There’s a recipe I’ve been wanting to make for a long time. It’s been printed off the internet and sat on my desk for a few months, and I just haven’t got round to it, which is silly, because it is very simple.
After a heavy Saturday night drinking this weekend, I felt like I needed something last night which would do me a lot of good, so I finally made this Spinach Cake. As a pre-cursor to the recipe, it is meant to be put in a loaf tin, or something of the sort, so it ends up as a long flat slab which can be cut up. I couldn’t find my loaf tin, or a suitable baking dish, so I put the mixture into muffin cases!! This worked quite well.
1/2 tbsp olive oil
Handful of pine nuts
1 clove garlic
1 egg, whisked
Handful of raisins or currants
1. Wilt the spinach in a large covered saucepan over low hear for about 5 minutes (until all is cooked lightly). Then drain it and allow it to cool for a bit.
2. Meanwhile, in a separate pan, saute the pine nuts in the olive oil and garlic until they are just brown. Careful with your timings here, as pine nuts burn very easily. Better to have them a little on the paler side than the darker side at this point.
3. In a bowl, combine the pine nuts mixture, spinach, whisked egg and raisins. Add a sprinkling of salt.
4. Bake in greased muffin cases or loaf dish for about 15 minutes at 180 degrees Celcius.
I then finished my night off with some lemon-drizzled Kale chips. (Obviously, I was a little hungover, and there were lots of rice cakes and popcorn around all this health… I wouldn’t want to lie to you.)