burnt toast

Tag: herbs


spinach and cheese triangle

Ah life. It is all quite vague and unclear at times, especially mornings. All of that “Why am I up? Should I eat or go back to sleep? And if I did choose to eat, what other than chocolate is there to choose from? Or indeed go for a run or dedicate more time to hating your neighbours because they’re up at six renovating again?” – business.

What is not unclear though, not in the least, is the incredible awesomeness of these little triangular parcels of tasty goodness. Ever feel as if that spinach and cheese triangle you’ve just bitten into hasn’t quite reached it’s full potential? Like not even near it? There has got to be more to it than that hot wet lump of mossy cardboard, really. Or is that what is to be expected? Don’t let them lower your triangular standards, never. There is so much deliciousness out there, and I have taken it upon myself to find it for you. I know. After all these years of suffering I come forth and save your taste buds’ world again – disgustingly romantic really.

Without further ado, I introduce you to my latest fling, the seductive herb, spinach, and cheese triangle.  What clearly defines its unmistakable tastiness is the combination of parsley, dill, coriander, mint and spring onions, as well as the spinach. The bland ricotta is replaced with some creamy Philadelphia, rounded off with a hint of cinnamon and cardamom.  Sound good? I know. Go on lover, go impress someone with these.

triangle bite

Herby Spinach and Cheese Triangles

 Makes 36 triangles

For the filling:

2 Tbsp each butter and olive oil

1 bunch spring onions, finely chopped

200g (about 4 cups firmly packed) baby spinach, chopped

2 cups (one of those massive bunches you can get these days) parsley, finely chopped

1 cup (about 1 bunch) coriander, finely chopped

½ cup dill, finely chopped

½ cup mint, finely chopped

splash soy sauce

2 tsp vegetable stock powder

a big pinch of chilli

¾ tsp ground cinnamon

¾ tsp ground cardamom

250g Philadelphia cream cheese, cut into 2cm chunks

about 4 sheets of frozen puff pastry

Melt the butter with the oil in a large fry pan over medium heat. Add the spring onions and cook till softened. Next comes the spinach. Give it a bit of a stir for a few minutes until it’s wilted, and there’s enough space to add the rest of the herbs. Give them about 5 minutes, before adding the soy, stock powder, chilli, cinnamon, cardamom and cream cheese. Reduce the heat to low and stir continuously, until the cream cheese is nicely incorporated into the mixture. Done! Now, let it cool.

In the meantime, Preheat the oven to 220°C and take out your frozen puff pastry to let it thaw. Working with one sheet at a time, cut it into nine equal squares. Place a scant tablespoon of filling on each, fold over a corner and seal by pinching the edges together, so that you’re left with a pretty little triangle. Continue with the rest until all the mixture’s used up. Place the lovelies on a prepared baking tray and bake for 10-15 minutes until golden.




As a former vegetarian, I shall try not to overdo it with the enthusiasm. But as we all know the take-away choice of a vego is rather limited, especially if you’re feeling like something naughty. And “How about an apple?” just doesn’t seem to quite work anymore. So this was my naughty snack. While others had fries and sugary ketchup with their little squidgy cheese burgers, I was chomping into a huge colourful and (for me then) sinfully crunchy wrap with extra chilli. These days I don’t have these limitations anymore. The falafel however, has still stayed in my heart. Touching innit.

Amongst the many crazy veggie worshippers out there, with their “best” ultra-healthy oven-baked- or sweetpotato and white bean with alfa alfa sprout versions, there’s this recipe. Relatively traditional, just with the addition of tahini. This, in my opinion, makes it pop. And the frying of course. Go pretend to be a vegetarian for a while and make these. Then come tell me how awesome they were. You’re welcome.


200g dried chickpeas, soaked overnight, drained

1 medium onion, chopped

2 garlic cloves, chopped

2 spring onions, chopped

½ cup firmly packed chopped parsley (with stems)

½ cup firmly packed chopped coriander (with roots and stems)

70g (or about 4 Tbsp) tahini

1 Tbsp ground cumin

1 Tbsp ground coriander

1 Tbsp lemon juice

1 Tbsp olive oil

1 tsp baking powder

3 Tbsp flour

1 tsp vegetable stock powder


Blend everything in a food processor or with a handheld blender until a beautiful light green paste forms. Give it a little taste, and add as much salt as you think is necessary. Cover and keep in the fridge for 2 hours or more, until ready to use.

Shape the paste or dough or whatever you want to call it at this stage into walnut sized balls. Once you’re ready, you can either get a deep fryer going, or, like me, because I’m scared of the idea of large amounts of hot oil bubbling around in front of me, half-fill a fry pan with oil. Once it’s hot, add the balls and fry them on each side until beautifully browned. Transfer onto some kitchen paper to soak up the residual oil and fry the rest of the babies. Once done, you can either keep them in a warm oven until you need them, or serve them immediately, in a wrap, as a mezze spread, or with some coriander yoghurt with a swirl of sriracha chilli sauce.

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