Today I’m going to show you how to make spinach, roasted red pepper and ricotta pie. You will need:
10 spring onions
3 garlic cloves, crushed
300g baby spinach (we used 250g and worked fine)
a 450g jar roasted red peppers in brine or 4 peppers, roasted in oven.
1 tbsp unwaxed lemon zest
2 tbsp each of chopped fresh dill, parsley, oregano and mint. (don’t need to have all herbs)
340g ricotta, crumbled
a large pinch freshly grated nutmeg (we used powder)
1 large egg, beaten.
2 large potatoes, or 4 small ones
all the ingredients
how to cook the pie.
Preheat your oven to 200c/fan 180c/gas mark 6. Spray a pan with cooking spray and place over a medium-low heat. Add the spring onions and garlic and cook gently for 4-5 mins, or until the onions are soft. Remove from the heat and set aside in a large bowl.
spray a frying pan with cooking spray and place over a medium-high heat. Stir-fry the spinach for 1-2 mins, or until just weighted, then chop,
Mix the spinach into the spring onion mixture with the peppers, lemon zest, herbs,ricotta, nutmeg,and egg. Season and transfer to a medium pie dish. Scrunch up the pastry and place over the spinach filling. Spray with cooking spray and bake for 15-20 mins, or until just crisp. Divide between 4 plates and serve with potato cubes and roasted aubergines.
For pudding I put some mixed tropical fruits with meringues and fromage frais.
I haven’t posted for a while, (3 years haha) so I’m going to tell you a bit about myself and why I stopped.
My name is Laura, and I am ten years old. I live in the north-east of Scotland.
I ride a lot. That is the main reason I stopped my blog in 2013, since then I have got a horse and been riding more. I am totally comitted to doing this blog most days though!
I try to cook every day I can, I won’t post on Wednesdays because I have clubs on on a Tuesday, so can’t cook!
If I don’t cook on a certain day I will look up a recipe to show you.
WE WENT ON HOLIDAY TO BULGARIA AND TRANSYLVANIA AND THESE ARE SOME OF THE THINGS WE DID, GONE IN A POOL, ATE OUT MOSTLY EACH NIGHT AND GONE TO LOTS OF DIFERENT PLACES.
First is Bulgaria. lutenitsa is a tomato sauce which also red pepper and aubergine. It was really nice I liked having it with pastries
these are sheep hearts. I didn’t like it that much, I enjoyed trying them though
this is a feta type cheese. it was really nice. it’s baked with honey and nuts on the top. It was really yummy, but I don’t really like nuts I ate them though
this is soft sheep’s cheese
now onto Transylvania. this is from Casa Cu Zorele in Transylvania which was a countryside guest house. The lady was really kind and made lots of yummy food for us. This is yoghurt, home made it was SO yum. And my Mum has been making yoghurt since the day that she got home
This is pork paprika with dumplings. That was one of the most nicest things I had in Transylvania. ALthough it took a long time to come out!
The cucumbers came from the lady at the guesthouse in Transylvania and we ate them with mint and honey on them
these are vine leaves stuffed with pork mince, they were really nice. And they gone well with bread. The tomato sauce had in it honey in it, and on the top is some home made yoghurt
remember a few weeks ago I told you about the cookery competition I won. It was with LEON restaurants and there cook5 website and the Times newspaper. Well it was great. I am going to tell you about it.
My mum went with me. We went on the plane and a few taxis an we eventually got to the hotel witch was great – we stayed at One Aldwich I loved the underwater music in the pool. We went for lunch at Wahaca. And then gone to Hamleys and Fortnum and Mason.
The next day I got a taxi with the other winners Mia and Poppy to the cooking school Food at 52 and it looked fab. You should see it for yourself! first i found all my ingredients and then everybody started to arrive. Henry Dimbleby, John Vincent and Beth from LEON, Giles Coren and Tony Turnbull from the Times newspaper, and Raymond Blanc.
Me cooking the dish
Raymond Blanc was rely kind. He showed me how to prepare squid, he told me to add the salt to my risotto first (which I have never done before). Raymond has a HUGE Love of food. IT was great to see Raymond like my food so much. my recipe was a barley risotto with asparagus and lemon juice, and squid. I was pleased how it turned out ( because it was the tastiest I have ever cooked it!).
HENRY AND JOHN were rely nice and they gave me a basket of goodies from LEON.
My finished dish
Me with Mia and Poppy
The day finished with a cookery demonstration from Raymond of pistou soup and chocolate mousse. I think they are rely beautiful. some day I want to have my own restaurant like Raymond. It would be nice to cook for him again in his restaurant!
the weekend was a life time experience.