Rachel Khoo’s Stewed Spinach Eggs (Ägg med stuvad spenat)

This is a Swedish recipe in origin and makes a fantastic brunch or lunch dish. It’s a really nice alternative to the more popular eggs in tomato sauce dishes, such as Shakshouka for example. I enjoy a bit of variety, as you know, and found the creamy spinach mix to be a good change. I’m not crazy about spinach and even so, it made for a tasty breakfast! The original recipe uses frozen spinach, but I used fresh spinach instead so you can use whatever you have handy. I particularly enjoyed the tangy herb garnish on the top too!

This is a recipe from Rachel Khoo’s book: The Little Swedish Kitchen.

More with eggs: Turkish eggs with spinach, yogurt & fetaGreen eggsAnna Jones’ Traybake Harissa Shakshuka

Rachel Khoo’s Stewed Spinach Eggs (Ägg med stuvad spenat)


Serves 4 | Prep 10 mins | Cook 20-30 mins
Easy | Vegetarian | Gluten Free

You’ll need:

  • 500g frozen or fresh spinach;
  • 1 onion, finely chopped;
  • knob of butter;
  • 150ml single cream;
  • 1 tbsp milk;
  • A little nutmeg (fresh or ground);
  • ½ tsp white pepper;
  • 4 eggs.


  • 1 small red chilli, seeded, thinly sliced;
  • 1 small red onion, finely chopped;
  • 1 tbsp white wine vinegar;
  • Pinch of sugar;
  • 1 handful dill, coarsely chopped;
  • 1 handful chives, finely chopped.

For the herb garnish, put the chilli and onion in a small bowl with the vinegar, sugar, 2 tbsp water and a pinch of salt. Stir well.

Place the spinach, onion and butter in a large frying pan over gentle heat and cook, covered, for 5 minutes. Uncover, stir and fry for 5-10 minutes until the liquid has evaporated. Add the cream, milk, a generous pinch of nutmeg and the white pepper and stir well. Cook for 5 minutes, stirring at occasionally. Adjust seasoning to your liking. If the spinach is too wet, you can add a table spoon of flour to the mix to thicken the sauce.

Make 4 wells for the eggs. Crack in the eggs and cook for 5 minutes or until egg whites have set – covering with a lid will help this along.

Just before serving, toss the dill and chives with the chilli and red onion. Sprinkle mixture over the spinach and eggs and serve immediately with some crusty bread on the side.

This is a recipe from Rachel Khoo’s book: The Little Swedish Kitchen.

Sticky Pork Bibimbap

Bibimbap is a traditional Korean rice dish which is just so tasty! I always thought it would be complicated to make but having given it a go at home it’s actually quite simple. It is a little faffy as you need to cook all the ingredients one by one, one after another but even so – it’s rather quick to do. I marinated my pork for a few hrs before cooking, but if you don’t have time to do that, just prepare the marinade first and marinade the pork while you are preparing and cooking the rest of the ingredients. I got the recipe from an old issue of Delicious magazine and have ever so slightly adapted it in places. Hope you enjoy!

You can get Gochujang paste (it’s a Korean chilli paste) from most Asian supermarkets.

More with Gochujang: Japanese inspired tuna burgers and togarashi fries

Sticky Pork Bibimbap


Serves 4 | Prep 30 mins| Cook 30 mins
A little effort | Dairy Free

You’ll need:

  • 400g boneless pork belly, skin removed, chopped to bite size cubes;
  • 1-2 tbsp rapeseed (or vegetable oil), plus extra for frying the eggs;
  • 2 carrots, cut into matchsticks;
  • 3 medium onions, sliced;
  • 150g beansprouts;
  • 150g oyster or shiitake mushrooms, sliced;
  • 200g spinach;
  • 1 tbsp toasted sesame oil;
  • 1 tbsp soy sauce;
  • 1 tbsp agave syrup (or honey);
  • 400g short-grain rice;
  • 2 spring onions, sliced diagonally;
  • 1/2 cucumber, sliced into thin strips;
  • kimchi, to serve;
  • white and black sesame seeds, to serve.

For the Gochujang sauce:

  • 4 tbsp gochujang paste;
  • 4 tbsp toasted sesame oil;
  • 4 tbsp soy sauce;
  • 2 garlic cloves;
  • 2 tbsp agave syrup (or honey)

First mix the gochujang sauce. Mix all sauce ingredients together and add around 3/4 of the sauce to a large bowl, reserving the rest. Add the pork and stir to coat well. Cover with cling film and leave to marinade for a few hrs or while you are preparing the rest of the ingredients.

