RECIPE: 3 healthy and hearty dinner ideas with spinach

SPINACH LONTONG

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INGREDIENTS (SERVES 2)

1 tbsp olive oil

100g spinach, remove roots and lower stems

200g eggplant, cut into small pieces

1 medium carrot, par-boiled and chopped

1 medium-sized onion, chopped

3 stalks long beans, cut into 4cm lengths

100g lontong paste

1½ cup vegetable stock

¼ cup coconut milk

3 tbsp evaporated milk

½ tsp brown sugar

10 quail eggs, boiled, shelled and halved

Chopped fresh coriander, to garnish

DIRECTIONS

1 Saute spinach, eggplant, carrot, onion and long beans in olive oil for 5 min. Remove and set aside.

2 In the same pan, fry the lontong paste for 3 min.

3 Add vegetable stock and stir well to dilute the lontong paste. Leave to boil for 5 min on high heat. Reduce the heat to medium and add vegetables.

4 Add coconut milk, evaporated milk and brown sugar. Simmer for 5-10 min.

5 Top with quail eggs and chopped coriander. Serve immediately.

SPINACH AND EGG SOUFFLE

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INGREDIENTS (SERVES 2)

3 small shallots, chopped

2 tsp butter

80g frozen minced spinach

Pinch of salt

¼ cup light cream

3 tbsp chicken stock

1 tsp cinnamon powder

1 packet frozen filo pastry, cut into 8x8cm squares

½ cup cheddar cheese

1 tsp ground black pepper

2 eggs

Olive oil

DIRECTIONS

1 Preheat oven to 160 deg C.

2 Fry shallots in butter until fragrant.

Add spinach and salt and cook for 2 min.

3 Add cream, stock and cinnamon powder and simmer for 3 min. Remove from heat.

4 Line two ramekins (glazed ceramic bowls) with eight pieces of filo pastry each to cover the inside completely.

5 Pour in the spinach mixture and sprinkle with cheese and black pepper. Crack an egg into each.

6 Drizzle some olive oil on top and bake for 25 min.

7 Remove from oven and serve.

BEEF SPINACH SALAD WITH HONEY MUSTARD VINAIGRETTE SAUCE

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INGREDIENTS (SERVES 4)

100g spinach leaves

Olive oil

150g beef tenderloin, sliced

1 medium onion, sliced into rings

1 red bell pepper, cubed

1 tsp roasted almonds, chopped

1 tsp white sesame seeds

FOR THE SAUCE

2 tbsp olive oil

1 tsp English mustard

½ tsp honey

½ tbsp steak sauce

1 tsp balsamic vinegar

1 tsp water

DIRECTIONS

1 Blanch spinach leaves in salted hot water for 2 min, strain and rinse with cold water.

2 Heat some olive oil on high heat and saute beef for 2 min or until just cooked. Remove and set aside.

3 In the same pan, add more olive oil, and saute onions and red peppers until they caramelise. Remove from heat.

4 Mix the sauce ingredients and toss in the almonds and sesame seeds.

5 Pile spinach on a plate, top with beef, then the caramelised onions and peppers. Drizzle with sauce and serve immediately.