More adventures with eggplant!

Tim and Tobie of Queen Street Growers make a fabulous baba ganoush with their eggplants, which they sell at the SAGE Farmers Market. It seemed pretty logical to me to ask them to share their recipe with LocalTable.

So here it is and it ticks my favourite box: easy-as.

Cooking time is a total guess. Just use your judgement.

Baba ganoush

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Serves: 1 small bowl Prep Time: Cooking Time:


  • 2 whole eggplants
  • 2 garlic cloves
  • 2 lemons, juiced
  • 100ml olive oil
  • 100ml tahini
  • 1/2 teaspoon salt


  1. Chargrill the whole eggplants on a BBQ or griddle, turning occasionally until really well cooked. The insides need to be super soft. Everything hinges on the eggplants being really well cooked.
  2. Add all the other ingredients to a food processor and blend until smooth.
  3. Scrape out the eggplant flesh, which should be super soft and gooey, and blend with the other ingredients until nicely mixed.
  4. Serve on a platter with crudités and crackers.


If you don't have a BBQ or griddle, then roast the whole eggplants (180 degrees should do it), but just make sure they're well and truely cooked through.

25 January, 2018 0 comment
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Bushfire pumpkin is a beautifully savoury variety, making it popular for cooking the American favourite, pumpkin pie. Most people here tend to go for the good ol’ Butternut, but it’s a very sweet vegetable, better suited to soups.

The size and shape of this pumpkin also lends itself really well to stuffing. This is a recipe that Tim from Queen Street Growers gave me and just over half a pumpkin fed three of us. The skin is thin and also great to eat. There was nothing left on our plates, which in itself is a small miracle, as my kids often reject pumpkin.

This recipe uses quinoa, but you can use any grain you like. Rice is a go-to choice, but give any grain a go. You can also use pretty much anything else to go in the stuffing. I just grabbed whatever I had in the fridge, so that’s what I’ve listed in the ingredients below. Tim says he’s mixed through some sliced pork sausages and it was terrific. Really, you can do anything with this recipe.

Stuffed Bushfire pumpkin

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Serves: 4 Prep Time: Cooking Time:


  • 1 x Bushfire pumpkin, topped and bottomed, halved laterally, seeds removed
  • some olive oil
  • salt & pepper for seasoning
  • 1/2 cup quinoa
  • 1/2 red onion, sliced
  • 1/2 punnet cherry tomatoes, quartered
  • 4 silverbeet leaves, well chopped, including stems
  • 2 medium mushrooms, chopped
  • sprinkle of dried mixed herbs
  • 1/4 cup grated pecorino or parmesan
  • more olive oil


  1. Preheat the oven to 180ºC.
  2. Coat the pumpkin halves with the oil and season with the salt and pepper. Place them cut side up on a baking tray and bake for at least 40 minutes. The skin should be starting to brown and the pumpkin should be very soft, but not mushy.
  3. While the pumpkin is baking, thoroughly rinse the quinoa, then cook similarly to rice, gently boiling with twice the quantity of water until it is all absorbed (and don’t go outside to water the garden and forget about it on the stove like I did).
  4. When the water has been absorbed, take the quinoa off the heat and use a fork to lightly fluff it as it cools.
  5. Boil the kettle.
  6. Put the silverbeet in a large pot or bowl. After the kettle boils, pour the hot water over the silverbeet. Give it a bit of a swoosh around until the leaves are wilted and take on a rich colour. This should only take a couple of minutes, max. Strain the silverbeet and rinse in cold water. Let it drain.
  7. Combine the silverbeet and other ingredients, except the olive oil, in a bowl.
  8. When the pumpkin halves are cooked, remove them from the oven and spoon in the stuffing. Generously drizzle with olive oil. If anything, I found the dish a bit dry, so use as much oil as you like. Maybe make a dressing!
  9. Return to the oven for another 5-10 minutes to warm through the stuffing.
  10. Serve with a fresh garden salad.


The pumpkin halves hold their shape well and are easy to cut into quarters (or eighths) to serve either as a main dish or a side.

18 January, 2018 0 comment
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While peaches are sublime to eat as is, I thought I’d try to come up with something divinely sublime to do with a peach that was also quick and easy. The interwebs threw up some ideas and I threw in my own twist to come up with this.

