SPINACH & MOZZARELLA MUFFINS
2 cups frozen spinach, water squeezed out
1 cup white spelt flour
1 egg
salt and pepper to taste
1 tablespoon olive oil
1 cup shredded mozzarella
1/2 teaspoon organic dried oregano
1/4 cup Parmesan
Olive oil
Method: Preheat oven 175C degrees. Oil 12 muffin tins.
Combine all ingredients except Parmesan.
Mix until well blended.
Place mixture into muffin cups and top with Parmesan.
Bake for 20′ or until golden brown
STUFFED ENDIVE WITH MOZZARELLA
Preparation time: less than 30 mins
Cooking time: less than 20 mins
Serve 1 as maindish, 4 as appetizer
INGREDIENTS
1 endive head/bunch
1 buffalo mozzarella
1 TBS of black unpitted olives
1 TBS capers
1 handful of fresh majoran or organic dried oregano
1 slice of spelt bread (available in organic shops)
2 TBS olive oil
Boil the endive for 3 minutes then place it upside down in a colander to drain.
Meanwhile, mix mozzarella, capers, bread, majoran and olives in a food processor.
Pat dry any eccessive water of/in the endive with paper towel, then place the endive bottom down, into an oven-proof dish, covered with bakingpaper. Place the mozarella mixture in the center of the endive and close the leaves around the stuffing to seal the leccuce head. Sprinkle with bread crumbs and spread a little of olive oil on the top. Place the endive ball in a preheated oven and bake it at 175C/ for 15′
Serve this dish lukewarm as main dish with roasted tomatoes or sliced, as 4 warm appetizers with a glass of Fiano d’Avellino for a real south Italian taste!
p.s. To your kids, serve it with tomato juice and a dash of lemon juice, of course!
