Spinach Layered Potato Cake

This 'Spinach layered potato cake' not only looks impressive. It was delightful to slice into, as well as eat. It held its shape well and the flavour of the spinach came through good and true.
I think it would be excellent for cold buffets and picnics.

I used my mandolin slicer to make this. It made such easy work of slicing, but please whatever you do, don't get distracted and lost in the gentle rhythm as this could awaken you with a sudden and deep cut from the sharp blade - ouch!

Also when baking this potato cake in the oven, it needs a long while to cook. Its not particularly pleasant chomping into a raw potato slice. So if you decide to make this, please please be patient. For this reason too, this is not a working week meal (unless of course you've prepped it in advance). Its more suited for long lazy weekends.

This is not a working week meal (unless prepped in advance). Its more suited for lazy weekends or an evening when you want to impress.

This 'Spinach and potato layered cake' was served with a Lemon-Dijon cauliflower salad. The cauliflower has a lovely mustardy kick to it.

Spinach layered potato cake

Serves 4 (to 6 maybe) with accompaniments

Ingredients

2 tablespoon olive oil

1 garlic cloves, sliced

300g fresh spinach, washed

2 eggs beaten

200ml double cream

75g Gruyere cheese

4 large potatoes, peeled and thinly sliced

Salt and pepper to taste

Method

Heat oil in a wide pan, add in the garlic and the spinach and cook until the spinach has wilted.. Drain well and squeeze out any excess moisture. Chop finely.

Beat the eggs with the cream, stir in the chopped cooked spinach and season well.

Cover the base of an 8 inch cake tin with a layer of potatoes and spread evenly with a spoonful of the cream and spinach mixture.

Continue layering, finishing with a layer of potatoes. Sprinkle with the Gruyere cheese, then cover the tin with a piece of foil. Put the filled cake tin in a roasting tin and pour around enough boiling water to come half way up the sides. Carefully put in a preheated oven and cook at Gas Mark 4 for about 1 1/2 or until the potatoes are tender - test by piercing the centre with a knife or skewer. Remove the foil for the last 15 minutes to allow the top to golden.

Turn out onto a plate and serve hot or cold.

Panfried Tofu in Chinese Black Bean sauce

This dish was my attempt to acknowledge and celebrate the beginning of the Chinese New Year - Year of the Rabbit in Scotland. I had great intentions of making my own black bean sauce. I was even going to cut out tofu in rabbit shapes. Then I would have been able to call the dish something more interesting like 'pan fried 'tofu rabbit' in black bean sauce', but I didn't have the patience, energy or enthusiasm today. Instead I offer you a plate of 'pan fried tofu in Chinese Black bean sauce' generously ladled over plain boiled rice.
I know some people would assert that stir fries are perfect mid week suppers, as they can take minutes to make, but I think they overlook the time it can take to peel and slice the raw vegetables. Of course once that preparation is done, then yes it is speedy.
I have to put my hands up today and admit that I was actually a bit of a cheats feet tonight. I've used a jar of shop bought black bean sauce and (reduced priced) prepacked and sliced vegetables for stir fries. The packet contained: matchstick carrots, sliced mushrooms, sprouts and some shredded greens. The only components of the meal that I made from scratch was the rice (yes I know it should traditionally be noodles), and the pan fried tofu strips, which were stirred into the sauce. The meal was just okay.

Anyway, may I wish all my readers, especially those whom are celebrating the Chinese New Year - A very Happy New Year.

Beetroot and cumin pasta

Although I have found two ways of enjoying beetroot - in the form of hash browns, and beetroot bulgar. I am still, always on the prowl for other recipes to encourage me to eat more of this deep crimson vegetable. Another reason I can't completely overlook this root vegetable is that D really likes its flavour.

Well whilst surfing the web, I stumbled upon this recipe for 'Beetroot, tomato and cumin pasta' and I just couldn't skip it.
It had beetroot for D, cumin seeds for me and pasta. Its been a long while since we sat down and had a good pasta dish, so this evenings meal was decided there and then. The original recipe recommends papparadelle, but I'm quite clumsy with noodle like pasta. Also at the risk of this beetroot dyed pasta falling off my fork and staining my clothing, I chose casarecce, a pasta that would surely hold and trap both the sauce and the grated beetroot. It was an excellent choice, not a red spot in sight.

This is quite a speedy recipe to make and one I'd recommend making after work. First it was a delight to watch how the pasta transformed in colour, from plain beige to deep Gothic crimson. Secondly, the flavours were absolutely wonderful. The earthy beetroot was uplifted by both the sweetness of the tomatoes and the zingyness of the fresh lemon juice; and the warmth of the spices came through subtle as a hint. I will definitely be making this again. Its a very red dish, so the scattering of fresh parsley will also make a world of difference to you or your guests eyes.
I am submitting this to Presto Pasta Nights or PPN as it is fondly known. This weeks PPN#199 is being hosted by Ruth of Once Upon a Feast. Ruth was also the inspiration behind PPN. As this is quite an unusual dish and relatively cheap to make, I have also decided to submit this to Good (& Cheap) Eats link-up for What's On Your Plate?
Beetroot and cumin pasta
Serves 3-4
Ingredients
1 x 400g tinned tomatoes, blitzed in a food processor
1 medium red onion, finely sliced
1 tbsp olive oil
1 teaspoon cumin seeds, lightly toasted
½ tsp chilli flakes
250g cooked beetroot (not in vinegar)
1 small lemon
small handful of flat-leaf parsley, minced
400g casarecce or pappardelle pasta
Optional 100g Greek feta cheese
Method
Cook pasta according to packet instructions.
For the beetroot and cumin sauce
Heat the olive oil in a wide pan and stir in the onion. Cook, stirring often, for about 8 min until soft. Stir in the cumin seeds and chilli flakes and cook for a couple of minutes. Add the tomatoes and salt to taste, then adjust the heat so the tomatoes simmer, cooking until thick and sauce like. Meanwhile, peel the beetroot (if necessary) and grate. Stir the beetroot into the tomato and add lemon juice to taste and then scatter over the parsley leaves.
When the pasta is ready, drain and stir well into the sauce so that is is well combined.
Optional Crumble over some feta if using and serve immediately. Adapted from this recipe.