It’s butter, it’s sugar, it’s about five different kinds of sweetness that combine to take the peach to new heights. And it’s so easy!

I use rapadura sugar instead of brown sugar. It’s basically unrefined brown sugar and it’s beautifully rich. I get mine from Rustic Pantry Wholefoods in Moruya.

Use whatever saucey or syrupy drizzly topping you like. I happened to have some maple syrup, so that’s what I used, but something like salted caramel sauce would be delicious… even chocolate, if you must.

Important: make sure the peaches are soft and ripe!

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Serves: 6 Prep Time: Cooking Time:


  • 3 peaches (white or yellow flesh, whatever is in season), halved and seeded
  • 6 peach-stone-sized blobs of butter (don't use margarine)
  • 2 tablespoons of rapadura sugar (or just brown sugar)
  • 1/4 teaspoon ground cinnamon
  • ice cream (any flavour you like, make it fancy)
  • maple syrup for drizzling


  1. Preheat the oven to 180ºC.
  2. Place the halved peaches, cut side up, on a shallow heat-proof dish.
  3. Drop a blob of butter into each of the hollows left by the peach seed.
  4. Mix the sugar and cinnamon together and sprinkle over the peach halves.
  5. Bake for at least 15 minutes. The peaches should be soft, but not mushy.
  6. To serve, place each half in a bowl or dish, top with a scoop of ice cream (we happened to have boysenberry gelato), then drizzle with the maple syrup. It won’t look too pretty, but it will taste amazing.
11 January, 2018 0 comment
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This recipe is more because I am dealing with a cucalanche at home. I never thought one plant could produce so much food. I can’t give them away.

This is incredibly quick and easy and very refreshing for lunch during summer. Ever since I discovered the chilled beetroot soup, I’m a huge fan of cold soups for lunch now.

In this, my first attempt, I added too much Dijon mustard. When my friend and local grower Kat (Luna Harvest) tasted it, she said I’d discovered the recipe for McDonald’s Big Mac special sauce. She loves it, although it definitely wasn’t what I was going for! But she was right… and after she said it, I could only taste the Big Macs of my youth when I ate this. Not so sure if I want to be reminded of that particular food experience.

Don’t let that put you off! I’ve adjusted the recipe below with that in mind. You might also like to add a little water, if you prefer it thinner. I only have a stick blender, so it’s quite chunky.

Chilled cucumber soup

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Serves: 6 Prep Time:


  • 2 large cucumbers (more if they're smaller), halved and seeded, chopped
  • 1-2 cups Greek yoghurt
  • juice of half a lemon
  • 1/2 red onion, chopped
  • 1 clove garlic
  • 1/3 cup dill
  • 1/4 cup flat leaf parsley
  • 1 teaspoon Dijon mustard
  • salt & pepper for seasoning


  1. Put the cucumber, yoghurt, lemon juice, onion, garlic, dill, parsley and mustard in a blender or food processor and blend or process thoroughly.
  2. Pour into a bowl, season with salt & pepper, cover and refrigerate for at least 8 hours or overnight.
  3. To serve, ladle into bowls and garnish with a sprinkle of dill.

4 January, 2018 0 comment
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I’m still working eggplant out. So many people I know absolutely love it and relish its summer arrival. I’m dubious, but I’m determined to discover what my friends love about it. I’ve cooked some pretty bleargh eggplant in my time, but as I keep saying: I am not a cook.

But this is community supported agriculture and we must eat what we receive in the box! So I turned to Tim and Tobie of Queen Street Growers (ex-chefs at The River, turned market gardeners) for a foolproof, easy-as way to cook eggplant and this is what they gave me.

The great thing about this recipe is you get to decide how much you want of just about all the ingredients. Add as much garlic, ginger and chilli as you want. No need to be precise, just bung some in and see how it comes out. Adjust it for next time, if you want to.

I’ve also discovered there’s quite a debate around whether or not to salt the eggplant before cooking it. Salt extracts moisture and tenderises, but when I asked Tobie, she said it’s uneccesary and she doesn’t salt eggplant. So I didn’t! And it came out fine.

Stay tuned for more adventures in eggplant.

