Orange Delight!!

Made with orange juice, milk, vanilla, honey and ice cubes, this slushy citrus smoothie is a refreshing way to cool off on a hot and sticky summer day.

Ingredients

• 1 cup frozen orange juice
• 1 cup milk
• 1 cup water
• 1 teaspoon vanilla extract
• 3 Tbs honey
• 10 cubes ice

Preparation

In a blender, combine orange juice concentrate, milk, water, vanilla, honey and ice. Blend until smooth. Pour into glasses and serve.

Mireia's low-sugar sponge cake

The recipe is very easy, the only secret is to stir the eggs yolk with the sugar until you double the egg volume, and to beat the egg whites until stiff peaks and be careful when mix them to the yolks; you just envelope it not mix it.  

 

Here you have the proportions (in catalan) and the explanation. it is call "pa de pessic de vic" If you have any problem you can ask me. 

http://www.lesmevesreceptes.com/recepta/99

Drita's Fantastic Baby-friendly Birthday Cake

For the base...pasta frolla.. you can prepare it in advance and put in the freezer..
_____Ingredients____

• 1 whole egg
• 2 egg yolk
• 300g  flour
• 150 g unsalted butter, chilled and diced
• 150 g sugar
• vanillina(it's a powder, vanilla flavor)
• levadura for desert
• Zest of ½ lemon, grated

____Preparation____

A)Work all ingredients in a bowl with your hands( first all dry ingredients, flour, sugar butter and at the end add egs), smashing butter pieces with the tips of your fingers. When the dough starts coming together, transfer to a work surface, and knead for 30 seconds. Wrap dough in plastic wrap. Flatten and refrigerate for 1 hour.
Preheat the oven
B)Remove dough from plastic wrap, and dust with flour. Lightly dust a flat work surface with flour, and roll dough about half of it. Carefully transfer crust to a tart pan with a removable bottom. Press dough into mold, and prick bottom and sides with a fork( essentially give the form of the pan, decorating the sides). Roll the rolling pin over the top of the tart pan to remove excess dough (reserve scraps for another use). Bake  until crust is golden brown.(i put on the top beans or garbanzos so it doesn't come up)

For the cream

_____Ingredients____

• The yolks of 3  eggs
• 3 tablespoons  flour or 50 g
• 100 g sugar or 2tablespoons for  each yolk
• A vanilla bean, or lemon skin
• 500 ml milk

____Preparation____

Boil the milk with an aroma..vanilla or lemon skin( to take of when milk is ready)
in a pan put the eggs and sugar and whist them. after mix the flour gently in order non to form lumps.
then add the milk and mix energetically over a gentle heat until it starts to thicken.
When its cool down, put in the fridge. Meantime you prepare the phase B.

you fill the tart pan with the cream and then decorate with the fruits. On the put put some gelatina, or in my case, i prepare some non industrial(better for kids) with some jam(apricot, peach, non red ones, and put in a pan on the fire with 2 spoons of water..than brush the top of the fruits with this preparation.


for the decoration
____________________-

fruit of the season(cheries, strowberries, bananas, pineapple, blakberries, raspberries ect)

I tried to be as clear as possible, but it's difficult form me, becouse in the kitchen i cook without recipes, in the sense, that the quantities sometimes u have to adjust them with the eye..If you have any question, i'm here..
see u soon

more for mama and papamagias than babamigas

Red Prawn and Mango Curry
Brilliant recipe thanks to Nigella, see http://www.nigella.com/recipes/view/red-prawn-and-mango-curry-16
You need thai red curry paste, which i brought from london. Anyone welcome to have ours as we´re not taking it back home with us. peta xxxx Was going to paste the recipe but not sure about copywright? xx

Leo's birthday cake with icing / Torta de mantequilla

Oven: 350ºF (175ºC) 35 min
Use 2 round cake tins 22 x 3 cm or one rectangular 32 x 20 x 5 cm

Beat until creamy - 1/2 cup + 2 tblsp butter

Add gradually beating with energy - 1 3/4 cups + 2 tblsp sugar

Add beating vigorously - 2 eggs (1/2 cup)

Sift together - 3 1/4 cups flour
                      3 tsp baking powder
                      1/2 tsp salt

Add alternating with the flour - 1 1/4 cups milk
(begin and end with dry ingr.)   1 1/2 tsp vanilla

Butter icing

Beat until creamy - 1/2 cup butter

Keep beating and add gradually - 4 cups confectioner's sugar

Alternate with - 6 tblsp cream or hot water (until spreadable consistency)

Flavor with - 2 tsp. vanilla

Oatmeal Cookies

A nice, full of spice, oatmeal cookie that is easy, quick, yummy, and dairy free. Don't skip the walnuts, I think they are key to the yummyness.

