Dolmadakia (Dolmades) with Spinach Leaves

I currently have a glut of perpetual spinach growing in  raised beds, in my kitchen garden.The older leaves are much larger and a bit tougher than normal spinach and I was wondering how to use them up in something other than spinach and feta pie. I suddenly had a brainwave to try another Greek dish, dolmadakia; in case you don't know, dolmadakia (little dolmades) are traditionally made with vine leaves.

• ½ cup risotto rice
• 1 onion, finely diced
• 1 large clove of garlic, crushed
• 1½ cup veg. stock 
• 1 tbsp tomato puree, optional
• ½ tsp sugar
• 2-3 tbsp each of chopped fresh parsley and mint (plus a little dill and oregano if you have them)...the more, the better!
• 2 tbsp olive oil 
• Salt and pepper to season
• Approx .15-20 large spinach leaves (or vine leaves)
• 2 tbsp lemon juice

Heat 1 tbsp of the oil in a pan and gently saute the onion and garlic for a few minutes until softened.

Add the tomato puree, if using and cook for a further minute or so.

Stir in 1 cup of the stock and bring up to a simmer.

Simmer for 8-10 minutes, stirring occasionally, until the rice is al dente.

Stir the in herbs and sugar and season to taste.

Remove from the heat.

Bring a pan of water to the boil.

Holding the stem of the spinach leaf, dip each one into the pan (carefully!) for a couple of seconds to blanch. Drain on kitchen paper.

Cut the tough stem off the leaf with a sharp knife.

Place a heaped tsp of the rice mixture onto the stem end of the leaf and roll up, like a mini burrito. Place into a well greased dish.

Pour the remaining stock over and drizzle with the lemon juice and olive oil.

Cover tightly with foil and bake for 30-40 minutes at 180C Fan, 200C, Gas 6, 400F.

Remove from the oven and allow to cool for 10 minutes before serving.
Serve as a starter a meze dish.

Find out how to grow perpetual spinach.

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Very Green Salad with Rocket & Watercress

As you may have noticed from my previous post, I've been growing my own fruit and vegetables in raised beds this year, in an attempt to avoid the destructive deluge of slugs and snails. I must say, it's been pretty successful and I haven't had to buy any salad leaves for quite a while. As I'm now over run with rocket (arugula), I've been adding it to every salad I make, but haven't really allowed it to be the star of the show.

This very green salad is a great way to use up a glut of rocket and is a good source of vitamins, iron and calcium. The quantities are deliberately quite fluid, as you can use a mix of any salad leaves you have to hand, or need to use up.

Serves 4 as a side salad

• 2 handfuls/cups of bitter salad leaves (rocket, watercress etc.)
• 1 handful/cup of sweet salad leaves (lettuce, spinach etc.)
• ⅓ cucumber, sliced
• ½ green pepper, sliced
• 50g/2oz green olives
• 50g/2oz walnut pieces or pine nuts

For the dressing - mix these ingredients together in a cup or small bowl.

• 1 tbsp. extra virgin olive oil (I used my Cretan Olive Oil from Arnaud Gillet)
• 1 tbsp. lemon juice
• Salt and pepper to taste

Wash the salad leaves and blot dry.

Toss all of the salad ingredients together in a bowl.

Pour over the dressing and turn lightly to coat the ingredients.

Chill until needed. 

Keeps for 1-2 days in an airtight container in the fridge.

I'm entering this recipe to this month's No Croutons Required Challenge, co-hosted by Jacqui at Tinned Tomatoes and Lisa at Lisa's Kitchen

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Ratatouille with Sautéed New Potatoes

I've only just planted out my courgette plants, but I'm already trying out some new recipes to use up the inevitable glut which will soon be on its way!

I've got to admit that I'm, generally not a big fan of ratatouille. Mainly because the vegetables are often stewed together, so some get over cooked and mushy, whilst others are still al dente. My version, takes longer to cook than most British versions of the recipe, but this more traditional way of cooking the dish gives it a better texture and taste.

Serves 4

• 1 medium/large aubergine, quartered lengthwise and sliced
• 2 medium courgettes, halved lengthwise and sliced
• 2 bell peppers, de-seeded and cut into chunks
• 1 large onion, cut into chunks
• 6 tbsp olive oil
• 2 bay leaves
• 1 tin chopped tomatoes
• 1 large clove of garlic, chopped or crushed
• ½ tsp dried or 1 tsp fresh, chopped thyme
• ½ tsp dried oregano
• 1 tbsp fresh, chopped fresh parsley
• black pepper, to taste

Heat 3 tbsp of olive oil in a large frying pan on a medium-high heat.
Cook the aubergine for around 10 minutes, turning regularly. When the aubergine is soft, golden brown and releases its juices when pressed, it's done! 
Remove from the pan and drain on kitchen towel.

Add a further 1 tbsp of oil to the pan and repeat the process with the courgettes. They should take around 5 minutes to soften and brown slightly. Remove from the pan, as before.

Heat a further 1 tbsp of oil in the pan and repeat with the peppers. Cook for around 5 minutes, then reduce the heat to medium. Add the onions and garlic along with another 1 tbsp oil. Sauté for a further 2-3 minutes.

Now add all of the remaining ingredients and bring to a simmer.
Throw the aubergine and courgettes back in and stir to combine.

*At this point, you can remove from the heat and chill until needed.

Continue to simmer, with the lid on for 15 minutes. 
Remove the lid and simmer for a further 5-10 minutes until most of the tomato juice has evaporated and the vegetables are tender, but not mushy. 

*If reheating from cold, place in a baking dish and cover with foil. Bake for 30-40 minutes in a medium oven 160C/150C Fan/Gas 3/320F, until piping hot.

Serve warm or hot with sautéed or boiled new potatoes. 

Top tip:  This makes a great vegetarian lasagne filling too.

I'm linking this post to the Meat Free Mondays round-up over at Tinned Tomatoes.

Take a look at these recipes from some of my fellow food bloggers, for more delicious courgette (zucchini) based dishes:

• Hasselback Courgettes or Zucchini with Basil Oil from Gluten Free SCD and Veggie
• Courgette and Chickpea Pancakes with Mango and Cucumber Chutney from Tin & Thyme
• Tomato and Courgette Bake from Big Cook...Tiny Kitchen

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