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Serves: 2-4 Prep Time: Cooking Time:


  • 2 eggplants, cut into approx 1 cm pieces
  • 2 cloves of garlic, minced or finely grated
  • 1 knob of ginger, peeled and finely grated
  • chilli (fresh, dried, flakes... whatever, just add the chilli however you like chilli)
  • small quantity of oil (peanut or ricebran is good, don't use olive)
  • soy sauce or tamari for drizzling
  • coriander, chopped (optional)


  1. Gently heat the oil in your favourite frying pan. You won’t need much, just enough to thinly cover the pan.
  2. Chuck in the chopped eggplant. It should gently but determinedly sizzle, not crackle, when it hits the oil. Stir or toss to coat all the eggplant and fry until almost cooked and starting to look a little golden, around 15 minutes.
  3. Turn the heat down a little and add the garlic, ginger and chilli. Cook for another 5-10 minutes. Don’t let the garlic burn.
  4. If necessary, tip the eggplant onto some paper towels to drain excess oil.
  5. Serve with steamed rice and drizzle with soy sauce or tamari (only a little) and a generous sprinkle of coriander, if you like coriander (I didn’t have any when I made this).


This can be eaten as a side dish, or add some tofu or chicken to the rice and it's an entire meal.

4 January, 2018 0 comment
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This recipe was suggested by another LocalTable subscriber, Mellissa, who also happens to be a friend of mine. A few weeks ago, she sent me a recipe for caramelised fennel, but I never got around to trying it. When she sent this one to me, I said “what’s with you and caramelising stuff?” to which she replied “um hello… sugar and butter”.

Obvious, really.

When I made this, I forgot to put in the cumin. It was deliciously scrummy without it, but I will make sure I try it with the cumin next time.

Again, this is super easy. Again, don’t peel the carrots and parsnips. Just give them a scrub and you’re good to go. Unless stated otherwise, all the food in the boxes is grown without the use of industrial chemicals.

I ate this with a friend for lunch, straight off the plate with our fingers after photographing them. This meant they were warm not hot, which was lovely. If you served them with a little less drizzle, they would make a great finger food at a party, I reckon.

Caramelised carrots & parsnips

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Serves: 4 Prep Time: Cooking Time:


  • 1/2 bunch baby carrots, tops trimmed (or if only big carrots are available, cut lengthways into halves)
  • 4 medium parsnips, tops trimmed, cut lengthways into quarters
  • 2 big blobs of butter (don't hold back)
  • 2 big spoons of honey (can't have too much)
  • 1 teaspoon cumin powder
  • fresh rosemary leaves to sprinkle


  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. Melt the butter and honey together in a medium to large saucepan. Stir in the cumin.
  3. Take off the heat and chuck in the carrots & parsnips. Toss around to fully coat them in the mixture.
  4. Transfer onto the baking tray, making sure the vegetables are in a single layer, and pour the butter & honey mixture over them.
  5. Roast in the oven for 20 minutes, then check their progress. They should be moist and tender, but not squishy. I did a total of 25 minutes, but everyone’s oven is different.
  6. Serve on a beautiful white platter, drizzled with some of the butter & honey mixture from the baking tray and sprinkled with a few rosemary leaves.
4 January, 2018 0 comment
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I would usually prefer to post a recipe that is more for a meal than fingerfood, but I needed to bring a plate of something to a New Year’s Eve party and I wanted to use the parsnips from this week’s box, so this is what I dug up.

Actually very tasty! I think you could easily make these patties more meal-size than snack-size and enjoy them with a fresh salad.

Chicken & parsnip patties

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Serves: 24 mini serves Prep Time: Cooking Time:


  • 2 parsnips (or 1 if they're big), chopped
  • 1 bunch spinach/silverbeet/chard, trimmed
  • 250gm chicken mince
  • 4 spring onions, thinly slicked
  • 1 egg yolk
  • 1/2 cup breadcrumbs
  • juice of half a lemon
  • 1/2 tablespoon fresh thyme, chopped
  • salt and pepper for seasoning
  • some polenta for coating patties
  • oil for shallow frying
  • 1/2 cup sour cream
  • 1/4 cup horseradish cream (more if you like)