1 cup unbleached or whole-wheat pastry flour

1/2 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup sugar or other sweetener

1/3 cup vegetable oil

1/4 cup molasses

1 tsp. vanilla extract

11/2 cups rolled oats

1/4 cup fortified soy or rice milk

1/2 cup raisins

1/2 cup chopped walnuts, optional


Preheat oven to 350 F.

Mix flour, cinnamon, baking soda, baking powder, and salt in large bowl.
In separate bowl, mix sugar, oil, molasses, and vanilla until smooth. Add flour mixture, rolled oats, milk, raisins, and walnuts. Mix well.

Drop rounded tablespoonsful of cookie dough onto an oil-sprayed cookie sheet (DO OIL OR BUTTER COOKIE SHEETS!), about 2 inches apart. Bake until light brown, 12 to 15 minutes. Transfer to a rack to cool. Store in airtight container.

Makes 30 cookies

Creamy Cauliflower Mac

Instead of using high-fat butter and cream, Bittman makes his healthier mac and cheese with pureed cauliflower, chicken stock, and a moderate amount of cheese.

2 1/2 cups vegetable or chicken stock
2 bay leaves
1 cauliflower, cored and cut into large pieces
8 ounces whole-wheat elbow macaroni
1/2 cup grated cheese (such as sharp cheddar, Gruyere, or Emmental, or a combination)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/8 teaspoon nutmeg
Salt and black pepper
1/4 cup grated Parmesan cheese
1/2 cup whole-grain bread crumbs

Heat oven to 400° F. Boil a pot of salted water.

In a saucepan, warm stock and bay leaves on medium-low heat for five minutes; turn off heat.

Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor.

Cook pasta in boiling water for five minutes. Drain and rinse to cool; put pasta in a greased, nine-inch square baking dish.

Process cauliflower with stock (discard bay leaves), cheese, oil, mustard, nutmeg, salt, and pepper, working in batches.

Pour sauce over pasta, toss, and spread evenly in dish. Top with Parmesan and bread crumbs. Bake 20 minutes. Serves four.

Pink Quinoa

Thank-you to my Manchester Mamamigas Sam and Leah for introducing me to this nutritious, delicious recipe!

Ingredients:
1 cup quinoa
Grated or chopped beetroot (grated from a jar works well)
Olives
Feta Cheese
Other salad ingredients of your choice.

To make:
Cook the quinoa - it's easy peasy. Use one part quinoa to 2 parts water (so in this recipe 2 cups water), put in a covered pan, bring to the boil. Cook for 15 mins undisturbed then turn off the heat and leave for another 5 mins.
Mix in all the other stuff when the quinoa has cooled.
It tastes good with balsamic vinegar on it too.

Potato wedges

To go with homemade fishfingers and homemade baked beans!!!

• Heat up oven to medium.
• Cut a load of potatoes (washed but with skins) into similar size wedges.
• Parboil for 7 mins
• Drain and return to pot they boiled in.  Add a glug of olive oil, salt, pepper, paprika, a bit of curry powder, oregano, and juice of half a lemon (adjust all of these according to palate). Jiggle pot with lid on so they get evenly coated.
• Put in oven tray and bake in oven for at least 40 mins or until crispy.

Freshly made fish fingers and snitzel

The best fish for Fish Fingers is Percha (that horrible one from Lake Victoria, see scary 'Darwin's Nightmare' documantary) - its firm and fleshy and doesnt crumble. It's also cheap.

• Cut into fish finger size fingers. 
• Get 3 plates: one with flour, one with beaten egg, one with crumbs. Do the 'conveyer belt' thing: roll in flour, dip in egg, roll in crumbs. 
• Shallow fry until golden each side (careful the egg tends to burn easily).

You can also make Snitzel in a similar way (my Greek yaya used to make this for me when I was little, even though I suppose it must be German by the name).

• Tenderise fillets of chicken or pork by covering in clingfilm and bashing with a rolling pin.
• Do conveyor belt thing.
• Shallow fry.

Total comfort food!

XZ.

Roasted veg and chickpea bake

Just invented this yesterday, i'm proud to say. yummy and easy.

