Last post of the year. Had the time, the inspiration, some gadgets, and a smart phone. This recipe is special to me as some of the ingredients have come from friends and family. (Some all the way from Israel)
Also for me, it sums up for the year I had. Hearty.
5-6 garlic pods, crushed
2 medium onions, chopped
2 tomatoes, chopped
1 bundle spinach
1 packet mushrooms, sliced
Half teaspoon each of garlic olive oil, rosemary olive oil, chilly olive oil
2 teaspoons of Turkish shawarma powder
2 teaspoons of dried basil
Salt and red chilly as per taste
2 teaspoons vegetable oil for cooking
Cook the spinach with a little salt in a pressure cooker on low heat for 10 minutes. Cool, blend and keep aside.
Mix the olive oils into the mushrooms. Pre-heat the Air-fryer for 2 minutes, 160 degrees (using the Phillips one). Fry the mushrooms in it for 5 minutes.
In another pan, cook the garlic and onions till brown. Add the tomatoes and cook till soft. Stir in the dried herbs and spices. Add the spinach and mushrooms and cook further till thick.
Best had with a baguette
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Also for me, it sums up for the year I had. Hearty.
5-6 garlic pods, crushed
2 medium onions, chopped
2 tomatoes, chopped
1 bundle spinach
1 packet mushrooms, sliced
Half teaspoon each of garlic olive oil, rosemary olive oil, chilly olive oil
2 teaspoons of Turkish shawarma powder
2 teaspoons of dried basil
Salt and red chilly as per taste
2 teaspoons vegetable oil for cooking
Cook the spinach with a little salt in a pressure cooker on low heat for 10 minutes. Cool, blend and keep aside.
Mix the olive oils into the mushrooms. Pre-heat the Air-fryer for 2 minutes, 160 degrees (using the Phillips one). Fry the mushrooms in it for 5 minutes.
In another pan, cook the garlic and onions till brown. Add the tomatoes and cook till soft. Stir in the dried herbs and spices. Add the spinach and mushrooms and cook further till thick.
Best had with a baguette
