Wednesday, 27 July 2016

Time for a Change... Introducing Bright Kitchen

You may have noticed quite a big change at the top of this page... (though if you are as observant as I am then perhaps you didn't). After a fair bit of umming and ahhing I have decided to change the name of the blog to Tales from a Bright Kitchen.

Big Cook... Tiny Kitchen just doesn't seem relevant any more. Firstly, I am no longer cooking out of a broom cupboard and secondly I don't want there to be any focus on my size. It's irrelevant to the enjoyment of good food, plenty of which is pretty healthy and there is just too much of a focus across all forms of media on size.

I don't want to be feeding into that negativity, so it's time for a change. The last couple of years have certainly been full of those, so why not one more. We've moved from Wales to Sussex, I finally qualified as a barrister and of course, Ed and I got married. No longer a Stoker, now I'm Lucie Bright and it seems apt that the name of my blog should put it front and centre. My mum and dad named me Lucie which means bringer of light. Then my middle name Ellen means Bright apparently, so as you can see, I won the last name lottery.

For the moment the domain name isn't changing as it will be a bit of a head ache with the links etc but as soon as I have figured that out then the web address will also be changing too. Watch this space!

So here's to the newly named, Tales from a Bright Kitchen. I'll be bringing you Bright flavours, Brightly coloured food and maybe even the odd Bright idea.

Courgette, Chickpea and Smoked Brie Bake - Not dissimilar to a Ratatouille...

Every summer for the past three years I have made futile attempts to grow my own vegetables. A combination of a lack of sun in my garden, a lack of time to tend the plants, a complete confusion over whether to water, over water or under water and the world's bugs forming an alliance against me tends to result in not a lot. This year however I have so far harvested the veritable bounty of 3 strawberries, two lettuces, a fair amount of fennel and plenty of oregano so it hasn't been a complete bust... I am delighted to say that the chard has also grown a moderate amount and I have had an absolute glut of one yellow and one green courgette.

It seems that I am not going to be getting any prizes for veggie growing at this year's village fete and there is probably little need for me to get out the preserving pan. I have however managed to grow enough to be the base for this evening's rather delicious supper.

My husband has a bit of a running joke with me that all vegetarian food is a version of ratatouille. Curry... spicy ratatouille. Bean chill... spicy ratatouille with beans. Lasagne... layered ratatouille with pasta and cheese sauce. Of course, he's just kidding but this evening's dinner wasn't too dissimilar if I'm honest... actually if you made up a batch of ratatouille, you could always add some chickpeas and top with smoked cheese as an excellent way to use up the left overs and stretch it to two meals.

Courgette, Chickpea and Smoked Brie Bake

1 tbsp oil (I tend to use rapeseed to cook with)
1 clove garlic - finely chopped
1/2 onion - finely chopped
2 courgettes - thick sliced
1 400g tin chickpeas
Fresh basil
Fresh oregano (dried is fine too though)
A squeeze of lemon
1 tbsp capers
1 carton of passata
150g Chard - roughly chopped (a lot of the time this is hard to find in the shops so go for kale or spinach)
Cheese for the top, go with what you have but I used some amazing Smoked Brie from the Crazy Bear Farm Shop.

1. Fry the onion and garlic over a medium heat with a pinch of salt to stop them browning too quick.

2. Add in the courgette slices and brown on each side.

3. Now season and then go in with the rest of the ingredients except the chard (or what ever green you are using) and bubble away for 10 minutes.

4. Mix in the roughly chopped chard (stalks and all) and simmer for a further five minutes.

5. Transfer the whole lot to an oven proof dish and top with the cheese.

6. Bake for 20 minutes at 180 deg C or until the top is brown and bubbling.

We served ours with some fresh spelt bread to mop up all those lovely juices. A perfect mid week supper.

Sunday, 10 July 2016

Mushroom and Malbec Pâté or is it a pasta sauce?

I baked a rather tasty loaf of spelt bread this weekend and whilst it was pretty incredible with a slathering of salty butter while still warm (seriously, is there any better taste), I wanted to make the bread the star of our supper.

I had a punnet of mushrooms in the fridge that needed using. My first thought was mushrooms on toast with crumbled Sussex Marble cheese melted atop and quite frankly that would have been incredible. For some reason though I went the unusual route of a pâté, unusual because I am not normally one for eating or indeed making it.

