Hi lovely people!
It’s been a while since my last post, so let me catch you up. ?
We are doing a renovation around and inside the house, tried to survive a re-plastering situation, learning about teenage behavior and the list could go on and on. So we were very busy in the last few weeks indeed. I didn’t even cook ? but I can’t wait to finish remodeling my kitchen, so I can start it again, and share with you the recipes and tips. I have to confess something to you, I was up almost all night and reading all your kind comments, and I couldn’t believe it how many people I haved reached out through this blog. It is amazing and I’m so happy to see that I am actually helping for those in need, it make me feel really good.
I will try to give you more info about gluten-free life as it was requested. At least I’ll try my best, as I’m not an expert, not even a nutritionist. Although, I was a nurse for 12 years, so I think that counts a little bit. Where was I? Ohh yes the expert thing… All I can tell you about my recipes is that, it took me years to learn how to cook and bake with gluten-free flour, how to make food so we all can enjoy, and this is what I want to give you. Delicious and tasteful recipes/food what you can make for yourself and for your family as well. Save your time and money. I do my research all the time and I believe I do my diet as best as it can be, and if you have any other food allergy please modify my recipes for your need.
Alrighty, this post is not that amusing as the others but this spinach pasta is fantastic! The plan behind it was: pump more iron in to my daughter. This is the only way she’s willing to eat spinach so be it. And don’t forget it the portion is doubled as always, this pasta is good in the fridge for 2 days.
1 bag of frozen spinach
600 ml single cream
7-8 cloves of garlic (or it’s up to you)
2 packages of Gluten-free spaghetti pasta (or any shape you like)
Cheddar cheese/ or smoked cheese
5-10 grams of butter
First you want to boiling some water with salt and cook the pasta as the package says. Please bare in mind this pasta sauce is ready under 15-20 minutes, so try to cook the pasta in the same time you cook your sauce so you will be able to add the pasta straight away from the boiling water to the sauce.
So moving forward, crush the garlic, grate your cheese so those can be ready when you need them.
Get a deep pot and put it on medium heat, put the butter into the pot when it’s hot, and once the butter is melted then add the garlic and sauté for 1 or 2 minute.
Then add your frozen spinach and stir together.
Put the lid on it and cook for few minutes, or until it’s cooked through and look like this:
And now pour the single cream to it alongside with salt and pepper and bring to boil for few minutes, and then get your hand blender and make it smooooth.
Now is my favourite part: get your grated cheese of your choice and add about the half of it to your spinach thingy. The other half is going onto the top of your finished pasta once it’s on the plate.
Stir the cheese until it’s melted and check your pasta, and if the pasta is cooked, then add it into the sauce and stir it together.
Now is the plating ?
That’s it, you are done. It took about half an hour right?
Enjoy your flavourful dish! ??
Sometimes I cook this dish with either Ricotta or Mascarpone cheese and it will be amazingly creamy. If you are choosing this method, then you have to use only 300 ml of single cream and the Mascarpone/Ricotta cheese. Please don’t forget that the portion is still doubled, so you will end up with a huge portion of pasta. Enough for 6 people…
Try it with broccoli instead of spinach. Oh My Lord it’s fantastic too! But if you choose this method then you really want to cook it with smooked cheese. ? Trust me.
If you are ending up with a quite liquidy pasta, then put it in an ovenproof dish put the grated cheese on the top and put it in the oven for 15-20 minutes on 200C with fan.
It also works with plant based single cream and cheese, although I only tried with the spinach one. I have tried the Elmlea plant based single cream, and I can’t remember the name of the plant based cheese but it was nice I promise. ?
You can make this food from fresh spinach, only you need a lot from it. It also can be freezer friendly if you do with fresh spinach, but you have to cook it without the pasta, single cream and cheese. You can add those things when you are reheating the sauce.