Chicken, Spinach and Paneer Naan Pizzas


Chicken, Spinach and Paneer Naan Pizzas (3)

I got this idea when I was recently making tostados. I love pizza, I love tostados, I love any dough-based dish with cheesy toppings which you can eat with your hands. So, why don’t people make Indian style pizzas? (Feel free to educate me if I’m wrong!)

This is a classic quick weeknight dish. If you have people coming round on a weeknight and don’t have time for something seriously fancy, try making these! Your guests will be impressed that you’ve managed to whip up something so exciting so quickly.

I used shop bought naans – make your own if you have time, it’ll be much tastier and I’ll do this next time I make them.

You could easily make this veggie by leaving off the chicken, and why not have a play around with the toppings? I think lamb and red pepper would work beautifully too, or beef and okra.

This was one of those experiments which goes unexpectedly well, and I implore you to try it!

This will make enough for 2-3, and takes no more than 30 minutes to make.

Chicken, Spinach and Paneer Naan Pizzas (1)

Chicken, Spinach and Paneer Naan Pizzas

2 large plain naan breads

200g fresh spinach

100g cooked, shredded chicken breast

150g paneer

2 tbsps olive oil

1 small piece ginger

2 cloves garlic

1/2 tsp ground coriander

1/2 tsp ground cumin

2 tsps garam masala

150g tomato puree

1 tsp sugar

Yoghurt and a small bunch fresh coriander, to serve

1. Preheat the oven to 220 degrees.

2. Wilt the spinach in a saucepan with 1 tbsp of the olive oil. When it is all wilted, take off the heat and leave to one side while you make the sauce.

3. Finely chop the ginger and garlic, then add to another saucepan with the remaining olive oil. Sizzle for 2 minutes, then add the cumin, coriander and garam masala. Cook for 1 more minute then add the tomato puree and 100ml water. Stir well, then add the sugar and a little salt. Remove from the heat.

4. Spread the tomato sauce over the top of each naan bread. Squeeze the spinach to remove any excess water, then dot it over the naans. Sprinkle over the chicken. Chop the paneer and add this too.

5. Bake in the oven for 10 minutes, or until the naans are crisp and the paneer is golden. Serve sprinkled with fresh coriander and with the yoghurt on the side for dipping.

Chicken, Spinach and Paneer Naan Pizzas (2)

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Spinach and Nutmeg Soup


Spinach and Nutmeg Soup (1)

Wow, what a weekend! I had such a wonderful, spoilt birthday filled with meals out, drinks and general revelry.

We had 4 meals out and 2 takeaways in total, and who knows how many glasses of wine/prosecco/cocktails.

Therefore, tonight we needed an instant injection of the vitamins and minerals we are sure to be lacking now. Spinach soup is the perfect way to do this. Not only is it desperately, desperately easy (look how short that ingredient list is!), it is also delicious and packed full of vitamins k, a, c, b2 (almost the whole alphabet!), not to mention iron, magnesium and folic acid. Surely this will aid our bodies’ recoveries after a heavy weekend.

I love the flavour combination of spinach and nutmeg. I got the idea for using nutmeg in this soup from a nettle soup I once made many years ago, which used nutmeg. I was quite young when I made the nettle soup, and remember so vividly the fear that it would sting my tongue! Of course, it didn’t; it was wonderfully flavourful and with spinach and nettle being fairly similar in taste, the nutmeg works beautifully in this recipe too.

The dish is completely vegetarian, and would be vegan too if you omitted the feta, which I just couldn’t leave off.

This dish is ready in 15 minutes, and will serve 4 with some crusty bread on the side.

Spinach and Nutmeg Soup (2)

Spinach and Nutmeg Soup

1 tbsp olive oil

1 onion

1 litre vegetable stock

450g spinach

1/2 tsp ground nutmeg

20g feta, crumbled

1. Chop the onion. Add to a large saucepan with the olive oil and cook over a medium heat for 2-3 minutes.

2. Pour in the vegetable stock and bring to a simmer. Gradually add the spinach, handful by handful, until it is all wilted.

3. Sprinkle in the nutmeg, then whizz the soup in a blender until smooth. Taste and season with salt and pepper. Serve sprinkled with the crumbled feta.

