Beef, Potato and Spinach Meatloaf

A particularly tasty loaf which can be eaten as a hot meal, it teams well with potatoes and salad or vegetables, although the greens are included in the mixture for the loaf. Any leftover meatloaf makes an ideal filling for school or work lunchboxes or sandwiches. Served cold, it is a great picnic dish. In a log tin the loaf will have a little more fat content than if you make this in a free-form shape, as the fat will come away onto the tray as it cooks. Recipe serves 4.

Ingredients:

1 slice white or brown bread, broken into small pieces
2 tablespoons water
8 ounces (250 g) potato, peeled
1 small onion
8 ounce (250 g) packet frozen spinach
12 ounces (375 g) lean ground beef (mince)
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon fresh thyme or 1/3 teaspoon dried thyme
Topping:
2 tablespoons ketchup (tomato sauce)
2 teaspoons brown sugar
1 teaspoon hot mustard

Method:

1. Preheat the oven to moderate 350 degrees F (180 degrees C). Place the bread and water into a large bowl and stir. Grate the potato over the top and grate the onion.
2. Cook the spinach in a saucepan for a couple of minutes or until soft and separated and add to the bowl. Leave to cool completely.
3. Mix in the beef with seasonings and herbs and stir everything together very well.
4. For a free-form loaf grease the base of a shallow casserole or oven tray. Put the beef into the center and form it into an oblong loaf. You can also place the meatloaf into a greased log or bread tin with a 1 pound (500 g) capacity if you prefer a rectangular shape.
5. Bake for 25 minutes for a free-form loaf or for 30 minutes in a cake tin.
6. After cooking, mix all the topping ingredients and brush them over the loaf with a pastry brush. Return meatloaf to the oven and bake for 5 minutes, then brush again and continue cooking for a further 10 minutes or until the meat is cooked through.

Ham and Spinach Stuffing

This stuffing is superb with veal. Makes enough to stuff a shoulder of veal for roasting or a breast of veal for braising.

Ingredients:

1/2 bunch spinach
Salt
Freshly ground pepper
Pinch of nutmeg
1 cup finely chopped ham
1 small onion, finely chopped
1 ounce (30 g) butter
1 cup soft breadcrumbs

Method:

1. Cut the spinach leaves away from the stalks and wash well. Place in a heavy saucepan with a little salt, pepper and nutmeg. Cover the pan and cook for 3 to 4 minutes until softened, shaking occasionally to prevent sticking.
2. Drain well and, when cool enough to handle, squeeze out as much water as possible with your hands. Chop the spinach finely and place in a bowl with the ham. Season with salt and pepper.
3. While the spinach is cooking and cooling, cook the onion gently in the butter until soft and golden. Add to the spinach and ham, then add a pinch of nutmeg and the breadcrumbs and mix the ingredients lightly together with a fork. Correct the seasoning.

Spinach and Rice Soup

Use very young spinach leaves to prepare this light and fresh-tasting Italian soup. Recipe serves 4.

Ingredients:

1 1/2 pound (750 g) fresh spinach leaves, washed
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 small fresh red chili, seeded and finely chopped
Generous 1 cup risotto rice
5 cups vegetable stock
Salt and freshly ground black pepper
Shavings of pared Parmesan or Pecorino cheese, to serve

Method:

1. Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has wilted, then remove from the heat and drain, reserving any liquid.
2. Either chop the spinach finely using a large kitchen knife or place in a food processor and process the leaves to a fairly coarse puree.
3. Heat the oil in a large saucepan and gently cook the onion, garlic and chili for 4-5 minutes until softened. Stir in the rice until well coated, then pour in the stock and reserved spinach liquid. Bring to the boil, lower the heat and simmer for 10 minutes.
4. Add the spinach, with salt and pepper to taste. Cook for 5-7 minutes, until the rice is tender. Check the seasoning. Serve in heated bowls, topped with the shavings of cheese.

Tip: Buy Parmesan or Pecorino cheese in one piece from a reputable supplier, and it will be full of flavor and easy to grate or shave with a vegetable peeler.

Green Risotto

You could use spinach-flavored risotto rice to give this stunning Italian dish even greater dramatic impact. However, white risotto rice makes a pretty contrast to the spinach. Recipe serves 3-4.

Ingredients:

2 tablespoons olive oil
1 onion, finely chopped
1 1/2 cups risotto rice
4 cups hot chicken stock
5 tablespoons white wine
About 14 ounces (400 g) tender baby spinach leaves
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh mint
4 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Knob of butter or more grated Parmesan cheese, to serve

Method:

1. Heat the oil and fry the onion for 3-4 minutes until soft. Add the rice and sir to coat each grain. Pour in the stock and wine, a little at a time, stirring constantly over a gentle heat until all the liquid has been absorbed.
2. Stir in the spinach leaves and herbs with the last of the liquid, and add a little seasoning. Continue cooking until the rice is tender and the spinach leaves have wilted. Stir in the Parmesan cheese, with a knob of butter, if you like, or serve with extra Parmesan.

