Martyna in her kitchen creative space. Gorgeous pic by www.ironchefshellie.com, Michele Froidevaux.
Feeling excited and oh-so lucky today as I share my interview with the lovely and generous food blogger and author, Martyna Angell.
With a gorgeously recipe-packed blog, a huge social media following and a newly released book, voted by Better Reading 2015 as “one of the top 10 Cookbooks for Christmas”, I am thrilled newbie me has been blessed with the chance to shed a little more light on this gifted individual.
I love shopping at our local farmer’s market. I really love it ..
I love how you can buy the biggest bunches of fresh, fresh produce. Often local. Often for less than in the big name supermarkets.
I love carrying it out in my mismatched hessian shopping bags, all overflowing with verdant goodness. I love the downright joy of such variety and quality.
I love that each food tastes like the thing it is!
So, if like me, you long to bring home those bountiful bundles of silverbeet spinach but can’t imagine how you can get that green into your loved ones tummies .. wonder no more, kiddies!
SHELLEY’S SUPER GREEN, SUPER SCRUMMY, SILVERBEET SPINACH PIE
So good that even the “where’s the meat” doubters will be lining up for another helping. Really!
MAKES: 8 big portions PREP TIME: 30 mins COOK TIME: 60 mins
1 pack filo pastry (fresh or defrosted if frozen) 2 large potatoes, peeled/scrubbed & sliced 1 bunch silverbeet spinach, chopped roughly 1 bunch shallots/spring onions, finely chopped 1 bunch flat-leaf parsley, finely chopped 2 red onions, chopped 2 garlic cloves, finely chopped 1/2 teaspoon chilli flakes (optional) 1 tablespoon olive oil 200g feta (herb marinated, if available) 150g parmesan, grated 5 large eggs, lightly beaten extra oil to glaze top filo layer for browning
Preheat oven to 180 C.
Boil potatoes until al dente. Drain, mash a little and set aside.
Add olive oil to the biggest saucepan you have and heat to medium. Sauté onions and garlic until softened.
Combine all ingredients (except eggs and filo) with the garlic and onion in the big pan. This will sweat it all down slightly but it will still look like a massively over-flowing pot of green .. this is correct 🙂
Line a deep 28cm pie dish with 4-6 sheets of filo. You want the pastry to overhang the edges in a generous manner.
Fill the lined dish with the goodness-it’s-green contents of the big saucepan, pressing it down a little (or a lot!) to make it all fit will be necessary 😉
Gently pour the lightly beaten eggs over the green pie filling once it is in the lined pie dish. You might have to prod the mix a little with a knife for the egg to trickle down on in. Just go slowly or you will decorate your bench top .. trust me ..
Top the middle of the green filling with another panel of 4-6 sheets of filo.
Gather the edges of the bottom layer of filo and rough tuck around the top of the pie. It should look like a rustic ruffled collar.
Brush the top of the filo with a little olive oil so it will brown. Add a few knife slots for steam to escape too. (NB I don’t add oil in between the sheets at all but feel free if that is your pleasure ..)
Bake for 60 mins until top is browned and egg set.
Serve with a crisp salad and a drizzle of balsamic.
OK. So. I know it’s not the 1st of January but, as the final slice of Christmas cake is eaten here, I feel the new year has at last arrived at our house. Yay! Is it here for you yet? Or are you still awaiting little peops back to school or that first, dragging return to work before you can crack on with your next creation in time?
How glorious to take this lovely, blank, sweet 16 slate and plan yourself a fabulous year? Being sure to carefully avoid the dreaded resolution tag in favour “goal setting”, 2016 can surely be whatever you want it to be .. gotta have a plan, right?
I just love a plan. Always have. Write it down. Stick it on the fridge. It happens in our house.
But before any writing and sticking can be done I needed to spend a little time reviewing where I am at after our changeling 2015 ..
As well as having loads of fun learning to Flipagram, as per above, I found and followed the steps in the fabulous little article I have pasted below on self-evaluation.
Though it is business based I can totally see these simple, quick and powerful insights adapting to everything from home renovation to martial bliss.
And I am now on the hunt for a great big jar .. read on to find out why! 😉
Setting goals is a great way to progress in the upcoming year, however, it is not the first step. The first step in setting goals is evaluating previous efforts.
Evaluations are used to analyze the value or merit of something. Evaluation helps you understand where you have been, and why you are setting these goals for the next year.
Here are some questions to help you evaluate this last year to move on to a more successful 2016:
What did I do well this year?
What did I not do well this year?
What was my greatest accomplishment?
What was my greatest disappointment?
What new skills have I learned and how have they helped me?
Did I achieve my goals for 2015? Why or why not?
Now that you are ready to set some goals for 2016, here are some tips to make sure you are successful:
Keep it simple. The more complicated the goal is, the less likely you are to achieve it.
Remember your achievements. Have a jar and a stack of papers somewhere you will see them every day, write your accomplishments down, and put them in the jar. Open them when you are feeling discouraged.
Measurement is important. Make sure you have a way to measure your progress.