Ingredients: Assorted veg, roughly chopped (i used an onion, half a red pepper, some green pepper, a potatoe, a fresh tomato, a courgette, and about half  aheda of garlic, chopped in half wiht the skin still on). Half cup raisins (any dried fruit like apricots, dates, prunes, dried pears would probably be nice too). About a cup of tomatoes sauce (I used homemade but im sure bought would be fine), a big cup of cooked chickpeas (im sure any other bean would be a good substitute), oil, salt, pepper, herbs/spices, half tsp brown sugar, cup of water.

Method: Mix it all together in a  big ovenproof tin, making sure its all coated with oil and herbs/spices. Cook in medium oven, check after an hour. This dish can be reheated and it's even better for ebign left and reheated the next day, like most 'oily' dishes (that's what we call oil-cooked oven dishes in Greece).

Xzoe.

Amazing Alien Sauce!

Born of the necessity of no cow dairy, no tomato, no tuna, here's a little something I knocked up to go with pasta which turned out to be a great success! It's essentially espinacas a la catalana with pesto ;-)

Ingredients: all quantities are approx, adjust to taste

• Spinach - I use about half a bag of the frozen spinach pellets from Mercadona which defrosts really quickly and is already blended, so perfect for sauces.
• Basil - dried, fresh, in a squeezy tube...
• Peeled sunflower seeds - pipas - or pine nuts
• Raisins
• Bouillon powder
• Goats cheese, one big disc
• Olive oil
• Pesto if you can do dairy, but even without and enough basil it tastes good

1. Toast the  pipas in a dry frying pan then set aside
2. Throw spinach in frying pan with dash of olive oil, stir until it defrosts
3. Stir in a good shake of basil and a teaspoon of bouillon powder and a handful of raisins
4. Crumble in the goats cheese until its all melty
5. Take off the heat and stir in a couple of tablespoons of pesto and the toasted pipas

Et voila!!!

Crust-optional leek and corn quiche

My tía Laura made this last time I was in Uruguay, and it is really easy and yummy.

1 red pepper
6 leeks
1 can of corn
5 eggs (3 of them hard boiled)
Grated cheese (amount and kind up to you)

Lightly sauté the chopped red pepper, and add sliced leeks. Add can of corn (or healthier still, some fresh or frozen corn). Turn off the heat, and mix in the 3 chopped hard boiled eggs, and 2 or 3 eggs to bind the whole thing. Add grated cheese to taste. Take that to the oven until set and golden on top.

Fainá de calabacines

If you want to know what a fainá is, buy a plane ticket to Uruguay, or to Italy, or just look it up in Wikipedia.
Here's a veggie twist on the recipe, it's super easy, quick, and yummy.

Mix or blend:
3 eggs
3 tablespoons oil
1 1/3 cups milk
1/2 cup flour
1 teaspoon baking powder
salt, pepper

Add and mix in:
1/2 kilo raw grated courgettes
1 cup grated cheese.

Pour into a buttered large pan. Bake at 350ºF/175ºC for 20 minutes.

Raw Choconana Pudding

1 avocado
1/2 ripe banana
1/4 cup cocoa powder
1/4 cup honey
1 tablespoon coconut oil
1 teaspoon vanilla

Combine in food processor until pudding-like. May add water

Mavi's "Mammaproof" Croquetas

Ingredients (for 4 people)

• Flour (4 spoonfuls)
• Milk (approx half a litre)
• 1 small onion
• The ingredient of your choice, very finely chopped (spinach, ham, baccalao, left over meat or fish....)
• 2 eggs
• Breadcrumbs
• Salt, pepper and nutmeg

A little bit of background info for you - croquetas have always been the way many mums have made the most of the left-overs of cooked meats, fish, stews etc to create a delicious dish that is also easy for little ones to eat - they love them!
The base is a thick bechamel to which you add the ingredient of your choice. You can use any ingredient you want, the croquetas always turn out to be delicious!
You can make them on your own but it's much more fun to invite your "mamamigas" over for the afternoon and make them together. In less than half an hour you will all have a tupperware full of yummy croquetas that you can either cook and eat straight away or freeze.
My grandma taught my mum this recipe and when I was growing up my mum always made the sauce and then the kids rolled out the croquetas.