Beef Fillet with Bean Sprouts

Strips of beef combine with fresh bean sprouts and spinach in this quick and easy stir-fry. Recipe serves 4.

Ingredients:

1 pound (500 g) fillet of beef
1/2 teaspoon cornflour
1/4 cup sunflower or corn oil
2 cloves garlic
1/3 cup soy sauce
5 ounces (155 g) fresh bean sprouts
3 1/2 ounces (100 g) fresh young spinach
Salt to taste
Freshly milled black pepper to taste
1/2 cup chicken stock
1 tablespoon medium sherry

Method:

1. Cut beef fillet into very thin slices across the grain. Sprinkle with cornflour.
2. Heat oil in wok until very hot, but not smoking. Add beef, slice by slice, and stir-fry briskly until browned. Remove from wok with ladle. Drain on rack or on absorbent kitchen paper.
3. Crush garlic into bowl with garlic press. Add soy sauce and mix in meat. Cover and leave to marinate.
4. Rinse bean sprouts under cold, running water. Drain thoroughly.
5. Wash spinach thoroughly to remove grit and drain. Pull leaves off stalks.
6. Add bean sprouts to remaining oil in wok and stir-fry for 1 minute. Add spinach to wok and stir-fry for 2 minutes. Lightly season with salt and pepper. Moisten with stock and sherry.
7. Add beef to wok with soy sauce and ginger mixture and mix in well. Bring to boil and cook for 1 minute. Adjust seasoning to taste.
8. Serve with mixture of brown and wild rice, cooked separately then forked together.

Creamy Vegetable Crown

Packed with spinach and cheese, this easy quiche makes a great meal for vegetarians. Recipe serves 4-6.

Ingredients:

1 1/2 cups wholemeal all-purpose (plain) flour
Pinch of salt
3 ounces (90 g) butter, chilled and diced
Filling:
1 ounce (30 g) butter
1 onion, finely chopped
8 ounce (250 g) packet frozen spinach, thawed and drained
1/4 teaspoon ground nutmeg
Salt and pepper
3 large eggs
1/2 pint (300 ml) fresh cream
2 ounces (50 g) Cheddar cheese, grated

Method:

1. Sift the flour and salt into a mixing bowl. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs.
2. Gradually add 1/4 cup cold water, mixing in with a round-bladed knife, until a soft dough forms. Compress with a cold hand, then turn out onto a lightly floured surface and shape into a disc. Wrap in greaseproof paper and chill for 20 minutes.
3. Preheat oven to 400 degrees F (200 degrees C). Roll out the pastry to a round and line a 9 inch (23 cm) pie dish. Trim the edge; cut 1 1/4 inch (3 cm) slits in from the edge, 1/2 inch (1 cm) apart. Fold in alternate strips to form a border or 'crown'. Prick the base with a fork. Line with
greaseproof paper and a layer of baking beans.
4. Bake for 10-15 minutes, until pastry shape is set. Remove paper and beans; bake for a further 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
5. To make the filling, melt the butter in a frying pan over a medium heat. Add the onion and cook until soft, stirring frequently. Stir in the spinach, nutmeg, salt and pepper to taste. Leave to cool.
6. Beat the eggs and cream with a balloon whisk. Stir in the spinach mixture and cheese. Pour into the pastry case. Bake for 30-35 minutes, or until set.

Stir-Fried Nutty Spinach

A quick, simple stir-fry of fresh spinach and pine nuts, prepared in an oriental style with a crunchy character. Recipe serves 4 as a side dish.

Ingredients:

1 bunch English spinach
2 ounces (50 g) pine nuts
2 teaspoons sesame oil
1/4 teaspoon grated nutmeg
Black pepper

Method:

1. Remove stalks from spinach leaves and discard. Wash leaves in three changes of water, drain and dry on paper towel.
2. In a large non-stick frying pan, or a wok, over high heat, toast pine nuts in sesame oil until browned.
3. Add spinach and stir for one minute.
4. Stir in nutmeg and a sprinkling of pepper and continue cooking for 30 seconds or so, until spinach has softened. Serve straight from pan.

Spinach and Cheese Potato Pie

This easy and cheesy fresh vegetable pie is delicious for lunch or dinner. Accompany with salad vegetables. Recipe serves 4.