  1. Boil the chopped parsnip in a saucepan until it’s very tender. Drain, then mash until it’s very smooth. Set aside to cool.
  2. While the parsnip is cooking, boil the kettle.
  3. Put the spinach in a large pot or bowl. After the kettle boils, pour the hot water over the spinach. Give it a bit of a swoosh around until the leaves are wilted and take on a rich colour. This should only take a couple of minutes, max. Strain the spinach and rinse in cold water. Let it drain.
  4. Squeeze as much water as possible out of handfuls of spinach and chop finely.
  5. In a bowl, mix the parsnip, spinach, chicken, spring onion, egg yolk, breadcrumbs, lemon juice, thyme, salt and pepper.
  6. Shape into bite-size patties (approx 24), pressing firmly together. Put the polenta on a flat plate and lightly coat the patties. Shake off any excess polenta.
  7. Gently heat the oil in your favourite frying pan to a medium-high heat (not too hot!). Add the patties to the pan in batches to cook, around 4-5 minutes each side, or until lightly golden. Remove from the pan and drain on paper towels.
  8. Combine the sour cream and horseradish cream in a bowl. Serve either with a dollop of the sour cream mixture on top, or with a bowl on the side for dipping.


Make your own breadcumbs, they're so much better! Grab the old bits of bread no one wants to eat, chuck them in the toaster or a low oven for a bit, let them cool, then give them a whiz in a blender or food processor. They're chunkier and tastier than what you buy at the supermarket.


Get creative with the sour cream mixture. I used horseradish cream because that's what I had in the fridge. Try a mild mustard, or blue cheese...try anything!

1 January, 2018 0 comment
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This recipe was shared with the LocalTable community by Kath, one of our subscribers. There was a generous bunch of beetroots in last week’s box, so if you’re still working your way through them, then definitely give this recipe a try.

It’s easy-as, although it needs some considerable cooking time, then a heap of chilling time, but it’s not complicated and is incredibly delicious. If you’re on the fence about beetroot, then try this soup! You’ll be a beet-lover after the first silky slurp.

Chilled beetroot soup

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Serves: 6 Prep Time: Cooking Time:


  • 3 medium to large beetroots, peeled and chopped
  • 1 brown onion, chopped (or maybe try a leek)
  • 2 carrots, chopped
  • 1 clove garlic, minced or finely grated
  • 4 cups vegetable stock (or chicken stock)
  • 1 teaspoon sugar
  • 1/2 cup sour cream
  • 1 tablespoon horseradish cream (or more)
  • small bunch chives, chopped
  • small quantity dill, chopped


  1. Combine stock, beetroot, onion, carrot and garlic in a saucepan. Cover, bring to a boil, then reduce to a simmer.
  2. Simmer for an hour, more if necessary, depending on how big or small you chopped the vegetables. Test now and then. The vegetables must be very tender.
  3. Cool in the saucepan for about 30 minutes.
  4. Purée in a blender or food processor in batches until completely smooth. You might like to mash it in the saucepan a bit first to make it easier to transfer to the blender. [ed: I use a stick blender in the saucepan itself… saves on the hassle and the washing up]
  5. Pour into a bowl, mix in the sugar and season with salt and pepper (if you wish, definitely a bit of salt).
  6. Cover and chill in the fridge until refreshingly cold, at least 4 hours or overnight.
  7. Put the sour cream into a bowl, add about 1 tablespoon of horseradish cream and mix well. Add more horseradish cream to taste, if you like. Chill the mixture in the fridge.
  8. To serve, ladle the soup into bowls (it’s even better if you have time to chill the bowls for an hour as well), add a dollop of the sour cream mixture and top with equal amounts of chives and dill.
28 December, 2017 0 comment
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This is LocalTable‘s first recipe for preserving food! I don’t know about you, but as a non-cook, the idea of preserving food seems a bit intimidating. I remember my mum bottling fruit and it seemed like such a massive undertaking. We had a prolific apricot tree and she also bought seemingly tonnes of stonefruit in summer that she preserved. We ate bottled fruit for dessert almost every night. Every. Night. All. Year. Pardon me if I don’t get excited about apricots. The cherries were my favourite, though. They were awesome.

But LocalTable‘s entire raison d’être is to eat what is available, whatever that may be. That means we must develop (or reconnect with) our culinary skills to ensure we are getting the best value out of the food we receive and avoid waste. Preserving also means that we can still have summer foods in winter, if we can resist that long, just in a different form.

Cucumbers are one of the big producers of summer, so they’re first cab off the rank for a preserving recipe. Play around with the spices used. It’s really up to you what you put in the jars. Include garlic, or don’t. Just add what you feel like… maybe chilli, for example. I didn’t, because children.

