Ingredients
-A couple of handfuls of cooked spinach. I used about 8 frozen blocks of spinach (sorry about the mismatch of measurements in this recipe. My brain obviously wasn't fully engaged when I tried this out).
-4 large mushrooms or the equivalent in small
-2 cloves of garlic
-a 400g tin of butterbeans or the equivalent of homecooked butterbeans
-some olive oil/vegetable oil for frying
Method
- Fry the garlic (minced) and chopped mushrooms in the oil until soft and tender
-Cook/defrost the spinach if uncooked
-Put all the ingredients into a food processor and whizz up until it is a little smoother.
-If you don't have a food processor when you chop up your mushrooms make the pieces quite small. Also mash up your butterbeans with a fork. Then the ingredients can all be mixed together.
It is such a simple recipe and a great way to get your little one to try different vegetables and to boost your own vegetable intake. We had it in sandwiches, as a dip for rice cakes and also for vegetables.
The photographs don't really advertise it very well because it is not exactly pretty but it was really popular with Little Miss, especially when the rice cakes were dipped into it.
On mini rice cakes |
Not the prettiest but still pretty yummy |
Have to have one for each hand obviously! |
All in! |
I hope the look of it doesn't put you off. I really enjoyed this sandwich filling and will definitely be having it again myself.
JULES XOXO
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