All posts tagged: spinach

Helen Goh’s springtime spinach sponge cake with cream cheese icing – recipe | Food

Helen Goh’s springtime spinach sponge cake with cream cheese icing – recipe | Food

Published by Sam Flores

There is a particular green that belongs to spring: pale and luminous, it’s softer than the dark foliage of winter, and quieter than the glossy abundance of summer herbs. Spinach, the colour of new growth, captures this moment perfectly. Tender and almost impossibly vivid, this cake loses its metallic edge in the heat of the oven, leaving a gentle, vegetal brightness. Baked in a shallow tin and spread with cream cheese icing, when sliced into squares, it produces the perfect ratio of cake to icing and tastes uncommonly good. A cake for spring, AKA spinach cake Prep 10 minCook 50 minserves 8-10 For the cake120g baby leaf spinach, stems removed 120ml milk200g plain flour1½ tsp baking powder¼ tsp bicarbonate of soda (baking soda)¼ tsp fine sea salt3 large eggs, at room temperature180g caster sugarFinely grated zest of 1 lime120ml solid coconut oil, melted and cooled to tepid1 tsp vanilla extract For the icing200g cream cheese100g icing sugar, siftedFinely grated zest of 1 lime, plus 1 tsp juice80ml double cream Line the base and sides of …

Rachel Roddy’s Easter cannelloni with spinach, peas, ricotta and mozzarella – recipe | Food

Rachel Roddy’s Easter cannelloni with spinach, peas, ricotta and mozzarella – recipe | Food

Published by Sam Flores

Fresh sheets smelling of fresh air or fabric softener (or both) with hospital corners are one of life’s great pleasures. As are fresh sheets of egg pasta – the sort that comes in squat boxes protected by clingfilm and found in the fridge section alongside ravioli. They are also one of the most useful and certainly the most multi-talented of all the pasta shapes. That they are labelled lasagne is limiting; of course, they can be lasagne, but they could just as easily be numerous other shapes. The most easy-going of which is maltagliati, meaning badly cut, which tells you everything you need to know about the approach required as you cut them (using a knife, pizza wheel or pair of scissors) into uneven bits that are ideal in all sorts of soups, but especially those with beans. With slightly more precision, the sheets can be turned into 1cm-wide ribbons (short tagliatelle, if you like) for meat or vegetable ragu. Similar ribbons, made with a fluted pasta cutting wheel, can be mafalde, while thicker ribbons …