CORN AND SPINACH FRITTERS
Place 11/2 cups all purpose flour in a large bowl and make a well in the centre. Add 2 eggs, lightly beaten and 1/2 cup milk and stir gently to make a smooth batter. Add more milk if required. It should result in a thick but still runny consistency. Cover with plastic wrap and set aside for 30 minutes to rest. Add 1 cup sweet corn, 2 cups finely chopped spinach and 1/2 cup parsley, finely chopped to the batter and stir to combine. Season with a little salt and pepper. Heat 2 tablespoons olive oil in a large non-stick frying pan over medium heat. Using a tablespoon, drop one spoonful of batter per fritter into the pan carefully. Leave space around each fritter for it to spread a bit. Cook for 1-2 minutes until the fritter is golden underneath. Turn with a spatula and cook for a further 1-2 minutes or until cooked through. Transfer to a plate.
Take 4 cups finely shredded spinach, washed and drained and keep aside. Heat oil for deep-frying in a deep non-stick pan and place some of the spinach in a strainer. Dip the strainer in the hot oil and deep-fry for approx. 2 to 3 minutes or till the spinach is crisp. Remove from the strainer and drain it on an absorbent paper. Repeat for the remaining spinach. Keep aside. Heat 1 teaspoon oil in a non-stick pan and add 4 teaspoons chopped garlic and 4 teaspoons sesame seeds. When the seeds crackle, add the fried spinach, 1 tablespoon powdered sugar and salt and mix gently. Serve hot.
Heat some olive oil in a large skillet and sauté 1 white onion, diced, and 1 red bell pepper, diced, for 4-5 minutes until softened. Add the 1 clove garlic, minced, and 1 teaspoon chilli powder, 1 teaspoon cumin powder, and sauté for another 1-2 minutes. Add 2 tablespoons tomato puree, 2 cups chopped tomatoes, pinch of sugar, salt and pepper and bring to a low simmer. Once the mixture is simmering, add 2-3 bunches fresh baby spinach, and simmer until the spinach has wilted. Crack 4-5 eggs, around the pan and cover the pan and cook for 5-6 minutes for a runny yolk. Increase to 8-10 minutes for a firmer yolk. Crumble over feta cheese, 1 tablespoon fresh coriander, just before serving. Serve immediately.
EASY SPINACH DIP
If you’re using a food processor, pulse 1 packet of frozen chopped spinach, thawed and squeezed dry on its own a few times. Add 1 1/2 cups fat-free Greek yoghurt, 2 teaspoons onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Italian seasoning and blend well. If not using a food processor, stir to combine the ingredients in a bowl.
SPINACH IN CREAM
Wash 900g spinach thoroughly in running water until free from grit. Put the spinach into a saucepan with a very small quantity of water. Cover the pan and steam the spinach in the water which clings to the leaves. Cook for 5 to 6 minutes, or until wilted, and stir the spinach occasionally so that it cooks evenly. Drain and chop the spinach, finely. Melt 2 tablespoons butter in a saucepan, add 1 cup cream and 1/2 teaspoon salt, and when hot add the chopped spinach, but no liquid, and simmer for a few minutes longer. Add salt and pepper to taste, and serve at once. —[email protected]