Spinach & Corn Bake

Spinach n Corn Bake (Pics by June Carvalho)

THE other day I was faced with a problem of plenty when my friend Geetanjali, better known for her home composting drive in my locality, gave me three or four huge bunches of spinach and equally fat bunches of methi leaves (fenugreek leaves). Methi leaves keep well for up to a week in the fridge if they are pinched off their stalks and stored in an air tight container, which gives me ample time to think of ways to use it well.

But spinach needs to be used as quickly as possible. I used a portion of it to make this Spinach and Corn Bake. Palak paneer is next in line...it's still fresh in my mind, having tucked into it just the other day along with melt-in-the-mouth parathas at Bobby da Dhaba, a no-frills place which serves up authentic Punjabi vegetarian food in Bangalore.

What you need:
2 packed cups of spinach
1 cup frozen sweet corn kernels
1 onion, chopped fine
1/4 tsp pepper  powder
1/2 tsp oregano
4 flakes garlic, chopped fine
2 tbsps olive oil
3/4 cup grated cheese
Breadcrumbs from 1 slice
1 tbsp butter
Salt to taste

For white sauce:
2 tbsps butter
3 tbsps flour
2 cups milk
1/4 cup grated cheese
A pinch of pepper, nutmeg
1/4 tsp salt

Wash spinach well and chop. Thaw the corn kernels and drain off water if any.

Heat the olive oil and lightly fry onions till transparent. Add the garlic, saute a bit, then add the pepper and oregano. Tip the corn kernels into the pan and allow to cook two minutes. Put the spinach in and stir for a minute. Add salt to taste.

For the white sauce, heat the butter, tip in the flour and with a wooden spoon blend and cook on slow heat for about 4-5 minutes till the "raw" smell of the flour goes. Pour the milk in a thin stream, stirring constantly, to avoid lumps. Add the grated cheese cook till the sauce is smooth and of a thick, creamy consistency. I used cheddar. Cool the white sauce a bit and pour over the spinach and corn. Gently mix together and transfer to a baking dish. Smooth the top with a spatula. Sprinkle grated cheese evenly and then the fresh breadcrumbs. Dot with a tablespoon of butter and bake at 170 degrees C until golden on top.

PS: The roots and stems from the cleaned greens went straight into my wet waste composting pot. The composting is going on beautifully. I must write a separate piece on that effort. (Geetanjali, are you listening?). Meanwhile, a friend of mine asked me for some of my home-made organic compost for use in re-potting her plants. I was only too glad to give her a bagful...the simple joys of giving and the supreme satisfaction of having created something useful out of waste that's going back into the earth from where it came, is unbeatable!

Macaroni Hot Pot

THIS macaroni hot pot is a wonderful way to use up a can of baked beans left over from breakfast. It's a meal by itself, although you can also serve dinner rolls with a pat of butter alongside, if you wish. Before dropping the macaroni in boiling water, I first blanched the tomatoes in it, instead of boiling water in a separate saucepan. You can also save time by doing your chopping while the macaroni is getting cooked. Hardly takes up any time to rustle up this rather satisfying meal. For a vegetarian dish, leave out the bacon.

What you need:

300 gm baked beans
1 1/2 cups cooked macaroni
2 onions diced
2 capsicums diced
3 rashers bacon, chopped
2 tomatoes, blanched, skinned and chopped
2 flakes garlic, chopped fine
2 teaspoons red chilli powder
2 tablespoons butter
1/2 cup tomato sauce
Salt to taste
100 gm grated cheese
Capsicum rings for garnish

Heat butter, fry bacon well, then add the garlic and onions. Fry 2-3 minutes. Then put in the capsicum. Fry a little, then add the chilli powder. A quick stir, then in go the tomatoes and the baked beans. Cook for about two minutes and then put in the macaroni and salt to taste. Mix gently but thoroughly.

Spoon into a buttered baking dish, even out the top and sprinkle grated cheese. Garnish with capsicum rings if desired.

Microwave for 5-7 minutes or till cheese melts and turns a golden brown.

PS: I had used Amul mozarella cheese because I like the way it becomes stringy when it melts. The pics (before and after sprinkling the cheese) were shot before it went into the oven.