Potato and Spinach Bake

I saw this recipe on Pinch of Yum site and immediately wanted to try it. The suggestion was that it’s a breakfast/bruch casserole dish, but I think it’s great at any time of day on its own with some nice crispy salad or as a side dish perhaps. I’ve slightly adapted this to match my taste, but you can check out the original recipe here. It’s a lovely site, by the way, if you haven’t heard about it.

POTATO AND SPINACH BAKE

Ingredients:

2 tablespoons olive oil

1 medium onion, finely chopped

4 any preferred good quality sausages

2 teaspoons chilli powder

1/2 teaspoon onion powder

1 tablespoon minced garlic

3 handfuls of fresh spinach, roughly chopped

2 large eggs

1/3 cup of milk

1 cup of grated raw potatoes

1/2 cup of grated mozzarella cheese

salt & pepper to taste

Method:

  1. Heat up the oven to 200C. Grease the medium oven proof dish and set aside.
  2. Heat up the flying pan over medium heat with the 1 tablespoon of olive oil, add the chopped onions and sauté it until it becomes soft and translucent.
  3. Take the sausages, peel off their outer skin by gently cutting the skin in the middle and peeling it off with your fingers. Then crumble the sausage meat in rough chunks over the onion. Then add chilli powder and onion powder. Mix well and continue cooking until it brown and fully cooked. Transfer this mixture to the prepared oven dish, distribute evenly on the bottom.
  4. Add the rest of the olive oil to the frying pan, add the garlic and gently cook t for a few minutes, do not allow it to burn. Add the spinach and stir until whilted for a few more minutes. Then scatter over the sausage mixture.
  5. In a mixing bowl, using fork, mix together the eggs, milk, mozzarella cheese, raw potatoes, salt and pepper. Pour over the sausage and spinach mixture.
  6. Bake for 20-25 minutes or until the top is golden brown or until it springs back when touched.
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Cottage Cheese Mini Doughnuts

These are highly addictive, once you’ve tried it, you won’t be able to stop eating them. Covered with a crispy exterior, they have a really soft inside, due to cottage cheese, and remain soft for a long time. And because they are not very sweet, you can indulge them even for breakfast.

I made this batch just plain, but you can add some extras in a dough like raisins, dried chopped apricots or other berries, or use any favourite syrup instead of the icing powder before serving.

COTTAGE CHEESE MINI DOUGHNUTS

Ingredients:

250g cottage cheese/farmer’s cheese

2 eggs

4 tablespoons caster sugar

1 teaspoon baking powder

2 cups plain flour (you might need to add just a bit more if the dough will be too wet)

1 teaspoon vanilla extract (optional)

vegetable oil for frying (approx 250ml)

icing sugar for decoration

Method:

  1. In a big bowl start by beating the eggs with sugar, using a wooden spoon.
  2. Then add the cottage cheese and mix well with egg mixture.
  3. Then add the flour, baking powder and vanilla extract, mix well until combined (you might need to add a bit more flour at this stage, if the dough is too wet, but it should be sticky anyway).
  4. In a small pan heat up the vegetable oil until the small bubble start to appear, then turn the heat down to the medium.
  5. When the oil is ready, damp the palms of your hands with a little bit oil, then form a little dough balls (approx. size of the walnut, they will expand while frying) and place them one by one in a hot oil. Fry each ball around 2-3 minutes or until it’s golden brown, turning them around.
  6. Drain ready doughnuts onto the paper towel and dust them with the icing sugar.