Being in Moruya, I get all my dry ingredients from Rustic Pantry Wholefoods, so I can buy only the amount I need. They were happy to measure out my teeny quantities of spices for me: a total sale of 80 cents and no packets of spices sitting in my pantry forever going stale.

Apparently, thin cucumbers are best, as they have a lower water content, but we are going to use whatever we get.

Pickled cucumbers

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Serves: 4 x 375ml jars Prep Time: Cooking Time:


  • 1kg (about 5 or 6) cucumbers
  • 1 tablespoon salt
  • 500ml white wine vinegar
  • 1/2 cup caster sugar (but I think it would be interesting to try other sugars)
  • 1/2 teaspoon cumin powder
  • 250ml water
  • 1 red onion, quartered, thinly sliced
  • 1 clove garlic, finely chopped
  • 2 teaspoons brown mustard seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon dill seeds
  • 8-12 peppercorns


  1. Wash (don’t peel) and slice the cucumbers into thin rounds of about 2mm.
  2. Put into a bowl and sprinkle with the salt to leach out the excess liquid. Mix around a bit with your hands, then let sit for at least 2 hours. Overnight is good, especially for larger cucumbers.
  3. Tip the cucumbers into a colander and drain thoroughly.

While the cucumbers are sweating, sterilise the jars. Make sure you use jars with thick glass, not the el cheapos from discount stores. I use jars I’ve saved from eating Bliss Honey.

  1. Wash the jars in hot soapy water, rinse thoroughly in hot water, drain a bit, then put upside-down in a cold oven. Heat oven to 100ºC. When it reaches temperature, leave the jars in for about 10 minutes, then carefully remove. They need to be completely dry. Turn off the oven when you remove the jars.
  2. Wash the lids in hot soapy water, then boil them in a saucepan of water for 5 minutes. Drain and let dry. You can put them in the cooling oven for a bit to make sure they are completely dry.

While the jars and lids are drying, make the brine.

  1. Put the vinegar, sugar, cumin and water into a medium saucepan over low heat. Use a stainless steel or other non-reactive saucepan, as cast iron, copper or aluminium etc will stain. Increase the heat until it boils, then let it simmer for about 5 minutes.
  2. While the brine is simmering, tip the well drained cucumbers into a large bowl and add the onions, garlic and the mustard, fennel and dill seeds. Mix well using your hands.
  3. Take the brine off the heat and let cool a little.
  4. When the jars are cool-ish, pack the jars with the cucumber mix. Make sure your hands are clean. Add a couple of peppercorns as you fill the jar with cucumbers. Almost fill the jars and don’t pack them too much.
  5. Pour the brine into the jars while still quite warm. Remove air bubbles by sliding a chopstick (or anything that will do the job) down the sides and giving things a bit of a wiggle and a poke. Tap the jars gently on the bench to dislodge air bubbles. Add more brine if necessary in order to completely cover the cucumbers. There should be about a 1cm gap from the top of the brine to the top of the jar.
  6. Wipe the rims (with something clean and dry, like a fresh tea towel) and seal with a lid, semi-tightly.
  7. Grap your biggest saucepan (a stockpot is ideal). Place a clean, folded tea towel at the bottom of the pan, then place the jars on the tea towel. Keep the jars clear of the sides of the saucepan. This reduces the risk of a jar cracking while the water is boiling.
  8. Fill the pot with water at a temperature that is close to the still-warm jars, so they don’t crack. The jars should be fully covered, or at least 3/4 submerged. Put on the lid and bring to the boil over medium heat (ie. slowly). Once it reaches boiling point, leave for 10 minutes.
  9. Carefully remove the jars from the saucepan and leave aside to cool overnight. There are special tongs for doing this, but I managed by very quickly grabbing them with a thick washing up glove and immediately transferring it into a thick, folded tea towel in the other hand. Please don’t burn yourself and please don’t drop a jar!

The lids should be slightly bulging. As the jars cool, a vacuum will be created inside and the lids will be sucked down, making a small pop. This is the sign that they are properly sealed and can be stored for up to a year. If they don’t seal correctly (if the lid isn’t slightly concave after they’re completely cooled), just put them in the fridge and eat them within a couple of weeks.


Don't worry if a jar cracks/breaks/explodes in the saucepan while you're boiling them. Let the process finish and just clean the jars that survive. It will be messy, but OK.

