I said I would make some more recipes from my current cookbook challenge book, Deceptively Delicious, and boy have I had some fun! Jeff, the ever-willing taste tester, was over on the weekend and I took the opportunity to make some green eggs for breakfast (using spinach instead of food colouring – much healthier!) and chocolate pudding with avocado puree for dessert later on. Both of them were a hit and absolutely stood up to the ‘delicious’ in the title of the book. I halved the green eggs recipe to serve the 2 of us, so I still have some spinach puree left over to make some deceptive brownies, watch out for those!
Green Eggs Serves 4
This recipe uses A LOT of baby spinach, if you get the pre-packaged bags of it at the supermarket it will end up being a very expensive breakfast (trust me, I know from experience), try to get some from your greengrocer or you could see how frozen spinach works out. Thanks to Jeff for the photo.
Melt 1tsp margarine in a large saucepan over medium heat. Add 450g washed & drained baby spinach, turn the heat to high and cook, stirring often, until the spinach wilts. Then add 3Tbsp lowfat milk and cook for 1-2 minutes to evaporate. Transfer to a food processor and puree. Let cool for a few minutes while you cook the accompaniments (I roasted some roma tomato and mushroom halves in the oven drizzled in olive oil and seasoned with salt, pepper and rosemary and fried up some bacon).
In a large bowl, whisk together 4 large eggs, 2 large egg whites & the puree, along with a pinch of salt. At this point you will probably be thinking to yourself ‘Did I get something wrong? This doesn’t look very eggy’, or at least I was, don’t worry it will all work out fine! Melt another 1tsp margarine in the same saucepan and add the egg mixture. Reduce heat to low and cook, stirring occasionally for 2-3 minutes. It will be hard to tell when the eggs are cooked through all that spinach, so you will have to taste test it to be sure (what a shame!). Serve straight away with your chosen sides.
Deceptive Chocolate Pudding Serves 4-6
The book says this will serve 8-10 people, it really didn’t make all that much. There were 3 of us dipping strawberries into it and we could have done with a 4th person because we made ourselves a little sick. I suppose it would serve 8-10 kids though! You really can’t taste the avocado, I served it to 2 people who aren’t big avocado fans and they loved it. Apologies for the dodgy photo, my mobile phone didn’t like the lighting.
Mash 2 avocados and puree in a food processor until smooth. In a medium saucepan, melt 1/2C margarine over low heat. Add in 1C avocado puree (2 avocados should be about right), 1 1/2C icing sugar, 1/2C cocoa powder & 1tsp vanilla extract. Cook, stirring, for 3-4 minutes or until the mixture thickens, mashing out any lumps. Remove from the heat and gradually stir in 1/4C cornflour. Serve warm as the avocado flavour comes through when it cools down.