Procedure

• Finely chop the onion
• Heat a glug of olive oil (approx 2 spoonfuls) in a deep-sided frying pan and add the chopped onion
• Fry on a low heat to soften the onion
• When the onion is soft add the ingredient of your choice and continue to cook on a low heat
• Add the flour and then the milk, a little at a time, stirring continously with a wooden spoon
• When the flour is fully dissolved add the remainder of the milk and mix well, ensuring that there are no lumps, then turn up the heat
• Add salt, pepper and a little nutmeg
• When the sauce starts to come away from the sides of the pan take it off the heat and let it cool
• When it has cooled enough for you to handle it the rolling process begins! The best way to do it is with a 3-person "human chain". Your little ones will love helping with this! The first person wets their hands and forms small pieces of the sauce into the shape of croquetas, the second dips it in the beaten egg and the third rolls it in the breadcrumbs to coat it.
• Once coated the croquetas are ready to be fried in plenty of hot oil until they are golden and crunchy. Remove the excess fat with kitchen paper and put them on a dish to serve.
• Enjoy!

Banana bread

3 overripe bananas
1/2 cup milk
1/4 cup oil
1 TB vanilla
2 eggs
3/4 cup sugar
3/4 cup brown sugar
1 tsp cinnamon
1tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 cups flour
1/2 cup nuts of your choice

In a bowl mix together sugars, baking soda, baking powder, salt, & cinnamon. Add bananas and mash them into the sugar mixture completely with a fork.
Add vanilla, milk, and oil and eggs and mix completely. Once the mixture is blended mostly smooth, add flour and mix thoroughly.
Pour into nonstick or greased baking dish.

For bread pan bake 45 minutes at 350 degrees F and check for firmness and doneness with a toothpick. Continue to bake and check at 5 minute intervals until toothpick comes out clean.
For cake pan bake for 45 minutes until firm and toothpick comes out clean.
As a variation, top with your favorite crumb cake topping before
baking.

Galletitas de heladera

Batir bien                         1 taza de mantequilla  (aproximadamente 200 gr)

Agregar gradualmente        1 1/2 taza de azúcar

                                        2 huevos

Añadir y batir bien             

                                        1 cucharadita vainilla

                                       

                                       4 tazas harina cernida

Cernir juntos y agregar      2 cucharaditas polvo de hornear

                                       1/2   cucharadita sal

Amasar y hacer un rollo de 5 cm de espesor. Envolver en papel parafinado (yo uso cualquiera) y poner en la nevera, por varias horas o de un día para otro. Sacar y cortar de 1/2 cm de espesor con un cuchillo bien afilado. Poner en chapa enmantecada y hornear hasta que estén doradas. Sacar de la chapa inmediatamente.

Galletitas de aceite

Horno: 400º F (205ºC) 10 min
Cantidad: 3 docenas

Batir apenas con un tenedor
2 huevos

Agregar y continuar batiendo
2/3 tazas aceite (no de oliva)
2 Cdas. de vainilla
1 cta. de cáscara de limón rallada

Añadir gradualmente
3/4 taza azúcar (I play with that, and use mostly brown sugar and a little white)

Cernir juntos y agregar
2 1/4 tazas harina (I also play and use part whole wheat flour, part regular white flour)
2 ctas. polvo de hornear
1/2 cta. de sal

Verter sobre chapa enmantecada por cucharaditas. Hornear. Sacar de la chapa inmediatamente.

Baked custard

Leo loves this and it contains eggs, milk and no refined sugar so I reckon it's pretty good for him too. You could use honey instead of the maple syrup and I plan to experiment with adding bananas soon.

Ingredients
1 and 1/4 cups milk
2 eggs
1/2 tsp vanilla extract
1/4 cup maple syrup
Nutmeg and cinnamon

Preheat oven and have 6 ovenproof cups and a baking tray that you can fit them all in ready.
Put all ingredients in a blender (I do it with the hand-held one) and mix thoroughly.
Divide between all the cups and put them in the baking tray. Half fill the baking tray with water and put in the oven. Bake for 40 to 45 minutes or until the custards are solid when shaken. Remove from baking tray, cool to room temperature then cover with foil or cling-film and refrigerate until you need them.

"Tara's" Carrot cake!

This one needs no introduction - bake and enjoy!

Ingredients:
300g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
175g sugar (the recipe says "light muscovado" sugar but I don't think I have ever actually used that, normally make do with brown cane sugar)
50g walnuts
3 eggs
handful of sultanas
2 soft bananas mashed
175g carrots grated
175ml corn oil

Soft cheese icing
100g butter softened
200g icing sugar sifted
100g cream cheese

Preheat the oven to 160 degrees, grease and line a tin.
Sift the flour, baking powder, bicarbonate of soda and salt into a bowl and mix. Add the rest of the ingredients and mix well.
Put into the tins and bake for 30 - 35 mins or until risen and firm to the touch.
Leave to cool completely before icing
To make the icing mix all ingredients together and then spread onto the cake.
Sprinkle a bit of cinnamon on top and voila!

