#Letsgetfoodiechallenge Week 2 – Something green | Spinach Tortilla

In the second edition of the #letsgetfoodiechallenge, AmandaĀ challenged us to create a recipe with something green in it.

Now I love my greens, so once again, I was a bit paralized by the choices. But since we were heading to BrightonĀ during the last Bank Holiday weekend, and the idea of a picnic on the beach was simply too difficult to resist, I ended upĀ revisiting one of my favourites recipes: Tortilla. Since I got some beautifulĀ spinach at the farmers’ market that same morning, I thought I would add some in as well and cross my fingers really hard for it to work and result in something delicious. And IT REALLY DID!

Spinach Tortilla – serves 4

You’ll need: 5-6 medium waxy potatoes, 5-6 eggs (I only had 3, but more would have been better!), chopped parsley, chopped garlic (I used dried garlic), 2-3 sliced spring onions, 2 big handfuls of spinach, olive oil, salt, pepper.

Cake + Whisky | #letsgetfoodiechallenge 2 | Spinach TortillaStart by preping all your vegetables. Slice your potatoes up as thin as possible (without slicing your fingers though!).Cake + Whisky | #letsgetfoodiechallenge 2 | Spinach TortillaSlice your onions too, and wash your spinach and dry it up. Chop your parsley and garlic.Cake + Whisky | #letsgetfoodiechallenge 2 | Spinach TortillaIn a bowl, whisk your eggs with some salt and pepper, then add in your garlic and parsley.Cake + Whisky | #letsgetfoodiechallenge 2 | Spinach TortillaGet a pan (one that goes into the oven would be perfect here! I got mine from IKEA) nice and hot, then add in some olive oil and your potatoes and fry those until they’re tender. Transfer to a bowl and keep them to the side for now. Fry your onions and do the same. Ā 
Cake + Whisky | #letsgetfoodiechallenge 2 | Spinach TortillaNext up, you’ll need to cook your spinach.
Cake + Whisky | #letsgetfoodiechallenge 2 | Spinach TortillaCake + Whisky | #letsgetfoodiechallenge 2 | Spinach TortillaOnce it’s ready, add the onions and potatoes on top and give the whole thing a good stir to combine all the elements.Ā Cake + Whisky | #letsgetfoodiechallenge 2 | Spinach TortillaPour your egg mix on top and cook for about 5 minutes. Transfer to a hot oven (180-200 Ā°C) and cook for a further 5-7 minutes.Ā Cake + Whisky | #letsgetfoodiechallenge 2 | Spinach TortillaTake your masterpiece out of the oven and eat it while it’s hot. Or get someĀ friends togetherĀ and bring it to a picnic on the beach!Cake + Whisky | #letsgetfoodiechallenge 2 | Spinach TortillaWhat’s your favourite picnic recipe?Ā 

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#Letsgetfoodiechallenge Week 2 – Something green | Spinach Tortilla

#LetsGetFoodieChallenge Week 1 – Decadent Salted Caramel & Chocolate Tart

In case you didn’t know already (aren’t you following me on Twitter?), the lovely Amanda recently created the #letsgetfoodiechallenge with the objective of challenging her fellow foodie bloggers to come up with creative ideas around a set theme.

And the first set theme couldn’t have been better picked if I had picked it myself! It was all about chocolate! Saying I was excited would be a bit of an understatement… I men,Ā CHOCOLATE, could there be anything better?!

Cake + Whisky | Salted Caramel & Chocolate TartWith my parents visiting last week, I thought it was about time I re-visited an old favourite of ours: the chocolate tart, which I made following one of my dad’s cousines’ recipe. And I might have made it even more decadent with the addition of a layer of salted caramel sauce. I don’t really know why I did that… I suppose I felt like there wasn’t enough butter and cream inthere already!Ā šŸ˜œ

Salted caramel & chocolate tart


Pastry:

125g salted butter (soft but not melted!)
250g plain flour
100g sugar
2 egg yolks
1 pinch salt

Whisk the egg yolks and the sugar together until fluffy and white (-ish). Add in the salt and the flour and mix with your fingers until it turns into really thin crumbs. Add in the butter and work the dough until it all comes together.
Roll in a ball, cover with cling film and keep in the fridge for about 1/2h. When the pastry is cold enough, roll it out and put in a buttered and floured mould. Cover with baking paper and rice and bake at 200Ā°C for 20 minutes. Remove the baking paper and rice and bake for a further 5-10 minutes.
Allow your pastry case to cool down before filling it.

Cake + Whisky | Salted Caramel & Chocolate TartCake + Whisky | Salted Caramel & Chocolate Tart

Salted caramel sauce:
200g sugar
50g salted butter
200g single cream

Pour the sugar and a bit of water in a pan over high heat and cook until it turns into caramel (if you undercook it, it will re-cristallised so make sure you do!), then add in the butter and mix thoughroughly with a wooden spoon. Pour in the cream and mix. Let it cool down before pouring on the pastry case.

Cake + Whisky | Salted Caramel & Chocolate Tart

Chocolate ganache:
200gĀ baking chocolate
200g single cream
2Ā egg yolks
30g butter

Pour the cream in a pan and bring it to a small boil. Take it off the heat, then mix your chocolate through. Add in the butter and cream and mix thoughroughly.

Once you’ve assembled your tart, pop it in the fridge for 1h or until you’re ready to serve. Even better would be to let it rest for an entire night in the fridge, but i’ve never been that strong myself.

Cake + Whisky | Salted Caramel & Chocolate TartCake + Whisky | Salted Caramel & Chocolate TartWhat’s your favourite chocolate dessert? And most importantly, have you joined us for the #letsgetfoodiechallenge yet?Ā 

#LetsGetFoodieChallenge Week 1 – Decadent Salted Caramel & Chocolate Tart