An easy meal for the mid-week blues
It's been a hellish month at work...seriously relentless, so much so I'm not even sure if I'm still a functioning human being (best not ask my colleagues!). Opening the fridge mid-week in search of an easy meal after days of juggling far too many balls and no time to think let alone pop into a shop to get something to eat was rather depressing. Half asleep, I threw some things together in the hope it might provide some much needed comfort. Rather surprisingly it turned out to be quite delicious, definitely worth repeating so the recipe is below. Just goes to show that sometimes a lack of ingredients can provide the best inspiration (plus its yet another recipe for an abundance of courgettes). No effort is required other than minding your fingers on the mandolin (do use the guard or learn the hard way). Everything else is just chucked in the pan and then finished in the oven. Sure beats a Pot Noodle.
The knackered worker's courgette & spinach gratin - serves 1
2 cloves garlic
2 tbsp extra virgin olive oil
2-3 large courgettes, sliced very thinly (use a mandolin)
zest of half a lemon
125g spinach (1 standard bag)
100ml single cream
2 slices stale bread, blitzed into breadcrumbs
25g Parmesan, grated
pinch of sea salt
freshly ground pepper
Preheat the oven to 200℃ degrees. Warm the oil in a large pan and gently fry the crushed garlic for a minute. Add the thinly sliced courgettes and fry until soft, a couple of minutes at the most. Tip in the bag of spinach and wilt in the heat, then add the lemon zest. Add the cream, salt and pepper and let it bubble for a minute or two. Tip into a shallow small gratin dish. Mix together the breadcrumbs and Parmesan and sprinkle over, finishing with a generous grinding of black pepper. Bake in the oven for about 15 minutes until the top is browned and the mixture is bubbling. Serve with a slice of crusty bread and eat with a spoon in your most comfortable pyjamas.
The knackered worker's courgette & spinach gratin - serves 1
2 tbsp extra virgin olive oil
2-3 large courgettes, sliced very thinly (use a mandolin)
zest of half a lemon
125g spinach (1 standard bag)
100ml single cream
2 slices stale bread, blitzed into breadcrumbs
25g Parmesan, grated
pinch of sea salt
freshly ground pepper
Preheat the oven to 200℃ degrees. Warm the oil in a large pan and gently fry the crushed garlic for a minute. Add the thinly sliced courgettes and fry until soft, a couple of minutes at the most. Tip in the bag of spinach and wilt in the heat, then add the lemon zest. Add the cream, salt and pepper and let it bubble for a minute or two. Tip into a shallow small gratin dish. Mix together the breadcrumbs and Parmesan and sprinkle over, finishing with a generous grinding of black pepper. Bake in the oven for about 15 minutes until the top is browned and the mixture is bubbling. Serve with a slice of crusty bread and eat with a spoon in your most comfortable pyjamas.
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