Mira's Magnificent Mash

Ingredients:

2 carrots
1 cup of pre-boiled lentils of your choice
2 potatoes
1/2 onion
1 tablespoon olive oil
pinch of cumin
half a teaspoon of salt (optional)
Some milk
Knob of butter

Peel and chop the onion, carrots, potatoes into smallish cubes. Fry at medium heat for about 4 minutes in the olive oil and add the cumin and the salt to coat the vegetables. Add enough water to cover the vegetables, bring to a boil, then cook for about 8 minutes. Add the pre-boiled lentils. Cook for another 3-4 minutes. Drain the vegetables but leave some of the water in the pan. Add some milk and the butter, then mash it all and serve it with fish or a piece of meat. Enjoy!!

Empar's Scottish Oatcakes

Ingredients:
150 gr oatmeal
150 gr oat flakes
a pinch of salt
a handful of sesame seeds
75 ml olive oil
150 ml boiling water

Mix well oats, salt and sesame seeds. Add the oil and mix very well.
Add the water and mix with a spoon until it becomes a hard dough.
Leave it to rest for 10 minutes.
Make the dough into a roll. Cut it in 4 slices. Press every slice to
make a flat circle.
Cut every circle in 4 pieces.
Put it in the oven, 15 minutes on each side.

Pumpkin soup

Ingredients:
1 lb piece of peeled pumpkin (1/2 kg)
1/4 cup butter
1 medium onion, finely chopped
3 1/2 cups fresh or canned chicken stock or water
2 cups milk
pinch of grated nutmeg
salt and freshly ground black pepper
1 1/2 oz spaghetti, broken into small pieces (or a nice handful of some smallish pasta)
6 tbsp freshly grated Parmesan cheese

serves 4

1- Chop the piece of pumpkin into 1 inch cubes

2- Heat the butter in a saucepan. Add the onion, and cook over moderate heat until it softens, 6-8 minutes. Stir in the pumpkin, and cook for 2-3 minutes more.

3- Add the stock or water, and cook until the pumpkin is soft, about 15 minutes. Remove from the heat.

4- Purée the soup in a blender or food processor (I use hand blender in the pot). Return to the pan. Stir in the milk and nutmeg. Season with salt and pepper. Bring the soup back to a boil.

5- Stir in the broken spaghetti. Cook until the pasta is done. Stir in the Parmesan and serve at once.

Pumpkin gratin

4 servings

• 1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling). Here just make 2 cups pumpkin puree, which is better than canned American :)
• 3 large eggs
• 1 cup heavy cream
• 3/4 cup grated Swiss cheese
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon unsalted butter
• 1 tablespoon grated Parmesan cheese

Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.

Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.

Veal stew with peppers

1/3 cup olive oil

1 small onion, thinly sliced

4 Anaheim chiles, seeded and finely julienned (get the Italian green peppers here in Barna)

1 medium red bell pepper, cored and finely julienned

4 garlic cloves, crushed

1 1/2 pounds boneless veal leg or shoulder, cut in 1 inch-thick strips (ask butcher to give you beef for estofado)

1 tsp kosher salt

1/8 tsp finely ground white pepper

1 bouquet garni (2 sprigs each parsley and thyme, and 2 bay leaves, tied together with kitchen string, so you can remove after cooking)

1 cup dry white wine

 

In a large casserole over medium-high heat, combine the oil, onion, peppers, and garlic. Sauté for 2 minutes.

Add the veal, salt, pepper, bouquet garni, and white wine and bring to a boil. Simmer until the meat is done, about 45 minutes. I serve over rice, but the idea is to have it with Basque garlic potatoes.

Spinach-Sweet potato soup (vegan and good for all ayurvedic constitutions)

1 tbsp olive oil

1 cup onions, sliced

1/2 tsp fresh ginger, minced

1/2 tsp ground cumin

2 cups water and some bouillon powder or 2 cups vegetable stock (or chicken, or whatever you have if not vegan)

1 cup sweet potatoes, cubed

1/2 cup carrots, sliced

5-6 cups spinach, chopped (1 bunch)

salt and freshly ground pepper to taste

In large pot on medium-high, heat oil. Add onions and ginger and sauté until onions start to caramelize, about 5 minutes. Stir in cumin and sauté for another minute. Add water, bouillon, and all vegetables. Cook until sweet potatoes are softened, about 15 minutes. Stir in salt and pepper, then serve with some bread. (I don't measure that much, just put in a bag of spinach and 2 sweet potatoes)

Buckwheat cereal

Here's a cold breakfast cereal you can feel good about. It is easy to make in advance and will keep in your refrigerator for days. Buckwheat is a good source of calcium and lysine as well as vitamin E and B vitamins. The nut butter adds protein.