28 December, 2017 0 comment
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Silverbeet, spinach, chard… whatever you want to call it… it takes up a lot of space until you cook it.

At the risk of boring you with another of my childhood food stories, my mother (love you, Mum!) used to boil the crap out of it in very salty water, then put a mug of “spinach water” on the table at dinner, from which we all had to drink some. Looking back, I’m like “What the? Why didn’t you just blanch it and we could eat the nutrients instead of drinking the salty-as water they leached into?” Hey, we do what we know, right?

Which is why I didn’t eat silverbeet for many years after I left home. Then I discovered it only needs the teeensiest bit of cooking and it tastes superb! Especially without the gobs of salt (really love you, Mum!). So now I’ll eat it any old how, but in pies is my favourite. You can even eat it raw. You might be surprised what vegetables you can eat raw. Almost anything leafy, also corn, asparagus for example… even Brussels sprouts, so be warned.

I’ve tried a few different spinach pie incarnations, but this one is my favourite so far. Because easy. I’ve never quite got the pastry to puff up how I’d like, but it still tastes great.

Use whatever cheeses you like. I was going to add in some blue, but I’m saving it for Christmas. Some people like ricotta (not a real cheese)… I’m not such a fan. Just use your favourites.

Lazy spinach pie

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Serves: 4 Prep Time: Cooking Time:


  • 1 bunch spinach/silverbeet/chard, roughly chopped
  • a generous blob of butter (don't hold back)
  • 1 leek sliced (soft white part)
  • 1 garlic clove (or more, if you like), minced or finely grated
  • 3 or 4 medium sized mushrooms, chopped (don't use the little ones, they have no flavour)
  • 1-1 1/2 cups grated tasty cheese, or cheddar, or cottage cheese (pretty much whatever cheese you like)
  • 1/4 cup parmesan or pecorino (Tilba Dairy make a good one), finely grated
  • 1/4 teaspoon nutmeg, finely ground (grind your own, tastes so much better)
  • salt & pepper to taste
  • 2 large eggs, lightly beaten (retain a small amount to brush onto the top of the pie)
  • 1 sheet puff pastry, defrosted
  • dusting of flour for benchtop


  1. Preheat the oven to 200ºC.
  2. Boil the kettle.
  3. Put the spinach in a large pot or bowl. After the kettle boils, pour the hot water over the spinach. Give it a bit of a swoosh around until the leaves are wilted and take on a rich colour. This should only take a couple of minutes, max. Strain the spinach and rinse in cold water. Let it drain.
  4. Gently heat your favourite frying pan.
  5. Once it’s at temperature, throw in the butter. It should quietly sizzle and not smoke or go brown. If it does, turn it down, clean the pan and start again! Don’t burn the butter!
  6. Gently cook the leek and garlic for a few minutes until the leek goes soft. Don’t burn the garlic! Turn the heat down if it starts to brown. Add the mushrooms and continue cooking for at least another 10 minutes, stirring occasionally. It should all be nicely soft and cooked down.
  7. While the leek mixture is cooking, put the cheeses, nutmeg, salt, pepper and most of the beaten eggs in a bowl. Give that a mix.
  8. Add the drained spinach. You need to get as much water out of it as possible. Squeeze handfuls of spinach to do this. Really give it a good squeeze. It’s ok, it’s going in a pie.
  9. Then add the leek mixture and give it all a good stir to combine. Maybe let it cool a bit first, while you sort out the pastry.
  10. Dust the flour over a clean benchtop. Give the pastry sheet a bit of a roll, just to stretch it out a bit. I use a 23cm pie dish and the pastry sheet is about 25cm. I could probably use the pastry sheet without rolling it, but I do it anyway, just to give me that bit extra to work with.
  11. Place the pastry sheet over the pie dish. Don’t worry too much about shaping it into the dish and DO NOT trim the edges.
  12. Tip the spinach mixture into the pie dish. Then – here’s the good bit – fold the corners of the pastry into the middle to form the top of the pie. Oh my lordy, it’s so easy, you won’t believe it. Don’t worry if the corners don’t meet exactly or if there’s a gap.
  13. Brush the top with the remaining beaten egg.
  14. Cook in the oven for 30 minutes.
  15. Let it cool on the bench for 5 minutes to set, then serve with a salad of whatever you’ve got.
21 December, 2017 0 comment
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