I don't cook vegetarian meals very often because Mr Curious and I are both meat lovers, but this recipe in last Sunday's Body and Mind looked promising, so I gave it a go last night.
Sautéing the mushroom stocks, onion and garlic.
The recipe asked for English spinach but I only wrote spinach in the shopping list so I bought the spinach with white stems (what are those spinach called?). I used it anyway hoping that it'll work. I soaked the leaves in the hot water for 1 minute instead of 30 seconds to account for the thicker leaves.
To the chopping board.
The filling, with low fat ricotta cheese, lemon rind and sunflower kernels.
Ready for the oven.
Served with rocket leaves, tomatoes and cameralised fog and balsamic vinegar dressing.
I made 8 with the plan for us to have 2 each and save 4 for the next day but it was so yummy I had 3 and Mr Curious had 4! The last one we saved for TLG.
This recipe ranks very high in the effort : result ratio and I'll definitely make it again.