2 cups raw buckwheat groats

2 tablespoons maple syrup or honey (optional)

1/4 cup nut or seed butter

Preheat oven to 300 degrees. Spread buckwheat on large baking sheet. Bake for 20 minutes. Stir buckwheat around a bit. Roast for 15 to 20 minutes more until golden. Immediately mix hot buckwheat with sweetener and nut or seed butter until completely combined. Cool. Store in covered jar in refrigerator. To serve, place 1/2 cup of cereal in bowl. Cover with milk. Add fresh or dried fruit if desired.

Serves 4.

Fruity quinoa breakfast cereal

Warm breakfast cereals are a great start on a cold winter morning. Quinoa cooks quickly which makes it a perfect choice for breakfast. It's also packed with nutrition that will energize your child for a busy day.1/2 cup quinoa

1 cup water

1/4 cup diced apples

1/4 tsp. cinnamon

Milk

Maple Syrup

In a saucepan add quinoa and water and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add apples and cinnamon; cover and simmer until water is absorbed (about 10 more minutes). Serve with milk and sweeten to taste with maple syrup.
Makes 4 toddler or 2 adult servings.

Favourite dark leafy greens (from the Ayurvedic Cookbook)

Prep time: 10 to 20 minutes

1 bunch dark leafy greens: kale, collards, mustard, turnip or dandelion greens

½- ¾  cup water

1 teaspoon sunflower oil (or ghee for digestible but non vegan version)

½ teaspoon whole cumin seeds

1 teaspoon coriander powder

Wash greens and chop them, taking out stem in the process. Bring water to a boil in heavy bottomed skillet. Put in chopped greens, cover, lower heat to simmer. Cook from 7 to 15 minutes or until greens are tender. Drain, serving water, if not too bitter, for use as soup broth.

Heat oil in small pan over low heat. Add cumin seeds. When they begin to brown, stir in coriander. Brown, do not burn. Pour this mixture over the drained greens, mixing well,  serve immediately.

The spices take the edge off the usually bitter greens.

Pascualina (Italian spinach quiche)

Dorar 1 diente de ajo en algo de aceite de oliva y retirar de la sartén.

Freír una cebolla picada, 1 atado de espinacas, 1 atado de acelgas, agregar una cta. de azúcar y 1 puñado generoso de queso semi-curado o curado rallado. Por último echar una pizca de nuez moscada. 

In Uruguay we usually buy our  “masa de pascualina” at the supermarket, just like we buy our “masa para empanadas”, but any filo dough or pâte  brisée will do.  Just spread the mix on the base dough, crack a couple of eggs on top, as it’s a treat to get a slice with the egg in it, cover with the top dough and bake as if you were baking any quiche. You can paint the top with a bit of beaten egg, but I’ve always been too lazy for that.

Savoy Cabbage Gratin (aka “Any greens gratin”, taken from Yoga Journal)

1 large yellow onion

4 tablespoons butter plus 2 teaspoons

1 head Savoy Cabbage, about 2 pounds (I use one bunch kale one bunch Swiss chard, haven't actually tried it with the Savoy cabbage)

1 tsp salt

1tsp. freshly ground black pepper

1 tablespoon flour

1 cup milk

2 tablespoons each freshly grated Gruyere and Parmesan

3 tablespoons dry breadcrumbs

Slice onion thinly. Melt 4 tblsp. ghee (or butter) in skillet with lid over high heat. When it foams add the onions, reduce heat to low and cover the pan. Stir occasionally until they are almost dissolving. Chop greens and add to onions, fit the lid on again and cook until the greens have wilted, 10 to 15 minutes. Remove cover and continue to cook stirring until translucent, another 10 minutes.

Preheat oven to 400 F. Grease a baking dish with some butter and set aside.

Sprinkle salt, pepper and flour over greens and stir. Increase heat to high, still stirring, and add milk, a little at a time, stirring to create a sauce. When it’s thickened, in 5 minutes, spread the veggies in the oven dish, mix cheeses and breadcrumbs and spread over veggies. Dot with remaining butter (optional), and take to oven until top is crusty and bubbling (20 min). Serve hot.