From this week's guest blogger, Rosemary Morris, we have Spinach and Curd Cheese. If you missed her insightful interview on Monday, please stop by and say hi!
My next release, Far Beyond Rubies, includes Gervaise’s receipt for Spinach and Curd Cheese Curry to be served with chapattis or tortillas and, or rice.
To serve four.
2lbs fresh spinach, New Zealand spinach, Swiss chard or 1 lb of frozen spinach.
8 ounces of paneer Indian curd cheese available from Indian shops and (in England) supermarkets.
3 tablespoons of olive oil or vegetable cooking oil.
1 desertspoon of finely grated fresh ginger.
1 chili, optional.
Salt and pepper to taste.
2 lemons cut into eighths.
If using fresh spinach, New Zealand spinach or Swiss chard remove stalks, and shred the leaves. Bring a quarter of a pint of water with one teaspoon of salt to the boil. Add the greens and simmer until they are cooked, then squeeze out most of the water.
If using frozen spinach defrost it, add the salt and then squeeze out most of the water.
Cut the paneer into half inch square cubes, deep fry them until they are golden brown and put them in water to keep them moist.
Heat the oil in a large wok or frying pan. Add the ginger and stir fry on a low heat for 1 minute. Add the fresh chilli. Stir fry for 30 seconds. Add the spinach and stir fry for a minute. Add the curd cheese and stir it gently over a low heat until it is mixed into the spinach.
Serve with flat breads and or rice, add extra salt if desired, some pepper to taste and squeeze lemon juice over it.
When adding the greens to the fried ginger and chilli stir in 8 ounces of cooked fresh peas or frozen peas.
Tanged Love, Sunday's Child, False Pretences.
New release in March, 2013 Far Beyond Rubies.