So pleased I ventured outside of my usual cooking repertoire though because this was delicious. I used a recipe from one of my River Cottage books as the base but played about with the quantities to make it more 'mushroomy' and added a good glug of Malbec to enhance the deep earthy flavours. Boy did it work but not just as a pâté, this is a fantastic pasta sauce too. So for the sake of 10 minutes of work, we've had two suppers.

Mushroom and Malbec Pâté
Serves 4-6.

300g portobello mushrooms (or some other flavoursome variety)
30g salted butter
2 garlic cloves
100ml Malbec or another deep flavoured red wine
150g soft cheese

Roughly chop the mushrooms and sweat them down in a frying pan with the butter for 4-5 minutes.

Add in the garlic for a minute or two before sloshing in the red wine.

Let the mushroomy mix simmer away for 5 minutes or so. You want to have cooked off the red wine so there is little in the way of actual liquid left.

Leave to cool.

Place in a food processor with the soft cheese and plenty of seasoning. Whizz until you get the consistency you want. Of course the longer you process the pâté the smoother it will be.

Slather a slice of toast, sit back and smugly enjoy this ridiculously tasty and unbelievably easy to prepare morsel.

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Saturday, 9 July 2016

Strawberry and Vanilla Soufflé Omelette - The ideal Summer Brunch

I look forward to the onset of Summer for a myriad of reasons, not least the addition of in season British Strawberries into my diet. Of course in the global market place that is our supermarkets, it's eminently possible to enjoy a strawberry at any time in the year(as evidenced by my mid-winter posting of a decidedly summery petis pois and strawberry salad) but it's just not the same.


There is something truly special about in season produce and nothing is so juicy, so sweet, so delectable as a beautifully fresh strawberry at the height of summer. 

So this morning's brunch was an homage to this luscious red fruit and I should whisper that it's also pretty healthy... Don't tell though, you're diners would never know!

Strawberry and Vanilla Soufflé Omelette
Serves 2


3 large eggs - separated

2 tsp rice malt syrup (if you want to use something else like honey, maple or date then go for it but I want the flavour of the strawberry to shine through without too much competition)

A dash of vanilla essence or vanilla bean paste if you are being fancy

150g strawberries - cut into chunks 

1 tbsp coconut oil

The method is pretty simple, whisk the egg whites into stiff peaks. Beat the yolks with the syrup and vanilla before lightly folding them through the egg whites. Be sure to use metal utensils so you don't knock out the air. 

Now take a frying pan and put it on a low-medium heat (it's essential you don't go too hot). Melt the coconut oil and follow with your eggy mix. 

Sprinkle the strawberry chunks across the omelette in the pan and allow it to cook for about 7 minutes. 

Every now and then you want to check the bottom by slightly lifting the omelette with a spatula. Once it's nicely browned  pop the pan under the grill to get a lovely browned top. 

Serve while warm with a dollop of yoghurt. I stirred a little Pina Colada Curd through mine for an added zing. The more ubiquitous lemon variety would of course be delicious too. 

And that's it, add in a cup of coffee and you have the perfect start to a Saturday in summer.

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Friday, 17 June 2016

Carrot and Date Salad with an Orange and Tahini Dressing - Perfect BBQ Fodder!

I went to a friend's BBQ recently and of course I couldn't turn up empty handed. So apart from the usual veggie burgers etc to adorn the hot coals (and piri piri chicken wings for my meat eating hubby), I arrived brandishing this salad.

It's an excellent option if you are taking a dish along to a gathering because unlike it's leafy counterparts, this salad actually benefits from a bit of sitting time. It's also pretty delicious and a fair few of my fellow BBQers asked for the recipe. And so without much further ado, here's how you make it...

Top Tip: You can grate the carrots and this will still be delish but matchsticks made with a mandolin are just that bit thicker and retain a pleasing crunch especially if you aren't serving up for a while.



Carrot and Date Salad with an Orange and Tahini Dressing


2 Carrots - grated or cut into matchsticks
Toasted almond slices
Fresh coriander
Fresh parsley
Juice and zest of an orange
6 dates (medjools are amazing but they are really expensive, try soaking normal dates in the orange juice)
1 tbsp Olive oil
1 tbsp Tahini
1/2 tsp date syrup (although honey works fine if you don't have any)
Juice of half a lemon
A splash of water

First start with the date and citrus dressing.

Cut your dates into small chunks, place in a jar with the juice of your orange and lemon. Pour in the olive oil, tahini and a dribble of water.

