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Ingredients
- For Crispy Spinach Parcels
- Spinach bunch1 large
- Refined flour (maida)2 cups
- Baking soda 1/4 teaspoon
- Salt to taste
- Butter 3 tablespoons
- Onion 1 medium
- Pine nuts(chilgoza) 4 tablespoons
- Oil to deep fry
- For Tomato Soup
- Tomatoes quartered 10-12 medium
- Bread slices 2
- Sugar 1 teaspoon
- Cream 1/4 cup
- Oil 1/2 tablespoon
- Butter 1 tablespoon
- Bay leaf 1
- Black peppercorns 4-6
- Onion ,sliced 1 medium
- Celery,finely chopped 2 inch stalk
- Garlic,chopped 4 cloves
- Carrot peeled and cut into roundels 1/2 medium
- Salt to taste
- Black peppercorns,crushed 1/2 teaspoon
- Parsley,chopped a few sprigs
Details
Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
For Crispy Spinach Parcels
To make the dough place flour in a bowl, add baking soda, salt, 2 tbsps melted butter and sufficient water and knead into a soft dough. Blanch spinach in boiling water for 1 minute. Drain, squeeze out excess water and chop. Chop onion. Heat 1 tbsp butter in a non stick pan, add onion and let it sweat. Add spinach, salt, pine nuts and cook till dry. Transfer into a bowl and set aside to cool. Heat sufficient oil in a deep pan on medium heat. Divide the dough into 4 portions and roll out each portion, dusting with flour, into thin sheets. Dust a round cookie cutter with dry flour, place it on the rolled out dough and cut out roundels. Dampen the edges of the roundels, place a little spinach mixture in the centre and fold into a crescent shape. Seal the edges well. Slide them into the hot oil and deep fry on medium heat till golden and crisp. Drain on absorbent paper and serve hot.
Step 2
For Tomato Soup
Cut the bread slices into cubes and toast them in an oven or frying pan to make croutons. Mix sugar and cream gently. Heat the oil and butter in a deep non stick pan, add bay leaf, peppercorns and onion and sauté until translucent. Add the garlic and celery, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove the peppercorns and bay leaf from the residue and allow it to cool. Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Before serving stir in cream and sugar mixture. Serve hot garnished with parsley and toasted croutons
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