Spinach and garlic soup

2tbsp unsalted butter

1 leek finely sliced

8 cloves garlic, sliced

2 tbsp plain flour

1 cup dry vermouth

1 L vegie stock

800g baby spinach leaves

1 bunch parsley, leaves picked

seat salt flakes and black pepper to season

150ml cream

1/2 bunch thyme, finely chopped

4 tbsp sour cream

1. Heat butter in a large saucepan overa medium heat. Add leek and garlic and cook for 5 mins or until softened. Add flour and cook briefly until mixture thickens. Pour in vermouth and stock, and simmer for 5 mins.

2. Add spinach and parsley. cook for 2 mins until wilted. Puree using a stick blender. Season then stir in cream.

3. Serve with sour cream and baguette sprinkled with lemon zest and thyme.

Roast pumpkin, spinach and goat's cheese salad

1/4 jap pumpkin, skin removed, cut into 2cm thick pieces
pinch of brown sugar
4 tbsp extra virgin olive oil
salt and pepper to season
250g baby spinach leaves
150g goat's cheese, crumbled
50g pine nuts, toasted

1. Preheat oven to 180C. Put pumpkin, sugar and 2 tbsp of the oil in a medium bowl and toss well to combine. Season generously with salt and pepper.
2. put mix in roasting pan, then roast for 15 mins or unti tender.
3. Put pumpkin in a large serving dish with spinach and goat's cheese, then drizzle with remaining oil. Stir to combine then top with pine nuts.

Ricotta and spinach gnocchi

3 Tbsp olive oil
1 onion, finely chopped
1 bunch english spinach, trimmed, rinsed, shredded
350g fresh ricotta
1 egg, lightly beaten
2/3 cup plain flour
1/2 tsp freshly ground nutmeg
1/2 cup finely grated pecorino
extra flour for dusting
extra 1/4 cup finely grated pecorino
2 cloves garlic, finely chopped
4 roma tomatoes, finely chopped
1/2 bunch fresh thyme
400g cannellini beans, drained, rinsed

1. Preheat oven to 200C. Heat 2 tsp of the oil ina medium heavy based pan over a medium heat. Add onion and cook for 2-3 mins. Add spinach and cook for 1-2 mins or until spinach is wilted. Spoon mix into a colander. Set aside to cool, the press down with a wooden spoon to squeeze out excess liquid. Transfer mix to a medium bowl.
2. Add ricotta, egg, flour, nutmeg and pecorino to spinach mixture and stir to combine. Dust hands with extra flour, then shape tblsp of mix into balls to make gnocchi. Bring a large pan of water to the boil. Add gnocchi and cook for 1-2 mins or until gnocchi floats to top. Remove with a slotted spoon and put in a ovenproof dish. Sprinkle with extra pecorino and bake for 5-6 mins.
3. Heat remaining oil in a medium heavy based pan over a medium heat. Add garlic, thyme and tomato and cook for 4-5 mins. Add beans and cook for 3-4 minutes. Serve gnocchi with tomato and bean mixture.

Spinach and pine nut pies

900g spinach, washed or 500g frozen
30g butter
1 brown oinon, finely diced
4 cloves of garlic, finely diced
5 sprigs dill, finely chopped
Freshly grated nutmeg, to taste
265g fresh ricotta (don't use smooth ricotta as it will be too runny)
30g parmesan, grated
30g pine nuts, toasted
2 eggs
salt and black pepper to season
8 puff pastry sheets
2 tbsp sesame seeds
tzatziki, pomegranate molasses or tomato sauce to serve

1. Preheat oven to 225C. Blanch spinach in boiling water for 2 mins. Drain well into colander, pressing to squeeze out any excess moisture. Roughly chop and set aside.
2. Melt butter in a medium frying pan over a medium heat. Add oinon and garlic, and cook for 6 minutes or until soft. Add dill and spinach, stir to combine, then add nutmeg to taste. Transfer to a large bowl and set aside to cool slightly.
3. Add ricotta, parmesan, nuts and 1 egg to bowl and stir to combine. Season with salt and pepper. Put remaining egg in a small bowl and whisk to make an egg wash.
4. Line 2 oven trays with baking paper. Cut 4x10cm diameter circles from each pastry sheet. Brush 16 circles with egg wash. Divide spinach mix between circles, leaving a 1 cm border. Top with remaining 16 circles. Press edges together with your fingers, then press firmly with a fork. Put pies on prepared trays. Brush tops with egg and sprinkle with sesame seeds.
5. Bake pies for 15 mins or until golden and puffed. Cool for 5 mins, then serve with sauce of choice.

Spinach dip

Spinach dip

1 pkt frozen spinach heated in a little butter then cooled
1 tub sour cream
1/2 small jar mayo
lemon juice
1 pkt of spring vegetable soup mix

Whiz everything together and serve with fresh bread or veges