spinach Archives

Apple recipes

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

30 minutes

Fritter recipes

Lentil fritters

30 minutes

Milk recipes

Oven-roasted pork neck in milk and sage

2 hours

Exotic mixed summer salad

Pie recipes

Haddock pie

20 minutes

Summer bean and pea pasta

10 minutes

Braai recipes

Clemengold and cranberry stuffed quails with spicy spinach

45 minutes

Bacon recipes

Spinach-and-ricotta dumplings

20 minutes

Cheese recipes

Strozzapreti (ricotta-and-spinach dumplings)

20 minutes

Fritter recipes

Pakoras with tomato and cinnamon chutney

30 minutes

Pizza recipes

Mini pizzas

5 minutes

Asian ginger and pork broth

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

6 cups chicken stock
1–2 T soya sauce
1 x 5 cm ginger, thinly sliced
6 cups chicken stock
2 cloves garlic, thinly sliced
1 chilli, thinly sliced
400 g pork fillet
1 T olive oil
Handfuls baby spinach, washed

Method

Place the chicken stock in a saucepan over a medium to low heat. Add the soya sauce, ginger, garlic and fresh chilli. Simmer gently for 5 to 10 minutes.

Place a pan over a medium to high heat and rub the pork fillet with olive oil. Sear on both sides for 4 minutes, or until cooked to your liking.

Remove from the heat and slice, then add to the broth, along with handfuls of washed baby spinach.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Lentil fritters

Oven-roasted pork neck in milk and sage

Exotic mixed summer salad

Haddock pie

Summer bean and pea pasta

Clemengold and cranberry stuffed quails with spicy spinach

Spinach-and-ricotta dumplings

Strozzapreti (ricotta-and-spinach dumplings)

Pakoras with tomato and cinnamon chutney

Mini pizzas

Asian ginger and pork broth

Asian ginger and pork broth

Ingredients

Method