Tag: spinach

Roasted Mashed Potatoes Layered Cake Recipe



  • 2 kg potatoes
  • 250 ml heavy cream
  • 100 g butter
  • about 500 ml milk
  • salt, black pepper, nutmeg to taste
  • 6 egg yolks
  • 400 g chopped spinach (even frozen one)
  • about 4-6 tablespoons salted red pepper paste
  • 8 cherry tomatoes for decoration

Preparation Method

  1. Wash the potatoes thoroughly, leave their skins.
  2. Fill a pot with water, add the potatoes, bring it to boil and cook them about 45 minutes on medium heat.aIMG_7953
  3. Peel the potatoes while still hot.aIMG_7957
  4. Add the heavy cream, butter, salt, freshly ground pepper and nutmeg to taste. Using a potato masher, mash and stir the potatoes with the other ingredients. Add some milk until you reach a creamy consistency.aIMG_7961
  5. Separate the mashed potatoes into 3 bowls for each of the three flavours/colours: regular/yellow, spinach/green and red pepper/reddish orange. The part for the spinach should be smaller than the other ones because the spinach we’ll add will take some volume.
  6. In the Regular: add 2 egg yolks, salt, black pepper and nutmeg to taste and stir them well with the masher.aIMG_7964
  7. In an ovenproof glass dish spread evenly a layer of these mashed potatoes aIMG_7966
  8. Preheat the oven at 180 C and bake it for 20 minutes until its top it is a bit golden brown.aIMG_7972
  9. Meanwhile, prepare the green – spinach layer:
  10. Add the spinach, 2 egg yolks and salt and pepper to taste. Using a stick blender, mix them all together.aIMG_7968
  11. Spread carefully this green mashed potatoes in a layer on top of the yellow one. Bake it in the oven for another 20 minutes.aIMG_7974
  12. Now it’s time for the red layer: Mix the remaining mashed potatoes with 2 egg yolks and 3-4 salted red pepper paste.aIMG_7975
  13. Stir them all together, then spread it as the final layer in the baking dish.aIMG_7979
  14. In order to give it a more festive look, ornate it with some halved cherry/plum tomatoes.aIMG_7978
  15. Bake it for another final 20 minutes.aIMG_7981
  16. Take it out of the oven and let it cool down before serving.aIMG_7984

Stuffed Aubergines with Fusilli Pasta and Cheese Recipe

I bought for the first time – of course also from the farmers market – white eggplants (aubergines).

I was intrigued by their taste which proved to be a tab more sweet than their purple cousins, and also by their looks. So I decided to stuff them in a vegetarian recipe, inspired a bit by Eggplant Parmesan, throwing in some fusilli pasta for looks – although the green fusillis turned out to be quite hot and spicy – and some Gorgonzola for its spicy kick. And I replaced the Parmesan cheese with Pecorino Romano.

Ingredients (2 persons):

  • 2 medium (white) eggplants
  • a handful of hazelnuts
  • 2-3 tablespoons of butter
  • 2-3 tablespoons tomato cubes (canned)
  • a few basil leaves
  • 100 g fusilli tricolori pasta (3 coloured)
  • 75 g Gorgonzola cheese (or other soft blue cheese)

Preparation method:

  1. Wash the aubergines and cut them in half.
  2. With the help of a tablespoon scoop out their fleshy inside and chop them roughly.
  3. Clean the hazelnuts of their shelves and crush them.
  4. Melt half of the butter in a saucepan and fry for about a minute the hazelnuts.
  5. Add the other half of butter, the chopped aubergine kernels and the tomato cubes. Salt and pepper to taste.
  6. Stir-fry for about 5 minutes until golden and add chopped basil.
  7. Meanwhile cook the fusilli pasta underdone, because they will cook a bit more in the oven.
  8. Arrange some spinach leaves in the hollowed aubergine halves.
  9. Scoop over some of the pan-fried mixture then lay a handful of fusilli pasta.
  10. Smear over each aubergine some Gorgonzola cheese then grate some Pecorino Romano or other pungent hard cheese like Parmigiano, etc.
  11. Put the stuffed aubergines in an ovenproof dish and place it in a preheated oven (200 C) for about 15 minutes until the cheeses just melted and bubbly.
  12. Serve them hot from the oven garnished with some spinach leaves, the remaining fusilli pasta and a spoonful of tomato cubes.

Italian Green Pasta Recipe

Ingredients (4 persons):

  • 200 g green pasta (from Barilla): penne rigate with zucchini and spinach
  • 1 small onion
  • 200 g frozen peas
  • 400 g frozen spinach puree
  • 250 g king oyster mushroom (Pleurotus)
  • 100 g butter
  • fresh basil leaves
  • hard cheese
  • 2-3 tablespoons olive oil

Preparation method

  1. Chop the onion then brown it in the pan with olive oil.
  2. Add the frozen peas and spinach, a cup of water and some salt and pepper to taste, cook for about 8 minutes.
  3. Cut the mushrooms int 2 cm shreds, add to the pan and simmer for 2-3 minutes with the lid on.
  4. Add the butter and the chopped basil leaves, simmer it for another 2 minutes until sauce thickens.
  5.  Meanwhile, boil the pasta in salted water until done, drain then add to the pan with the sauce, and mix them gently together.
  6. Serve it on plates with grated hard cheese, if you have Parmigiano that would be a plus.
You can use fresh peas and spinach if you have, but then you have to adjust their cooking time accordingly.