I turned 29 last Saturday! I wanted to have a picnic but the weather didn’t want to play nice, so instead we had an indoor picnic/house warming/potluck. I made some salad and spinach pastries, and I have posted the recipes here for you. (I have no party pictures or food pictures, so instead please enjoy this majestic tree and its tree friends at Stirling uni campus)
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Tini’s 29th Birthday Pasta Salad recipe
Ingredients:
- 250g macaroni pasta (or any pasta shape, but I like macaroni)
- 1 small red onion (or half a big one)
- 1 courgette
- 1 pepper (any colour)
- 2-3 small-ish tomatoes (or 2 big ones)
- Balsamic vinegar
- Olive oil
- Salt and pepper
- Lemon juice, pomegranate molasses, etc (optional)
What you do:
- Pop your macaroni pasta in some boiling salted water and boil for a minute less than package instructions
- While that’s happening, cut your red onion very very very small
- Wash your courgette, then slice, then cut each slice into small dice. You want to end up with pieces that are the width of half your thumb fingernail, kind of
- Cut pepper into slices and then halve them
- Cut tomatoes in half, then in half again, then cut each quarter into three pieces
- Put all vegetables in a bowl
- Pour on two tablespoons of balsamic vinegar and two tablespoons of olive oil
- Put some salt and pepper on top
- If you have it, you can add some lemon juice and pomegranate molasses, which will add a nice bright acidic tang
- When your pasta has finished boiling, drain it into a colander and rinse it with cold water.
- When the pasta has drained, add it to the dressing-and-vegetable bowl (it’s nice if the pasta is still a bit warm, as for some reason this makes it absorb the dressing better)
- Stir everything around a lot
- Let it sit at room temperature until you’re ready to eat it
- That’s it!
This recipe was inspired by this butter bean salad and the kale salad in Ella Risbridger’s Midnight Chicken.
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Puff Pastry Spinach Parcels (aka, sort of a version of spanakopita if you don’t want to eat any dairy or egg)
Ingredients:
- Ready-made puff pastry (the stuff that’s already rolled out and in the chilled section of the shop)
- Olive oil
- 250g spinach
- 1 red onion
- 2 cloves of garlic
- Nutmeg
- Basil
- Smoked paprika
- Salt and pepper
- A bit of milk (I used soy)
- Baking tray and greaseproof paper
- Flaky salt and thyme, to finish
What you do:
- Pre-heat your oven to whatever the puff pastry package says it likes to be baked at (180 or so)
- Cut a red onion into very small pieces
- Cut your garlic cloves into very small pieces too
- In a big wide pan, heat some olive oil or some other oil of your choice, to medium-high, and pop in your onion
- Wash the spinach
- When the onion is translucent-ish, add garlic, fry that for a minute
- Before the garlic catches any colour, add the spinach. It will wilt down A LOT
- Throw on some nutmeg, dried or fresh basil, and some smoked paprika (if you don’t have these, don’t worry, just leave them out)
- When everything has cooked down and the spinach is all wilted, taste it and add salt and pepper
- Let the spinach-and-onion mixture cool off
- Unroll the puff pastry sheet and, with a sharp knife, score it into eight equal-size pieces, then score each of the eight in half so you end up with sixteen pieces. You can make the puff pastry parcels bigger if you like, but I think small ones are cute
- Put maybe a teaspoon-ish of the cooled spinach-and-onion mixture onto each of the sixteen rectangles
- Squeeze the rectangles shut. You can do this by folding the sides in, or folding a longer side over. Or you can make them into triangles. It is up to you. Then put the parcels onto a baking tray on some greaseproof paper
- When they are closed, brush them with a bit of milk. If you don’t have a pastry brush, spoon over a tiny tiny amount of milk, or wash your hands and use your clean fingers to… massage on some milk (?)
- Sprinkle with flaky salt and some dried or fresh thyme
- Bake for… 20 minutes, or until puffed up and golden brown