Sprinkle over a large pinch of ground cumin and coriander and a liberal sprinkling of salt and pepper.

Pop the top on the jar and shake vigorously. If it's a little too thick then add some more water.

The rest is just assembly really, mix the rest of the ingredients with the dressing but make sure to reserve some of the almonds to be sprinkled over the top.

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Sunday, 5 June 2016

7 Flatbread based vegetarian brunches and lunches...

The ubiquitous flatbread... are so many types out there. Tortillas, Naan, Pitta, Khobez, Chappati... the list is pretty endless. One thing that binds them all is their sheer versatility and you will certainly find them popping up on my blog and Instagram with a comforting regularity.

For me, flatbreads represent an easy supper and more often than not, a quick supper. My perfect flatbread is the Khobez or Lebanese variety (two names for the same thing really). It used to be that I had to go to a middle eastern shop for them but now they are stocked in my local Asda too. Normally made from white flour, they are a more junk-foody choice than my normal wholemeal or rye flour loaf but their chewy consistency and slightly thicker form makes the Khobez bread the perfect base for many a meal. That said, I am not one for passing up a pitta either!

So here is my run down of the ideal flatbread-based recipes for any time of the day:

Breakfast and Brunch:

Flatbread French Toast

The chewy Khobez bread is ideal for this recipe but I have a feeling that a ripped up pita bread would work similarly well. The important aspects are that your flatbread of choice is flavourless and thick, garlic tortillas would definitely not work well here...


It's pretty simple really and a super easy recipe to scale up for a crowd. Per person you will need the following:

1 Egg,
1/2 ripe banana
A dash of vanilla essence
1 Khobez/lebanese flatbread (or half if they are the really huge ones)
Handful of cherries, de stoned and halved
Scattering of icing sugar
1 tablespoon natural or greek yoghurt
Syrup of choice (I tend to use rice malt syrup as it is fructose free but maple definitely tastes the best)
Salted butter for frying 


Huevos Rancheros


This Mexican dish is the perfect brunch in my opinion. Eggs... check. Fresh flavours... check. Comforting... check. A touch of spice to wake you up... check. Just try them, they are so good and ridiculously quick.

This is my smokey chipotle black bean version but a simple tomato salsa, some chopped avocado a fried egg and a sprinkle of a fresh salty cheese such as feta is an excellent even quicker version.




Light Lunches and Super Suppers:

Smoked Tofu Lahmacun

Lahmacun is typically made with lamb and whenever I have gone to Turkey I have been struck with a desire for a veggie version. I had a search of the interweb and nothing took my fancy so I made up my own version with smoked tofu, pomegranate molasses, cumin, sumac and chilli. The result... it's ridiculously moreish, unbelievably easy and has become a regular favourite on the Bright dinner table.


Flatbread Pizza with Courgette and Epoisses Cheese

I was reading my copy of Jamie magazine this week and there was a recipe in there for a courgette, new potato and tallegio pizza that caught my eye. Unfortunately the only ingredient I had for the topping was courgette and I really didn't have the energy or indeed the time to be making the base from scratch. But still, it got the ol' cogs whirring and I came up with this absolute delight.


The base is simple, you need a thickish flatbread. Khobez is a great option, pitta would work well and no doubt a Naan would be a good plan. Warburton's do a rectangular wrap that also makes an excellent pizza base and their gluten free version is excellent!

For the topping:

Mix 1 tbsp tomato puree with 1 tsp olive oil and a pinch of salt and black pepper and a sprinkle of dried oregano.

Cut a courgette into thin slices, I like to go length ways but what ever you fancy is fine.

Spread the tomato sauce over your base in a thin layer then top with the courgettes. Try not to let them overlap so that you get an even bake across your pizza.

Dot small chunks of epoisses cheese around the pizza, it's a pretty strong cheese and oozes out when heated so keep that in mind and don't over do it.

Finally, lightly grate an Italian hard cheese such as parmesan or grana padano across the whole pizza.

Five minutes in a hot oven (about 220 deg C) and you'll have an seriously delectable pizza.


Enchilada Casserole

Back to Mexico, which is no surprise really considering the tortilla is a daily staple. This casserole idea pops up a lot on mexican and american-mexican blogs so I am really not sure of it's provenance. Is it like the Indo-Anglo Balti I wonder? Who knows and who cares when it is this delicious!?
A bit like a lasagne, a bit like enchiladas. This tortilla based bake from This Gal Cooks solves the issue of what to do with stale tortillas once the pack has been opened.


