Tag Archives: Spinach

Mussel Soup with added Frutti di Mare all’olio


Seafood selection - ideal for any recipe

Seafood selection – ideal for any recipe

I am fond of seafood – as distinct from fish – which I also like but I do make the distinction. Mussels are delicious – fresh or frozen. Frutti di Mare is a frozen product of various seafood from Lidl. They stock this plus other gorgeous goodies during the festive season.
This is a simple, quick and extremely yummy soup!!

And it’s winter – best time for zuppa!!


150g selected seafood
1 finely chopped onion – I use cibouli
½ leek thinly sliced and chopped
Garlic – I use a garlic cooking paste
2 potatoes cubed
1 cup vegetable stock
½ cup white wine
Lemon juice
Sprig of fresh thyme
Chopped parsley – mine is chopped and frozen in ice cube trays for easy use
Snipped chives – I haven’t frozen these yet. I may well try and see how they work
Salt & Pepper
½ cup double cream
Some cornflour to thicken if necessary
Good handful of torn baby spinach
Some butter to finish

How to make-up
1 tbsp groundnut oil – put in a medium saucepan, add the onion, garlic and leek. Fry gently until soft. Add the cubed potatoes and the stock.

This is the easiest soup really

This is the easiest soup really

Cook gently until the potatoes are nearly soft but not quite. Add the thyme sprig and lemon juice (to taste. Add the wine, parsley and chives. I also add several drops of fish sauce but this is optional.

Start adding salt and pepper and then the seafood. Add the cream and stir to combine all. Taste to ensure the flavours are melding well. When all is hot, add the torn spinach and stir in well. Then add a big knob of butter to finish and give a shine to the soup.

Serve with garlic bread, croutons, snack sized toasted bread or whatever you like. I promise you it is the yummiest soup. Enjoy.

I have a coffee table in my office and often eat there while reading. This was one of those occasions.

I have a coffee table in my office and often eat there while reading. This was one of those occasions.


Prawns with Linguine. Spring onions, lemon & vegetables

I really, really love prawns and can eat them by themselves washed down with an icy cold dry white or champagne. I also love them with chilli. The two ingredients seem to complement each other so well and spring onions and spinach are just so delicious. So I added them to this dish.

I had some dry white wine (ahem), and all of the above. This recipe is a variation on Curtis Stone’s recipe in kidspot.

I made enough for a single main but it would do two as a supper.

The raw ingredients - even a wee glass of wine

The raw ingredients – even a wee glass of wine

• 100g linguine
• 1 tbsp extra virgin olive oil
• 4 spring onions, ends trimmed & finely chopped
• ½ green capsicum finely sliced
• 50g baby spinach leaves
• 2 small green or red chillies, seeded and finely chopped. I used my fresh frozen chilli plus a teasp chilli paste
• 1 garlic clove, finely chopped
• 100g prawns – cooked and peeled
• ½ cup dry white wine
• Big splash of lemon and dill flavoured oil (gorgeous flavour)
• 2 finely grated rind lemons
• 2 tbsp fresh lemon juice

Finely sliced capsicum & spring onion whites

Finely sliced capsicum & spring onion whites

Cook linguine according to packet directions.
When the pasta is about 5 minutes from being cooked, heat oil in a wok over medium-high heat. Add the white parts of the spring onions, garlic, capsicum and chilli and cook for 1-2min. Add prawns and cook for 1min, stirring occasionally. Add the wine and swirl to deglaze the wok, reduce sauce by half.
Add the lemon juice and rind to the prawns. Slowly pour the olive oil into the pan, stirring to emulsify.
Toss drained linguine in with the sauce. Add the greens from the spring onions and the baby spinach. Season with salt and pepper. Serves one as a main or maybe two as a light supper.

A very tasty pasta dish on a cold night

A very tasty pasta dish on a cold night


Chicken Breasts with Leek & Spinach in Creamy Mushroom on Linguine


This was a lovely mild flavoursome dish

This was a lovely mild flavoursome dish

I could have made my made-up name of this even longer! I think I have said how much I love spinach and leek together. I was watching the primates at Monkey Park in Dorset today. Animal Planet was showing sequential episodes – so I spent a few very satisfying hours while intermittently pondering what to eat tonight.

We are going away for a short break to York tomorrow and I wanted to use up as much of the fridge contents as possible.

I had rescued some chicken breasts from our local Co-op food store and needed to cook them today. I had leeks (always) and baby spinach leaves (I would go mental if I didn’t have any in the fridge). I also had a mixture of button and chestnut mushrooms and some double cream that needed using. Also some dry white wine (ahem!) to make a creamy sauce.

Chicken pieces marinating & other ingredients

Chicken pieces marinating & other ingredients

This little recipe and its variations must pop up all over the place but here’s how this one transpired.

1 chicken breast halved – both halves thinly sliced
1 pkt Cup-a-Soup– Chicken & Leek
1 leek sliced thinly both white and green parts
As much baby spinach as you like
Garlic – I love garlic but no overpowering needed here – 1 clove finely chopped
Ginger – chopped – not too much maybe ½ a knuckle
Linguine or tagliatelle

The Sauce

Double cream
Dry white wine
Butter & Oil
Mushrooms sliced not too finely and make it a mixture if possible – again, as many as you like
Parsley & Dill if you like (I do)

Make the Cup-s-Soup up in a 250ml cup and let it stand till cool while slicing the chicken into thinnish strips.

Add to the chicken slices and leave it for an hour – this is an experiment after all.

Fry the marinated chicken in a deep saucepan in some butter for 15mins on a medium heat. The soupy mixture will thin out and may well need some cornflour to thicken the juices.

Cook the pasta as per the packet – I have yet to make my own pasta – a young friend of mine has posted on facebook her (successful) attempt at performing this procedure.

Fry the leek, garlic and ginger in a mixture of butter and oil. Add a couple of tbsp water (if necessary), some white wine and then put the spinach leaves in, cover and let it sweat on a low heat for 4mins.

I can accept but not understand why some people don't like spinach

I can accept but not understand why some people don’t like spinach

The Sauce

Melt some butter and add some oil in a wide saucepan. Put the mushroom in with some freshly ground black pepper. Gently fry the sliced mushrooms for maybe 5-10mins. Add some white wine, fresh chopped parsley and salt to taste. Then add the double cream and cook until the sauce thickens. I really like the taste of dill and usually add some together with the parsley. But that’s my taste.

Pile the cooked linguine in a bowl and add the chicken and the leek mixture and pour the sauce over. Enjoy this – it is worth it. You can add heat in the form of chopped green chillies or something like a Nando Green Chilli Sauce. I have also thought that dry toasted pine nuts would be a nice added flavour.

It’s a pretty nice meal.