Sag Paneer (Spinach and Cheese) Recipe

sag-paneer-recipeI have been trying to replicate my favourite indian takeaway version of this recipe for a while, and most of the recipes I come across have cream and a lot of garlic.

I was surprised that the recipe in Madhur Jaffrey’s World Vegetarian tome used neither, and although I didn’t follow the recipe very closely the following has a very good likeness to my takeway favourite! And healthier too that the creamy ones, which is always a bonus.

Serve with rice and naan, mango chutney and another vegetable dish if you want a feast!

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Bean and Squash Enchiladas with Salsa Verde and Goats Cheese

enchiladasI grew tomatillos in a pot in my garden this summer and this recipe is the result of need to make something easy and tasty from the larger than expected 3 kg yield of fruit! In my experience tomatillos are much easier than tomatoes to grow in shady gardens, and the little lanterns that the fruit grows in are pretty to look at. They are in fact not related to tomatoes at all, but the deadly nightshade family. Their sharp, limey flavour is excellent in Mexican-style food.

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Lentil, Squash and New Potato Salad with a Maple-Sesame Dressing

lentil-squash-saladThe idea for this recipe and the dressing comes from Denis Cotter’s ‘For The Love of Food’ book. His main ingredients for salad are borlotti beans, pumpkin and brussle sprout tops, so you could try these for a winter salad. The maple-sesame dressing is a real winner – sweet, nutty, spicy and filling.

As it stands, this warm salad recipe below is ideal for the bringing out the delicate flavours of summer squashes, tiny new potatoes and fresh spinach.

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Mixed Mushrooms with Sheep’s Cheese Polenta

mushroom-polenta As you may be able to guess I have been visiting the lovely mushroom seller again at the Alexandra Palace farmers’ market! This recipe combines the strong flavour of the mushrooms with creamy, cheesy polenta.

You get two-for-one recipes with this one too as the combined leftover polenta and mushrooms fries up lovely with a poached egg or two (see second image). Continue reading

Mushroom Open Lasagne

open-mushroom-lasagneI was very happy to see a new mushroom vendor at the Alexandra Palace farmers’ market, and even more so to see that he had punnets of king oyster mushrooms at a very reasonable £3 (they are three times that price in some shops!).

The open lasagne format works very well when you want to only lightly cook the filling, as it doesn’t require baking in the oven – perfect for those juicy king oysters cooked in a little garlic and wine.

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