Kale and Onion Flatbread Pizza

My recipe for Green Onion Pizza doesn't have the usual tomato base but simply doesn't need it. Sweet onions, slightly bitter kale and the salty savoury hit of parmesan cheese. It's pretty awesome and although this recipe gives you the base instructions, it works perfectly on a flatbread so makes the ideal speedy option.


Sshh, don't tell anyone but I sometimes bring out this recipe to use up kale that is slightly past it's best. You'd hardly know once it's cooked with the onions, topped with cheese and baked to a crisp.


Lebanese Flatbread with Spicy Chickpeas

Middle eastern flavours abound in these Lebanese flatbreads topped with a gorgeous spicy chickpea mix. I always have a tin of chickpeas or three lurking in the cupboard. They are the king of pulses, a quick protein that acts as an excellent carrier for so many flavour combinations.

Here they have been pimped up with chilli, mint and za'atar by Rachel Cotterill. She's made her own flatbread too but I see no reason why this wouldn't work on a ready made one.


Making your own flatbreads...

It's certainly not quicker and kind of negates the point of having them as an easy cheat ingredient, but making your own flatbreads is far from complicated and supremely satisfying. If you fancy having a go then why not give the following a try:

Tortillas

Khobez (Moroccan, Yemeni or Lebanese Flatbreads - not to be confused with Khobz which isn't flat)

Chapattis

Naan

Pitta

Or for something a little different with an added flavour, give these a go:

5 minute Spiced Flatbreads

Spelt Cocoa Pittas 

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Saturday, 7 May 2016

Chipotle Black Bean Huevos Rancheros

When I came to write this post, I did a search of my previous musings only to find that this would be my first time sharing a recipe for huevos rancheros. This is strange for one important reason, it has to be my most loved and most cooked weekend brunch recipe! If hubby and I have a rare quiet weekend at home, this is invariably on our Saturday or Sunday morning table.

Today's version is laden with smokey black beans a la Anna Jones on this morning's Saturday Kitchen. We woke up bleary eyed and discussed having huevos rancheros when we turned on the telly to see Anna making her black bean brunch tacos for the panel of some of my favourite chefs. Bloody love those Greedy Italians and Jamie Oliver (not sure who the last one on the panel was but he was great too).

So, inspired by her twist on the classic I hopped into the kitchen and whipped up my version with what I had in stock. It was lush, so lush that I felt I should share!

Smokey Black Bean Huevos Rancheros Recipe
Serves 2 but super easy to scale the recipe up or down

First I got the black beans cooking and then I concentrated on the rest of the condiments.

Chipotle Black Beans:

These black beans would be similarly tasty as a jacket potato topping with a splurge of soured cream or yoghurt.

1/2 white onion - roughly chopped
1 clove garlic - crushed
2 sun-dried tomatoes - roughly chopped

Fry off in a drizzle of the oil from the tomato jar and a sprinkle of salt. Follow with:

1/2 tin of black beans (drained)
1/2 chopped chill
1 tsp chipotle paste (do this according to taste and the paste, some are super spicy but others really aren't that hot and you can be more generous without blowing your head off)
2 handfuls of fresh spinach (torn)

Add everything to the pan and cook for a couple of minutes before sprinkling in a pinch of veggie stock powder and covering with a cm of water.

Allow to simmer away while you sort the rest of the ensemble...

Smashed avocado 

Less involved than a complete guacamole, this is super simple:

1 avocado
Squeeze of lime
Salt and pepper

Smash the avocado up with a fork, squeeze in the lime and sprinkle over the salt and pepper to taste.

Tomato and Pepper Salsa 

I love the crunch of a bell pepper in my salsa. In a dish like this it adds another layer of texture. I went for a mix of orange, yellow and red tomatoes but use what ever you have in.

2-3 tomatoes depending on their size (mine were actually pretty small so I went for 4 of them).
1/4 pepper (yellow, red or orange - steer clear of the bitter green ones for this)
1/2 chilli
Splash olive oil
Squeeze of lime (again)
Handful of fresh coriander or flat leaf parsley

Roughly chop the tomatoes and peppers, no need to be uniform or picky about it. Mix with everything else and some good salt and pepper.