To cook the bibimbap, heat 1 tbsp of the rapeseed or vegetable oil in a large wok. Stir-fry the carrots until they begin to soften. Add 1/2 tsp of each the sesame oil, soy sauce and agave syrup/honey. Cook over a high heat for 1 minute, then transfer to a plate using a slotted spoon. Then one vegetable at a time, cook the onions for 2 minutes and  beansprouts, mushrooms and spinach for 1 minute each, each time adding 1/2 tsp of the sesame oil, soy sauce and agave syrup/honey. Add more rapeseed oil as you go if needed. Set aside in separate bowls.

In the same wok, stir-fry the pork in its sauce for 20 minutes or until  cooked through. The gochujang sauce should reduce and caramelise a little to intensify the flavour. Meanwhile, cook the rice according to the packet instructions.

Finally when the pork and rice are ready, heat a little oil in a clean frying pan and fry the eggs to your liking (should take about 3-4 minutes for a runny yolk). While the eggs are cooking, start assembling your bimbibap.

Divide the warm rice between 4 bowl evenly, then divide the onions on top. Add the remaining cooked vegetables, pork, cucumber and kimchi into little piles around the bowl. Finally top with the fired egg. Sprinkle over spring onions and sesame seeds and serve straight away.


Adapted from a delicious magazine recipe “Jina’s Bibimbap” issue June 2013, no longer available online.



Ricotta and Spinach Gnocchi

As someone who has never made any kind of gnocchi before,  I found this recipe to be very easy even if you are a newbie in the process like me. These aren’t the traditional potato gnocchi that you might be familiar with, though I have to say they were just as satisfying. These were a big hit at home and were labelled as one of our favourite lockdown dinners yet! They do require a bit of attention but they really aren’t faffy at all and made for a nice lazy Sunday afternoon dinner prep.

I served the gnocchi with a couple of side salads – a Caprese and a simple lettuce green salad. Perfect for a warm spring/summer evening!

More with spinach: Jamie Oliver’s Popeye Toast and EggsQuick spinach, sweet potato and coconut stewRicotta, Spinach & Aubergine Lasagne

Ricotta and Spinach Gnocchi


Serves 3-4 | Prep 40 mins | Cook 10 mins
A little effort| Vegetarian

You’ll need:

  • 200g young spinach, washed;
  • small handful parsley leaves, finely chopped;
  • 1 garlic clove, crushed;
  • 140g ricotta;
  • 85g plain flour;
  • 2 eggs;
  • 100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve;
  • ground or freshly grated nutmeg;
  • extra virgin olive oil, to serve.

Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.

Place the spinach, parsley, garlic, ricotta, flour, eggs, cheese and a generous grating of nutmeg (or sprinkle some ground nutmeg) into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.

Gnocchi ready to be chilled

When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese. They go really well alongside a salad or two.

Original recipe from BBCGoodFood magazine, issue May 2010, available online here.

Turkish eggs with spinach, yogurt & feta

This is a really quick but super tasty breakfast idea for 2, perfect for a lazy Sunday brunch. Runny eggs on a bed of spinach, topped with garlic yogurt, paprika and chilli butter, crumbled feta and my favourite smoked salt/ash (see below) for additional smokiness and crunch. Such a delicious combination!


I have a secret ingredient when it comes to making a dish extra special. I love using smoked salts which I crunch and sprinkle just before serving. This one in particular from Bread in Common is very subtle but the salt itself lifts the flavours even more, while the smokiness works well with the paprika in this. I use this Bread in Common salt mixed with ash from their wood fried bread bakes and it’s just magic! Hard to find in the UK but if you happen to be in Australia, you are in luck. However, smoked salt is widely available everywhere, so just find one that works for you!

More with eggs: ShakshukaTurkish Style Eggs with Skyr & Chilli Butter |Green eggs

Turkish eggs with spinach, yogurt & feta


Serves 2 | Prep 10 mins | Cook 10 mins
Easy | Vegetarian | Gluten-Free

You’ll need:

  • 200g low-fat Greek yogurt;
  • ½ garlic clove, crushed;
  • ½ lemon, zest and 1 tsp juice;
  • 2 tbsp olive oil;
  • 260g spinach;
  • 4 eggs;
  • 25g unsalted butter;
  • ½ tsp dried chilli flakes;
  • 1 tsp sweet smoked paprika;
  • 50g feta.

