Recipe: Puré de espinaca (spinach mash)

This is such an easy and middle-class recipe that I’m almost ashamed of posting it. But it brings warm memories of my childhood and of food from home. Eat with roast chicken, burger patties, fried eggs… whatever you fancy!

Puré de espinaca
Yield: 4-5 servings

Puré de espinaca


  • 0.5 kg potatoes
  • 4 tablespoons butter
  • 0.5 cup chicken broth or milk
  • 1-1.5 cups spinach
  • salt and pepper to taste


  1. Peel, cube and cook potatoes.
  2. Mash potatoes while hot, add butter and mix.
  3. Heat up broth/milk, pour over spinach in a blender and blend until puréed.
  4. Add spinach mix to potatoes, mix well and season.

Recipe: Crustless sausage & spinach quiche

I know, I know… this is getting kinda boring but we’ve been really enjoying the variety of breakfast quiches I’ve been coming up with. For this one I didn’t even have to go to the market, as the sausages and spinach were already in my freezer. The snags were pork & ginger from Feather and Bone, the best quality you can possibly get: pastured-fed pork, no fillers (and therefore grain- and gluten-free), and amazing flavour.

Crustless bacon & zucchini quiche
Yield: 10 servings

Crustless sausage spinach quiche


  • 3 tablespoons coconut oil
  • 1 kg good quality sausages (I used pork & ginger from Feather and Bone)
  • 500 g frozen spinach
  • 12 eggs
  • salt and pepper


  1. Preheat oven to 180°C.
  2. Heat spinach in the microwave according to instructions, drain.
  3. Chop sausages in chunks.
  4. Cook sausages in coconut oil (leave 1 tablespoon).
  5. Whisk eggs and season with salt and pepper.
  6. Melt the other tablespoon of coconut oil and grease the bottom of a large pyrex container. Distribute sausages evenly, cover with spinach, pour whisked eggs on top and bake until set, 40 – 50 minutes.
  7. Cut in portions and serve, or keep in the fridge/freezer for later.

Recipe: Crustless ham, mushroom & spinach quiche

There’s a new pork stall at the markets. Trunkey’s pigs are not pasture-fed but at least they’re farm-raised with no added hormones or antibiotics. They sell the usual cuts and pork products but the thing that really got my attention was nitrate-free bacon (smoked and plain) and ham. Both contain only three ingredients: pork, water and salt.

Lately we’ve been alternating our meat breakfasts (some kind of minced meat with different veggies and seasonings) with egg-based breakfasts. I make a big tray, cut it in portions and put them in containers so they’re ready to be reheated and consumed during the week. Here’s the recipe for the latest crustless quiche I made with nitrate-free ham.

Crustless ham, mushroom & spinach quiche
Yield: 8 servings

Crustless ham, mushroom & spinach quiche


  • 3 tablespoons ghee or butter
  • 300g good quality ham (preferably nitrate-free)
  • 15 eggs
  • 1 leek
  • 200g mushrooms
  • 1 bunch English spinach
  • salt and pepper


  1. Preheat oven to 180°C.
  2. Chop off the green part and the root of the leek, discard. Split white part in half and wash well. Slice it finely.
  3. Slice mushrooms.
  4. Wash spinach and drain in salad spinner (if you have one. If you don’t, you should!). Chop it coarsely.
  5. Heat 2 tablespoons ghee or butter in a large pan. Add leek and mushrooms, cook for approximately 5 minutes. Add spinach, let it wilt and turn off stove.
  6. Chop ham in 1-centimetre cubes.
  7. Whisk eggs and season with salt and pepper. Mix in the veggies and ham.
  8. Melt the other tablespoon of ghee or butter and grease the bottom of a large Pyrex baking tray. Pour the quiche mixture and bake until set, 40 – 50 minutes.
  9. Cut in portions and serve, or keep in the fridge/freezer for later.

Recipe: Tallarines verdes

Peruvian food is largely based in fusion. The country didn’t only receive Spanish migration, but also Chinese, African, Japanese, and Italian, among others. Of course, each population group arrived under different circumstances (conquerors, slaves, tradies, investors, regular people looking for a better life… ironic, I know), and all of them added “a bit of spice” to local cuisine.

In the particular case of Italian food, many dishes have been adapted to the taste and budget of Peruvian households. This post is about tallarines verdes (green noodles), the Peruvian version of pesto pasta. Because most Peruvians are not very fond of vegetarian dishes, many people top their tallarines verdes with a thin bistec (beef steak).

We ate this dish along with the papa a la huancaína posted yesterday.

Tallarines verdes

Yield: 5 servings

Tallarines verdes con bistec

2 tablespoons + 1/4 cup olive oil
2 garlic cloves
1 bunch basil
1 bunch English spinach
50 gr queso fresco, haloumi or Australian feta
50 gr Parmesan
1/4 cup pecans or walnuts
1/4 cup milk
500 gr spaghetti
salt and pepper
5 minute steaks

Wash and pick leaves of basil and spinach.

Smash garlic cloves with the blade of your knife. Remove skin and germ.

In a large saucepan over low heat pour the 2 tablespoons of olive oil. When warm, add the garlic cloves and sautée for a couple of minutes.

Add basil and spinach to the pan, sautée until the leaves are just wilted.

If your food processor or blender is not very powerful, grate cheeses.

Add contents of the pan, cheeses and nuts to food processor or blender. Blend until they form a paste. Add 1/4 cup of olive oil and 1/4 cup of milk, process until well incorporated. Season with salt and pepper.

Boil water in a pot for the pasta.

Cook spaghetti in boiling salted water until al dente. While the pasta is cooking, pan-fry the steaks seasoned with salt and pepper.

Drain pasta and add back to the pot with the sauce to heat it through, coating it well.

Serve pasta topped with steak and a side salad.