Assembly

2 eggs
2 tortilla wraps
Salad cress (optional)
Rocket (optional)

Fry a large free range egg per person (I like to keep the yolks nice and runny) and warm the wraps in the microwave or oven.

Put a wrap on the plate, top with a handful of rocket and then half of the bean mix.

Top with the egg and pour over the salsa/tomato salad mix, followed by dollops of the avocado.

Finally, sprinkle some cress over the top and serve immediately.



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Tuesday, 5 April 2016

Quick and Easy Gnocchi Bake or Gnocchi Alla Sorrentina

Pasta is probably the go to option of so many of us when pushed for time in the middle of the week. It's quick, it's easy and if you have a sauce already made up it couldn't be simpler to put together. The addition of a few choice veggies can also make sure that you and your family are getting a helping of goodness in a dish that is actually pretty great comfort food.

But I implore you to look beyond the pasta in your store cupboard to the humble Gnocchi. Don't be fooled by the exotic Italian name or the many recipes on the internet dedicated to making it from scratch (it is actually fairly easy but too time consuming for a Tuesday night), this is as simple, if not more so than pasta. And you can get ready made Gnocchi next to the fresh pasta in the super market, some places do vacuum packed ones in the store cupboard section too so you can have it on hand.

This Gnocchi bake recipe has its origins in Gnocchi alla Sorrentina but the original sticks to a simple tomato sauce without extra veggies. If you wanted to leave out a step from below, you could do the same and serve alongside some salad leaves instead for one of your five a day.

The key to this bake being super delicious is in the sauce. A good tomato sauce is a kitchen essential, I tend to make my own in a large batch and then fill sterilised jars when it is still hot. They seem to keep for ages in the cupboard; the cooling down of the sauce essentially recreates the vacuum seal in the jar. If you don't have your own sauce squirrelled away somewhere, then a good quality shop bought one is second best option.

Gnocchi Bake or Gnocchi Alla Sorrentina

1. In an oven dish, mix up the following ingredients before putting into roast at 180 deg C for 15-20 minutes. Until the vegetables have cooked and the edges are getting a little charred character.

A large pepper (I like green for this recipe but go with your favourite) - cut into large-ish chunks
125g mushrooms - quartered
A red onion - segmented
A courgette - large diced
1 tbsp olive oil
A sprinkle of dried herbs, thyme and oregano work well but use what you have in
Salt and pepper

2. Get the vegetable laden oven dish ready next to the stove. Place a pan of salty water on to boil and tip in a packet of ready made Gnocchi (they tend to be about 500g a packet). Simmer for 1-3 minutes depending on pack instructions.

3. Lift the Gnocchi from the pan with a slatted spoon as they rise to the surface (careful not to over cook) and mix with the vegetables and a jar of your favourite tomato pasta sauce (my recipe can be found here). Go in with a splash of the cooking water too, about 2-3 tbsp depending on the sauce consistency.

4. Top with ripped chunks of mozzarella (get the whole ball on there) and a sprinkling of Italian Hard Cheese / Parmesan (the former is generally vegetarian).

5. The oven dish goes back into the still hot oven for 15-20 minutes until it is bubbling and and browned on top.

If you are feeling a bit braver or quite frankly more motivated that I did tonight, then check out The Bunny Kitchens' version of Gnocchi with a Tomato and Pepper Sauce with the gnocchi from scratch instructions. 


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Sunday, 3 April 2016

Oozy Blueberry Porridge for a Decidedly Comforting Breakfast

Over the last week I have been having a nasty acid reflux flare up. I was diagnosed with GERD (Gastroesophageal Reflux Disease) years ago and every now and then I have to go back to taking Omeprazole for a couple of weeks to get it under control.

Being overweight (which I still am, despite losing some chub in the last few years) and dietary choices (like the bread and red wine I consumed liberally at the weekend) definitely don't help. So it's little surprise that I have found moderating my diet can really help prevent and treat a flare up. 

When I have a spate of GERD I often turn to oats and bananas, not sure why but they most definitely seem to work for me. Porridge is a godsend this week! The problem is that I find that milk just makes things worse so I opted for a dairy free alternative, Oat Milk. I bought my oat milk (the Rude Health brand is free of sweeteners and is certainly my favourite) but I'm told you can make it pretty easily... If you can't get the sugar free stuff, I would imagine that could be worth it, if not I feel like it's the milk equivalent of puff pastry... life may well be too short. 