Mix the yogurt, garlic, lemon zest and juice; season and set aside. Heat 1 tbsp oil in a large frying pan and cook the spinach until just wilted. Remove the spinach from the pan, squeeze out the excess water and season.

Warm the remaining 1 tbsp oil in the pan over a medium heat. Return the spinach to the pan, spreading evenly over the base. Make 4 wells in the leaves; crack an egg into each. Cook for 5-6 minutes, until the whites are set and yolks still soft.

Meanwhile, in a small pan, heat the butter until foaming. Swirl in the chilli, paprika and a pinch of salt for a couple of seconds, then take off the heat. Spoon the yogurt over the eggs, crumble the feta over and drizzle over the chilli butter. Crunch a little smoked salt if you have any/if you like. Serve with toast, or better yet, toasted pitta bread.

This is originally a Waitrose recipe issue January 2017 (available online here), which I have slightly adapted by adding feta.



Ricotta, Spinach & Aubergine Lasagne

The sauce you have to make for this vegetarian lasagne is more than you’ll need. You can use the leftovers to make a simple pasta dish (see below). The vegetarian lasagne is perfect for hitting your 5-a-day and it makes a fantastic family meal for four. Since it’s just two of us, I enjoyed the leftovers for lunch the day after…

I have adapted the recipe below from Waitrose magazine, issue September 2019.

More with aubergines: Potato and aubergine curry | Charred Aubergine, pepper and bulgur salad | Melanzane Parmigiana with Green Salad

Ricotta, Spinach & Aubergine Lasagne

Serves 4 | Prep 20 mins | Cook 1hr
Easy | Vegetarian



You’ll need:

  • 3 aubergines, cut into 2cm chunks;
  • 2 tbsp olive oil;
  • 2 garlic cloves, sliced;
  • ½-1 tsp chilli flakes;
  • 3 x 400g cans chopped tomatoes;
  • 2 tsp capers, roughly chopped;
  • 20g basil, leaves torn;
  • 250g ricotta;
  • pinch of nutmeg;
  • 250g frozen spinach, defrosted and drained in a sieve;
  • pack of fresh lasagne sheets;
  • 10g Parmesan, or vegetarian alternative
  • green salad, to serve.

Preheat the oven to 220˚C/ 200˚C fan/ gas mark 7. On a baking tray, toss the aubergines with 1 tbsp oil then season. Roast for 15-20 minutes until turning golden.

Meanwhile, heat the remaining 1 tbsp oil in a large frying pan, add the garlic and chilli flakes and cook gently for 5 minutes to soften. Tip in the tomatoes and capers, bring to the boil, then turn down and simmer gently for 20 minutes. As soon as the aubergine is ready, add to the tomato sauce and simmer until the sauce has thickened and the aubergine is soft (5-10 minutes).  Stir in the basil and season. Turn down the oven to 200˚C/ 180˚C fan/ gas mark 6. You only need 2/3rds of the sauce, so put 1/3 aside in Tupperware – you can freeze or make the Spaghetti meal for 2 suggested below.

While the tomato sauce is cooking, mix the ricotta, spinach and a pinch of nutmeg in a bowl. Season.

In the base of a small oven dish (about 18cm x 28cm) spread 1/3 of the tomato sauce, top it with a single layer of fresh lasagne sheets, then spread the spinach and ricotta mixture on top, followed by another layer of pasta. Top with another 1/3rd of the tomato sauce. Sprinkle over freshly grated Parmesan (or vegetarian alternative) and bake for 30-35 mins. Serve with a green salad.

What to do with the leftovers:

Cook 180g spaghetti until al dente, as per pack instructions. Warm up the tomato sauce and mix  through the drained spaghetti. Top with a few torn basil leaves and grated Parmesan (or vegetarian alternative). Serves 2.

Adapted from Waitrose and Food Partners magazine recipes, September 2019 issue. Full recipe available in magazine, and part of it is available online here.

1 post has been published to the site Food Notes on Oct 16th in a previous year:

== 2018 ==
* Lamb tagine with dates & sweet potatoes