead of frying it). I called mine a pancake because it’s one large cake instead of several little ones.

MILLETARY PANCAKE I

4 dl of water
2 dl of millet
2 eggs
50 grams of sun-dried tomatoes
2 cloves of garlic
about 2 tablespoons of finely chopped fresh rosemary
gluten-free bouillon powder
extra virgin olive oil
freshly ground pepper
(sea salt)

1. Place the sundried tomatoes in warm water for half an hour to reconstitute them.

2. Rinse the millet well.

3. Chop the garlic and the rosemary finely.

4. Over low heat, warm a bit of olive oil in a pot, and cook the garlic in it for a few minutes without browning it.

5. Add the rosemary, and cook for another minute.

6. Add the water, the bouillon powder and the salt, and bring to a simmer. Please notice that you don’t necessarily have to add any extra salt, as sun-dried tomatoes are very salty. I did but I won’t next time.

7. Stir in the millet, cover the pot, and adjust the heat to low. Let the millet cook undisturbed for about 25 minutes, until it’s tender and has absorbed all the water.

8. While the millet is cooking, drain the sun-dried tomatoes and chop them coarsely. (Don’t throw away the water you used to reconstitute the tomatoes; you can use it to add taste to a soup or something.)

9. Remove the millet from the heat and let it stand for about 10 minutes.

10. Beat the eggs, add half of the cooked millet, and use a stick blender to blend it all into a thick puree.

11. Mix the millet-egg puree, the sun-dried tomatoes and freshly ground pepper carefully.

12. On a baking tray covered with baking paper, make a round, flat cake (with a diameter of about 28 cm) out of the mixture using a spatula and/or your hands.

13. Bake in a pre-heated (220 degrees Celsius) oven for 10-15 minutes.

14. Enjoy hot - or cold if you manage to stop eating it while it's still hot. I didn't.

Annika