Ingredients:

2 potatoes, chopped
1 egg
1 cup self-rising (raising) flour
1 onion, chopped
1 tablespoon oil
8 spinach leaves, chopped
2 ounces (60 g) ricotta cheese
2 tablespoons grated tasty cheese
2 ounces (60 g) ham, chopped
1 egg yolk
1/2 ounce (15 g) butter, melted
1 tablespoon grated Parmesan cheese, extra

Method:

1. Boil, steam or microwave potatoes until tender; drain, cool. Push potatoes through sieve, stir in egg and sifted flour, turn onto floured surface, knead until smooth.
2. Cook onion in oil until soft, add spinach, cover, cook over high heat for 1 minute, or until spinach is wilted. Remove from heat, stir in cheeses, ham and egg yolk.
3. Press half the potato mixture evenly over base of 8 inch (20 cm) flan tin, spread with spinach mixture.
4. Roll out remaining potato mixture on floured surface large enough to cover spinach mixture; trim edge. Brush with butter, sprinkle with extra cheese. Bake in moderate oven 40 minutes, or until golden.

Beef and Spinach Bake

This easy ground beef, fresh spinach and mushroom casserole with tasty mixed cheese topping will be a hit with the family for dinner. Recipe serves 4.

Ingredients:

1 1/2 pound (750 g) spinach

1 tablespoon oil

1 large onion, finely chopped

1 pound (500 g) ground beef (mince)

8 ounces (250 g) mushrooms, sliced

2/3 cup sour cream

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1 cup grated Cheddar cheese

1 cup grated Parmesan cheese

Salt and pepper

Method:

1. Cook the spinach, with just the water clinging to the leaves after washing, until tender. Drain well, pressing out all excess water. Chop the spinach.

2. Heat the oil in a frying pan. Add the onion and fry until softened. Add the beef and fry until well browned. Stir in the mushrooms and fry for a further 5 minutes. Remove from the heat and drain off all the fat from the pan. Add the chopped spinach, cream, herbs, half the Cheddar and half the Parmesan. Mix well, adding salt and pepper to taste, then turn into a casserole.

3. Sprinkle the remaining cheeses over the top. Bake in a preheated moderate oven, 350 degrees F (180 degrees C), for 25 minutes.

Chinese Spinach with Noodles

This easy Chinese stir-fry is a meal in itself. Recipe serves 4.

Ingredients:

1 pound (500 g) Chinese spinach
4 tablespoons vegetable oil
1/2 onion, finely diced
2 cloves garlic, crushed
1 1/2 teaspoons freshly chopped ginger
1/4 cup soy sauce
1 1/2 tablespoons dry sherry
2 tablespoons chicken stock
1 teaspoon sugar
1 pound (500 g) noodles
2 tablespoons butter or oil

Method:

1. Wash and drain the spinach. Discard tough part of stems and roughly chop leaves and stems.
2. Heat oil in a wok or large fry pan. Add the onion, garlic and ginger. Cook for 1/2 minute then add the spinach. Toss to coat in the oil, cooking for 1 1/2 minutes.
3. Add the soy sauce, sherry, chicken stock and sugar and stir-fry for a further 2-3 minutes.
4. In the meantime, cook the noodles in boiling water. Add to spinach along with the butter or oil and toss until well combined. Add more soy sauce or chicken stock if required. Serve hot.

Wholemeal Spinach and Cheese Pasties

Flavored with fresh spinach and cottage cheese, these delightful pasties are the ideal choice for a low fat dinner. Serve with a salad. Recipe serves 4.

Ingredients:

1 large potato
1 tablespoon polyunsaturated oil
1 onion, chopped
4 large spinach (silver beet) leaves, chopped
1 large tomato, peeled, seeds removed
1 egg white
1/4 cup low fat cottage cheese
1/4 teaspoon dried mixed herbs
2 sheets ready rolled wholemeal shortcrust pastry

Method:

1. Cut potato into 1/4 inch (5 mm) cubes. Boil, steam or microwave potato until tender, drain. Heat oil in medium saucepan, add onion, stir over medium heat for about 2 minutes (or microwave on High for about 2 minutes) or until onion is soft. Add spinach, cook over medium heat for about 2 minutes (or microwave on High about 2 minutes) or until soft.
2. Transfer spinach mixture to medium bowl, add potato, chopped tomato, egg white, cottage cheese and herbs, mix well; cool.
3. Cut each pastry sheet into 4 squares. Spoon filling evenly onto center of each square, brush edges of pastry with water, fold pastry over to form a triangle and enclose filling, press edges together with fork to seal. Place pasties onto lightly greased oven tray, bake in hot oven for about 20 minutes or until golden brown.