Spinach and Feta Filo Pie


Spinach and Feta Filo Pie (2)

I’ve loved spinach and feta filo pie (or Spanakopita as the Greek call it) ever since I first tried it. There’s something about the heady mixture of salty feta, fragrant nutmeg and crispy, light filo pastry which really appeals to me. It has all of the elements of a comforting pie, but feels light and guilt free (although, of course, there’s far too much butter and cheese involved for it to be really guilt free).

My love for this pie was hightened on our honeymoon in Kos, where I ate it for almost every meal (yes, that’s right, our hotel served it for breakfast! Yes, it was heaven), and cooking this meal now, in the depths of nasty, cold winter, takes me back to that beautiful, golden island under the beautiful, golden sun. Sigh!

Although we’re eating this as a main by itself, it would work perfectly well as part of a Greek mezze, perhaps as a side to these amazing Greek Chicken Tacos and Za’atar and Olive Focaccia on the side, with a wonderfully simple Greek yoghurt pud.

This will take you up to an hour to make, and will serve 4 as a main, 6 as a side.

Spinach and Feta Filo Pie (1)

Spinach and Feta Filo Pie

1 tbsp olive oil

1 onion

200g spinach

1/2 tsp ground nutmeg

400g feta

1 egg

6 sheets filo pastry

10g butter, melted

1. Preheat your oven to 200 degrees.

2. Roughly chop your onion and add to a frying pan with the olive oil. Saute over a high heat for 1-2 minutes, then gradually add the spinach until it is all wilted. Stir in the nutmeg, and season with black pepper. Allow to cool.

3. Roughly chop the feta and put in a large bowl. Add the spinach mix and crack in the egg, then stir to combine well.

4. Take a large oven proof dish and brush with a little of the melted butter. Lay one of the sheets of filo pastry over the dish and brush with more butter. Repeat until the dish is completely covered with filo, and you have used 4 sheets.

5. Pile in the feta mix. Spread out evenly, then top with the remaining two sheets of filo pastry. Brush with more butter, then fold the overhanging pieces of filo pastry from the bottom layers over the top, so that it is wrapped like a parcel. Brush with more butter, then bake in the oven for 30-40 minutes until golden brown. Enjoy!

Spinach and Ricotta Cannelloni


Spinach and Ricotta Cannelloni (1)

Here we have a meal which is suspiciously similar in both method and look to last night’s offering (Vegetable Enchiladas); not in taste though! It also bears a significant resemblance to my Spinach, Tomato and Goats Cheese Cannelloni – however, I’ve gone for ricotta over goats cheese because I fancied the softer, more delicate taste tonight as opposed to tangy goats cheese.

I’ve made this for two reasons – 1. it snowed a bit and it was cold so I needed comfort food. The snow is gone now, as though it were never here, but I still want the cannelloni. 2. My husband was supposed to go and pick up a new car, but because of the aforementioned snow cancelled his collection, so I wanted to make something to cheer him up (unbeknown to me, the collection was later reinstated, so now we are having it for a third reason – to celebrate the arrival of the brand new car).

Anyway, back to the recipe – give it a go; it is desperately straightforward and the use of fresh lasagne sheets rather than dried cannelloni tubes also makes it surprisingly fast to make. What’s not to like?

This will serve 4, and takes 40 minutes to make.

Spinach and Ricotta Cannelloni (2)

Spinach and Ricotta Cannelloni

1 tbsp olive oil

1 onion

200g spinach

1/2 tsp nutmeg

500g ricotta

12 fresh lasagne sheets

400g chopped tomatoes

1 handful cherry tomatoes

10g grated parmesan (or veggie alternative)

1. Preheat the oven to 220 degrees.

2. Chop the onion and add to a frying/saute pan with the olive oil. Saute for 1-2 minutes, then gradually add the spinach until it is all completely wilted. Stir in the nutmeg and a little salt and pepper. Leave to cool for 3-4 minutes.

3. Break up the ricotta in a large bowl, and stir in the spinach. Take your fresh lasagne sheets one at a time, and lay a large spoonful of the ricotta mix along one end of the lasagne. Roll it up around the ricotta, then lay in a large oven proof dish. Repeat for the rest of the lasagne sheets.

4. Pour the chopped tomatoes evenly over the cannelloni (you probably won’t cover them completely, but that’s fine. Sprinkle over the halved cherry tomatoes and grated parmesan.

5. Bake in the oven for 20-30 minutes, until the pasta is cooked and the parmesan is golden.

Spinach and Ricotta Cannelloni (3)