en to 350\u00b0F Wash potatoes; cut into 1/4 inch
Dough:
Dissolve yeast and sugar in warm water and leave it a
ven to 475\u00b0F. Grease and line 2 mini loaf pans
Combine flour and salt in large bowl. Gradually
Put spinach and potatoes in large pot; cover with warm water and bring to boil.
Simmer about 12 minutes until potatoes are tender.
Saute onion and garlic; add all spices except salt and saute a minute more.
Remove from heat.
Drain potato mixture; reheat onion and spice mixture.
Add potato mixture and gently stir to blend.
Taste and add salt as desired.
Simmer over low heat another 10 minutes until mixture is fairly dry and spices have been absorbed by vegetables.
mall bowl. Season to taste and set aside.
In a
In heavy saucepan, heat olive oil over medium heat. Add garlic, onion, carrots, celery and basil. Stir 4 to 5 minutes, taking care not to let garlic brown. Add chicken stock, spinach and potatoes; boil gently until the potatoes are done. Serve topped with Parmesan cheese. Serves 8 to 10.
n the olive oil and brown sugar and season well with salt
Set aside and keep warm.
For the creamed spinach, heat 1
br>Season steaks with salt and pepper. In a pan over
o 400\u00b0F. Cook the potatoes in boiling salted water for
frying pan. Fry the potatoes in three batches for 1
n a frying pan, saute potatoes, turning, for 15 mins. Add
50 degrees Fahrenheit. Pierce the potatoes in several places with a
Heat oil in a large saucepan on high heat. Add bacon, onion and garlic and saute until onion is tender and bacon is browned.
Add potatoes and cook, stirring, for 2 mins. Stir in spinach and stock. Bring to a boil. Reduce heat to low and simmer for 20-25 mins, until potatoes are tender and liquid has thickened.
Puree soup using an immersion blender or in a blender. Season to taste. Serve topped with cream and bacon or prosciutto.
Cook potatoes in boiling, salted water for
Place potatoes and stock in a saucepan. Season. Bring to a gentle boil then reduce heat, partially cover pan and cook gently for 10-12 mins, until potatoes are tender. Add spinach and cook for 3 mins. Add arugula, mint and parsley. Let cool for 5 mins then puree until smooth. Season to taste.
Gently reheat soup until hot and add lemon juice, to taste. Ladle into mugs and top with yogurt. Sprinkle with snipped chives and freshly ground pepper. Serve immediately.
Melt butter in a large saucepan on medium heat. Cook onions and garlic, stirring, for 5 mins or until onion has softened. Add lemon peel, spinach and potatoes; cook, stirring, until spinach has just wilted.
Stir in stock and 5 cups water. Bring to a boil. Reduce heat to low; simmer, covered, for 15 mins, or until potato has softened.
Let stand for 10 mins. Blend or process, in batches, until smooth.
Return soup to same pan. Stir in cream. Cook on low heat until heated through. Ladle soup into bowls; sprinkle each with feta.
Wash spinach and remove stalks.
Place in bowl and microwave for a very
Heat a large skillet over medium heat. Brush fish with oil and cook for 3-4 mins per side, or until cooked to your liking. Remove from heat, cover with foil and let rest for 5 mins.
Add remaining oil and cook spinach and lemon juice for 1-2 mins, or until just wilted. Remove from heat. Toss with olives and herbs then transfer to serving plates along with potatoes. Top with fish. Serve with lemon wedges.