This porridge recipe was inspired in part by a recipe in my Deliciously Ella cookbook, I've stolen her idea of a splurge of almond butter and coconut oil - although I have used coconut butter for its rich creaminess.

My other top tip is to use frozen blueberries if you want them not to turn to mush on cooking. That said, mushy blueberries it not to be sniffed at either.

Dairy Free Blueberry Porridge 
Serves 2-3 depending on hunger level

1 cup oats - the bigger the oats the better in my opinion
2 cups oat milk - you may need a little more to loosen the porridge at the end so have the rest on standby
1/2 cup blueberries
Pinch of salt
1 banana - cut up for the topping

1. Put everything but the banana into a pan and warm on a medium heat, stirring occasionally for about 7-10 minutes.

2. Once the porridge starts to bubble and thicken you will need to stir more frequently. Once the oats are soft and the milk has thickened, the porridge is done. Feel free to add a little more milk if it needs some loosening. 

3. Ladle into bowls and top with the sliced banana.



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Monday, 29 February 2016

The Stromboli Pot - simple, effective and delicious.

I am so excited to write this post because I think I may have discovered a new favourite dish. It’s ridiculously easy to prepare, involves minimal chopping or cooking and can actually be assembled in about five minutes with a smidgen of forward planning. 
This week I was told by my clerks that I would be venturing to the Isle of Wight for a first appearance and if I’m honest I can’t say I was delighted to be travelling all that way (it’s at least 2.5 hours door to door) when I was first told. But then I thought about it and decided an adventure was to be had, after all I’ve never been to the Isle of Wight and one of the fantastic benefits of being a barrister is that I get to venture to new places pretty regularly. 
Well, it turned out to be a bit of a culinary adventure as I found a gem of an Italian cafe in Ryde while I was waiting for the ferry to whisk me back to the mainland. Michelangelo’s is right by the seafront and if you ever find yourself in that part of the world I urge you to pop in for one of their pastries and a cappuccino. At 50p each it would be rude not to have at least a couple…
But I digress, I logged on to tell you about the wonder that is the Stromboli Pot. I must confess, it’s not a dish I have come across before and a quick scour of the internet doesn’t come up with anything similar by that name. So who know’s where it came from, perhaps it’s an Isle of Wight creation, or maybe this is regularly eaten in Stromboli but the world hasn’t been made aware yet… I would love to find out. 
The thing is, this was always going to be a winner of a dish. There is no world in which the combination of goats cheese, spinach and sun-dried tomatoes is a bad thing but the amalgamation of them together in a Stromboli Pot is officially a thing of delight. In the cafe there was an an additional ingredient, anchovies (urgh) but of course I asked them to leave those out. 
Honestly if it wasn’t completely awful table manners, I think I may have gotten my face into that pot and licked it clean. If you only ever try one dish from my blog, make it this one.
So without much further ado, here is the recipe for the Stromboli pot as imparted to me by the waiter at Michelangelo’s Deli Cafe in Ryde on the Isle of Wight. Whoever finds themselves at my house for lunch next may well discover these warming in the oven.

Spinach, Sun-dried Tomato and Goats Cheese Stromboli Pot
First things first, you need to wilt down the spinach, you can do this with a splash of water and a liberal sprinkle of salt and pepper but the deep savoury case I got this lunch time was no doubt from the splash of added vegetable stock. The only thing is that making up a load of stock in order to use the tiny amount you would need to wilt spinach seems like a bit of a mission. I am sure that a pinch of Boullion powder would do the trick. You can do this bit in advance if you are making a few pots. 
From here on out, this dish is pure assembly. You will need a pot with a lid ideally but I don’t see why a ramekin and some tin foil can’t do just as good a job.  
Bottom layer… Wilted spinach in it’s juices. 
Next up… 3 or 4 sun-dried tomatoes (the ones that come in oil)
Finally… top with a chunk of chèvre goats cheese log (you can absolutely find vegetarian versions of this in most supermarkets). 
Now cover and warm in the oven for a few minutes. You don’t want the cheese to fully melt, just leave it long enough for the flavours to amalgamate and for the goats cheese to warm through so it’s soft and yielding in texture. Ooh heaven! 
To serve you don’t need to worry about fancy garnishes, a hunk of ciabatta, a black pepper mill and some kind of grated Italian hard cheese like Parmesan or pecorino (as I have said before, the Basics/tesco value range is veggie friendly) in a dish to the side are the perfect accompaniments. 






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